Now that I’ve been diving into pizza again I’ve realize that it’s time to get out of my comfort zone. It’s hard to do when the task at hand is dinner and NO ONE wants to go hungry on a Friday night! I’ve been using the same dough recipe for a couple of years now … Continue reading Adding Panache to Pizza – A New Dough Recipe from Mario Batali
As promised I made my unique pie at home on Friday night. I decided to use baby spinach I had at home instead of using the broccoli rabe. What a great idea! It was delicious! Here are some pictures of my new favorite pie. If you are inspired by the photos, here is my original … Continue reading Making the Perfect Pie at Home
I found this interesting sounding pizza recipe in an issue of Saveur magazine. Since I absolutely loved cooking with squash blossoms, I therefore absolutely love this pizza! I’ve gone through an condensed the directions as well, making sure to get rid of all instances for silliness. If you’d like to check out the original recipe/directions, check … Continue reading Squash Blossom Pizza Recipe from Saveur.com
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
This was too good to not pass on to you. It’s a Thanksgiving pizza… pie! The Not Marthas, over at wearenotmartha.com created this genius Thanksgiving invention, complete with homemade cranberry sauce, turkey, herbs, and what else, an apple pie in the middle! I personally consider it a step towards the futuristic meal-in-a-pill – just this … Continue reading Thanksgiving Pizza from… Not Martha!
Hello. Have I extolled the virtues of contacting and subsequently ordering fabulous flour from Nick over at Central Milling lately? […]
Recently I’ve purchased Peter Reinhart’s fabulous pizza book, American Pie, and let me tell you: best – pizza – book […]
This was a tasty little idea from Sandra Lee over at the food network. It’s a great solution if you’ve mixed up a bit more dough than your dinner guests could handle – instead of making a bunch of instantly left-over piza, how about saving that last dough ball and making breakfast pizza?? I like … Continue reading Breakfast Pizza – Why Not?
After trying the recipe in my original post on Yeast-Free Pizza Dough, I have some results to report. The dough itself was much more solid feeling than a regular pizza dough – I began in the same fashion I would normally flatten dough out, on the counter with my hands, but after a certain point, … Continue reading Yeast-Free Pizza Dough – The Photographic Results
I’ve recently found it necessary to explore yeast-free pizza dough and so I’d like to offer this recipe up as a jumping off point for those celiac disease or are taking Isoniazid. I would suggest using double-acting baking powder as all the chemical leavening may just leave this dough if you let it rest for … Continue reading Yeast-Free Pizza Dough – Pizza for Restricted Diets
Every now and again I just take some pics of our pizzas and don’t really have much to say about it. So here you go! Pizza pics and nothing more
For a long time, I was an impatient pizza chef. After all, a recipe that required almost a week to prepare sounded ludicrous! Who could plan their eating habits that far in advance, I wondered? Well my friends, you and I have to become those exact people if we are ever to reach our lofty … Continue reading The Number One Pizza Dough Secret – You May Not Like The Answer