I'm making pizza for a bunch of friends this weekend and one has requested pineapple as a topping. For the record, I reside firmly in the "no pineapple on pizza" camp. But I was thinking this might be a fun...
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so, two or three days a week, i work 12-hour days in a smaaallllllll town with very few options for food. on sundays, i'll cook a big tureen of soup, make some rice or pasta or couscous, and generally have...
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Alrighty, I'm getting ready to add a pizza screen to my arsenal. First question- How do you keep the dough from sticking? Do you oil the screen or just use flour on the bottom of the dough? 2nd question- Size?...
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I bought a frozen pizza today (California Pizza Kitchen) that includes an appetizer portion of artichoke dip and flatbread squares for dipping. For the first time, I noticed other national brands with other items in the pizza box...bread sticks and...
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Any pizza places worth trying around 92nd and Lex? Going to see Feran Adria tonight and have a pizza craving....
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The other night I had an epic pizza FAIL. I had prepared a sourdough 80% hydration pizza dough with the stretch and fold technique and a 3 day cold ferment. I had used it to bake a couple of great...
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What causes the toppings to separate from the crust when eating a pizza and is there a way to prevent it ? I know I've read about this somewhere but cannot remember a thing. Thanks in advance for your thoughts...
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Hello everyone. Please remember to have you (pizza) PI day today. March 14 or Pi as in 3.14159265...
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I just bought a Big Green Egg, and I'm looking forward to using it for all kinds of cooking: smoking, high heat sears and - most of all- pizza. I've read various pizza posts on the egghead forums, but many...
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OK folks, Time for a Serious Test: If you make pizza at home, or use your oven for any high temperature cooking, it quickly begins to look lke a war zone. How often do you clean your oven? How do...
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