Profile

jimmyg

I am a nutritional scientist and sports nutrition/physiology consultant

  • Location: Omaha, Ne
  • Favorite foods: NY Pizza, Nutella, roe, stinky cheeses, crusty breads, pasta, anchovies, sardines, artichokes, olives, offal bits, pork, lamb, cured meats, fresh figs, and a perfectly ripe peach.
  • Last bite on earth: Either a perfect NY pizza pie, a mess of sea urchin roe drowned in good olive with some crusty bread or a excellent bowl of pho with some tripe and other stuff in it.

Pizza with Pesto, Ricotta, and Mozzarella

@Fred Rickson & @candide: a big +1. Not to mention the possability of scorched nuts, which is never tasty.

Mexican Mashups?

Maybe savory churros with different dips, eg guacamole, mole, etc. Or even a stuffed churro with cheeses.

Poll: What's Your Favorite Non-Mozzarella Pizza Cheese?

A young sheeps milk cheese

My Pie Monday: Polly-O Pan Pie, Spicy Bacon Jam, Detroit-Style Marco Pollo Pizza, and More!

Really great looking pies everyone! Its nice to see all the talent showing up on MPM.

@TXCraig1: Brilliant toppings. May have try that one with some ricotta.

Center of pizza is soft and mushy

@jkdrummer: A few things to consider, in addition to what Adam recommend.
Reduce/eliminate the sugar in your dough recipe. Sugar facilitates browning. By reducing or eliminating sugar you can bake your pies a little longer, allowing your dough more time to crisp up in the center.

Alternatively, if you are stretching your dough too thin in the center, and are applying your sauce or cheese to heavy in those areas, that can also leave you with a soggy center. Try leaving it a little thicker in the center and reducing the amount of sauce or toppings.
Good luck
Jimmyg

Singapore Stories: Pizza Hut's Fortune Pizza for Chinese New Year

@Yvonne: You are a brave woman. Kind of curious, since you brought it up, how are the pies at the Singapore branch of Pizzeria Mozza?

Venice, CA: On Gjelina and the Rise of Cheffy Pizza

@Kelly: Beautiful crumb shot!

My Pie Monday: BBQ Brisket, Pizza Pringles, Kobe Beef Bacon, and More!

@BGEPizza: Thanks for the compliment. That is a gorgeous looking pan pizza of your own. I too would be proud of that pie your showing-off.

@TXCraig1: Nicely done sir!

@Kakugori: I could see Pringles being applied post-bake. Should add a hardy crunch to your pies, which look great I should add.

@Norma: I’m am in awe of your Detroit pies. Your pizza making skills are truly second to none. Beautiful job!

@Imwalkin: Oh man... that monkey bread looks awesome. I could eat the whole thing.

@Okaru: How did you like the taste and texture of the AP/00 flour blend?

@Adam: From the crust to the toppings, an all-round handsome looking pie. Wish I was there to snag a slice.

@AB: Your pie sound great. What sort of BBQ sauce did you use?

@Florida9: That pie looks and sounds great.

@Burger365: Ooooh... that combo of toppings hits my sweet spot every time.

@millions: Wow... I need to try that trick out. It looks like you and @atmast are getting some great results with that method.

@JEL: That is one handsome looking pie. Clams and cream... boy does that sound good.

@B7gourmand: It looks like your pizza making regiment is paying off.

@Manda: From crust to toppings that pie looks spot on.

@SHole: That’s one way to clean out the pantry.

@Jamesws: Nice one!

@kenposurf: Your pie looks pretty darn good to me, regardless when the cheese was added.

@mismochi: I was asked the same question by @Niki. In short, there was an order mix up at my butcher’s, they received Kobe beef belly instead of their usual pork belly. In the end they decided to make bacon out of it... and I decided to take 12lbs of this bacon off their shoulders. One of my smartest, and tastiest, buys to date.

Ask A Sommelier: What's the Best Wine for Pizza?

Personally I gravitate towards a Nero D'Avola, Negromaro or a rich and fruity Pinot with my pizzas. Lately, however, I have been appreciating a good rye or bourbon with my pie. Pairs better than one would think with a good slice.

Singapore Pizza Hut's Ring of Fortune Chinese New Year Pizza

Pumpkin paste, pineapple, cornflakes, and BBQ chicken? Sounds like a culinary horror from depths of Paula Dean recipe book.

Frozen Pies and The Uncanny Valley of Pizza

@Garvey: Thanks for providing your methods for freezing pizza. I knew someone out there had to of tried it. I will certainly take up your advice next time I have extra dough.

Quick Game Day Appetizer: Garlic-Knot Monkey Bread

Excellent idea for the Super Bowl @Adam! Really glad you posted this article. Definitely going to try this one out.

Frozen Pies and The Uncanny Valley of Pizza

@Adam: No I haven't. I contemplated making several frozen pizzas for my brother (he's in athletics and doesn't have too much time/patience to devote to great pizza making) but had no foundation or square one to jump off of. Not to mention the thousand plus variable to account for since the pizza is going to be frozen, i.e. do you keep the dough raw, or is it better to par-bake like the grocery brands; should one apply the sauce and cheese before freezing or just freeze the dough as a disc and top while still frozen just before baking, how long should it be baked and at what temperature 400F,450F, 550F? This list could go on ad nauseum. Regardless, I too may have to freeze a few pies to see how they might turn out.

