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 …
Focaccia di Recco is a thin and crispy focaccia stuffed with cheese which is a specialty of the town of Recco, which is near Genoa. It is more of a snack or appetizer than a meal. This version is based on an article in Serious Eats. In Recco this would be made with a local Read More …
Hawaiian pizza is definitely controversial, but I like it. When I worked in downtown Houston, and of the regular items in the cafeteria which I really enjoyed was a personal Hawaiian pizza, with ham, pineapple, and jalapeno slices. Bon Appetit recently published a rather unusual Hawaiian pizza recipe which I successfully made last night. It Read More …
Text to Follow I spotted a recipe for this Indian-Italian mash-up at Food & Wine, which reported on it as a popular dish at the Superkhana International restaurant in Chicago. As expected, it was quite good. Amounts shown below are per calzone, each of which is one serving. Amul cheese is an Indian processed cheese, Read More …
This is an adaptation of a recipe in Serious Eats. The crust is thick but very light (due to a high hydration dough) and is crispy on the bottom because of oil in the pan. Serious Eats gives three ways to handle the dough, and I chose the first one since it was new to 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 …
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 …