Five chefs shared their top tips for improving frozen pizza: the easiest and most plausible one on the list is to just top the thing with thin-sliced garlic before cooking, turning it into delicious roast garlic topping by the time it's done. Read the rest
I like crispy, Neapolitan-style pizza. The single biggest improvement to my pizza and bread baking, in the last year, has been the addition of a baking steel.
Pizza should be crispy on the bottom, but chewey, with great hole structure just above, and poofy edge crust sporting a few charred bubbles! My pizza stone got me close, but I was never really getting restaurant quality pizza at home.
The trick to getting your crust that perfect, I found, wasn't just making great dough and rolling it out well. It is not even so much about an exact temperature, but a question of heat transference. Stone holds a lot of heat, and but steel conducts it far, far faster. A crispy bottomed, well risen crust is formed by the rapid vaporization of water in the dough. The faster and more evenly that happens, the better. You want bubbles and holes? You need a baking steel.
Clearly one should use a metal surface, rather than stone. The baking steel is a 15" x 15" square of seasoned carbon steel. It is 1/4" thick and weighs in at 15 lbs. You were wondering where it stored all that heat? In mass. My oven rack takes the weight just fine, and the plate heats up quickly.
Slide your pizza on to the steel with your peel, and bake for about 1/2 the time you would on a stone! The increased heat transfer cooks the pizza much quicker than on a stone! I find the crust comes out perfectly in about 4 1/2 minutes, I used to bake at 500F for about 8-9 minutes. Read the rest
Read Elspeth Reeve's fabulous article about Pizza, one of the most popular Tumblogs, the "secret lives" of Tumblr Teens, and mistakes made.
It has everything. The wonderful creativity of the users; its incomprehensible architecture; the emergent support mechanisms; the toxic call-out culture; and everything ultimately, inevitably being ruined after Yahoo buys it.
Then it happened. On August 19, just days before his twentieth birthday, Lilley tried to log in to So-Relatable but couldn’t. Greenfield checked the site, which redirected to an error page: “There’s nothing here. Whatever you were looking for doesn’t currently exist at this address.” They’d been terminated, their blogs revoked by Tumblr for violating its terms of service.
Tumblr had just dissolved the sites of some of its most popular teenage users, an estimated 30 million follows gone. Including Pizza. Blogs that had brought relief from unremitting high school agony and then miraculously made their teen creators more money than they could have ever imagined, were erased from the internet, except for fragments reblogged on other sites. The day before, if they’d had a funny thought, they could share it with half a million people. And now, nothing.
Two design students are hoping to raise $4900 to fund production on archival/acid-free/recycled post-consumer wrapping paper emblazoned with delicious pizza toppings. They bundle the paper with matching pizza boxes to hold your gifts. Read the rest
Attention, residents of Derbyshire, England! You may already know this, but the local pizza is bad. Read the rest
Ogilvy & Mather HK's Pizza Hut Blockbuster Box converts into a low-powered projector for your phone. Read the rest
New York Pizzeria claimed that Gina's Italian Kitchen -- founded by an ousted exec -- violated its trademark by creating a pizza that tasted the same as its own pie. The judge wasn't buying it. Read the rest