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Feeling a little snowbound? Cat gotcha tongue pizza peeps?
Whether snowbound or not, you may want to check out owner/pizzamaker Bobby Martino crank out VPN certified neapolitan pizzas via his webcam from 5 to 8pm PST (8 to 11pm EST). His small pizzeria/bistro is located in [...]
The pizza wasn’t a beauty, but finally a successful crust using the “all broiler” method:
Unfortunately, I nuked the hell out of the pistachios, which obviously don’t like hanging out inches from an open flame, sliced the red onion too thin and the crumb was a little too open and not quite as “fluffy” as I would [...]
Well, my oven seems to want to give me some troubles when trying to cook pizza using nothing but the broiler, but I’m gonna skin this cat soon. Included in the recent tests were some pizza disasters….placing my pizza stone so close to the broiler that the pizza caught on fire when I tried to [...]
(UPDATE 2/2/2010): Talk about timing. Iggies new pizza of the month for February, Cigliegina, uses marjoram as an ingredient. Yum!
If you are familiar with my pizza tastes, then you know I don’t give a damn about the rules, dare I say restrictions, imposed by groups like the VPN. However, when it comes time to make pizzas [...]
Kale, I Dun You Wrong
You know what? It miffs me that I had such a beautiful head of fresh kale and I botched the pizza I put it on. As I mentioned in my recent home made pizza post, I had nearly run out of fior-di-latte and did not have enough to cover the petola! [...]
Lessons Learned and New Toys Used
Well, whaddya do when you have a couple of mostly used bags of various flour laying around the house and a brand new oliera and pizza peel waiting to be used? You make some pies, crack some beers and break out the gragnano!
After months focusing solely on my “Sicilian”/pan pizza and [...]
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