One of the most important things to know about making your own pizza dough is how fermentation works and why it matters so much. Fermenting a batch of dough together over a number of days helps create huge flavor and a good rise. It also makes it easier to work with, reducing the chances of dough sticking to the countertop, peel, or stone. Grab your stand mixer and favorite kitchen apron because things are about to get doughy! Rise of the Dough Fermentation is an ancient practice, most likely discovered by a drunken Egyptian. The theory is that, after running
There was a time when I thought that blackening meant you’ve burned your pizza, but these days I don’t cook a pizza without adding just a touch of char on the crust because charring adds flavor. My misconception that “black is burned” changed when I had my very first Neapolitan style pizza in New York. The pizza I ordered had a crust that was smattered in tiny black blisters, and I’ll never forget that first bite. The slight smokiness and ever-so-gentle bitterness were followed by the flavor of all the delicious ingredients piled on my pizza. So delicious! Technique and
A few weeks ago we published a blog featuring five things you can add to your pizza dough to create some interesting new flavor profiles. We had some creative items on our list, but my favorite by far was beer. From the moment I first saw the idea, I knew immediately I’d have to try it. Beer now comes in almost any flavor you can think of, from light pilsners to bold hoppy IPAs and even exotic fruit-infused ales. In fact, there are so many different types of brews it was almost problematic... how was I ever going to decide which one to
For a pizza purist on a quest for the perfect pizza, there's always some experimenting with something called "00 grade" flour. In the right application, 00 flour can make all the difference, but before you start experimenting with it, there are some things to know about this finely-ground flour.
Gluten-free pizza crust has become one of the most popular non-traditional pizza crusts. It seems like every week there’s a new recipe with different ingredients that don’t contain gluten. I’ve found that most of these recipes require a long list of ingredients and take quite some time to bake. Recently while searching through recipes, we came across a gluten-free flatbread called “socca” that only requires four ingredients. Even better, that socca doesn’t take long to pre-cook before preparing your pizza, leaving you with an easy and convenient way to make a gluten-free pie.
Now that we’re well into 2016, many of us are trying not to break our New Year’s resolutions. Some are trying to quit smoking, while others are making an oath to return to the gym. My personal resolution is something I’ve been trying to grasp for a while now: eating healthier. Since half of my job involves pizza I’ve got my work cut out for me, but after thinking about it I realized there are more than a few simple ways to make pizza healthier. One of these things is to swap your traditional dough recipe for a delicious antioxidant-rich
The possibilities for pizza crust are nearly endless. From thick crust to deep dish and Sicilian style, everyone has their own favorite flavor and texture. While I’ve made many thick-crust and deep dish pizzas over the course of my pizza career, one of the most popular requests was actually the opposite: thin crust pizza. Making a thin crust pizza can be just as easy as making a regular pizza, but it helps if you have the right technique and a few handy tools.
Before I get too far into describing how to make a rachetta pizza, there’s another question I should address first. You’re probably asking yourself “What the heck is a rachetta pizza?”. To be perfectly honest, when I first heard this term I had no idea what it was either.
When it comes to pizza toppings, everyone has their own favorite combinations. Most of the time it’s personal preference, but sometimes culture influences what goes on a pizza. Being the global phenomenon that it is, pizza is well loved by a diverse collection of people in many countries around the world. This has led to some ingredient combinations that are... unusual, from some perspectives! Toppings like caviar and lobster are just the tip of the iceberg, so let’s take a look at some of the wackiest pizzas and pizza toppings we’ve ever seen.
Ever since its appearance, the cheese stuffed crust has been overwhelmingly popular – and for good reason. You remember it like it was yesterday, you were watching your favorite TV show and next thing you knew a delicious looking pizza appeared on screen. A slice was cut and pulled from the pie only to reveal a secret cache of perfectly melted glistening cheese spilling from the crust. Next thing you knew you were drooling on the remote control and your stomach was rumbling louder than a freight train. You knew at that point there was only one possible outcome: you