This was too good to not pass on to you. It’s a Thanksgiving pizza… pie! The Not Marthas, over at wearenotmartha.com created this genius Thanksgiving invention, complete with homemade cranberry sauce, turkey, herbs, and what else, an apple pie in the middle! I personally consider it a step towards the futuristic meal-in-a-pill – just this pill is about 16″ in diameter. What can I say, they’re working on it!
Ok, I think I’ve actually, finally, probably, (maybe) fixed this damn thing which apparently broke about a week ago when I migrated from wordpress.com. Looks like most of the usual traffic had been blocked from finding me here for the better part of last week, but I think we’re up and running now! Here’s hoping. And here is a quick and easy video on white pizza. And sure, Claire looks like she’d rather eat you than any sort of silly pizza, and sure she “LOVVES” store bought pizza dough, and… well, I guess suffice it to say I needed a video to test and make sure that the video embedding was all nice and happy. So do like I do, and watch this one with the sound off… and a hand held up in front of your faec so you can’t see her overly emotive face…. Oh what the hell, here it is – enjoy!
Here is Chef Gerard again, this time to demonstrate a nice wood-fired marinara recipe. Enjoy!
I thought the sauce selection here looked a bit slim, so I will be adding a few more to balance things out. This is a recipe I found on www.greatpartyrecipes.com and it works great for white pizzas as well as garlic chicken pizzas or even a pie with broccoli on it! When you don’t want to just open a jar, check out this easy and quick Alfredo recipe.
This creamy white pizza sauce recipe has long been a favorite on pasta, but it’s one of the best things to happen to pizza in a long time.
1/4 cup butter
3 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 cup heavy cream
Pinch of salt and pepper
Melt butter in a medium saucepan over medium heat. Add garlic and sauté for 2 or 3 minutes. Stir in the cheese, cream, salt and pepper and heat through, stirring constantly. Remove from heat.
I’ve recently had the good fortune to be in touch with Chef Vinny from perfecthomemadepizza.com and I just wanted to pass along his site and contact info for any of you who would like a bit more information on how to perfect that perfect pie you have been working on for so long. Vinny’s site has a few good recipes for dough, sauce, and even covers different cheeses and other ingredients. He even sells an instructional DVD where he shows you step by step how to make the perfect pie. Oh, and he is award winning – had I mentioned that?? He has won awards for best tasting pizza up here in Northern California. Quite the accomplishment! Anwho, click on over to perfecthomemadepizza.com or drop Vinny an email at email@example.com and let me know what you think of his site and DVD.
I, for one, am a fan.
Sunset magazine recently had an article entitled Pizza Rises in the West in which they detailed some of the West Coast’s best pizza joints. This was a fun little little article, especially if you live within striking distance of the article’s epicenter, San Francisco. Anyways, they’ve also shared a dough/sauce recipe with us that, on it’s face, looks very plain, but has a few interesting twists that might just make you rethink your current dough techniques. Check out the type of flour and the mix time on that dough. That’s right, a full half an hour of stand mixing to develop the relatively weak gluten in the AP flour. My interest is peaked! Also, you can click here for the original recipe posting. Enjoy!
Time: 2 3/4 hours. The extended mixing time for the dough develops the gluten in the flour and produces a pizza crust with a nice stretchy texture around the rim. A pizza stone, available at cookware shops, creates the super-heated surface you need for a great crust. You can get decent results, though, with a preheated baking sheet instead.
Yield: Makes 4 pizzas (10 to 11 in. each; 32 slices)
- 2 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour, divided
- About 2 tsp. sea salt
- About 6 tbsp. extra-virgin olive oil, divided
- 1 can (14.5 oz.) crushed or diced tomatoes (preferably organic), whizzed briefly in a food processor to a chunky purée
- 2 garlic cloves, thinly sliced
- 1 cup lightly packed basil leaves
- 2/3 pound fresh mozzarella (preferably fiore di latte), cut into 1/2-in. cubes (about 2 cups)
- About 1 tsp. dried oregano
1. In a medium bowl, whisk together 1 cup room-temperature water and the yeast. Let stand 15 minutes at room temperature.
