Sharing Your Passion for Homemade Pizza, Bread and Pasta
The 99 cent slice made it’s mark in NYC a few years back. Now there is a price war between some of the purveyors of the 99 cent slice, and they’re down to 75 cents a slice. Will it stop there? Initially, my reaction to a dirt cheap, large slice of pizza in NYC is [...]
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Bad taste? Or not? Did I pull a faux pas by giving my parents a gift certificate for Bufalina — a nearby, wood-fired, gourmet pizza restaurant — when they have their own wood-fired oven and make pizza themselves? Here was my thinking: Dad’s always wrangled into making pizza for dozens of guests. He built his [...]
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I pulled this from the latest PMQ Pizza Magazine, a trade magazine for the pizza restaurant industry. Breakfast Pizza 26-28 oz. dough ball 2 oz. olive oil Pepper Oregano Garlic salt 2 oz. Romano cheese 8-10 extra-large eggs 4 oz. Canadian-style bacon 3 oz. bacon 10 oz. mozzarella cheese 3 oz. cheddar cheese Remove the [...]
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In The Jerk, Steve Martin plays a jerk, who meets up with a variety of whacky characters and, for a while, works in a circus. Do you remember that scene where he’s sitting in a trailer and eating Pizza in a Cup. Back in the day, that was probably a ludicrous notion, but times have [...]
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Prompted by my cousin booking her Disney vacation today, Via Napoli popped into my head and I had to let her know that she has to go there. If you’re going to Disney World, then so do you! Via Napoli is a fairly new restaurant that opened in the Italian section of Epcot. Traditional wood-fired [...]
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I just learned something new from my local newspaper. Connecticut has three squirrel hunting seasons, and in fact, squirrel is more popular than one might have thought. “Right now, I have five squirrels in the Crock-Pot at home, cooking,” Enie, 59, said prior to the festivities. “I don’t think I’ve ever had anyone try it [...]
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Like, 1/8-inch thin crust. I like my crust thin. I’m too in love with the flavors of the toppings to end up with a thick, fluffy, bready crust, and I love finishing a few slices and then munching on the hard, crunchy, pizza bones that remain in your plate. They’re like crunchy bread sticks that [...]
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A new wood-fired brick oven pizzeria, named Bufalina, opened close to where we live. We’re really happy to have them nearby because now it’s a 10-minute drive for delicious pizza instead of 25-30 minutes. Bacon and onion pizza is a family favorite, so on our first trip, we ordered the Porri pizza. Porri is the [...]
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This is a new combo item: The Caputo 00 Pizzeria flour, in a 9-lb repack and 3 cans of Napoli San Marzano D.O.P. tomatoes in 28-oz cans is a great place to start if you’re just starting out, and it also makes a great gift for the pizza maker. That same 00 Pizzeria flour is [...]
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