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...
A terrific new pizzeria comes to Sunnyside, Queens.
Visting my brother in California, I was jazzed to use his backyard wood-fired pizza oven. Of course, before using it, we had to have one of our arguments. First we wrestled about my hydration techniques and his choice of flour. Then we continued the battle to where we...
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