The Pizza Bible, And Honey BBQ Chicken Pizza

-A.J.

I recently received a copy of The Pizza Bible by Tony Gemignani. (Subtitled:  The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more). I requested it as a gift. I’ve been reading and listening to a lot of YouTube videos focused on breads […]

A Crackly “Bar Pie”, Sorta

-A.J.

I recently came across The Pizza Show (Vice Network, part of their MUNCHIES series). It’s a fun and informative show, and it’s less.. guarded than the programming on some of the other networks — it’s more relaxed and it seems less scripted and far less premeditated. Recommended.

The show featured a “bar pie” at […]

A Post-Holiday Pizza

by A.J. Coltrane

The holidays are past, and that means one thing: It’s now time to empty out the refrigerator before stuff turns.

A very fast weeknight pizza:

The dough: 400 grams bread flour, 120 grams water, 120 grams beer (the beer was a holiday gift — for reference, the water and beer combine […]

A Tale Of Three Pizzas

by A.J. Coltrane

I recently received a Baking Steel as an early holiday gift. The Steel is 16″ x 14″. It *just* fits in our undersized oven:

It’s pretty tight against the top of the oven too — the directions call for placing the Steel on the 2nd rack from the top.

I wanted to start with some […]

“00” Chili Pizza

by A.J. Coltrane

I think it’s fair to say that the results I’ve had when using “00” flour have been… uneven. Each time the dough has been stretchy to the point of barely manageable, at best.

I did a little looking around online — it sounds like “00” flour is supposed to be really stretchy, and it doesn’t […]

A Quick Pizza

by A.J. Coltrane

In between watching and recording 30-something college basketball games over the last few days — a two-hour pizza happened:

Goat cheese, red sauce, roasted red pepper, and soppressata.

50% bread flour, 50% “oo” flour, 60% hydration with a splash of white wine. 2% kosher salt. Baked on a stone preheated to […]

Pizza alla DiGiorno

by A.J. Coltrane

We had guests last night and I figured I’d make what might be most strongly identified as “normal pizza”.

Actually, two pizzas. The recipe:

Ingredient Measure Baker’s % Bread Flour 600g Water 318g 53 White Wine 60g 10 Salt 15g 2.5 Sugar 1 TBP Instant Yeast ½ TBP Olive Oil 15g 2.5

Directions:

[…]

Pizza Shaping

by A.J. Coltrane

I think the weakest part of my pizza-making process is the last part — shaping the final dough. Here’s the last one:

It’s a 62% hydration bread flour dough with peppers from the garden, onions, goat cheese, and a jarred marinara. (300g bread flour. 62% water, 4% oil, 2.3% salt. Baked […]

Arugula and Goat Cheese Pizza

by A.J. Coltrane

The arugula is going nuts right now. It looks like it’s trying to bolt, so we did what we always do when something may be threatening to bolt – we whacked many of the plants’ leaves and consumed them. “Let’s see you go to seed now!” (It does seem to slow the […]

Mythcrushers – The NJ Edition

By Iron Chef Leftovers

A friend recently posted a link to an article titled “11 Things Only People from New Jersey Understand.” Being a long-removed Jersey boy myself, I thought it was an interesting list, but one, alas that definitely had some misconceptions, even if it was written by a Jerseyite. What does this have […]