Ever feel weird using plastic wrap for a bit to raise your dough, just to throw it away a bit later? Here’s what you do: take a brand new shower cap, stow it in your cupboard, and when you need to cover a bowl with plastic wrap, just pull that cap out and and strap … Continue reading A Great New Use for A Shower Cap?
So about two weeks ago, I took delivery of 100 lbs of Central Milling flour, and wow, 100 lbs is a LOT of flour! It came in two 50 lb bags: One bag of Beehive Organic Unbleached Malted AP and one bag of their Artisan Bakers Craft Organic Wheat Flour. Both flours have produced nothing … Continue reading 100 lbs of Central Milling Organic Flour
Check out this handy dandy and eco-friendly pizza box! With just a few simple modifications to what we think of as a normal pizza box, this pizza box becomes reusable in two different ways. I don’t want to spoil the reveal, so watch the quick demo video below, then head over to Amazon to grab … Continue reading The Pizza Box of the Future
Whether you are looking for square, round, thick, or even made for BBQs, here are my top 5 pizza stones you may want to check out. Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone A baking stone for home oven use reminiscent of the stone baking ovens of earlier times. Over 30 years ago … Continue reading Top 5 Pizza Stones
Central Milling, a company I choose over Giusto’s, King Arthur’s, and all others, is now set up to ship flour to the likes of you and me. For years, the good people at Central Milling have been supplying commercial baking establishments all over the west coast as well as filling the bags of Whole Foods‘ … Continue reading Central Milling: Now Shipping to You and Me!
Tony Gemignani’s International School of Pizza, San Francisco, California Nonprofessional/Home Chef Courses Students ages 18 and over will be able to participate in a 2 day course at our pizza school from 10am – 2pm specializing in any of the categories below: Classic Italian Style Neapolitan Style Teglia – Pan / Sicilian Style New York … Continue reading Pizza Schools in the US and Abroad – How Did I Not Know About This???
I’ve been talking a lot with a certain manager at Central Milling, a California/Utah based flour mill, and am happy to report I am soon going to be offering In Search of the Perfect Pie coupons here on the blog for you guys to order their previously only commercially sold flour directly from the mill. … Continue reading Central Milling – The New King of Flour?
Neapolitans have strong opinions about how pizza should be made. The dough has to be thick with a raised rim, and its texture must be firm yet moist. Here in Naples, pizza masters who can make such fine pizza are called Pizzaiolo. What is this freshly-baked pizza called? Good question. This is the famous Margherita … Continue reading The History of Pizza Margherita
I know I talk a lot about sourdough pizza dough on here, but I equally try to post some photographic examples that can lead you in the right direction when you’re at home baking your own sourdough pizza. Here are some photos from a recent tasty pie.
I’ve had a couple people ask me for tips on how to properly spread and toss their pizza dough. I always try to explain, but words only go so far. In response to the inadequacy of words, I’ve collected a few videos I think could help be helpful. Check them out and let me know … Continue reading Helpful Pizza Dough Spreading and Tossing Videos
I’m posting this list of flour protein content (and hopefully expanding on it soon) to help out those of you that may be looking to pick up some harder (higher in protein) flour, but aren’t quite sure what to buy. In general, these percentages are reported by the companies themselves, but when not available, I did … Continue reading Flour Protein Content Comparison
When I first met my wife, my plan was to woo her with food. I was going to be that cool guy who would cook for her. Then I found out that she had a nasty food allergy. To what? Dairy. She can’t eat cheese, yogurt, milk, butter, you know, any of the good stuff. … Continue reading Dairy Free Pizza – My Favorite Cheese Alternative