Friends requested pizza for the weekend football games. “Try this,” said one, sending me a recipe for a technique I didn’t know. You can see it here. I will never again make pizza any other way. What techniques have changed your life?
The most current thing that has transformed my cooking -- but especially my baking -- is to weigh everything! And now I do it in metric. As a baker, I really value a recipe that contains weights instead of just volume. And learning "bakers percentage" has really changed my bread game. As I was watching the video, I was mentally calculating the hydration percentage of his finished dough and mentally scaling it down to something less than 10 pizza balls. Ruth, I have a few food heros throughout my life, but you were and are one of the first and the best. Really can't express how happy I am that you are giving us La Briffe
Learning how to make Julia Child's version of baguette changed my culinary life. I watched the hilarious YouTube video of her spraying the baguettes with water in the oven as they baked and I tried it. The bread was delicious and had an incredible crust and texture. I also used artisanal unbleached bread flour that gave the loaves a brown colour, even though they were not whole wheat. I used the Joy of Cooking recipe called "Rustic French Bread" but augmented the technique to reflect Julia's method. It is the most delicious bread I have ever made.
If you mean a cooking/baking technique that was transformative....
1. Parchment paper. I guess that's a product, not a technique, but what a difference it makes!
2. Several years ago, a friend taught me how to can. The idea that in the dead of winter I can reach into the hall closet for a pint of tomatoes still brings me such joy. (Maybe I need to get out more?)
3. I'm also sinfully happy each time I make an all-butter pie crust. That moment when a lump of flour, fat, and water becomes a pastry sheet is still magic to me.
4. Ditto homemade pasta. What is it about those flour sheets?
5. Roasted vegetables. Maybe I was a little sheltered in the past. It feels new to me!
The technique of "stretch-and-fold" has transformed my bread baking. I don't use those "no knead" recipes. Instead I start the kneading process (with a dough hook in an electric stand mixer) for a few minutes, then let the dough rest for 30 minutes before starting the stretch-and-fold process. I like the way I've learned to handle the dough with wet hands -while it's still in a large bowl- instead of the classic technique of kneading dough on a floured board or countertop. The "stretch-and-fold" technique allows you to work with a wetter dough, while developing the gluten and strengthening the dough, resulting in better flavor and lighter texture of the bread.
Moreover, there's something enjoyable about handling the soft dough with wet hands - it's sensual!
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."
Not so much a technique but an ingredient: an anchovy, a dab of crushed sun dried tomatoes or a smidge of miso paste to improve sauces and stews and add that indefinable satisfyingness. It just adds that flavour and depth. So I guess you could say a technique to add flavour and depth.
I don't suppose I'm the only one who finds that when you have to sear chunks of chicken breast and thigh for Tarragon Chicken in melted butter, after not too many pieces, the whey in the butter turns brown and leaves black speckles on the chicken which transfer into what should be a clean finished cream. So when I had to make it for 45, I invented this technique: Instead of searing your chicken chunks in melted butter, put the chicken into a big bowl, melt the quantity of butter and pour it over the chicken. Quickly and thoroughly toss the chicken in it with clean hands. Then sear the pieces in as many batches as it takes in a hot dry pan. If black specks begin to appear, wipe the pan with a paper towel then carry on. Result: not just clean cream but a job done in half the usual time.
A houseguest showed me how to get the seeds out of a pomegranate by cutting it in half along the equator, turning it on its side over a bowl, and whacking it hard along the outer perimeter, then on the bottom, with a heavy spoon. The seeds fall directly into the bowl and the whole enterprise is done in less than a minute. Now during pomegranate season I have one for breakfast almost every morning instead of buying them and watching them slowly die in the refrigerator.
Cooking: proper salting. This includes salting meats hours or even days before cooking and salting vegetables properly before cooking or while cooking (ie. proper salting cooking water etc…) Baking: 2 stage cake mixing method.
