Today I took my large amount of accumulated starter out of the fridge, and made pizza dough with it. I rolled out one for tonight's dinner, and put 4 balls in the fridge. It was only as I rolled out the first one that I realized I hadn't added salt to the dough. I added extra salt to the sauce and salted the baked pizza as well. All things considered, it wasn't too bad. But I'd like to get the salt in the dough for the remaining ones. Any suggestions?

So for a while I've been meaning to start documenting my baking a little better, and contribute a bit more to this wonderful site, and today! today is the day.

I'm having a good, relaxing weekend here. I hope y'all are doing well too.

Inspired by LilDice's quick rustic pizza, I made pizza last night. I didn't follow the rustic pizza recipe exactly, but I did use a dough with around 90% hydration. I made it around noon and folded at 2 and 4, then baked it around 6.

The results were really good. I did one pesto pie:

Even in the midst of moving, a family’s got to eat. And with the beautiful summer weather we’ve been having in New England (70 degrees F, sunny, low humidity – ah, New England, I’m gonna miss ya), I’ve been cooking an awful lot on the grill, and I finally got around to making grilled pizza. Of course, I did it with whole wheat.

I don’t have the recipe in front of me, but if there’s interest, I’ll add it in the comments sometime later.

Does anyone know what this stone is made of, or how well it holds up? Linens & Things has it on sale right now, and there's no shipping if you do an in-store pickup. Interestingly, it's still $19.99 if you just buy it in the store.

http://www.lnt.com/product/index.jsp?productId=1356043

Hi - both me and a friend have ordered this book from different souces and both have turned up with ragged outside edges to the pages. It's like the pages didn't separate during manufacture and they have been ripped apart by hand. It seemed a bit of coincidence. Is there any chance that the book was supposed to be that way!? Or perhaps there's just a faulty batch floating round the UK.

I spent a few months looking for a good grilled pizza recipe awhile back. I eventually stumbled upon a version by Americas Test Kitchen, which actually turned out pretty darn good. It took me awhile to convince my wife and kids that I could make a pizza on my gas grill, but that didn't stop them from eating it. :) Actually, everybody I've mentioned it to is skeptical about it. Not sure if they doubt my skills or the concept in general. It's a fairly straight forward recipe, but there are a couple things that can easily be modified for your tastes.

I've read a few references to using a pizza stone on the grill.  I've also read advice not to do so. Has anyone here used a pizza stone on a gas grill?  I'm hoping that using some woodchips would give it a bit of a smoky flavor.  I'm just getting a baking stone and will try it inside first anyway.

Wonderful pizzas at Trio. My favorite is the Margherita, so simple, yet so tasty. The dough is chewy on the inside, crisp on the outside, with full flavor. My favorite thing about the crust are the areas of that great, ever-so-slightly burned color you get from a wood-fired oven.