This cousin to pizza originated with Italian-American bakeries in Philadelphia. Unlike pizza this is generally served at room temperature (like other bakery items) and has little or no topping other than a thick layer of tomato sauce, and it is baked at a lower temperature. This version was topped with a light layer of Pecorino Read More …
This dough is adapted from Baking with Steel by Andris Ladsdin. It is very similar to my standard pizza recipe Pizza for Many or For One with a little higher hydration and a longer fermentation period. I used half of it to make an excellent pizza, and the other half to make a small boule Read More …
This onion, olive, and anchovy topped focaccia is essentially an Italian version of the Provencal dish Pissaladiere. This version is adapted from Nick Malgieri’s book, The Modern Baker. I made half of his recipe, which I baked in a quarter sheet pan (13 x 9). It made 3 servings for us for dinner with a Read More …
Pepperoni rolls were invented in West Virginia in the late 1920s as a food for coal miners to eat during their meal breaks in the mines, similar to the pasties eaten by Cornwall and Iron Range (MN) miners. Here is how I made 6 rolls using half a batch of Pizza for Many or for Read More …
One of the signature pizzas at California Pizza Kitchen is their BBQ chicken pizza. This pizza is a vegetarian version of that adapted from a recipe in Bon Appetit. It makes one 12-inch pizza which will serve about 3 people as a main course. The original recipe called for 16 oz. of store-bought pizza dough, Read More …
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. In the morning 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 …