Baking bacon in the oven changed my life. As a kid I was always getting burned by the sizzling when my mom cooked it in in frying pan on the stove. So much less maintenance and clean up too.
i think i was 12 years old when i read a recipe that said something like... combine with a fork DO NOT stir with a spoon. so; i did two batches (it was some sort of cake). the forked one was heads above the stirred. from that i learned to respect such details in recipes; universally!
Love this pizza dough recipe!! I need a stone. I was working at the Hilton in Long Beach. The cleaning crew cleaned the pizza oven and put water on the stone when it was still hot and it broke. There was a piece that was a perfect size to fit in my oven. I used it all the time. It didn't come with us when we moved. The technique that changed my life I guess was how to turn an old refrigerator into a curing chamber. I now cure my own charcuterie and make my own cheese. I ordered some blue cheese mold (candidium roqueforti) and I'm going to make blue cheese for the first time. Wish me luck........
I love making pizza at home and learning new techniques! Our family favorite is Kenji Lopez-Alt Sicilian Pizza. I have it made more than other pizza recipe. I even had 25 college students at my house lat week and taught them how to make it. The technique for layering mozzarella cheese slices between the dough and sauce is a game changer!! I am not a fan of red sauce that comes with the recipe - but that dough and that cheese technique - there are no words!
An artichoke heart pizza from LoCoco's on Piedmont Ave in Oakland totally re-opened my eyes to good pizza. And slightly before the LoCoco's pizza, the Chez Panisse Cafe pizzas which Michele, their first piazzola in the Cafe, made on a daily basis really impressed me: thin crust, beautifully charred with the lightest blessing of a sauce and wonderful sausage. Oh how good! And that was the new standard of pizza for me. Wolfgang Puck refined the model even more with his smoked salmon pizza, served lovingly under his gaze, at Spago on our 5th wedding anniversary in 1991 - now that was some pizza!
Over the years, I've cultivated techniques for stealth fat reduction that don't greatly compromise flavor. Most meatball recipes, for instance, call for browning them in oil before putting them into a sauce. A quicker method that doesn't use oil and also renders some of the meat fat is to brown them briefly on a parchment-lined sheet pan in a hot oven and then to put them into the sauce. I do something similar with eggplant and potato slices for casseroles, lightly oiling them instead of saturating them as frying does.
Learning to make my chef instructors crepe...omellette..french sauces at Cordon Bleu Paris w my then 18 year old grandson..4 days of french sauces then eating them w accompaning wines. Best idea ever. Did Airbnb to pay for $1k each trip...GENIUS!!
With out the poolish, pizza dough is just baked bread ;) Tony Gemignani's "The Pizza Bible" (Ten Speed, 2014) has our go-to recipe. Extraordinary fragrant and fermented aroma, better pizza than most "pizza restaurants" which can't be bothered with an overnight ferment.
Late to the party as usual. Adding a 'flavor bomb' at the end of cooking soups/stews. In particular bean/legume soup. Strongly flavored herbs-cilantro, chervil, rosemary etc-with some wine vinegar/citrus juice/wine, fresh garlic paste, aioli etc can add a whole simple fresh layer of flavor. Let them float on the top, they will get stirred in naturally. Just a few tablespoons, not a lot. Nuanced.
I will be 69 next week. I am a self taught baker and cook, Italian by ancestry. I am constantly learning and observing new techniques to put them in my recipes. I have over 800 recipes in my repertoire that are my own. I watch recipe video's, research each recipe I am interested in learning about on the internet and in my collection of cookbooks (not all recipes are on the internet, especially old classics). I experiment with flubs and fabulous results. I sometimes ignore baking rules and experiment with new techniques that really work. Who said rules are set in stone? My love of entering recipe contests has welcomed many wins and new recipes that I cherish. The best baking technique I have taught myself is creaming VS high ratio mixing methods. My Italian Lemon Amaretto Pound Cake (Bundt) won first prize in 1991 using the creaming method. I updated the technique for this recipe to the high ratio (paste) mixing method and won another contest just a few years ago. The crumb is fine and perfect and the batter never separates while you are mixing. Never let rules keep you from experimenting.
