For the past couple of years for Valentine’s Day, my daughter, Margot, and I have been making heart-shaped pizzas. This year, I went nuts and absolutely loaded it with pepperoni, added jalapeños (for extra heat), and Mike’s Hot Honey for even more heat—and a little sweetness. Hasta la pizza! Continue reading Happy Valentine’s Day
I had lunch last week with someone who inspired me to work on a recipe for bar pizza. To that end, I’ve made it twice in the last four days, on Sunday and again Tuesday night (above).
The best bar pizza I’ve had has been from Colony Grill (my favorite) and Star Tavern (a close second). Since I have a purported recipe for Star Tavern pizza, though, that’s what I went with as a target. (The truth is I haven’t had Star or Colony often enough or recent enough to accurately compare and judge whether my aim is true. That said, I’m not so much concerned with accurately replicating them than with making something in the bar vein that tastes amazing. That is my goal.) Continue reading “Bar pies: my first two attempts”
After my previous attempt at 60% hydration Detroit-style pizza, I did some grousing about the result on Facebook. Dmcavanagh and Norma saw my complaining and gave me some advice. First, that this style really does have to be made at a higher hydration, and, second, that all-purpose flour works best. You want a lower protein count for a softer crust that she says, “almost melts in your mouth.” Anyway, tonight? SUCCESS! Continue reading “Detroit-style pizza, 75% hydration, all-purpose flour”
I made this pizza tonight largely as an excuse to keep seasoning my Detroit-style pans. Also, I wanted to try a more faithful rendition of the genre.
This is a 60% hydration dough. The pans’ instructions say to use a relatively dry dough for the first couple of pizzas, as anything above 65% will have a tendency to stick. Continue reading “Detroit-style pizza, 60% hydration”
I made pan pizza last weekend but wasn’t happy with the thickness. I thought it was too spongey, too doughy, too much. What would happen if I halved the dough amount?
Well, even at 1/2- to 3/4-inch thick (as opposed to more than an inch), I’m still not that into it. Don’t get me wrong, the recipe I used makes a great-tasting pizza and is successful in its mission of re-creating Pizza Hut pan pizza. It’s just that I’m still unsure it’s a style I’m wild about. Continue reading “Thinner-crust pan pizza”
It’s no picnic trying to do Pizza Night with a baby in the house. The diaper changes, the rockin’-her-to-sleep sessions, the walks around the neighborhood—all those things tend to interrupt the two to three hours I like to set aside for pizza prep, baking, eating, and clean-up.
All that’s a long way of saying I was jazzed to try J. Kenji Lopez-Alt’s “Foolproof Pan Pizza” recipe on Slice. It’s basically about 20 minutes of active work—if that—and the rest is just letting the dough rise. Continue reading “Experimenting with pan pizzas”