2. In bowl of a stand mixer using dough hook, mix 2 cups flour, 2 tsp. salt, 1 tbsp. olive oil, and yeast mixture on medium speed until well incorporated, scraping down sides of bowl as needed. Add remaining 1/2 cup flour and mix about 30 minutes, or until dough is very smooth and elastic.
3. Meanwhile, make tomato sauce: In a medium pot, heat 2 tbsp. olive oil over medium heat until hot but not smoking. Add garlic and swirl in hot oil until it starts to smell good, about 15 seconds. Stir in tomatoes and simmer, uncovered, to thicken and cook off the “canned” flavors, at least 25 minutes.
4. While sauce is cooking, put 1/4 cup olive oil and basil leaves in a food processor and whirl to finely chop basil, scraping down sides of bowl as needed. Stir 1 tbsp. basil oil into tomato sauce as it’s cooking, along with 1 pinch salt. Pour remaining basil oil into a small bowl and cover surface with a thin layer of olive oil.
5. As soon as dough is ready, divide into 4 portions. Using both hands, roll each portion with a circular pressing motion until it becomes a tight ball. Dust each ball with flour, set it on a floured baking sheet, and cover loosely with plastic wrap. Let dough rise 1 hour, or until almost doubled in size (do not let rise longer than 1 hour).
6. Put a pizza stone or baking sheet on bottom shelf of oven and preheat to 550° (or as high as oven will go), at least 25 minutes. Working with 1 dough ball at a time, set on a well-floured pizza peel or baking sheet and stretch into a 10- to 11-in. circle. To stretch into a 10- to 11-in. circle, first tap down center of ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips. Then pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch. Drape the dough over the backs of your hands and gently stretch outward, rotating periodically. Flop the stretched dough down onto the pizza peel.
7. Spoon 3 to 4 tbsp. tomato sauce onto dough, leaving at least a 1/2-in. border.
8. Plant tip of pizza peel (or long edge of baking sheet) on pizza stone (or preheated sheet) and shove pizza quickly onto stone and bake 3 to 6 minutes, or until crust looks dryish but not browned. Remove pizza from oven and sprinkle on about 1/2 cup mozzarella cubes in clusters, then 1 generous pinch oregano. Return to oven and cook 2 to 5 minutes more, or until crust is golden brown and firm but not rock hard. Transfer pizza to a cutting board and drizzle with basil oil. Assemble and bake rest of pizzas the same way.
Make ahead: Dough can be formed into balls (step 5) and chilled overnight, tightly covered with plastic wrap, instead of rising on counter (it will rise slowly in the fridge). You can also freeze the dough for up to 2 weeks (let chilled or frozen dough come to room temperature before stretching).
Variation: Pizzetta 211 Pepperoni Pizza
Follow directions for Pizzetta 211 Margherita Pizza. In step 7, lay 8 or 9 slices Molinari Hot Salami or your favorite spicy salami over dough (you’ll need about 4 oz. for 4 pizzas). Bake as directed.
For a long time, I was an impatient pizza chef. After all, a recipe that required almost a week to prepare sounded ludicrous! Who could plan their eating habits that far in advance, I wondered? Well my friends, you and I have to become those exact people if we are ever to reach our lofty pizzaiolo goals. Time, after all, is the number one secret ingredient in pizza dough.
There is no one bigger ingredient in a dough recipe that will affect the flavor and depth of your dough. Brand of flour, oil or no, salt or no… all of these options are minuscule compared to the choice you make when you prepare a dough half an hour before you bake it.
