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
This recipe, which was featured in Sunset Magazine, is from the king of hand tossed pizza crust: Ton Gemignani. Tony is a frequent feature on the blog here and is internationally recognized for both his superb flavors and acrobatic pizza dough tossing. If you were going to model your own efforts after anyone, this would … Continue reading Hand Tossed Pizza Crust
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
Martha Stewart and Jim Lahey, owner of Co Pane pizzeria, prepare handmade pizza dough for his signature Popeye pizza. Enjoy this handmade pizza dough with Jim Lahey! Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in … Continue reading Handmade Pizza Dough with Jim Lahey
I tried to leave my pizza stone behind. Tried to say I didn’t need it – tried to say I didn’t like it. Well, my friends, that was a big fat lie. Check out these photos from my return to the stone. Looking for a pizza dough recipe to make your own maybe slightly over … Continue reading Couldn’t Stay Away
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
So I had a potluck to go to as well as an order in from Grandma for some veggie pizzas on Saturday. Until now, I had never needed to deliver pies outside of my living room, but now I had to fill an order of five… What’s a guy to do?? Well, let me tell … Continue reading Pizza Boxes and a Happy Mistake!
Hello all! I don’t have much to say about this recipe except that it looks and sounds fabulous! Give it a try let me know what you think. Adapted from American Pie, by Peter Reinhart. – makes one 12-inch pizza – Ingredients 1 New York-Style Pizza Dough ball, 12 ounces (recipe follows, or buy from … Continue reading New York-Style White Pizza
I’ve been talking about how “my new great pizza recipe is coming soon” for a while – well, now it is HERE. And I’ve even shot a video to go along with it! Enjoy making your new, most favorite pizza EVER. [google 3312747554470340131] How to Make Sourdough Pizza from Scratch from Ryan Sanders on Vimeo. … Continue reading How to Make a Sourdough Pizza from Scratch – THE VIDEO!
If you’ve searched the internet for how to use a pizza stone lately, you’ve most likely come across tips and tricks involving placing the stone on the lowest rack of your oven – or even the floor of your oven. Toss all that silliness out and read on for the REAL method of how to … Continue reading How To Use A Pizza Stone