Yeah, another pizza post. Here I used the formula based on Una pizza Napoletana. It's dough reversed engineered from a video of Anthony Mangieri, made with sour dough. The key to using sourdough for pizza is to have a good bubbling, active ferment. Recently I had made...
Visiting Montreal, among my stops was Bevo Bar + Pizza, where Chef Giovanni Vella is making waves as well as pies. "Madonna," I said and crossed myself, wondering if I could fit anymore in my mouth after my earlier food trip around the city. Our purpose was simply to...
Just before Memorial Day, we have a fête at work, sort of a Spring fling you could say. It heralds the summer and the winding down of the winter and spring. It's also a time for me to play baker, making doughnuts and pizza after my primary focus on...
I'm at it again, exploring the different styles of taglio pizza, from Roman to Sicilian. This latest was made with durum, otherwise known as semola rimacinata, which I substituted for the white wheat in my first test of Bonci. For some reason, my durum isn't as easy...
Gabriele Bonci is a master of pizza, specifically the Roman-style taglio pan pie. He recently appeared on Anthony Bourdains "Layover," and written up within blogger Elizabeth Minchelli's wonderful posts, where she includes videos...
Anyone who knows me knows my love affair with pizza. Lately I have been delving into the Napolitano style, made famous by Anthony Mangieri, a New York transplant to San Francisco. Missing his actual presence here, scouring the forums has provided lots of information...
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