room-temp ferment

I typically only make one pizza at a time (once per week) because it's usually just me and one or two other people eating. As such, creating enough dough for several pizzas is not feasible.

What ... (more)

Tory Glenn
posted over 1 year ago

New Yorker Pizza

Hey, so I made the New Yorker Pizza from the book and as good as it was, there was no char on the bottom versus the top of the pizza. I don't own a brick oven or a pizza oven, I use my regular home o... (more)

Lowell Cohen
posted 4 months ago

Margherita - Napoletana Pizza & Broiler Method

I made three Margherita pizzas tonight using the broiler method. I used a food mill for the first time ever and created the Napoletana sauce. It’s much thinner than all the sauces I created before. I... (more)

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Paul S.
posted over 1 year ago

Neapolitan Broiler Method

I've tried using the broiler method to make some neapolitan pizzas as mentioned in your book and have been having some issues. I have a stone and a steel and I put the stone on the top near the broi... (more)

Marty B.
posted almost 2 years ago