Father, fisherman, baker, pizza maker. I like a good meal, a good laugh and a couple of good drinks.

  • Location: Glenmont, NY
  • Favorite foods: Pizza, crab legs, ribeye steak, fish n chips, good bread, good bbq, most things Italian and German.
  • Last bite on earth: I haven't considered that yet!

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 1)

Jeff, along with Pete Taylor and some others has done much to advance the knowledge of pizzamaking for the guy at home. If you really want an education, grab a snack and a tall drink and look this over,1053.msg9354.html#msg9354

Seriously Delicious Holiday Giveaway: The Baking Steel

Video: See How Frozen Pizza is Made

I always thought there were hundreds of migrant pizzaioli busy at there work counter making each and every one with love by the work of human hands! :-)

Ask a Chef: What's Your Favorite Way to Cook a Turkey?

I go with Mary Risley's advice, "just put the fuckin' turkey in the oven" it's not gonna be great anyway, they all taste like cardboard!

Book Giveaway: 'Pizza: Seasonal Recipes From Rome's Legendary Pizzarium,' by Gabriele Bonci

just sauce and cheese, I'm not a seasonal toppings fan.

Poll: A Pizza Proposal?

"NO" to anything involving marriage or Pizza Hut!

My Pie Monday: Avocado Pizza, Tomato Pie, Pizza Balls, and More!

Nice looking pies everyone, I'll hae to get back in the pack as soon as fishing season is over.
@Cookie 308, all the stretch and folds and the lower hydration of your dough probably contributed to it being tough to handle. Stretch and folds are really more a technique for higher hydration doughs. Hope that helps!

Poll: Are You a White Pie Person?

if you really want pizza dough without sauce, make a calzone, it's light years better then white pie.

Tampa Bay Pizza - Horrid!

Isn't Pete Taylor still at Wood Fired?

Paulie Gee: 'You're Welcome to Poke Through My Garbage'

not "poke", "pilfer"!

My Pie Monday: Python Pizza, Beets, Pork Belly, and More!

@JEL, don't you have an Italian import store nearby? They usually have a good assortment of cheeses, but don't expect them to be cheap!

My Pie Monday: Python Pizza, Beets, Pork Belly, and More!

@Okaru, I love the deep brown color of your crust, I much prefer that over charring, what was your workflow with the 00 flour?

Less content lately?

You think? It's Monday afternoon, and since last weeks MPM there have been three posts, an advertisment for Pizza Hut crapbreads, a Pizza Obsessive and the Breville countertop pizza cooker!

Equipment: We Test The New Breville Crispy Crust Countertop Pizza Oven

only a matter of time before we see the "George Foreman" Pizza Grilling Gadget!

Pizza Obsessives: Jimmy Coponi

wow, tough crowd here today!

Pizza Hut Strikes Again, Unveiling 'Firebaked Style Flatbread Pizzas'

does Pizza Hut pay for advertising space on SLICE?

Should I buy lodge cast iron pizza pan?

depends on what kind of pizza you're making and how much effort you want to put into your bake.For some styles of pizza, steel is great, for other styles, not so much.Do some research, there isn't one simple answer. Stones are still great vehicles for cooking pizza on, don't wish for a good one to crack!

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

Unfortunately, my father never made pizza. But, he did bring home some of the most awesome tasting pizzas I ever ate from a place in downtown Albany, NY which sparked my love of pizza.

Italian Easy: How To Make A Stromboli

Calzones are not folded over pizzas, a calzone should not have sauce inside of it, it creates too much steam during cooking, the sauce can be spooned in after cooking or served on the side. I've seen calzone both baked and fried, I prefer baked.

Shauna James Ahern's Grilled Pizza

Grilled, gluten free and an awful looking pizza, doesn't do anything for me.

FAST- Emergency Pizza Dough

Keep it simple, there are two driving factors to fermentation, time and temperature. Since you don't have much time, you have to up the temperature. Mix your dough with the warmest water the yeast can withstand, use sufficient yeast for the amount of flour you are using, and proof in a warm environment. Sweeteners are another option, they will speed the action and hopefully give your finished crust some color.

