Serious Eats - seriouseats.com

It seem like can really make marshmallow with the way you provided. I'll keep the article and make it myself during holiday.

kindle dx review

You guys obviously have not tasted one of these before, I had one of these yesterday, and it was delicous.

I want another one of these right now, I'm so hungry.

My computer freaked out the first time I wrote this so I’m hoping I get to post this comment:
With that said my question is about 00 flour. I’ve heard that it is the best flour to use, but to be honest I usually feed my sourdough starter (16 years old) with the stuff, it makes it happy and it seems to do better. I’m thinking because it’s easier for the starter to feed because it’s so finely ground. But it is rather expensive the cheapest I can find it is $1.99 per kilo, so I’m not so keen on trying something that in the end would not really change the pizza. BTW I have worked hard to prefect my pizza’s and I love my pizza both my NY and my Chicago style.
So do you think it’s worth a try?

Finally, maybe SOMEONE can help me! I am originally from IL and have been a NY'r for ten years now -- there is an INCREDABLE difference in pizza -- unless you've had both, you won't know...
Back in IL, the pizza's were thin, the crust was awesome, just awesome! It had a beer taste sometimes, and I have wracked my brain trying to figure it out. There are a couple places here in NY where I really enjoy the pizza, and it seems that most people refer to chicago pizza as the pan pizzas or stuffed which I am NOT talking about here....do you know how to make the crust used in IL so I can re-create it here? My husband only had pizza once in IL and he didn't like it because he's a born and raised Bronx boy--you know, if it's not sicilian, it's thin with some sauce and even the cheese is different! The pizza I grew up with was thin crust, LOTS of delicious mozzarella (which is my second question...what's the difference in the cheeses? there is a DEFINITE difference!)...anyway, the IL pizza was thin, with a beer-y taste, nice sauce and thick delicious gooey cheese and the NY pizza is thin, some sauce and a different kind of moz..OH and the slices to squares thing...hubs STILL makes fun over that one! LOL! seriously, I've tried to write to some restaraunts out there with no luck and want to make homemade IL pizza at home here in NY and have had zero luck in finding any recipes. If you can help or will help, please email me at mariannakeough at hotmail.com .. I'd greatly appreciate your help

Thanks for the tips. Tried the soaking in the sauce before putting it on the pizza tonight, which was nice and better than anything I tried before. But will try and find some Soy bean oil somewhere and try that out.

Also tried the margarine, Oregano & Garlic wash (added a little Marjoram too, just because) and it does seem pretty close to what the pizzeria used to use. Think I'll leave it for just my Marinaras rather than my other pizzas in future though - think it will be great on those.

I use a 14"X16"X5/8" kiln shelf as a pizza stone. I got mine free as it was ruined by a huge glaze drip for its original purpose, but new cost is about 35 bucks from a ceramic supplier. I also use 3 kiln stilts to position the shelf 1/2 inch above the bottom element of my oven. Place stilts at the back corners and front center of the shelf. The reason for 3 stilts is so the shelf won't wobble. I think Williams Sunoma pizza stone is actually a kiln shelf.

Hillary- Deep Dish is a whole different beast, but good results are pretty easy to achieve as the focus isn't much on the dough.

At my old apartment, I broke the self cleaning lock on my oven and waited until the stone got up to 600 degrees. At my house now, I don't have that option. I put the stone about 6 inches from the broiler and broil it up to 600 degrees. I check the temperature with an infrared thermometer. I use the hot stone and the broiler to cook the pie. The broiler will finish the top first so you turn it off once the top looks done. Then, just let the stone finish the pie off on the bottom. The top won't overcook because the ambient temperature in the oven is usually pretty low since I heat up the stone with the broiler exclusively.

As far as preventing your basil from burning. Just take the leaves and soak them in the tomato sauce for about 10 minutes. It sweetens up the sauce and it hydrates them enough to prevent them from burning.

@walttrombone As Prairie emphasized, in addirtion to anything else you do get a wooden peel. Or a fancy metal one with slots in it to allow the excess flour to be left behind.

Ciao,

Paulie Gee

Is the following comment considered Spam?

In any case wouldn't a foodnetwork show have a foodnetwork email addy?

Creating simple meals with lots of veggies!

I pay attention to the food I ingest and eat less processed comestibles.