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Edith's avatar

I have loved all your pizza posts. This week I baked two pies from your NY style yeast recipe. You gave me the rationalization to buy stuff -- a super peel, a steel, and some high protein flour. Oh and I found the perfect round containers for fridge time. (I don't do that much take-out). Overall I had good results -- making my way to Carnegie Hall: lots of practice. But each one is a little better than the last. I have learned some lessons (use the bottom oven and not the top so gravity is easier.) Be patient -- my oven at 500 degrees needs 12 minutes for golden brown crust and the broiler is counter productive. I may try 550 degrees for the next pie. I had given up on home pizza -- never had the results I wanted. I am closer but not there yet. But I think I can get there. This is fun!

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Karen Willmore's avatar

I would be very much interested in classes as well, and I agree with Jax in that lessons on technique would be wonderful. I'm also interested in lessons on incorporating more whole grains into my loaves. I recently started reading Peter Reinhart's Whole Grain Breads book and, as somewhat of a newbie to bread making, I'm finding it a little intimidating (understatement). Thank you so much for all the pizza goodness. It has been WONDERFUL! I've got two dough babies in the fridge, ready for pizza night tonight!

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