The Artichoke Basille Duo Talks New TV Show, 'Pizza Cuz'

Some real good pizza porn on the first show. and these guys let the pizza be the "stars".

We Raise Our Glass to Managing Editor Carey Jones!

Things change in life and that's a good thing, best of luck Carey!

Saveur Magazine Releases Special Pizza Issue

Maybe they got the recipe from the PioneerWomen! :-)

My Pie Monday: BBQ Chicken Pie, Boardwalk-Style, Deep Dish, and More!

@Tscarborough, I love finding those hidden 17 day old (or older) doughs in the back of the fridge, they make amazing pies!

What Can't Be Frozen?

The question always comes up "can I freeze this", "can I freeze that". Take a look in the frozen food aisle, you can freeze just about anything. They even froze Ted WIlliams Head! SO, the better question is "what CAN'T BE frozen?

Nathan's Hot Dog Eating Contest

You won't admit it, but you'll be watching! What do you think of the whole food eating "contests", and who will win this year? Joey Chestnut may be the closest thing to a "sure bet" in any competition. Please, no comments about regurgitation!

Tomato Schenectady, NY!

Yesterday I visited an area institution, "Perreca's Bakery" in Schenectady, NY. My intention was to pick up a loaf of their famous Italian bread, which I did, but I also noticed that they sold "tomato pie" by the slice. Naturally I had to try a slice ($1.25) for the road. Simply a delicious treat, soft, not too thick simple dough (could have been risen and baked a tad longer) topped with a very rich, thick layer of cooked sauce. Google "Perreca's" for more if you are interested. If you live in the area or have reason to be passing through, be sure to sample a true "tomato pie".

How Particular Are You About Pasta?

It comes in all shapes and styles. Domestic, imported, Italian, cheap, expensive and in between. Watch out, some that say "imported" and look or sound Italian are really imported from Turkey! Oh, don't forget "fresh" pasta. So, how fussy are you about pasta. Brand loyal, bargain hunter, store brand, premium imported? Tell me your favorite and tell me why.

Who's Using Their Sourdough Starter, and For What?

Awhile back, this site's @dbcurrie had an ongoing series on starting a sourdough culture. How many of you who participated are still keeping you culture active, and what are you doing with it? I make pizza doughs and a sourdough/buttermilk toasting bread on a rather steady schedule. I think I'll have some sourdough/buttermilk pancakes for breakfast on Sunday. So, how about you? Are you still doing sourdough. If so, what. If not, why not?

Serious Eater's/SLICER'S Meet Up Last Night

Ok, maybe you saw the post from @Tupper Cook's about a record number of pizzas. Well, @TC hosted a little "pizza party" for some site members who could attend, and a great time was had by all. Keep your eyes on SE/Slice, you'll probably be seeing and hearing about the festivities.

I'm Rethinking Pasta Sauce!

For years I have been making pasta sauce, aka gravy, aka spaghetti get the idea. Big pot of sauce, simmering all day until the moisture was driven out and the flavor intensified seemed to be the norm for as long as I can remember. Last Friday night, daughter and I went out for dinner in a small, local Italian restaurant and we were served the most delicious sauce I've ever had. Very lightly cooked, very bright , fresh taste. Now, I think I may have to change my ways. What are you're thoughts on cooking sauce? Have I done it "wrong" for so long, or have my tastes changed?

Classico Tomato Products.......good stuff!

Many of us have had an ongoing discussion at regarding the merits of the new Classico tomato products that have recently come on the market. They are a member of the Heinz family, the mother company of pizza famous 6 in 1 tomatoes from Escalon. Last night I taste tested Classico's peeled ground tomatoes next to a can of the nearly identical Escalon 6 in 1's unpeeled ground tomatoes. Classico was the slight winner in my opinion, just slightly sweeter (perhaps because they are peeled) then the 6 in 1's. Both are worthy of a place on your next pizza!

Perfect Pizza.....Define It!