I have found this one rule to be true for almost all home pizza making: If the recipe calls for two hours of rise time in between mixing and baking, place your dough in a covered bowl, place the bowl in the fridge, and leave it there for three to five days. If the recipe calls for twelve hours of rise time, place your dough in a covered bowl, place the bowl in the fridge, and leave it there for three to five days. A long, slow, cold rise time will do wonderful things to your dough. In fact, about a day or so into the rise, pull the dough and and punch it down – then place it back in the fridge of course. This will further develop the flavor and texture (not to mention redistribute the bubbles which have formed in your dough).
So there you have it. I know, it’s kind of a bummer. As you read this article, the spark went off in your head “How about pizza tonight!” But what you need to retrain yourself to think is this, “How about pizza five days from now??”
It’s time to start paying attention to time, the secret ingredient in all pizza dough.
I’ve noticed a trend over the past few months of writing this blog and it is this: you people LOVE your white pizza! The top ten most searched terms on the blog, as well as search engine hits, all have “white pizza” somewhere in the search string. So what is up? What’s with the white pizza obsession? Are you purists who would rather eat pizza in its original state before tomatoes arrived in Italy? Are you all on some kooky new diet where you can’t eat any fruits or vegetables and instead are only eating carbs and dairy? Or is white pizza America’s hidden secret favorite pizza and I’m only just now arriving at the white pizza party? I’d love to hear what your reasons for loving white pizza are!
Anyhow, I thought since you are SO into white pizza, I’d start creating a few white pizza posts specifically for you. Here are a few of the “celebrity” chefs’ takes on white pizza. Many of these preparations call for “pizza dough” without really giving you any specifics. I’d like to humbly point you to this post which I believe is the best dough recipe I’ve tried so far. Enjoy the recipes, and as always, leave me some comments and let me know what you’d like to see next from In Search of the Perfect Pie.
Okay, so the craziest thing just happened to me. I arrived home to find a padded envelope sitting on my porch waiting for me. I opened up the manila sleeve and to my surprise, a fan of the blog had sent me a SET of “shower caps” which had actually been manufactured for the exact use I was using a real shower cap for! They came in all sorts of fun sizes with all sorts of fun food printed on them.
Come to find out, bowl covers are quite common! In fact, there is even a local company called Green Feet that sells them for six bucks (complete with fun fruit print). Check them out and check mine out below. Thanks, you North-Eastern pizza fan! And for anyone else out there considering sending me pizza related presents, there’s never been a better time than now – send them my way! I won’t mind
Ok, so strange turn of events: I have latent tuberculosis. I’ve got some medication that I’ll be taking for the next twelve months and during that time, I’m supposed to avoid all “homemade yeast breads.” Of course, if you are at all a regular reader of this blog, you realize how absurd this is. So, as of this weekend, I will changing the focus of this blog to be unleavened, un-yeasty pizza doughs. Woof.
Wish me luck.
I’ll report back with all new findings.
*UPDATE: I am going to start taking my medicine after the holiday, so until then, the search for the perfect pie is BACK ON!!
Ever feel weird using plastic wrap for a bit to raise your dough, just to throw it away a bit later? Here’s what you do: take a brand new shower cap, stow it in your cupboard, and when you need to cover a bowl with plastic wrap, just pull that cap out and and strap it down on the bowl! It works like a charm and you can re-use it over and over and over again.
I saw a pizza episode of “The Best Thing I ever Ate” the other day and Alex Guarnaschelli said that her favorite pizza was the Five Points, yukon gold potato pizza. Well this sounded interesting and new, so I ran out and whipped up what I thought the pizza would be like – and let me tell you, it sounds super funky, but man oh MAN it was good! See recipe and photos to follow.
- Pizza Dough – I used this recipe.
- Mozzarella – I used fresh mozz here, which I liked a lot, but the grocery store stuff would work too.
- One Yukon Gold Potato
- Garlic Salt – I used Chico Spice Garlic Powder, made right here in Chico.
