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A graphic designer with a large soft spot for well made pizza. Big home baker.
Nice pies this week everyone!
I second (or sixth? whose counting?) everyone's sentiments this week. Probably my favorite lineup of the year thus far. Cheers MPM'ers!
Thanks @Norma and thanks @TXCraig1 for the link!
@dmcavanagh You nailed it. For those of us who would love a WFO at home, items like this seem so tempting. I'd love to see Slicers collectively put together their own versions of a Hacked Weber. Oh the ingenuity we'd see!
@TXCraig1 Are you serious? That oven looks professional! Amazing job @Scott. I'd love to know more about the building process.
Awesome lineup of pies, and so many cooking methods! MPM is the pizza mascot of variety, which I dig to no end. I'm very jealous of @ScottD's new family member; the oven looks awesome.
Thanks @dhorst and @amusebouche1! Cheers everyone!
Oh I'm definitely trying this. Adding in the focaccia pan would allow the dough to do its thing w/o too much handling. I love finding gem recipes in old cook books. Delish post sir.
Whoa! This is awesome. Love Caleb's story and the video is excellent.
@jimmyg: I've been playing around with variations off of Hamelman's Country Bread recipe from his Bread book. I've found that a preferment between 12 and 16 hours seems to work the best. I'd be happy to send along the finer details of the mixture.
@Thanks TXCraig1! I'm planting my garden this weekend and then I'll really thrash a pizza with some herbs.
Great pizzas everyone!
These are awesome. Digging @BKMatt's Bacon, Egg, and Cheese pizza. I would eat that for breakfast every day.
Really good looking shop. Love the wheel hanging outside.
Awesome pizza by all. Slicers in 2012 are killing it for MPM thus far.
@AdamKuban: Fingers crossed we'll confirm some sweet interviews for the next few months. Hard at work on it sir! I'm ready to make a bunch more episodes.
I'm steadily amazed at the creativity behind pizza trucks. So much thought into make the space work. And every truck's solution is different. For my tastes, I dig the amount of char.
Wow, My Pie'ers are really stepping their game up. Amazing mix of pizzas this week.
@hogletboglet: Agreed. This is a truly amazing looking breakfast pizza.
@Norma: Oh man this Sicilian looks amazing! The striping reminds me of fine wood patterns. Super crumb.
@dmc & @TXCraig1: Killing it, as always, with your posts.
@redwgn67: I've always wanted to put grapes into a NY style pie. It might even be fun to throw them into a deep dish mix to add some sweetness to the mass of flavors.
Needless to say, this is awesome. I predict the chain pie shops will have a button similar to this added to their mobile apps. Eventually we'll have the science to order a pizza like the Jetson's, but not quite yet.
Great looking pies and the crust height (for me) looks to be just right. I'd go just to check out the mixer alone. Thanks for the review Daniel!
@John Wozniak If you're ever in town let me know. We definitely need to grab some slices sir!
Really good lineup of pies this week. Maybe it's just the good weather here in Chicago, but all the pies seem to have a festive Spring air to them.
@Imwalkin I can sympathize with your peel conundrum. I had the same thing happen to my first pie last week. You kind of feel like Macgyver trying to cajole the dough off the peel.
@RobynB LOVE the asparagus/lemon/aged mozz combo. I have to try this for the coming weekend.
I agree with Paulie, that last photo has over a thousand words attached to it. I have appreciated your stories and personal accounts behind opening your own shop. I hope to one day do the same. Passion and inspiration are infectious; thanks so much for helping to spread it to all of us! Cheers to your continued and well-deserved success Caleb.
Great variety of pies this week!
@dhorst: Jim Beam soaked pecans? That sounds amazing. First time doing this, or was it a family recipe?
@Norma427: Love the idea of changing the shape of the pie. Adds a whole new dimension.
This pie is an absolute beast! Arugula can be a heavenly topping on a well made pizza. I wonder if lemon olive oil and squeezed lemon would be too much...
It's too bad that the crust was so underwhelming. In the picture it looks like it might have been the opposite.
I could watch videos of the Paulie's and Nancy's of the world all day. Just awesome.
In the land of historic pizza, there are even more historic gems behind the curtain! I love the idea of recovered ovens, rising like a phoenix for future use. Great post, as always.
Good group of Slicers here! Good planning JW; Lo Duca's looks awesome.
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