There is a thread on SLICE about Di Fara's $5 slice which has had a lot of discussion about the merits and shortcomings of the famous Di Fara's pizza. So Serious Eater's and Slicer's, define YOUR ideal pizza. Don't hold anything back. Do you like it thick or thin. Loaded or minimally topped. Greasy or dry. Soft or chewy. Red or white. What is Perfect Pizza??? (I'm even confused)

New Emile Henry rectangular Pizza Stone feedback.

I just became aware that Emile Henry makes a 14"x18" rectangular pizza stone, a size and shape that is much more user friendly then their round stone. Has anyone bought and used one of these yet? If so, what do you think of it? Don't be shy with your comments, inquiring pizza minds want to know!
BTW, might be a great gift for the pizzamaker in the family.

Winter Bark!!!....Outstandingly Good

A couple of days ago in a feature on the home page called "Share Your Sweets", was a picture of some "winter bark", a combo of white and dark chocolate with salty cocktail peanuts. Do yourself a favor and make yourself a batch. I used Guittard extra dark chocolate chips and Ghiradelli white chocolate.This stuff is delicious and easy to make. Sure to please anyone on your Christmas gift list.

Is The Pizza Pendulum Swinging in a New Direction?

Until very recently, wood fired oven Neapolitian pizza was all the rage. Recent submissions to MY PIE MONDAY here on SE's SLICE have featured many more examples of pan/sheet baked pizzas in the Sicilian style. Has the WFO/Neapolitian crazy run it's course? What say you?

George Foreman Reheats Pizza Best!

Quite be accident, I have discovered a better way to reheat pizza. The George Foreman Grill. Just slap the slice in and close it up, Pizza heats from above and below, everything gets hot quickly without drying out, and the crust stays crisp. Don't knock it until you try it! :-)

Making Something that "Isn't" what "It Is"

There seems to be an epidemic around here lately of trying to make something that it isn't. There's a present thread about a "faux pizza". The other day there was a breakfast "poutine" featured on SE. Pizza is kinda well known as tomatoes and cheese on dough. Poutine is definitely a very specific dish, chips(french fries for all you non Canadians), covered with gravy and cheese curds. Can we stop calling things something they aren't?

Looking For Feedback On Dual Oven Ranges

I'm in the market for a new range and I'm leaning towards the Dual Oven by GE the smaller extra oven seems like it is custom made for pizza making, something I do often. Does anyone own one of these, and if so do you have any recommendations to pass along. A purchase is in the very near future. Thanks in advance!

Made Pizza Sauce From Plum Tomatoes

Today while out and about I stopped at a farm stand for fresh corn and spotted some nice looking plum tomatoes. I've been thinking of doing a fresh sauce with these, so I picked up a basket and made up a nice sauce for tonight's pizza. Well worth the effort, if you can get some good tomatoes take advantage of nature's bounty. Probably as good a tomato topping as I've had in quite some time.Have I inspired anyone?

This Cheese Stands Alone

In the most recent (Sept/Oct 2011) issue of Cook's Illustrated, they ranked grocery store mozzarella, and the winner was Sorrento whole milk mozzarella in the solid chunk form. "Clean", "creamy", "buttery", "smooth","mellow", "nice chew", and "practically like drinking milk" were some of the descriptions given for the cheese. The runner-ups were Kraft low moisture, part skim mozz and Boar's Head whole milk. Sorrento has been my pizza making mozzarella of choice for many years, so I was not surprised. I buy mine in the more economical 5 lb. brick. What say you on this selection? BTW, Sorrento is know by the name "Precious" on the west coast, and Sorrento is proudly producted in New York state (Buffalo).

Bread Epiphany

I really love good bread. In fact, if I don't have bread in the kitchen, I feel like I have nothing to eat. But I've always simply bought it. And though good bread was preferred, I could always munch down... More

Hot Dog of the Week: Rolf's Pork Store in Albany, NY

I first heard of Rolf's—an amazing German deli, butcher, and sausage shop in Albany, New York—while reading up on the history of mini hot dogs in nearby Troy, and made sure to stop by the next time I was in the hood. Just last week dmcavanagh also mentioned that Rolf's makes a fine Ring Bologna which got me thinking—it was about time to start drawing weisswurst and cartoon pigs. More

My Pie Monday (Tuesday Edition): Nathan's Amazing-Looking Conventional-Oven Pizzas