- Black Pepper
- Olive Oil
Preheat your oven to as high as it will go. Slice your potato up into the thinnest possible slices you can. Using a mandoline would make this process a piece of cake, but all I had was a knife, so I cut slowly and carefully. Next, spread out your dough onto whatever pan, peel, or whatever you are going to use to bake the pizza. Use a silicone brush to brush on a thin layer of olive oil. Next, give the whole crust a light sprinkling of garlic salt and rosemary, and then crack a bit of fresh black pepper on top of the spices. Then, spread out the potatoes in concentric circles around the pie. Place your medallions of cheese down on top of the potatoes. Put a few dribbles of olive oil down on top of the pie and I like to brush on some more oil on the outer crust (and dash on some more garlic salt on there for a yummy finish to each slice). Place it in the oven until you see some nice browning on the cheese and crust and that’s it! You’ve got yourself potato pizza my friend! Enjoy
I feel like I’ve published a good many options here for pizza dough, so in an effort to provide you with a more in-depth pizza resource, I will be beginning to bring you sauce tips and recipes as well as any new dough information I may find. Since Jeff Varansano pretty much got me started my pizza journey, I thought I would bring you a small selection from his novelish site on his pizza process dealing with sauce specifically.
Oh! And as an aside, I noticed that Jeff has a photo with Keith Giusto from Central Milling about 3/4 of the way down his page… I told you that Central Milling flour was some good stuff! Take a tip from Jeff and I and pick up some Central Milling flour already!
Please to enjoy, sauce and tomato tips from Jeff Varasano:
- Always buy Whole Peeled Plum Tomatoes and crush them yourself.
- Be careful of marketing tricks like cans that say Italian ‘Style’ instead of Italian. Italian Style means nothing. It’s subjective. If I grew tomatoes in Chernobyl I could still claim they are Italian Style.
- Similarly there’s a San Marzano ‘Brand’ which is grown in CA. I hate marketing gimmicks like that. The put the word ‘brand’ so small that you can barely read it.
- Shake every can as you buy it. If it sounds watery, it is likely to be more bitter. Try to get cans which sound more viscous. The sound will vary a bit by season. They try to pick and pack in just one season, but still there are seasonal differences even within the same brand.
- If you have a local tomato supplier, try those too.
- One time I bought a jar of tomatoes at a farmers market – no can. These were hand packed and they had no tin can taste. They were excellent but all the major suppliers use cans. Be on the lookout for jars someday…
- If you want to go crazy and make your own, try ‘ugly ripe’ heirloom tomatoes. The taste of these are amazing and I use these when I need whole tomatoes.
- When I open a can I taste it. Every can is a little different. About 10% of the cans I just throw out because they are too bitter and I put too much effort in the dough to waste it on a $2 can of bad tomatoes.
- DON’T make a sauce. That is, don’t pre-cook the tomatoes. The tomatoes will cook on the pizza. If you cook a sauce first, it will cook again on the psizza, turning it brown and yucky. No need to make a sauce. Look at how overcooked many sauces are. The best places don’t do this. This is actually the one step in this whole process that you can save yourself some time.
- I strain the seeds. This is really optional. If you do choose to do it, follow these steps, which seem obvious now, but took me a long time to flesh out:
- Pour the can out into a bowl
- Cut the green/yellow stem ends off the tomatoes with your hands or a paring knife, then discard.
- Squeeze out the seeds into the puree and then Dip the tomato into the puree. You can even cut the tomato open to get out any remaining seeds, by essentially rinsing them with the puree. This will have all the seeds fall into the puree.
- Put the flesh back in the can
- At the end of this process you have a can of flesh and a bowl of watery puree and seeds. Strain this, pouring the puree back into the can. In the strainer are then 90% of the seeds, all by themselves. Discard the seeds.
- Now crush the tomatoes. This is one of those areas where I made a recent change for the better and it’s really helped a lot. I used to crush the tomatoes by hand. But it was always a bit chunky. Now I blend them with an immersion mixer (“boat motor”). I cannot tell you exactly why this has made a huge improvement in the TASTE of the tomatoes, but it has. I’ve done side by side taste tests. The tomatoes should be crushed but not pur ed. Go Easy. I have nothing against using a food processor or mill, but I will say that you should not crush by hand.
