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 …
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 …
(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 …
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. …