I recently bought Dina Guillen’s cookbook Pizza on a Plank about grilling pizza on a 7 x 15 inch wooden plank.  I bought some cedar planks and the photo is my first attempt.  I made a barbeque pork pizza using 1 serving worth of dough from Pizza for Many or For One. This posting is Read More …

This a variation of my standard pizza recipe, Pizza for Many or For One, in which I use some King Arthur Flour Keto Blend to reduce the glycemic load of the pizza.  Since the Keto flour is thirstier than ordinary flour, I had to increase the water.  It turned out very well. For Four For Read More …

I recently heard of a new pizza variant, cooking the pizza with the toppings on the bottom and the dough on top and then flipping it over like a conventional pizza.  What seems to be the biggest virtue of this technique is that the bread part of the pizza is not compressed by the toppings 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 …

This variation of pizza is about technique, temperature, and ingredients and is an adaptation of a King Arthur Flour baking class video.  Technique is about how to handle and build strength in a very hydrated dough and also how to keep from degassing the edge.  Temperature is about baking the pizza in a very hot Read More …

This cooked pizza sauce is adapted from a recipe in the King Arthur Flour on-demand pizza course.  It takes about 20 minutes to end-to-end and makes about a quart of sauce.  I used ½ cup on a 12-inch Weeknight Pizza and froze the rest in sandwich baggies with ½ cup per baggie. 28 oz. can Read More …

I have made many pizzas over the years in many different styles, but there is always more to learn so I bought an on-demand pizza class from King Arthur Flour.  The first pizza made in this course is a pizza which only takes a couple of hours end-to-end, so it is doable on a weeknight.  Read More …

A famous regional style of pizza is New Haven clam Pizza which many years ago I enjoyed with Nick at Frank Pepe’s.  The WSJ on May 27 published a recipe for it which I made with a few modifications and which was very good.  The WSJ article included instructions for an easy way to shuck Read More …

I have heard a lot recently about Detroit-style pizzas, so I asked for, and received, a Detroit-style pizza pan for Christmas.  Last night I used it with good results for the first time to make a pepperoni pizza.  Detroit-style pizzas have several characteristics: They are cooked in a deep-dish rectangular pan which originated in auto Read More …