This simple but tasty homemade pizza dough recipe is easy to make, and even easier to eat! Make sure to read below the recipe for some exxtra tips and tricks on how to get a great crust every single time. Homemade Pizza Dough Recipe Preheat to 500+ degrees (as hot as it will go). Put … Continue reading Ryan’s Homemade Pizza Dough Recipe
If you have ever done a Google search for “how to make homemade pizza” then you have no doubt stumbled across the bible-esque tome that is the Jeff Varasano pizza recipe. The recipe, which is in itself very simple, tips the scale at a hefty 22,000+ words. Now don’t get me wrong, I’ve read almost … Continue reading The Varasano Pizza Recipe – How To Make Homemade Pizza
See people? I get on here and blab blab blab about how great Central Milling flours are, even post pics and recipes using the new Germania Pizza Flour blend, and ta-da! Peter Reinhart picks up a sack for himself and loves it! I’ll let you know just as soon as Peter calls to thank me … Continue reading Peter Reinhart Chooses Central Milling Flour
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 […]
I was very intrigued by the LONG mixing time for Sunset Magazine’s “Pizzetta 211” pizza dough, so I did some testing and here’s what I found so far (the dough is still rising, so not finished results yet) Following the instructions, I first bloomed the yeast. As a side note, many chefs today do not … Continue reading Pizzetta 211 Margherita Pizza – My Photographic Results
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!
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
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
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!
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