Mark Bittman's Fried Pizza
Mark Bittman of the "famous" Sullivan bakery no knead bread had recipe last week in the NYT for fried pizza. Husband and I tried it last night and it's pretty darn good!
Mark Bittman of the "famous" Sullivan bakery no knead bread had recipe last week in the NYT for fried pizza. Husband and I tried it last night and it's pretty darn good!
I love to make pizzas and one thing my wife and I do is have pizza parties..
We invite our friends over and I will do 6+ pizzas in a night..A few years back
I purchased a ceramic cooker because I wanted to be able to cook pizza at 800+ deg..
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?
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.
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.