Homemade Pizza 7/26/05: Made Muffuletta Pizza with a honey wheat crust and used whole milk mozzarella - this pizza is my wife's favorite!
Homemade Pizza 7/3/05: Made honey whole wheat dough for a sauteed mushroom, roasted garlic, and carmelized onion pizza with fresh oregano and basil - excellent flavor!
Homemade Pizza 6/9/05: Used frozen Neo-Neopolitan dough from 4/24/05 and made a Mex pizza with Pace Medium Picante Sauce, Colby/Monterrey Jack cheeses, onion, and black olives (baked pic.)
Homemade Pizza 6/3/05: Made Muffuletta Pizza with a honey wheat crust from the CPK Cookbook. Also, have added a new pizza cookbook, Pizza, 50 Traditional and Alternative Recipes for the Oven and Grill to the collection.
Homemade Pizza 5/5/05: Used frozen Neo-Neopolitan dough and crushed tomato sauce from 4/24/05 and made a veggie thin-crust pizza with fresh spinach, onion, mushrooms, and sparse on the mozzarella and parmesan cheeses. Preheated my gas oven to 500F with pizza stone on bottom rack. The pizza was very light and good!
Homemade Pizza 4/24/05: Rainy/snowy day in SW Colorado so a good day to make pizza! Last night made Neo-Neopolitan dough (used 50/50 all-purpose/bread flour) and crushed tomato sauce from American Pie. Preheated my gas oven to 525F with pizza stone on bottom rack. The Pizza Margherita with fresh mozzarella and basil was really good (unbaked and baked pics.)
Pizza Class/Homemade Pizza 4/12/05: Held a "pizza class" on Sunday evening for family and demo'ed Neo-Neopolitan dough from American Pie. Since the dough recipe requires an ovenight refrigerator rise, I made two batches the night before to bake during the class and then an additional batch to demo the recipe preparation. Also, made the crushed tomato sauce recipe from American Pie the night before. Using 12 oz. dough balls, made thin-crust Pizza Margherita, Pizza Marinara, Three-Cheese Pizza, Pizza Quattro Stagioni, and Pizza Hodgia-Podggi (that's one with all leftover ingredients!) I've added my latest "cookbook" acquisition, The Pizza Deck by James McNair, to the cookbooks page.
Website Redo 3/31/05: The website redesign is finally done - new layout, all cookbooks present and accounted for, and all links working! On the pizza front, I made a "quick pizza" on Tuesday using the recipe for quick dough and baking on a pizza screen to cut start-to-finish time to less than an hour - fast for a yeast dough crust pizza! Toppings were mushrooms, roasted red pepper, and onion with mozzarella and parmesan cheeses and tomato sauce.
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