I work in a cheese shop and many of us make pizza regularly. A customer shared her recipe with me and I love it! OO flour, water, yeast, & EVOO. The technique involves letting the dough rise for about 20 mins then freezing it overnight. I put it in the fridge on pizza morning and put it on the counter for a few hours that afternoon. Absolutely the most reliable dough I've ever worked with; it's a crowd pleaser for sure.
I've been using the recipe from the link below which results in a crunchy, toothy pizza crust which must be similar to the recipe you've linked here. It also employs a bulk ferment so you have to plan ahead, but it's so worth it! https://bakingthegoods.com/2017/04/11/72-hour-pizza-dough-from-baking-steel/
I'm sorry but I could not sit through that video. I wish there was a written recipe but it seems simple enough. You make a poolish with 00 flour, let it ferment overnight and then a few hours before you want pizza you complete the dough with more flour and salt and maybe some olive oil, let proof once and then make your pizza. I assume you heat the stone in a 500 degree oven for an hour (I always also turn the broiler on for 10 minutes before I put the pizza in) and then bake the pizza at 475-500 for 6-12 minutes.
I tried this pizza technique. I ended up buying a cast iron pizza pan (instead of a steel or stone) because pizza is now the favorite meal of the family.
Drizzle warm chicken drippings over salad. It turns out salad is much better if slightly warm or room temperature and the drippings from chicken are perfect to warm/season salad. Even better if the drippings contain plenty of crunchy brown cracklings.
mirepoix... once I learned the value of a good mirepoix, there was no turning back. I don't make soup or sauce without starting with a mirepoix. such an easy process, but such deep flavors that come from it.
1). The Pasta Maker, finally. I have always been successful at creating pasta like gnocchi by hand. However, I have never been successful at rolling out pasta dough when it needs to be thin. Problem solved.
2). Semolina Flour. The flavor. The bite. The ease of use for hand shaped and specialty pastas. Yes, Semolina has changed mine and my husband's life.....I know it's heresy, but I was "forced" to use Semolina for Pierogi, for lack of AP. Sorry, but it took that Pierogi to the next level.
3). 00 Flour. Easier to work with. Better texture and crunch with all things crust and bread. I tried it to dredge chik breasts for pan sautee. The crunch was as close to fried chicken as could be without all the fat. Who knew?
I can't wait to try this! I fell in love with a simple cast iron skillet using Pastene tomatoes as sauce. It allows for some fermentation time and I've made it in the same day or several days later. Big fun. And, brilliant.
Chunky mashed potatoes, best if made without peeling (but washed) thin-skinned potatoes. The result is very similar to a scone, whereas one mixes the dough enough to create a melange but not so much that it is smooth. The uneven air pockets and dough balls add integrity to the scones. As for potatoes, lots of butter but very little mashing makes for a chunky side dish that's quick and easy to make.
Understanding that you need one of two things to make gluten in a dough: kneading or time. And then experiencing the joy of making Bon Appetit's 'Shockingly Easy No-Knead Focaccia' for toast soldiers, panini, and Detroit-style pizza that will knock your socks off.
Is anyone else amused at how he describes this as a fast and easy method for pizza in a few hours and same day? Hardly same day, hardly simple. But his end product certainly looks superior. Also he doesn’t explain why the dough must remain right side up throughout the process. Something to do with air bubbles maybe?? Would love to know.
The most current thing that has transformed my cooking -- but especially my baking -- is to weigh everything! And now I do it in metric. As a baker, I really value a recipe that contains weights instead of just volume. And learning "bakers percentage" has really changed my bread game. As I was watching the video, I was mentally calculating the hydration percentage of his finished dough and mentally scaling it down to something less than 10 pizza balls. Ruth, I have a few food heros throughout my life, but you were and are one of the first and the best. Really can't express how happy I am that you are giving us La Briffe
Learning how to make Julia Child's version of baguette changed my culinary life. I watched the hilarious YouTube video of her spraying the baguettes with water in the oven as they baked and I tried it. The bread was delicious and had an incredible crust and texture. I also used artisanal unbleached bread flour that gave the loaves a brown colour, even though they were not whole wheat. I used the Joy of Cooking recipe called "Rustic French Bread" but augmented the technique to reflect Julia's method. It is the most delicious bread I have ever made.
