Casu Marzu posted:

mindphlux posted:

just for the sake of posting, I've tried a number of pizza doughs, and my favorite is Batali's. I usually just buy premade, but if I'm making my own, his is spot on fwiw.

code:

Mario Batali’s Pizza Dough
Published: August 16, 2007
 
¼ cup white wine

¾ cup warm water

1 ½ ounces yeast

1 tablespoon honey

1 teaspoon kosher salt

1 tablespoon extra virgin olive oil

3 cups all-purpose flour

Method:

Combine wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and olive oil and mix thoroughly. 
Start by adding 1 cup of flour and make a wet paste. Add remaining flour and incorporate.

Place dough on a lightly floured board and knead for 2 to 3 minutes.

Place dough in a lightly oiled bowl and cover with a towel. Let rise for 45 minutes.

the wine should be lukewarm though

wormil posted:

Anyone used granite or quartz countertop pieces for pizza stones? I googled it a bit and found something about Jamie Oliver recommending granite. Would be heavy though.

indoflaven posted:

It's personal preference. I like a thin, cooked sauce. If I could get better mozz I might prefer fresh chunky.


Also Stromboli is awesome. I make it once every month or so. Great for parties.

Walk Away posted:

So celebrity chefs are vaginas?

kirtar posted:

Oil in the pan. The goal is basically to fry the bottom of the crust.