- Tomato Rinsing: All cans have some bitterness. You need some bitterness and you don’t want to strip all of it out. But if the can is too bitter it’s not good. I have a procedure I call tomato rinsing to remove some of the bitterness. But you have to taste the can and determine for yourself if it needs it. The better brands on my list don’t. Here’s the Tomato Rinsing procedure: Strain the tomatoes in a fine mesh strainer.. If the mesh is fine, the water will be mostly clear with very little tomato escaping. If the water escaping is very red, pour it back on top of the tomatoes and continue straining. Eventually the water will run almost completely clear. Here’s the key. The water that comes out is completely bitter. Taste it. What I do is pour fresh water on top of the strained tomatoes and strain them again. Taste this second batch of water. It’s also bitter but less so. You are removing bitterness and acid without losing a drop of red tomato. Instead you are replacing this bitter water with fresh water. You can repeat this several times if you like, but once or twice is usually fine. The net result is that what is left over, which is all the red tomato solids, is sooooo sweet and yummy.
- Here are some other things you can do to remove the bitterness. But don’t go crazy adding tons of spices and things. It’s mostly just tomatoes.
- Add some grated Romano cheese directly into the tomatoes. I use Locatelli Romano. Some have criticized this, but I like it.
- A bit of sugar will also help 1/4 – 1 teaspoon. Taste and see.
- A pinch of salt
- A pinch of dried oregano, crushed by hand to release the oils
- If you are used to putting garlic in your sauce, try these steps once without it.
- Taste and taste
- So you are removing and then adding back water. In the end though you should have less water than you started with. The total weight is probably about 1/3 less than you started with. But the exact amount of water you remove depends on the overall temperature of the oven and the temperature differential in the oven.. There is not much time in a hot oven to evaporate the sauce, so the hotter the oven, the drier the sauce must be going in. But if the top differential is high, the sauce will evaporate too quickly and needs to start wetter. You have to test. Surprisingly, if the sauce is too dry, it’s not as sweet. You don’t want it soupy but don’t overstrain either. This will take real practice with your oven. Sometimes after the first pie I add more water to my sauce. Again, this is another area where recent improvements have really transformed the sauce. I think that when the sauce is chunky (hand crushed) it’s harder to get the amount of water right.
Just saw Tony Gemignani on an episode of “Will Work for Food” and I had to go search out his recipe. Not only am I looking for a more hearty dough to practice my stunt pizza tossing, but I wouldn’t be too disappointed if it were also an award winningly tasty dough as well. I have a dough ball rising as we speak, so I’ll get back to you with my success/failure.
UPDATE: This recipe has become my favorite dough recipe. It tops all of my sourdough experiments, which is a bit embarrassing to admit. Try it out – you won’t be sorry.
This recipe goes with Tony’s Hand-Tossed Pizza
Makes dough for 3 pizzas (Tony claims this makes two 14″ pizzas – I say it makes three minimum, but you may even be able to get four thin pizzas out of it.)
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm (90° to 100°) water – not tap water, filtered only please
- 1 cup ice-cold water – filtered
- 1 tablespoon sugar
- 1 tablespoon salt – sea salt might be a bad choice here because it sometimes contains minerals that aren’t water soluable
- 2 tablespoons olive oil
- About 5 1/4 to 5 1/2 cups bread flour – This is important: USE HIGH GLUTEN OR BREAD FLOUR.
i. Place your oven rack on the lowest height possible. Preheat your over to as hot as it will go. If you are using a pizza stone, put it in, then crank the oven up. Turn on your oven hook intake fan – it’s going to get hot.
1. In a small bowl, with a fork, stir yeast into warm water. Let stand until yeast is dissolved and you start to see little bubbles forming on top of the liquid, about 10 minutes.
