I was surprised to learn that you don’t need to to autolyse your pizza dough. In fact, it may be detrimental. All the artisan bread recipes say you need a rest period, typically called autolyse (AUTO-leese) after the initial mix. That it is critical to let the dough rest and for the gluten chains to form. If it is so critical to good, well developed artisanal bread, then why is the step often lacking in pizza dough recipes?
If you are looking for legit, wood-fired Neapolitan pies without driving into Boston, de LaPosta pizzeria in Newton is a new pizzeria that might satisfy your craving. Opened in late November 2021 on Washington Street, it is owned and operated by Mario LaPosta, a former chef at Batali’s now shuttered Babbo in the Seaport.
There are many different kinds of pizza. Different doughs. Different toppings. But they are always squares or circles, right? What about rectangles? Narrow ones. I’ve been baking long, skinny Sicilian pies with Lloyd long pizza pans now since the end of January and my only regret is that I didn’t order more.
We are getting close to the first hard frost (we had a few mild frosts the past week) here in the Northeast and that will mostly put an end to my home garden. While the basil is mostly past peak, I’ve done a pretty good job at keeping it trimmed. It hasn’t all gone to flowers and there are still plenty of leaves that will need to be cut and used.
It’s actually not that hard to make good pizza at home. It takes a little time, a little patience, and a little practice. But how do you make great pizza? That takes more practice and experience plus good quality ingredients. No matter what type of pizza is your favorite, all great pizza starts at the bottom with the crust.
I’m going to assume you’re already doing the basics like starting with good ingredients and measuring by weight, not volume. Here are three often overlooked details that can take your pizza crust from merely good to great.
If my text messages or website traffic are any indication, people are rediscovering, or at least trying, the joys (and some frustrations!) of baking homemade bread and pizza during the quarantine. Nothing could make me happier. I’m filling up my freezer with lots of anxiety baking. It might not help my waistline but it is helping my mental health during these strange times.
If you’ve heard of Wisconsin Brick cheese and live outside of the Midwest, you’ve probably heard of it in relation to Detroit-style pizza. It’s a high-fat aged cheese with a uniquely tangy, salty, buttery flavor that lends the deep-pan Detroit pizza its buttery taste and more important its crispy, lacy, blackened edges. The edges will look black and burned beyond edible but don’t be fooled that’s black gold.