Frozen Pies and The Uncanny Valley of Pizza

Just curious, has anyone tried making their own homemade "frozen" pizza from scratch and had them turn out. If so, any tips or recipes?

My Pie Monday: Lavash Pizza, Fennel Pollen, Strascinati and More!

@MPM'ers: Nice looking pies folks. I'd take a slice (or three) from each one.

My Pie Monday: Baffetto, Stuffed Turtle, All-Edge Pizza and More!

@dmc: Oh Sorrento. Ha my bad. Never heard of Dragone, is that strictly an east coast brand?

My Pie Monday: Baffetto, Stuffed Turtle, All-Edge Pizza and More!

@All: Great looking pie folks. I'd take a slice from each one.

@DMC: That is a very handsome looking NY. BTW are you still using Sargento for your low-moisture mozz or did you switch things up during my hiatus?

My Pie Monday: Pizze Polacco, Country Ham, Rosas and More!

@All: Fantastic looking pies folks.

@AB: That is an awesome photo

@DMC: Thanks!

@IMWALKIN: That pie looks 10X better than the one featured on Top This. Nice job!

@Adam and f r y: Haha no kidding. Put a shirt on @Schroeder93! In his defense, it got pretty darn hot in there heating (preheating) up the place while we were working out.

Chicago: Brave the Waldorf Astoria for Balsan

@PG: +1. That pie looks great!

Serious Holiday Giveaway: The Baking Steel

Sausage

Serious Holiday Giveaway: The Baking Steel

Sausage

Poll: What's Your Approach to Topping Homemade Pizzas?

In general, I stick with the less is more approach to toppings. With regard to the toppings themselves, I typically try to combine simple flavors that compliment each other and the crust, eg pumpkin, smoked bacon, bourbon and Gruyere. Some of the toppings may not be traditional, but man are they tasty.

A Sandwich A Day: Sheep's Head Sandwich in Istanbul

Wow...That looks awesome!

Poll: Pasta on Pizza, Way or No Way?

@norma and dmc: Thanks guys, I've missed you folks over the last few months. Yeah... I had to take a little hiatus from pizza, research problems and dissertation mishaps. I'm not back in NYC, unfortunately, but I may make it back there in the coming months.

Poll: Pasta on Pizza, Way or No Way?

@Leandra: +1 LI baked Ziti pizza rocks.
@Meredith: Caligiuri's Patio Pizza in St. James makes a killer ziti pie. Although the regular pie is best in my book. The ziti pie at Attilio's Pizza in Roslyn Heights is also darn tasty too. Both offer good examples of what a ziti pie should be.

What is the worst pizza you have ever eaten?

Tonight I was eating out at a coal-oven pizzeria which boasts about its 00 flour crusts. In short, I had to send the pizza back for being too raw in the middle (this was beyond normal 00 sogginess). When it came back to the table, it was crisper but the color on the crust did not change. When I took a bite, the crust literally had the mouth feel and texture of Rice Crispy's out of the box, which I have never experienced in a pizza. The taste was revolting. What is the worst pizza you have ever eaten while dining out?

Cookie Monster: Pignoli Cookies

Cookie Monster: Pignoli Cookies Get Recipe

No matter how many desserts we make ourselves or how long we've toiled, a box of cookies from Rocco's, the local Italian bakery, is always on the Vasios holiday table. No wonder: the baked cookies are both nutty and sweet, and the chewy texture gives them a certain lightness and finesse. More

My Pie Monday: Mini Pizzas, Mortadella, Marinara Pizza and More!

My Pie Monday: Mini Pizzas, Mortadella, Marinara Pizza and More! View Slideshow

Mmmm... My Pie Monday! This week's entries include a first stab at a clam pie by thearrogantchef, a delightfully colorful warm goat cheese and roasted beat pie from amusebouche1, a pizza made with homemade sausage and peppers from jimmyg, and a mortadella topped pie from Norma427's tireless quest to perfect her Reinhart hybrid. The marinara pizza featured in Adam's Slice review of Forcella inspired DYJ to make one of his own, and Jamesws took a cue from Pizzeria Oceano in xxx and modeled one of his four mini pizzas after their 'Black and White'. Your sure to find inspiration for your own pies after taking a glimpse at these. More

Pizza Trends of 2011

Pizza Trends of 2011

As we edge closer to 2012, taking stock of the past year and the trends that were help to orient us in the ever-evolving pizza landscape. If there is one thing that I learned in 2011 it is to look to the home kitchens of Slice'rs for what's really taking hold. It isn't always some innovative new way to rework the cheese, sauce, and dough combo, but rather giving new life to tried and true styles and varieties, and in doing so, introducing folks coming from many different pizza backgrounds to pizzas that are totally new to them. Here are some of the trends we've noticed in the past year, and a look at possible trends to come. More

Rome: Pizzarium

Rome: Pizzarium

I am not sure if it was the muted crunch that betrayed a crispness and airiness in the dough or the gasp of approval that left her lips as she finished the bite but I knew that something rather special was going on. I put down the camera and said "let me try that". What followed was a frenzied and orgiastic. We devoured all that lay before us. My camera was cast off like so many used napkins. Even Fashion Week and the need to look fabulously skinny was momentarily forgotten. The pizza at Pizzarium was quite simply extraordinary and completely irresistible. More