I have loads of sourdough in my fridge at home. At work I have none. So I decided to reverse engineer Ian Lowe's pizza Napoletano from his spreadsheet. That means I used yeast. Let me tell you, it was my lightest pizza ever, with great crumb and fabulous cornicione....
In this country we call it Sicilian pizza. In Italy it's known as Sfincione. I always equated it with the Americanized versions of black square pans filled with a relatively fatter and softer dough, tomato sauce and cheese. Last summer while...
Spring Fling is an annual work party the week before Memorial Day. It is something I chronicle - as well as prepare! It's a big, demanding affair in which we lay out a spread of caviar and canapés, with the final part of the evening including...
Giacomo Baldi, CEO of Molino Grassi USA, has opened a New York City pizzeria called Pecore Nere. Using Parma-produced "Bio Flour," his mantra is "choose your dough." Concretely that means he retards the dough for different periods and gives it a slow cold...
Sottocaso is the name of a pizza group that is inviting and delicious. There are three New York City locations; Boreum, Williamsburg and soon in Harlem. My friends Laura Giromini Arrigoni and husband Luca are the team firing up these fine pizza...
Pizza in Rome goes by the name of Bonci. And when it comes to Bonci look and taste, Rome's pizza style is a delicious balance of garden goodies and fermented dough. Pizzarium Via della Meloria, 43, 00136 Roma, Italy
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