Long story short. Many posts from my 2009-2011 initial blogging period that I thought were lost have been found.
They are not formatted for WordPress and take a little time to get back into the system, but look for some older pizza trips, videos and older posts to make their way back onto this site over the next several weeks.
South Baltimore relative newcomer Hersh’s Pizza & Drinks has not been open for six months yet and the Neapolitan inspired, Mugnaini wood-fired oven baked pizzas now have another pizzeria to contend with just one block away on Light Street.
homeslyce on the left, hersh’s on the right.
Taking over the 25 year old Lighthouse Inn on the corner of Light and Barney Streets, Homeslyce Pizza Bar just opened on April 16th, 2012. The City that Breeds already peeped Homeslyce and they mention that among their offerings is a canoe shaped pizza, which looks interesting from the pictures.
We’ll have to check out Homeslyce and return for our third visit to Hersh’s soon.
This dessert pizza was just something I threw together. I don’t even have a good name for this one, but it tasted great.
Neapolitan pizza dough, butter, bananas and blueberries (any fruit will do), brown sugar and cinnamon. Top with dollops of nutella and powdered sugar to finish.
Having now served some of my pizzas to friends, family and others, it’s been driven home that while many people love pizza (it’s the world’s most popular food after all), not everyone has heard of legendary pizza joints like Arizona’s Pizzeria Bianco or of one of its most well regarded pizzas, the Rosa. This is definitely a pie you need to make the next time you’ve got dough rising.
a recent home made version of mine. needs more top heat!
I baked this morning — sourdough focaccia studded with bits of balsamic-glazed onions and crispy bacon.
While we were waiting for it to cool a little, we debated whether focaccia is more of a pizza or a bread. The discussion quickly devolved into a debate over the differences between pizza and bread. And that lead to raised voices about the distinctions among regional varieties of pizza crust. The native of one city had some unkind words about the “so-called pizza” of the home-town of another person. Violence was avoided, just barely, when warm slices of this bread or pizza or whatever you want to call it landed on the table just in time. Rising tempers were quelled as everyone grabbed a slice. Some dipped theirs in nuovo olive oil. I’m a sucker for butter, especially with sourdough. Silence. Moans of delight. Discussion turned to the warming weather and plans to start shopping next week for tomato seedlings.
I’ve been experimenting with baking on a steel plate in my home oven. A piece of 3/8″ steel I picked up at the metal yard was cut to the same size as my 3/4″ FibraMent stone. The oxidized surface was sanded down to bare metal, washed well and seasoned like I do with cast iron pans. I placed the steel plate on top of the FibraMent stone and have been very pleased with results. The theory is that the crust is in direct contact with the steel plate, which can deliver the heat stored in the plate and the stone to the bottom of the pizza much faster than just a stone.
This soft and airy flat bread made from leftover pizza dough was a big hit:
