I've made pizza probably 48 Saturday nights a year for more than 50 years, not counting the times in junior high when I made pizzas from the box of Chef Boyardee mix. The recipes in heavy rotation are Roberta's from cooking.nytimes; Detroit-Style from Kenji Lopez-Alt at seriouseats; pour-in-the-pan pizza from Christopher Kimball at Milk…
I've made pizza probably 48 Saturday nights a year for more than 50 years, not counting the times in junior high when I made pizzas from the box of Chef Boyardee mix. The recipes in heavy rotation are Roberta's from cooking.nytimes; Detroit-Style from Kenji Lopez-Alt at seriouseats; pour-in-the-pan pizza from Christopher Kimball at Milk Street; Chicago-style from Jeff Smith, the Frugal Gourmet, at https://www.pizzamaking.com/deepdish.php; and the personal Pizza Hut-style pan pizza from cooking.nytimes. I've made BBQ chicken pizzas, french bread pizzas, Mexican pizzas, calzones, stromboli, cornmeal crusts, and my grandson Ethan's favorite cheeseburger pizza from the Food Network. (It tastes exactly like a typical fast-food cheeseburger.)
Even with all this experience, I'm still learning new things. Several months ago, I learned about the gum line, the undercooked dough between the bottom crust and the sauce. Today, I learned from the video link a terrific way to stretch a ball of dough, and also that "This is not dough. This is air."
I've made pizza probably 48 Saturday nights a year for more than 50 years, not counting the times in junior high when I made pizzas from the box of Chef Boyardee mix. The recipes in heavy rotation are Roberta's from cooking.nytimes; Detroit-Style from Kenji Lopez-Alt at seriouseats; pour-in-the-pan pizza from Christopher Kimball at Milk Street; Chicago-style from Jeff Smith, the Frugal Gourmet, at https://www.pizzamaking.com/deepdish.php; and the personal Pizza Hut-style pan pizza from cooking.nytimes. I've made BBQ chicken pizzas, french bread pizzas, Mexican pizzas, calzones, stromboli, cornmeal crusts, and my grandson Ethan's favorite cheeseburger pizza from the Food Network. (It tastes exactly like a typical fast-food cheeseburger.)
Even with all this experience, I'm still learning new things. Several months ago, I learned about the gum line, the undercooked dough between the bottom crust and the sauce. Today, I learned from the video link a terrific way to stretch a ball of dough, and also that "This is not dough. This is air."
Amazing. Thank you for passing along this lesson.
my brother and i used to make those Chef Boyardee pizzas out of that yellow box on Saturday nights... to have while watching Twilight Zone..
A yes i remember it well