Instructed about Gabriele Bonci through videos on Elizabeth Minchelli's website, I finally achieved some success attempting to bake his pane casareccio. Recently I decided to return to his pizza. It's not a puffy brusciato Napoletano style pie....
More and more people are boycotting carbs for dietary reasons. I'm boycotting stupidity for carbs, as I believe multi-grain doughs - full of carbs - are good for your brain. My latest pizza adventure, hails the virtue of carbs, with a nod to healthy toppings, as...
I've been doing test runs, baking pizza at home with new dough and flour, wanting to mimic the kind of pizza we create at work. I used a cast-iron pan, heating it on the stove to start it because my Cuisinart oven doesn't go to 800 F degree. compensated by putting...
Below are shots of my latest pizza cooked at home using sourdough levain with about 65 percent hydration - give or take a few extra mililiters - along with a tad bit of olive oil. This dough was made with something known as "double 00 flour" that I got...
Yes, another pizza. Sure, it's tedious and always a struggle to whip up some inovative topping, but someone has got to do it. Let it be me! I've been working out how to mix, retard and work out a hybrid pizza dough with various hydrations. The pizzas below were my...
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