An unusual way to make pizza dough was the cover article in the Sept.-Oct. issue of Milk Street Magazine, and I made it to general acclaim for a family dinner last night. It combined a very light crumb with a crunchy bottom surface. This is an unusually high hydration dough, which requires some changes in Read More …
One of the advantages of a Big Green Egg (BGE) is that it can handle a wide range of temperatures. It can get very hot (approaching 1000 degrees F) and can also maintain a low temperature (like 225 degrees F) for a long period of time. As part of a virtual campout during the pandemic Read More …
An article in Cook’s Illustrated discussed the virtues of making a pizza in a cast iron frying pan, and indeed, it did turn out very well. There were three things which were unusual about this approach: A long fermentation including the final 1.5 hours in the cast iron pan. A border of cheese on the Read More …
Fugazza con queso is an Argentine variation of pizza. This version is adapted from Ross Dobson’s and Rachel Tolosa Pas’s cookbook The Food of Argentina. Ingredients have been sized for a half recipe of the dough from Pepperoni Pizza from The Pizza Bible , which will serve 2-3 people. The contrast between caramelized onions (and Read More …
The photo is from a personal pizza made from ¼ of the dough of a batch from Pepperoni Pizza from The Pizza Bible. Again the crust was truly excellent. I baked it for 10 minutes at 500 degrees on a pizza steel. Later today as an experiment I will turn the other ¾ of the Read More …
To improve my pizza game, I recently bought Tony Gemignani’s The Pizza Bible, and I carefully followed the very detailed instructions for his introductory recipe, the classic pepperoni pizza. It was very good. (Following the instructions carefully was hard since one of my 2 year old granddaughters very much wanted to help me make the Read More …
This is a slight simplification of the recipe in Tony Gemignani’s The Pizza Bible, in which I used two different canned tomato products instead of three. (The original had 2 oz. of hand-crushed canned tomatoes, which I replaced with additional ground tomatoes.) The sauce worked very well on a pepperoni pizza, and demonstrated the difference Read More …
A focaccia is a flatbread which is like a pizza but thicker and with less of a topping. In a focaccia the emphasis is on the bread, with the topping just an accent to flavor the bread, vs. the focal point of the dish. This version was made with a half recipe from Pizza for Many Read More …
This was a good lunch, but is definitely something which needs more refining. The original idea was an article I saw which cited a recipe from Uri Scheft’s book Baking Breads: A New World of Israeli Baking. Then I noticed a similar idea in Michael Solomonov’s book Zahav: A World of Israeli Cooking. Combining these Read More …
Stromboli is an Italian-American dish, credited to Romano’s Pizzeria in Essington, PA, a suburb of Philadelphia. Here is my version, which was adapted from a recipe in Epicurious. This is for 4 servings. Pizza dough for four people (from Pizza for One or for Many ) ¼ cup finely grated Parmesan cheese 4 oz. Read More …