If you mean a cooking/baking technique that was transformative....
1. Parchment paper. I guess that's a product, not a technique, but what a difference it makes!
2. Several years ago, a friend taught me how to can. The idea that in the dead of winter I can reach into the hall closet for a pint of tomatoes still brings me such joy. (Maybe I need to get out more?)
3. I'm also sinfully happy each time I make an all-butter pie crust. That moment when a lump of flour, fat, and water becomes a pastry sheet is still magic to me.
4. Ditto homemade pasta. What is it about those flour sheets?
5. Roasted vegetables. Maybe I was a little sheltered in the past. It feels new to me!
The technique of "stretch-and-fold" has transformed my bread baking. I don't use those "no knead" recipes. Instead I start the kneading process (with a dough hook in an electric stand mixer) for a few minutes, then let the dough rest for 30 minutes before starting the stretch-and-fold process. I like the way I've learned to handle the dough with wet hands -while it's still in a large bowl- instead of the classic technique of kneading dough on a floured board or countertop. The "stretch-and-fold" technique allows you to work with a wetter dough, while developing the gluten and strengthening the dough, resulting in better flavor and lighter texture of the bread.
Moreover, there's something enjoyable about handling the soft dough with wet hands - it's sensual!
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.
Not so much a technique but an ingredient: an anchovy, a dab of crushed sun dried tomatoes or a smidge of miso paste to improve sauces and stews and add that indefinable satisfyingness. It just adds that flavour and depth. So I guess you could say a technique to add flavour and depth.
I don't suppose I'm the only one who finds that when you have to sear chunks of chicken breast and thigh for Tarragon Chicken in melted butter, after not too many pieces, the whey in the butter turns brown and leaves black speckles on the chicken which transfer into what should be a clean finished cream. So when I had to make it for 45, I invented this technique: Instead of searing your chicken chunks in melted butter, put the chicken into a big bowl, melt the quantity of butter and pour it over the chicken. Quickly and thoroughly toss the chicken in it with clean hands. Then sear the pieces in as many batches as it takes in a hot dry pan. If black specks begin to appear, wipe the pan with a paper towel then carry on. Result: not just clean cream but a job done in half the usual time.
This is brilliant. I have a roccbox, but I’ll still follow this technique. Thank you so much Ruth. I really have been enjoying your posts.
One thing I often do is I strain my pasta water over greens (spinach, kale, chard) then add it to my serving of whatever I’ve cooked. Simple.
A houseguest showed me how to get the seeds out of a pomegranate by cutting it in half along the equator, turning it on its side over a bowl, and whacking it hard along the outer perimeter, then on the bottom, with a heavy spoon. The seeds fall directly into the bowl and the whole enterprise is done in less than a minute. Now during pomegranate season I have one for breakfast almost every morning instead of buying them and watching them slowly die in the refrigerator.
Use half as much poolish and add 200g of sourdough levan; let it ferment another 24 hrs!
Dry brining! Such a game changer. My husband's family thinks I'm a Turkey Whisperer...and I'm never going to tell them how easy it is....
2 things: pounding garlic and salt together for sauces and salad dressings and also sheet pan cooking.
I am still using Wolfgang Puck's original recipe from Spago.
Cooking: proper salting. This includes salting meats hours or even days before cooking and salting vegetables properly before cooking or while cooking (ie. proper salting cooking water etc…) Baking: 2 stage cake mixing method.
Baking bacon in the oven changed my life. As a kid I was always getting burned by the sizzling when my mom cooked it in in frying pan on the stove. So much less maintenance and clean up too.
Judy Rogers' pre-salting technique for various proteins, as she describes in the Zuni Cafe Cookbook. What a revelation.