2. In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil.
3. Place 5 1/4 cups bread flour in your stand mixer with the dough hook. Stir the yeast mixture again with your fork to blend, then add all liquids to the flour. Beat with the dough hook on lowest speed until mixture comes together and is generally smooth – 4 to 5 minutes tops. If the dough isn’t completely uniform, don’t worry about it.
4. Cover the mixer bowl with plastic wrap, or even better, a clean, brand new shower cap, and let it rest for 20 minutes.
5. Uncover the bowl and start the mixer going again on its lowest setting for another 5-7 minutes. You should see the dough is much more smooth and elastic looking now.
6. Scrape dough onto a lightly floured board; cut in half. With floured hands, pick up one portion of dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place each portion in a large Tupperware container which will allow the dough ball to at least double. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days.
7. After two days have passed, you will probably see the dough pushing up against the sides of the container. to remove it, run your finger down along the side of the ball to release it from the sides. Then, flip the container upside down and you should almost be able to let gravity pull the ball out on its own.
8. Place the ball of dough directly into a large mixing bowl or lipped tray full of regular AP flour and coat the whole outside of the ball with a light coating of flour. It’s ok if it seems like a lot of flour, it’s mostly going to come off when you start to toss it around In fact, while the ball is in the flour, go ahead and start flattening it into a pancake sized disc. You need to finese this, because what you are wanting to do is not pop all the bubbles in the dough, but reather spread them to the outter edges of it so they form your crust. Starting at the center, slowly massage your dough down to somewhat of a flat shape. Now you are ready to spread your dough. Instead of trying to describe it, why not just watch video lessons on it here?
9. Once you have your pizza spread out, spread a light covering of sauce on, starting from the middle and working your way out. Two things about this: Use less sauce than you think you should. One serving ladel per pie should be about good. Also, try to put less sauce, as well as toppings, in the middle. This is where everything is going to try to pool in the oven, so don’t start it off too thick.
10. Top and slide in your hot hot oven. It should cook in roughly 5 minutes, depending on how how your oven can get. What I like to do when I am not cooking on a pizza stone, is to cook the pizza on a pan until it is JUST starting to brown the cheese, then slide it out of the pan and just cook it on the rack, right above the heating element. This dries out the bottom of the crust further and makes for a crunchier crust. One thing to be aware of – if the pizza looks ultra wet because there are a bunch of fresh veggies on there, or you spread it so thin you could read through it, chances are your pizza is not very structurally sound and wouldn’t support the toppings if you were to take it off the tray. Yet another reason to keep the topping sitch simple I suppose
The setup: Remove your watch and any rings you’re wearing. Place the dough slightly off-center on the palm of your throwing hand (generally, if you’re comfortable spinning the dough counterclockwise, use your right hand; for spinning clockwise, use your left). Make a fist with the other hand, knuckle side up, and place it under the dough, beside your throwing hand, to support the other side. Hold the dough parallel to the ground, between your waist and chest.
The release: Turn the palm of your throwing hand toward you, then quickly twist your hand outward and up to launch the dough into the air. Catch the round with both fists, knuckles up. Toss with fast, deliberate moves; if you’re tentative and slow, the dough will be more likely to flop over or droop. Don’t get discouraged! In our test kitchen, a little practice produced amazing results (and a lot of laughs).
This recipe was originally published here.
So about two weeks ago, I took delivery of 100 lbs of Central Milling flour, and wow, 100 lbs is a LOT of flour! It came in two 50 lb bags: One bag of Beehive Organic Unbleached Malted AP and one bag of their Artisan Bakers Craft Organic Wheat Flour. Both flours have produced nothing but amazing results so far, with only one negative side effect: Where does one store a hundred damn pounds of anything in one’s little apartment kitchen?? In the end, I got a great 12 qt glass storage container to store a usable amount on the counter, and I shoved the rest in next to the fridge to use as a refill as my container gets low. I’m happy to have my new favorite flour so proudly on display, and my wife is happy to have those huge sandbag-esque bags of flour out of the middle of the kitchen! It’s a win-win!
