Pizza pie. Yeah, that's right; Irish pizza. Why not? Americans are known for wacky pizza toppings. Just take the so-called Hawaiian pie that uses pineapple and ham. Or those named after celebrities, attitudes or with silly names. Barry Wine, former restauranteur of...
Recently I found a bag of Antimo Caputo tipo "00" flour," and decided to test it alongside with my recent purchase of Anson Mills "Pizza Maker's Flour - "00" farina." Doppio "00" (Double Zero) is generally misunderstood as a softer flour due to its milling. A...
Recently my Montreal friend Marc Andre Cyr (Olive Et Gourmando) asked me whether I had used "heritage wheat" such as Red Fife. When I do ever get some cool flours, it's quite a luxury. I use them for things like Fanette or Eli Colvin's wet doughs. Recently I...
While reading my comments recently, I came upon the address for Stoughton Steel Company. Run by a man named Andris Lagsdin, they offer a baking steel surface tool to replace the traditional homebaker pizza stone. Curious, I let out a fish line to ask if I...
Leafing through Gabriele Bonci's Il Gioco della pizza, I wanted to try his "impasto misto pizza." It's a mixed grain pizza fermented with natural levain which uses farro, whole grain and white. I didn't have any in my flour...
In my ongoing pizza tests, I recently made a breakfast pizza; a pie featuring bacon and eggs. Having piece of dough in my fridge (which had turned hard as clay), and following a long night after baking for my micro-bakery, pizza fit my hunger pangs. I left the dough...
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