NY-Style Pizza Whether it be the crisp, light crust of an authentic Neapolitan, the thick, focaccia-like crust of a Sicilian or the crunchy, chewy crust of a New York-style, pizza is one of the few foods that is almost universally loved. As a “breadie”, I judge the quality of a pizza by its crust; the texture of the crust […]
Tag Archive 'pizza'
- "We have learned to see in bread an instrument of community between men—the flavour of bread shared has no equal."- Antoine de Saint-Exupery, French pilot and poet (1900-1940)
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Lean Doughs (16)
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- au Levain!
- bons focs
- Bringing food chemistry to life
- Chocolate & Zucchini
- du miel et du sel
- Hefe und mehr
- King Arthur Flour
- Madrid Tiene Miga
- Occupe-toi de tes oignons
- San Francisco Baking Institute
- Sourdough Companion
- The Bread Bakers Guild of America
- The Fresh Loaf
- Votre Pain
- Wild Yeast
- Ye Olde Bread Blogge
- charley: i place my stone in the oven and put oven on broil for atlea...
- SteveB: Hi Pietro, To get my baking stone hotter than my oven's m...
- Pietro: HI, Steve can you please explain on baking the pizza. You st...
- The old chef: Hello from Denmark. Here we call it saour bread and it's us...
- SteveB: Nancy, If one desired to produce a shiny crust, I suppose...
- Nancy: Steve, What a great loaf this produces! This was my firs...