We took a small break yesterday on Slice. So here's My Pie Monday (Tuesday Edition). —The Mgmt. [Photographs: Nathan] My name is Nathan. I live in Richmond, Virginia, and these pies were made at Chez Dooley (my apartment). I've been inspired by and learned from an array of sources and most of them are internet-based. I use a natural leaven/starter and the conventional oven in my apartment. I've yet to venture to the esteemed New York pizza joints (such as Di Fara, Motorino, and so forth) but I hope to this summer. These pies clearly have a Una Pizza/Di Fara... More

Come on in 'The Kitchn'

Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn goes on a baking rampage and produces a gorgeous Nutella cake. The chocolate hazelnut ganache is just the cherry on top of the this over-the-top sundae. Also on the Kitchn, how to preserve fresh herbs, frozen nectarine-yogurt pie, cold-brewing iced tea, and using Japanese rock salt.... More

chocolate chip cookies: the best

I've been researching recipes for "the perfect" chocolate chip cookie and have come up with a wide range of results, including the jacques torres recipe, the alton brown recipe, and the cooks illustrated version of the tollhouse cookie. Most of... More

Biscotti Book

I make a killer anise biscotti. It's a modified recipe from a book I can no longer get (at least through Amazon). Anyone have any suggestions on either a) how to get a copy of the book "Biscotti" by Lou... More

Kenji Alt's Homemade Pizza Hack

Last week, Kenji Alt of the blog Goodeater (and a writer for Cook's Illustrated) sent me a cross-section photo of a slice of pizza he had made in his kitchen with the promise that he'd soon reveal a new method of achieving brick-oven-like pizza at home. He has now unveiled his pizza hack, and it doesn't involve the self-cleaning cycle or a super-hot iron skillet. After taking us through the three different ways food can cook (via conduction, convection, or radiation) and explaining clearly how they each apply to pizza, Kenji reveals his plan for cooking both the top and... More

Jeff Varasano's Famous Pizza Recipe

We're probably crazy for doing this, but we're mirroring Jeff Varasano's Famous Pizza Recipe while his site is temporarily offline due to traffic from Boing Boing, Fark, and everybody under the sun today. Here's the link. Let's hope our server doesn't crash! Hasta la pizza!... More

Jim Lahey's No-Knead Pizza Dough Recipe

Jim Lahey playing with his dough at Co. If the lines at Co. remain at WTF? status, go home and make your own no-knead pizza dough with Jim Lahey's recipe. There's nothing sneaky about his approach: just the expected yeast, salt, flour, and water. Back in December, we told you about a no-knead dough recipe from Chef John of the blog Food Wishes. His version is slightly busier than Lahey's, with additional ingredients like sugar, olive oil, wheat flour, and cornmeal.... More

Salted Water for Boiling Is Most Commented-on Recipe on Epicurious

Photograph from notinponce on Flickr Salted Water for Boiling is easily Epicurious' most commented-on recipe, with 801 responses at last count. The thread has become a treasure trove of sarcastic comments: I am frustrated with these "advanced" recipes. Does everyone think we're ALL professional chefs?? I can't tell at what point to add the salt, and what kind of salt? Kosher? Fleur de Sal? Iodized? And then what kind of water? Tap? Distilled? Artesian? How long do I boil it? I am so confused. Please, Epicurious, screen your recipes better. Don't waste your time on this one. I substituted leftover hot dogs for the salt, and used a combination of maple syrup and salsa instead of water, and it didn't... More

'Culinary Slumming'

What is your guilty pleasure? Crab rangoon, cheap canned beer, quarter pounders—we all have things that don't fit our "foodie" persona. What's yours?... More

Recipe Request: Awesome Cake Recipe

I am going to make a layer cake for my boyfriend's birthday tomorrow and I need a great recipe. He loves chocolate, so I thought about a chocolate cake with chocolate frosting. He also likes wedding cake, which I have... More

Navigating SE

I've been enjoying this blog for almost a year now, but I'm a complete dunce when it comes to utilizing features that people refer to in their comments. For instance, how do you access other people's profiles? How do you... More