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...
Okay, yet another post on pizza. Okay I like pizza. Oh, sorry, you know that. Anyway, today's pizzas are so much more sophisticated (complicated?) than the pies that typified "a slice" back when I was a kid. Don't ask my age, but while I can't...
Pizza is as New York as it is Italian. Even within those geographies, it comes in all sizes, shapes, doughs, sauces. But there is one Big Apple pizzaria that struck me as particularly interesting... Paulie Gee's. Since first hearing about it...
Feel free to follow us on social media for the latest news and more inspiration.