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My daughter the Cake Princess looked quizzically at the dough laid out on a wooden peel in the kitchen. “Do you make pizza every day?” she asked, striking a pose. “Just this week,” I assured her. “Yeah, right,” she said, and flopped off to check her facebook page. Thin to thick: Last week's […] My son the meatatarian can eat pepperoni pizza every day. It’s that good. But can you make a pepperoni pizza that rivals the freshness of pizza parlor pizza, and have it on the table in under an hour? Yes. And it’s easy, if you know how. The secret is dough made with Fleishmann’s Pizza Crust […] A newly minted yeast showed up on my grocer’s shelves last week. Made specifically for pizza crust by Fleischmann’s, a venerable yeast company now owned by Associated British Foods, Pizza Crust Yeast promises a fully risen crust in just 30 minutes. Turbo-charged in other words. I just had to give it a spin.
Our waiter was clearly worried. He guided us to a table with a view out onto the Campo, jabbed menus into our hands and headed back to confer with the indoor waiter. Standing nervously at the arched doorway, he leveled a severe look on a group of Italian tourists drinking from paper cups at one […] ‘I don’t want to go bowling!’ My son stamped his foot. ‘When you’re in France,’ I said in my best, all-knowing fatherly voice, ‘you do what French people do.’ I ruffled his hair and he pulled away. ‘But bowling?’ he howled. ‘Who goes to France to go bowling?’ Well, I guess he had a point. […] A friend who once owned a cheese shop told me the Cambozola story. That blue cheese with brie was a winning combination had been well known in cheese circles for years, but the French refused to adulterate their Camembert with blue cheese and the Italians didn’t want to tone down their gorgonzola. In 1970, a […] When our woodfired oven was new, we Bullhogs entertained every weekend and made a lot of pizzas. We experimented with ingredients for toppings, some of which worked and some – well, let’s just say they were interesting. The chicken and Italian dressing, for example. Or the blue cheese and potato. But sometimes, we stumbled upon […] In a shop just off a sunny piazza in Colle Val D’Elsa some years ago, I watched the proprietor take down a bottle. He shook it just a little and held it up. Shriveled black balls the size of fat acorns, backlit by the sun, moved in golden liquid at the bottom. ‘Truffles,’ he said […] We make pizza nearly every week here at Chez Bullhog. When you have an outdoor pizza oven, it’s hard not to: pizza has become an obsession. But, even without using the special oven, we’ve gotten pretty good at turning out a quality pizza. Here are some tips: For half the flour in the […] Every self-respecting Italian pizza is made from dough that was made the day before. The long rise brings out flavors in the dough that aren’t there when fresh, and allows the dough to be pulled amazingly thin. What’s changed is the gluten – the protein in the dough that allows the stretch. To see the […] |
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