Single Day Pizza
Dough Rise - same day, approximately 4 hours, room temperature. Cooked in kitchen oven, 550 degrees on stone. Result - a decent slice pie.
D’amatos Bakery
Lived in Chicago for five years, but it took me four to find this one. It had been mentioned in a Chicago Style Pizza book that I had had since my teens and I finally remembered to seek it out. Anyway, D'amatos creates a premier example of Italian Bakery style pizza...
Sfincione of Palermo
This is an adapted version of the traditional "pizza" native to the Sicilian region centering on Palermo. It's made with a nearly one to one ratio of semolina to regular flour. Often made with Caciocavallo (an Italian cheese), bread crumbs, onion, tomato sauce and...
In the Oven
How's the pizza oven you ask? Well, it still has neither facade, roof, nor chimney, but it works and I've pretty much gotten the hang of it. One of these weeks, I'll be out there again with mortar, bricks, and concrete (for the chimney flue area).
1970 NY Mag Award Goldberg’s
Apparently, the first ever (very hard to believe) article in the NY press concerning the "best" pizza in NYC. Increasingly common.... I still remember the bronze pizza in the window. Oy. Anyway, here's a link to the article >>
Sourdough Starters?
I've been using my own Sourdough starter for the past few years. It's actually the third one that I've created out of the ether in a magical process that is detailed on the Serious Eats:Slice website: Information on making and using your own sourdough starter >>
Larry Goldberg
Never a pizza-purist, one of my very favorite pizzas -- EVER -- was once found at 53rd and Second Avenue in Manhattan. Founded and run by Larry Goldberg, served in individual foil pie tins, deep dish, not excessively cheesy and with the crushed tomato sauce on top,...
Deep Dish, Goldbergs Variation
For this pizza I used the Jeff Varasano dough recipe with the addition of 2 tablespoons of olive oil. The sourdough/natural starter aspect of the flavor probably wasn’t necessary for this style pizza, but I wanted to experiment. Otherwise, I used the Goldberg’s Pizza...
Thank You, Jeff Varasano
I’ve been making pizza for 25 years now. I’ve done it all — deep dish, NY style, Neapolitan, etc., etc. I consulted all the pizza recipe books, scoured the Internet (only in the past 14 years of course), visited the library, bookstores, and visited countless pizza...