Cookaholics Bulletin Board

Hi All,

Great Book recommendation: [u]My Pizza[u], Jim Lahey, 2012.

This text hit Barnes and Noble on Friday. Awesome book and lots of fun. Recommend the following:

Fennel and Sausage
Straccciatella
Boscaiola (Pork sausage, cremini mushrooms, red onions)
Margherita
Starter White Pie
Flambe Pie (White with lardons and carmelized onions)
Prosciutto and onions
Recipe for pork sausage
We also did a few plain and pepperoni pizzas

The dough ferments for roughly 18 hours at room temperature. The flavor was incredible.

I don't make a lot of pizza (probably have done this about 3 times in my life). The method prescribed is to pre-heat the oven to 500 and then when you bake them, put the oven on broil.

Awesome book (lots of work, but the results were worth it). This book is $27.50 retail (you can get cheaper on line or with B&N member discount).

Ken

I got the basic dough recipe from bonappetit.com and made it yesterday, used it today for a potato pizza, hawaiian and a plain. The recipe as written is for 6 pizzas, I thought it would be good for 2 half sheets but the first (the hawaiian) one I made was quite thick, so I cut the second half in half again and made 2 more pizzas which were quite thin, almost cracker like for the potato pizza which is a very good thing.
From sampling a couple of pieces I can see this being my go-to dough from now on, and will try adding some whole wheat to it.

thanks for posting aboujt the book, I've added it to my amazon wishlist.

I've had this recipe copied for quite some time now. I need a pizza stone.

Mary

Mary, I did the baking sheet version which doesn't require a stone. Probably better with a stone, but still great.

I've done that too and it does work well. That is not how this board works though. I mention a product and then you tell me to buy it.

Mary

jean_f, is it possible you might share that dough recipe? I take it is the same one as the Jim Lahey recipe? Unlikely I can promote any more books across the pond for a few months, and even if I could, they take about six weeks to arrive.

I have a copy of Peter Reinhart's American Pie on a slow boat across the Pacific Ocean. Along with my Kettle Pizza add-on for a Weber BBQ grill. I have been using an adapted King Arthur Beer-Based Pizza Dough recipe lately, but for use in my oven. I will be looking at upgrading or, at least, varying my dough recipes when the Kettle Pizza add-on arrives. We will also start looking at deep dish pizzas from the oven after we play with the BBQ upgrade for awhile.

Mary, You need a pizza stone. Buy one.

Mary, I've got two of them bobbing across the ocean as I type. One is 15 inches around, the other is a "D" shape with diameter of 22 inches to fit my Weber. If I can promote two to the Philippines, good gosh, no excuses! <wink> <wink> <nudge> <nudge>

Thanks oh so much. I have seen them on an eBay kind of site. About 60 bucks for stone and peel. I had great luck doing the pizza straight on the grill last summer. I was pretty proud of myself.

Mary

I no longer use a stone. I use a piece of 1/4" dressed aluminum, and place it on the highest rack just below my broiler, although I'm still experimenting with this given my new range. It's the technique touted in Modernist Cuisine, and I must say every time I've tried it, it's produced a superior crust.

Amy