Recently, I filmed a new video detailing my latest favorite thin crust pizza dough recipe as well as a few good techniques on how to deal with wet dough. I figured instead of talking your ear off about it, I would just show you! Also, I get a lot of questions asking what dough is … Continue reading Thin Crust Pizza Dough Recipe | How to Work With Wet Dough
It’s been a while since my last post, and in the period of radio silence a lot has happened! We bought a small house with a gas oven, I found a new and exciting job, and perhaps most exciting of all, we traveled to San Francisco and had some world-class pizza. Also while in San … Continue reading I’m Back! New Flours from Central Milling, SF Pizza and More
Tonight at our house is Pizza Friday. We look forward to this day each week for two reasons, convenience and it’s our favorite food. I like to make one regular cheese pizza for my fiance, Jon and one unique one, for moi! This week I turned to Food 52 for my unique eats. Pizza CAN … Continue reading Food 52- A Place for Unique Eats
Whether you’re into grilling pizza on the BBQ, or mixing Southwestern flavors into your cooking, Bobby Flay is the man for the job when it comes to crunchy crusts and spicy, unique flavors. Check out this selection of videos from the chef himself. Grilled Pizza and Spicy Hummus Bobby invites Iron-Woman in training Sharon Sperber … Continue reading Pizza Recipes and Videos from Bobby Flay
So you know how you’ve been futzing over tiny changes in your pizza dough? Or maybe you’ve been looking for that certain something to brighten up your pizza sauce and because it might be a bit dull right now? Well forget that – you’ve stend plenty of time worrying about dough and sauce, but how … Continue reading This Curds for You – Making Fresh Mozzarella
Reader Aimee writes: “So how about you tell me why my pizza won’t friggin’ get a crusty bottom! It tends to be a wee bit on the floppy soggy side. The top seems to cook the quickest. I tried drying my fresh mozz for a bit and using less sauce, didn’t work. Do you still … Continue reading The Elusive Crispy Crust – Tips on Getting a Snap
Hello. Have I extolled the virtues of contacting and subsequently ordering fabulous flour from Nick over at Central Milling lately? […]
Although Chef Gerard may need a bit of media training when it comes to his on-camera personality, and he definitely needs a pair of sunglasses, he more than makes up for these small shortcomings with a cool-ass wood fired oven and a very high quality video series on how to use the oven in various … Continue reading A Cool Wood-Fired Oven Demo
A kitchen scale is actually a big deal when you are baking. Sure, many recipes you encounter are in cups, tablespoons, teaspoons and so on, but there is a fundamental flaw in measuring devices such as those – especially when the bulk of your recipe is a fine flour. The Case Against Cups When you … Continue reading The Kitchen Scale – You Can’t Make Great Pizza Without One
Just wanted to post a quick note to let you know about this cool blog I just stumbled upon: The Christopher Kimball Blog. He writes directly to you from America’s Test Kitchen, which is super cool in and of itself, but his most recent post is about testing the different pizza stones available to us … Continue reading The Christopher Kimball Blog – Pizza Related News and More!
Note: this is an excerpt about using a baking stone from my soon-to-be-released pizza book. If you’re interested in finding out when it is released, consider signing up to receive email updates. There are plenty of products out there being sold to make pizza on, but you’re in luck! You don’t want them. You don’t … Continue reading Why A Baking Stone Is Right For You
So it’s been a long while since I purchased flour, mainly because my last purchase was firect from Central Milling and in the form of two 50lb bags of flour! The other day, I finally cracked into my second 50lb bag and started thinking, what would my next order be? Since Central Milling has always … Continue reading Plotting My Next Flour Purchase – Central Milling Here I Come!