Recipes
Making our 72-hour dough is relatively easy, simple in fact. The most challenging part comes after the 24 hour bulk ferment or 72-hour cold ferment and that's when we ball it up. Or make our dough balls. The reason we...
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Have you ever felt the horror of having your beloved stone crack while you're cooking up your latest pie? You're not alone. There are a ton of pizza stone owners looking for answers to this mystery. Our advice? Just...
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One of my favorite pizza dough recipes is Jim Lahey’s no-knead dough, on which this recipe is based. It’s simple, doesn’t require any equipment, and doesn’t make a big mess. (My wife disagrees about the mess: I have a talent...
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We get asked about cornmeal every week in pizza class. Is it ok to use cornmeal on my pizza peel for the launch? The short answer is yes, it will help accomplish the goal of getting the pizza into the...
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So I just came back from a trip to Paris that I'll never forget. My wife and I would walk the city every day on new adventures. The one constant of our trip was the fresh smell of the...
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