Caputo Antimo "oo" is probably the most well known Italian pizza flour on the market. It's a flour I have used trying to make a sourdough version, even after learning from a pizzaiolo that pizza Napoletano is not made with...
While I much prefer pizzas, calzones will do, especially on occasions when you get things like a tear in your pizza dough. That was the case today while trying my newly made "goatzarella." And so I shaped out a few of calzones. Glad I did. At...
Usually I have some pizza dough in my fridge, but recently I was out, so I decided to go with an old formula I used at work for staff, but using skura flour. I made up the dough, let it rise, and balled it after it had doubled and let it park in my fridge. Late...
The New York Times recently featured a piece about making pizza at home. The recipe came from Roberta's Pizza in Brooklyn. Looking at it with a slightly jaded eye, I still had to give it a go, maybe work on making it my way. So first, I punched in the...
Playing devil's advocate with skura flour before my bag runs out. Here I used the Ken Forkish, Flour, water,salt and yeast formula. A straight dough pizza method made with a 12-hour ferment which was then shaped, chilled and finally baked. It was...
My first Lahmajoon, Armenian style, was eaten in Montreal at Chez Apo. What a simple and delicious treat. Lamacun (or lahmajoon) is something akin to a thin crust meat pizza. It's not puffy like Napoletano, and not a canoe shaped pide. It is comforting and...
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