Neapolitan pizza has its myths, methods, diameters and hot temperatures. So recently I heard about a derivative dough called canotto ("dinghy"), something I learned more about via Salvatore Lionello. His shared formulas on Youtube are straight forward though...
Poolish (or sponges) is made from equal parts flour and water, along with variable amount of either yeast or sourdough. Lately I've started using it for breads and pizza. It's worked particularly well for pizza. I took cues from Salvatore Kosta at Foorn. I...
A friend recently introduced me to Chef Stefano Manfredi. He's an Australian chef whose family was originally from Lombardy. Not only is he a great chef and author, he's a pizzaiolo, too. Curiosity led me to order several of his books. One particular pizza recipe...
Out shopping in Maspeth Queens, I went into a local deli for a sub sandwich and spotted this flour. Fun, no? Light (super-ground) flour, it's marketed for pizza. Who wouldn't want a pizza made from this beautiful bella donna? While 00 flour can have issues...
Four days past our annual Spring Fling, I had leftover scraps of donut and pizza dough. Given this was sourdough, I was reminded what my buddy, baker John Downes, once said, such remains are "Satan Spawn," as they inevitably lead to an acidic stew that, at best,...
A few months ago, Soul Crumbs baker Carlo di Cristo contacted me that he would be visiting New York. I had wanted to interview him and now would have a chance to do it in person. We finally met at PN Wood Fired Pizza, where host Giacomo Baldi...
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