Adding Panache to Pizza – A New Dough Recipe from Mario Batali

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

Stuffed Pizza Recipe

There is a pizza place here in town that has always had the best stuffed pizza I’ve ever had. It’s long been my favorite slice anywhere, and yet, I’ve never even attempted a stuffed pizza! This recipe is along the same lines as my local spot – not an exact match, but it gets us … Continue reading Stuffed Pizza Recipe

Guy’s Crispy Deep-Fried Pizza

Guy Fieri of the Food Network brings us todays video in the form of do-it-yourself fair food: Deep-Fried Pizza! Now I know what you’re thinking, or at least I think I know, and just give it a chance. Check out this three minute video and look at what that final product looks like. It’s actually … Continue reading Guy’s Crispy Deep-Fried Pizza

The Elusive Crispy Crust – Tips on Getting a Snap

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

Breakfast Pizza and Test Dough

Tonight I was testing a new dough formula (think secret ingredients) and came up with a few simple combinations, and photos, that I hope get your mouth watering and your brain looking around this here blog for a good dough recipe to try out in your own kitchen. One was a simple pie with fresh … Continue reading Breakfast Pizza and Test Dough

A Cool Wood-Fired Oven Demo

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

Pizzetta 211 Margherita Pizza – My Photographic Results

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

Plotting My Next Flour Purchase – Central Milling Here I Come!

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!

Pizzetta 211 Margherita Pizza – As Seen In Sunset Magazine

Sunset magazine recently had an article entitled Pizza Rises in the West in which they detailed some of the West Coast’s best pizza joints. This was a fun little little article, especially if  you live within striking distance of the article’s epicenter, San Francisco. Anyways, they’ve also shared a dough/sauce recipe with us that, on … Continue reading Pizzetta 211 Margherita Pizza – As Seen In Sunset Magazine