@producestories Super thanks for the Roberta's heads up. Totally opened my eyes on what's possible.

Also, in the traditional italian meal, if pasta comes in as the primary course, and your second course is protein, where does pizza come in?:D

Wait. If you analyze it, Pizzeria Basta (which is in the Seriouseats book) has a few pasta dishes on their menu. I'm pretty sure he takes his pizza seriously. Also, Mario's appetizers are a lot (and besides, he doesn't make the pizza, his cooks do)...

We (me and my two trusted sidekick pizzaiolos) have been doing this thing for a year now, and though i understand that there are still a lot of things to learn pizza-wise, our product is now more consistent, and maybe we can add pasta to the menu (someone else will do it and not them, ill get a "pastaiolo") ?

Osteria Mozza has pasta and steaks and fish and chicken in its menu, does it mean that they are focusing less on the pasta? Isn't perfecting cooking steak hard?

What if they just get their pizza expert from Pizzeria, the pasta expert from Osteria and put them in a single space? That's what i was asking in the first tweet :D

The secret is out! Thanks Kenji!

If you're looking for doughnuts in the Philippines, search for cello's doughnuts and dips!

Bacon. Chocolate covered bacon.

@DMC yeah. need to get myself one of those caps. It's like wearing nikes somehow make me play better basketball.

I personally think that if you like to eat your pie folded, 1/6 might be the perfect size, 1/8 it's hard to fold, while 1/4, it's too big. Folded for me is mathematically (and gastronomically) the ideal way to eat a pie, because if you don't fold it, it will definitely tip sag...

If your stone cracked in 600F temp, it's a no good stone. Time to replace it!

Thanks for all your suggetions! My wife has been having "chicken skin" on her forearm and it gets really itchy when she makes the dough bigger (we don't use a rolling pin). We'll find time to go to the doctor next week when we can. Is it ideal to use gloves when you knead the dough? Just imagining doing this makes us (especially her) cringe. Hopefully the allergies are just the skin ones and not the major (cant breathe) ones.

truffle.

Thanks for this bit, i've been getting the smokey, barbecued flavor, but it's been very inconsistent tho. When it works, it's really delish!

we have a non traditional brick oven, that works like a "white oven" (http://en.wikipedia.org/wiki/Masonry_oven) which we also fire up to about 800F using charcoal... we just dust it up in the morning before we fire it up again. The soot is white-ish in color (even if the charcoal is black) and i truly believe that at 800F, everything dies...but the pizzas come alive!