Father, fisherman, baker, pizza maker. I like a good meal, a good laugh and a couple of good drinks.
Grilled, gluten free and an awful looking pizza, doesn't do anything for me.
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.
Some real good pizza porn on the first show. and these guys let the pizza be the "stars".
Things change in life and that's a good thing, best of luck Carey!
Maybe they got the recipe from the PioneerWomen! :-)
@Tscarborough, I love finding those hidden 17 day old (or older) doughs in the back of the fridge, they make amazing pies!
Little Ceasar's in a K-mart......enough said!
The Man, The Myth, the Legend!
ok, I broke down and ordered one, now I'll have a steel and a stone. I'll see which one I like best and let you know. 3/8" and 22lb. sounds like a nice compromise size, not too heavy but should do the job. Hope it doesn't burn my crust, that has always been my issue with metals.
Always love seeing these "Pizza Obsessive's" interviews so we can put a face with the name, great job Jeff, you are creating some great looking pies week after week.
Oh boy, here we go again. Back before the holidays everyone was talking about the steel, the greatest thing since man discovered fire. Then, after everyone had their steel, I saw nothing but posts about pan pizzas and Detroit style! Now apparently we're all back to the steel!You know what, my old, reliable stone still works fine! :-)
would aleppo be good in a bloody mary?
vegan pie is nothing new, some of the earliest pizzas in America were "tomato pies" simply tomatoes on dough. The norm these days is for a tomato pie to receive a dusting of romano, but I doubt that early versions of tomato pie were so adorned, people couldn't afford that luxury.
Yet another good reason to avoid frozen pizza!
I also like the plain, simple look of that New Park pie.
Peeps on pizza...it was cute ONCE, it was a novelty ONCE, seeing it ever year is ABSURD!
@TravelPath, I beg to differ, but this country produces some fantastic tomatoes, you just aren't using the right ones. California and New Jersey produce tomatoes every bit as good or better than anywhere else in the world, do some searching and tasting of what our own country has to offer.
OMG, carrots in tomato sauce are an abomination! If you need to sweeten your sauce, you're buying the wrong tomatoes.
No one really needed another reason to avoid Domino's, but you just gave us three more!
No ones discovered kasseri cheese? Too bad!
Ditto on Adam's question, how many doughs are you making to use at home? A bowl, a dough whisk and your hands are all you really need to make good pizza at home.
and now she wants me to bring her another 25# sack of Adirondack flour!
I'm making brownies but I think I'll call them dessert pizza just for the hell of it! :-)
I am constantly amazed at how SLICER's take an idea or concept and run with it. The renewed interest in pan style, Detroit style, Sicilian, whatever you want to call it is refreshing to see. These are the kind of pies which can and should be loaded with all the topping combo's everyone is constantly inventing on MPM. Great work SLICER'S, some week I'm gonna surprise you with the ultimate topping! :-)
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?
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!
Ok, I see them everywhere, everytime I travel. How many of you have a place called "New York Pizzeria" in your town? Tell us your towns name.
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".
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.
http://www.seriouseats.com/talk/2012/02/join-us-ditmas-park-brooklyn-grandmasquare-pizza-crawl.html wondering if anyone has a report on today's pizza crawl, I think I want to make a "grandma" pie, need intel.
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?
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.
No MPM this week, what happened?
For years I have been making pasta sauce, aka gravy, aka spaghetti sauce...you 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?
Many of us have had an ongoing discussion at pizzamaking.com 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!
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)
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.
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.
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?
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! :-)
http://www.foxnews.com/scitech/2011/09/01/dominos-announces-plans-to-build-pizza-parlor-on-moon/?test=faces
I'm speechless.
http://www.foxnews.com/scitech/2011/09/01/dominos-announces-plans-to-build-pizza-parlor-on-moon/?test=faces
I'm speechless.
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?
The all-American favorite, how do you like yours? I'm a skinless fan myself, the "snappies" aren't a thrill for me.
New name suggestion for SE if it every wants to assume a new identity! :-)
I'm in the market for a new range and I'm leaning towards the Dual Oven by GE http://www.geappliances.com/products/introductions/double_oven_range/ 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!
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?
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).
It's hard to resist a bun recipe with honey, milk, and butter. These pain au lait buns from The Fundamental Techniques of Classic Bread Baking aren't as rich as brioche since there are no eggs, but there's enough butter and milk to add buttery flavor and a slight yellow color. The honey is subtle. More
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
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
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
Every week on Slice, we talk to a pizza obsessed individual. If you've spent any time in the comments on our pizza site or in SE Talk, you probably know that dmcavanagh is certifiably mad for the crusty, saucy, cheesy stuff. Get to know him here! More
I couldn't resist buying a huge pork picnic shoulder for only $12. $12! The problem is that I have no idea what to do with it. This piece of meat is so large, I'm not sure it will even fit... More
I just bought a Salton Pizzelle maker at a thrift store, but it didn't have directions on how to use it. I have found plenty of recipes, just don't know when to put it in the maker and for how... More
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
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
Flaky, buttery chocolate croissants take the form of muffins, and are flavored like cinnamon buns, replete with crunchy toasted walnuts, cinnamon sugar, and, of course, the requisite frosting, made rich and tangy with a dollop of crème fraîche. More
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
http://www.youtube.com/watch?v=dYqM9-Fj0Pg&eurl So hilarious... oh man, now I want breakfast again!!... More
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
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! http://slice.seriouseats.com/jvpizza/ Hasta la pizza!... More
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
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
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
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
Which? Yay me! It's a Panosonic that was 60% off at Amazon today. I'd been thinking about it for a while, and this was so inexpensive after the discount that I couldn't resist. As with the rice cooker a couple... More
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
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.