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pizza

Roman Pizza Dough

This is the ultrathin style of pizza we had at Pizzeria da Baffetto in Rome last summer. Shhh – don’t tell, but Reinhart’s version is better! Why? Reinhart adds a little semolina to make the dough stiffer and easier to stretch very thin, almost paper thin if you like. The …

Crushed Tomato Sauce

This is our sauce of choice for pizza, calzones, or pizza rolls. It’s a bold, strong flavored sauce – there’s nothing shy about it. It can make even mediocre dough taste good. Plus, it’s super quick and easy since there’s no cooking involved. So, take five minutes and make this …

Shaping and Baking Pizza

(continued from American Pie by Peter Reinhart) After making your choice of pizza dough (steps 1-3), such as the Americana or Roman… 4. An hour before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower …

Pizza Americana Dough

Friday night at our house means pizza night. But it’s not delivery, it’s not DiGiorno, it’s homemade. Sure, making your own pizza may sound complicated but really it isn’t – thanks to Peter Reinhart and his awesome book American Pie. If you’re serious about perfecting your pizza, read this book. …