We went back to our own book, Ideas in Food: Great Recipes and Why They Work. We followed the recipe. As constant explorers it is not until we return home again that we realize what we were searching for was in our own kitchen. We cooked these pizzas on a Baking Steel, using the broiler/500°F oven technique from The Elements of Pizza. The sauce is hand crushed tomatoes seasoned with1% salt. The cheese is torn pieces of buffalo mozzarella. The pepperoni is Hormel. We finished the pizza with a generous grating of our smoked Parmigiano Reggiano.
Years Past
March 1, 2011
March 1, 2009
March 1, 2007
March 1, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