Parchment paper for sure, and a food scale - both have improved the reliability of my baking
i think i was 12 years old when i read a recipe that said something like... combine with a fork DO NOT stir with a spoon. so; i did two batches (it was some sort of cake). the forked one was heads above the stirred. from that i learned to respect such details in recipes; universally!
Ruth~ Did you include a recipe for the pizza? I can't seem to access it.
Love this pizza dough recipe!! I need a stone. I was working at the Hilton in Long Beach. The cleaning crew cleaned the pizza oven and put water on the stone when it was still hot and it broke. There was a piece that was a perfect size to fit in my oven. I used it all the time. It didn't come with us when we moved. The technique that changed my life I guess was how to turn an old refrigerator into a curing chamber. I now cure my own charcuterie and make my own cheese. I ordered some blue cheese mold (candidium roqueforti) and I'm going to make blue cheese for the first time. Wish me luck........
I love making pizza at home and learning new techniques! Our family favorite is Kenji Lopez-Alt Sicilian Pizza. I have it made more than other pizza recipe. I even had 25 college students at my house lat week and taught them how to make it. The technique for layering mozzarella cheese slices between the dough and sauce is a game changer!! I am not a fan of red sauce that comes with the recipe - but that dough and that cheese technique - there are no words!
An artichoke heart pizza from LoCoco's on Piedmont Ave in Oakland totally re-opened my eyes to good pizza. And slightly before the LoCoco's pizza, the Chez Panisse Cafe pizzas which Michele, their first piazzola in the Cafe, made on a daily basis really impressed me: thin crust, beautifully charred with the lightest blessing of a sauce and wonderful sausage. Oh how good! And that was the new standard of pizza for me. Wolfgang Puck refined the model even more with his smoked salmon pizza, served lovingly under his gaze, at Spago on our 5th wedding anniversary in 1991 - now that was some pizza!
Over the years, I've cultivated techniques for stealth fat reduction that don't greatly compromise flavor. Most meatball recipes, for instance, call for browning them in oil before putting them into a sauce. A quicker method that doesn't use oil and also renders some of the meat fat is to brown them briefly on a parchment-lined sheet pan in a hot oven and then to put them into the sauce. I do something similar with eggplant and potato slices for casseroles, lightly oiling them instead of saturating them as frying does.
Learning to make my chef instructors crepe...omellette..french sauces at Cordon Bleu Paris w my then 18 year old grandson..4 days of french sauces then eating them w accompaning wines. Best idea ever. Did Airbnb to pay for $1k each trip...GENIUS!!
With out the poolish, pizza dough is just baked bread ;) Tony Gemignani's "The Pizza Bible" (Ten Speed, 2014) has our go-to recipe. Extraordinary fragrant and fermented aroma, better pizza than most "pizza restaurants" which can't be bothered with an overnight ferment.
Late to the party as usual. Adding a 'flavor bomb' at the end of cooking soups/stews. In particular bean/legume soup. Strongly flavored herbs-cilantro, chervil, rosemary etc-with some wine vinegar/citrus juice/wine, fresh garlic paste, aioli etc can add a whole simple fresh layer of flavor. Let them float on the top, they will get stirred in naturally. Just a few tablespoons, not a lot. Nuanced.
I will be 69 next week. I am a self taught baker and cook, Italian by ancestry. I am constantly learning and observing new techniques to put them in my recipes. I have over 800 recipes in my repertoire that are my own. I watch recipe video's, research each recipe I am interested in learning about on the internet and in my collection of cookbooks (not all recipes are on the internet, especially old classics). I experiment with flubs and fabulous results. I sometimes ignore baking rules and experiment with new techniques that really work. Who said rules are set in stone? My love of entering recipe contests has welcomed many wins and new recipes that I cherish. The best baking technique I have taught myself is creaming VS high ratio mixing methods. My Italian Lemon Amaretto Pound Cake (Bundt) won first prize in 1991 using the creaming method. I updated the technique for this recipe to the high ratio (paste) mixing method and won another contest just a few years ago. The crumb is fine and perfect and the batter never separates while you are mixing. Never let rules keep you from experimenting.
