I am currently smitten with large, classic slice sized, pizzas. As luck would have it, our friend Andris, the creator of the Baking Steel recently released a 16 inch round baking steel. My fascination with large pizza happened to coincide with his need to make the tools available for large pies in a home kitchen. He sent us one to begin bringing my fascination to fruition. I know what I want my large pizza to be. Unfortunately translating the idea from my head to my mouth will take more time than I had planned. (I am still not patient.) Our first runs of large pies were good. The crust was crisp with too much chew. But I realized that the ingredients that top the pie are as important as the pie itself. The longer cooking time meant toppings can and will dry out. I did not plan on that. So our first pie, plain cheese, was sub-par. The second, with ham and cheese, was moister and better. By improving the toppings I highlighted the flaws in the dough. Thankfully, even with mistakes, we are dealing with pizza.
Years Past
June 29, 2010
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
