I don’t have all that much to say about my third attempt at bar pizza (first two attempts here) except that I’m getting closer to what I want in a pizza. For visual comparison I give you my target pie: Colony Grill’s pub pizza. That’s a trio of the joint’s pies above. What follows are more pictures of Colony before I reveal my own creation.
Today my coworkers surprised me with pizza-themed cupcakes. My coworker Joanna is known around the office for making elaborately decorated cupcakes based on the celebratee’s interests. Naturally I got tiny pepperoni and sausage pies.
The best bar pizza I’ve had has been from Colony Grill (my favorite) and Star Tavern (a close second). Since I have a purported recipe for Star Tavern pizza, though, that’s what I went with as a target. (The truth is I haven’t had Star or Colony often enough or recent enough to accurately compare and judge whether my aim is true. That said, I’m not so much concerned with accurately replicating them than with making something in the bar vein that tastes amazing. That is my goal.) Read more on Famous Original A’s »
After my previous attempt at 60% hydration Detroit-style pizza, I did some grousing about the result on Facebook. Norma saw my complaining and gave me some advice. First, that this style really does have to be made at a higher hydration, and, second, that all-purpose flour works best. You want a lower protein count for [...]
I made this pizza tonight largely as an excuse to keep seasoning my Detroit-style pans. Also, I wanted to try a more faithful rendition of the genre. Read more on Famous Original A’s »
I made pan pizza last weekend but wasn’t happy with the thickness. I thought it was too spongey, too doughy, too much. What would happen if I halved the dough amount? Read more on Famous Original A’s »
It’s no picnic trying to do Pizza Night with a baby in the house. The diaper changes, the rockin’-her-to-sleep sessions, the walks around the neighborhood—all those things tend to interrupt the two to three hours I like to set aside for pizza prep, baking, eating, and clean-up. All that’s a long way of saying I [...]
I was going to make pizza today, on New Year’s Day, but it so worked out that I made it last night on New Year’s Eve. That was probably for the best. I’ve had a couple sticks of Vermont Smoke & Cure pepperoni that I’d been itching to use. The stuff is seriously good. But then I also remembered I had a jar of Kim’s Market candied jalapeños that I got in a food exchange with some folks on Facebook.
I’m dropping this here because I get this question all the time. Most recently via Twitter, where I don’t have the space to properly answer. So, if you’re coming to NYC and have time to eat at only one pizzeria, here’s a good list to choose from. My frame of mind for this was, “What [...]
For this cook, I moved the quarter-inch Baking Steel to the bottom-most rack. On the rack above, I placed a second Baking Steel (half-inch) and my old pizza stone. This stifled air circulation in the oven and tricked the thermostat into not cycling off the burner—to the detriment of my crusts. Read more on Famous [...]