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 the sauce I made for the Chicago Deep Dish Pizza. It is intended to be warmed and served on top of the pizza which is baked without sauce. This recipe was adapted from The Pizza Bible by Tony Gemignani. Carol thought it was too thick. It can be used immediately, but is better Read More …
Carol asked for a Chicago-style deep dish pizza, and I made one based on The Pizza Bible by Tony Gemignani. It turned out well, but I would do things a bit differently the next time. The pan I used was a 13-inch paella pan, and I rolled the dough out too much so that a Read More …
Carol was in DC last night and I made a batch of Pizza Dough from The Pizza Bible . I used one quarter of the dough for a very tasty pizza and made a boule out of the other three-quarters. I gave the dough for the boule a final overnight rise in a banneton, and Read More …
I had seen several articles on the internet about Pickle Pizza, so when a recipe from the Washington Post appeared in the Richmond Times-Dispatch, I decided to give it a try. While the idea of cooking a pickle may sound strange, one of the elements of the popular Cuban Sandwich (which is cooked in a Read More …
I was culling through recipes I have saved over the years and spotted one from www.aspicyperspective.com which I had saved in 2014. I made my adaptation of the original recipe using a half-recipe of Pizza Dough from The Pizza Bible which weighed 14 oz. vs. 16 oz. of dough in the original recipe. (One change 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 …
Peter Reinhart’s book Pizza Quest: My Never-Ending Search for the Perfect Pizza includes his recreations of the signature pizzas of several pizzamakers across America. A number of these pizzas are the result of thinking outside of the box, and one seemed so unusual that I just had to try it. It was as tasty as Read More …
I recently made a batch of Pizza Dough from The Pizza Bible. This is enough for 4 servings. I used one half on Friday night for a Pissaladiere, substituting sardines for my usual anchovies. It turned out very well. I was looking around for something to do with the other half and spotted a recipe Read More …