So I know, if you read this blog with any regularity, that you know I am all gaga about Central Milling flour. They seem to have a great selection of specialty flours and they are semi local to me so I can pick and choose new flours each time I get a hold of them. I also wanted to let you know that I’ve been making pizzas recently with just the Beehive Organic AP flour
(see Basil Pizza Photo) and I am just so surprised at how well the flour/dough sets its gluten structure up. Because it’s not a bread flour per-se, the dough isn’t rubbery or hard to stretch. But to my surprise, this simple AP flour also holds up really well to the bubbles and stretching produced by the CO2 from the yeast. It seems to be a perfect blend of a decently high gluten network with the soft, easy to toss feeling you may be looking for in your dough. Just thought you’d like to know WHY I like this flour so much
Anyhow, enjoy the photos, enjoy laughing at me and my inappropriately large bags of flour, and most importantly, go out and enjoy making some of the best pizza of your life for yourself tonight, would ya? If you have any questions, don’t hesitate to comment – I’ll get right back to you with some hopefully helpful tips
Check out this handy dandy and eco-friendly pizza themed product. This is kind of one of those “Duh!” products where you ask your self, “Why didn’t I think of that??”
Whether you are looking for square, round, thick, or even made for BBQs, here is a good list of pizza stones you may want to check out.
Baking Stone, 14 x 16 x 7/8 in Thick, No Lead Fire Brick Material – Cordierite. Perfect for snall restaurants and bars. Ideal where hearth baking is not possible. Keeps pizzas warm in heated display cases. Made of Corderite; a no lead fire brick material. FDA approved for oven use. Perfect thickness and porosity for heat retention.
Give a delicate crispy, restaurant-quality crust to any pizza, focaccia or bread on your backyard Weber grill using this Old Stone Oven™ Pizza Stone. These were the first baking stones introduced in 1973 and are still considered the best by pizza experts, including Cook’s Illustrated Magazine (October, 2003) where they ranked #1.
Kitchen Supply Company’s Pizza Grill Stone can be used to line your Weber barbecue grill for a true stone hearth effect without the weight of one heavy stone. Brown box includes a recipe booklet.
Over 25 years ago the Old Stone Oven Company first introduced the original baking stone for home use, designed by international pizza expert, Pasquale Bruno. It is still the best on the market. It has a porosity and heat retention that is unmatched for giving a delicate crispy, restaurant-quality crust to any pizza, focaccia or bread in a standard home oven. Stone is a pure ceramic product made of clays fired at over 2000-degrees Fahrenheit. Set of 6 Tiles, 6-inch by 6-inch each. Use tiles individually or together for just the right size for you recipe. Can be used in the Oven, Toaster Ovens or can also be used in the microwave by preheating for 5 minutes. Perfect for recrisping last night’s pizza, baking frozen pizza slices or made-from-scratch mini-pizzas. Complete instructions and recipes are included. Made in the USA.
Our Old Stone Oven 16″ Round Pizza Stone is a great choice for making outstanding pizza with a crispy crust. Old Stone Oven Pizza Stones are also great for evenly baking breads, rolls, and even some cookies.
This was posted a year or two ago in the New York Times and I thought I would pass it along because I’ve never stumbled upon a recipe that used WINE in the dough! If there was ever a pizza dough that was perfect for me, it would be a dough where I pour a glass of wine for me, and a glass for the dough
- Makes two pizzas
- ¼ cup white wine
- ¾ cup warm water
- 1 ½ ounces yeast (1 yeast packet)
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 3 cups all-purpose flour
Combine wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and olive oil and mix thoroughly. Start by adding 1 cup of flour and make a wet paste. Add remaining flour and incorporate.
Place dough on a lightly floured board and knead for 2 to 3 minutes.
Place dough in a lightly oiled bowl and cover with a towel. Let rise for 45 minutes.