The pre-memorial day annual Spring Fling is approaching. It's time to test pizza dough. And the winner is a biga fermented dough. Now I just need to get my second oven to maintain the correct temperature. Here are my latest pies.
Testing an ancient "maiorca" flour for Gustiamo, its extensible quality suggested it would be great for pizza. Inspired by Alessandro Scuderi's viral pizza video (that feature weaker protein ancient grain flours) I decided to give his recipe a try. Alessandro uses a...
Had kids over during last weekend's snow storm. Here is a quick yeasted Verace Napoletano pizza I did for them. They seemed to like it.
Just popped in nosh at Rick Easton's farewell tour engagement at Bergn. Rick is a true pizza connoisseur and gentleman! This event was to commemorate his last day. More specifically, it was meant to indulge in the flavors, textures and overall...
Bread and Salt Bakery is a relatively new Brooklyn-based, Roman-style pizzeria. I had met its owner Rick Easton last spring when he was still searching for a place to bake. Then a mutual friend told me he had opened Bread and Salt in the Brooklyn geography known...
I have loads of sourdough in my fridge at home. At work I have none. So I decided to reverse engineer Ian Lowe's pizza Napoletano from his spreadsheet. That means I used yeast. Let me tell you, it was my lightest pizza ever, with great crumb and fabulous cornicione....
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