I work in a cheese shop and many of us make pizza regularly. A customer shared her recipe with me and I love it! OO flour, water, yeast, & EVOO. The technique involves letting the dough rise for about 20 mins then freezing it overnight. I put it in the fridge on pizza morning and put it on the counter for a few hours that afternoon. Absolutely the most reliable dough I've ever worked with; it's a crowd pleaser for sure.
I've been using the recipe from the link below which results in a crunchy, toothy pizza crust which must be similar to the recipe you've linked here. It also employs a bulk ferment so you have to plan ahead, but it's so worth it! https://bakingthegoods.com/2017/04/11/72-hour-pizza-dough-from-baking-steel/
I'm sorry but I could not sit through that video. I wish there was a written recipe but it seems simple enough. You make a poolish with 00 flour, let it ferment overnight and then a few hours before you want pizza you complete the dough with more flour and salt and maybe some olive oil, let proof once and then make your pizza. I assume you heat the stone in a 500 degree oven for an hour (I always also turn the broiler on for 10 minutes before I put the pizza in) and then bake the pizza at 475-500 for 6-12 minutes.
7-15-2022 Hi, Ruth! I’m trying to get in touch with you.
Send your email or contact to me at Antonia.allegra@gmail.com
707-200-4147…Antonia (Toni) Allegra
Hope you’ll respond…
I was today years old when I learned the word POOLISH. Love it!
I tried this pizza technique. I ended up buying a cast iron pizza pan (instead of a steel or stone) because pizza is now the favorite meal of the family.
Drizzle warm chicken drippings over salad. It turns out salad is much better if slightly warm or room temperature and the drippings from chicken are perfect to warm/season salad. Even better if the drippings contain plenty of crunchy brown cracklings.
thanks for the pizza recipe - the result was delicious and fun to make
mirepoix... once I learned the value of a good mirepoix, there was no turning back. I don't make soup or sauce without starting with a mirepoix. such an easy process, but such deep flavors that come from it.
Great Article and great replies. Bookmarking.
List including ingredients:
1). The Pasta Maker, finally. I have always been successful at creating pasta like gnocchi by hand. However, I have never been successful at rolling out pasta dough when it needs to be thin. Problem solved.
2). Semolina Flour. The flavor. The bite. The ease of use for hand shaped and specialty pastas. Yes, Semolina has changed mine and my husband's life.....I know it's heresy, but I was "forced" to use Semolina for Pierogi, for lack of AP. Sorry, but it took that Pierogi to the next level.
3). 00 Flour. Easier to work with. Better texture and crunch with all things crust and bread. I tried it to dredge chik breasts for pan sautee. The crunch was as close to fried chicken as could be without all the fat. Who knew?
I can't wait to try this! I fell in love with a simple cast iron skillet using Pastene tomatoes as sauce. It allows for some fermentation time and I've made it in the same day or several days later. Big fun. And, brilliant.
Chunky mashed potatoes, best if made without peeling (but washed) thin-skinned potatoes. The result is very similar to a scone, whereas one mixes the dough enough to create a melange but not so much that it is smooth. The uneven air pockets and dough balls add integrity to the scones. As for potatoes, lots of butter but very little mashing makes for a chunky side dish that's quick and easy to make.
Understanding that you need one of two things to make gluten in a dough: kneading or time. And then experiencing the joy of making Bon Appetit's 'Shockingly Easy No-Knead Focaccia' for toast soldiers, panini, and Detroit-style pizza that will knock your socks off.
Is anyone else amused at how he describes this as a fast and easy method for pizza in a few hours and same day? Hardly same day, hardly simple. But his end product certainly looks superior. Also he doesn’t explain why the dough must remain right side up throughout the process. Something to do with air bubbles maybe?? Would love to know.
Where’s the pizza recipe?