Recipe: Adam’s Sunday Square (Sicilian Pizza)
This is the L&B–inspired Sicilian pizza I’ve Instagrammed about. Fleshed out in recipe form due to popular demand. Enjoy! Continue reading Recipe: Adam’s Sunday Square (Sicilian Pizza)
Category: Homemade Pizza
More Breville Pizzaiolo pies
A few more pizzas from the Breville Pizzaiolo. Continue reading More Breville Pizzaiolo pies
Putting the new Breville Pizzaiolo through its paces
Having the Pizzaiolo in my kitchen makes me feel like I’m running 70-square-foot mini pizzeria in our apartment. Continue reading Putting the new Breville Pizzaiolo through its paces
So I taught a private pizzamaking-at-home class
Last Friday I taught a one-off home-pizzamaking workshop for a group of five—a dad, his two sons, their uncle/The Dad’s brother, and a friend of the family. Here are two pizzas I had a chance to snap pictures of. The plain pie is a Di Fara–inspired pizza with a blend of regular “low-moisture” mozzarella and … Continue reading So I taught a private pizzamaking-at-home class
Happy Valentine’s Day
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
Detroit-style pizza, 75% hydration, all-purpose flour
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”
Detroit-style pizza, 60% hydration
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”