Shattered flaky thin crust. Handheld pizza. Familiar. The crack of a perspiring can. Crisp white wine. Obligatory cheers. New. Wrinkled white tablecloth. Unpretentious picnic table. Collected flowers. Random vases. Unbreakable plates. Just right. Read more
Grab a glass of wine or a cup of coffee and your favorite spot on the couch, the spot that leans in. I wrote a novel on how to make really good homemade pizza. It’s quite simple once you get the hang of it and collect the necessary tools. But after making pizza in three apartments, a house, and two states, I’ve come to recognize the amount of nuances in making pizza—a novels worth. We’re going to talk about the essential tools for making pizza at home, how to make a good dough (plus some for the freezer too), how to assemble the pie, plus some general pizza making tips. I’ve included step-by-step pictures as well as a video. If you want this to be your thing, then lets make it your thing. Read more
It usually greets us at the end of week, Friday night, on a bruised wooden paddle, in the form of a misshapen circle. From its charred edges and familiar flavors it whispers, I love you. Every single time. If homemade pizza were a love language, I’d speak it fluently. We go together like dark chocolate and peanut butter. Like a crispy crust and a bright green pesto. Read more
I never knew of the great art of reheating pizza to perfection until the other day. We first used the Food52 method of crisping up the crust in a hot cast iron pan, then adding a bit of water and covering to steam for a minute or two. Then, we took it a step further and finished it off under the broiler. For the love.
I have a favorite guy at the farmer’s market. He’s probably a bit older than my dad. His hair is white and his skin sun-kissed. His eyes are a soft trustworthy blue with well worn lines around them which tells me he smiles a lot. But most importantly, he has dirt under his fingernails. If his eyes weren’t already trustworthy enough. Read more
You may remember this no-rise pizza crust or this make-ahead Neapolitan-style dough. Here’s the simple, pantry pizza sauce I use to top most every pizza, unless we’re going pesto (which is equally awesome). If I had to guess, you probably have everything sitting in your pantry—tomato paste + water + a couple seasonings. Don’t let the ease deter you. A couple light swirls of a pastey tomato sauce is perfection beneath fresh mozzarella. A little goes a long way in my pizza-loving opinion.
They say there’s blizzard-like conditions coming to the northeast on Friday. I’m keeping my fingers crossed. For ending work early. Warming up to a mug of hot chocolate. And making every excuse to stay inside under a blanket. We’ll make homemade pizza just like we always do on Friday nights. Skipping the tomato sauce for leftover winter pesto this time. And rent a couple Red Box movies. At least that’s how I envision it. Read more
Step away from the phone. Put down those coupons. Let’s talk through this.
What if I told you that you could make homemade pizza in less time than it takes the pizza man to deliver? Including the crust. Most definitely including the crust. And what if I told you it would taste a trillion times better? And amount to zero calories? Ok, the last part is not true. Read more
To deseed pomegranates without a mess, place a halved and stretched pom into a ziplock bag. Close and smack the peel of the fruit with the back of a wooden spoon, releasing just enough seeds for your desired serving. Store in the fridge.