Is it better to use regular olive for pizza dough?

Is it true that using regular olive oil is better than extra virgin when making pizza dough? I've seen recipes that have called for both. I've read that using extra virgin can impart a strong flavo... (more)

Joseph H.
posted over 3 years ago

NY-style cheese pie

Did a thin-crust cheese pizza the other day

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Mike K.
posted 6 months ago

Another Sicilian pie!!

Another crack at at the Sicilian but first time using my Sicilian pan this time , wow what a difference!

Sauce simple San Marzano hand crushed and a can of 6 in 1 ground tomatoes. Pinch of basil ... (more)

Salvatore C.
posted about 1 year ago

Very first crack at Sicilian

My first try at the Sicilian, using the Sicilian dough w/ starter. Went with tomato sauce like how I used to have it growing up.

Didn't have the right pan but I def need work on how to stretch it... (more)

Salvatore C.
posted over 1 year ago

Pizza al Taglio!

Hi all,

In talking to one of Nonna's(mother's mother) we were talking about old recipes and pizza came up and I asked her about the pizza she normally used to make me, which was similar to my fath... (more)

Salvatore C.
posted 12 months ago

Dough for Sunday...

Tony G's 00 flour and malt, 65% hydro. This flour keeps getting better & better the more I work with it! I found that an hour bench rest right after mixing helps tremendously. Dough came together ver... (more)

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Mike K.
posted about 3 years ago