A few weeks ago, I kick-started the pizza-making craze here on blogging for burgers, documenting some of my early (relative) successes and (definite) failures. An avid reader of J. Kenji Lopez-Alt’s food lab experiments on Serious Eats, I am consistently jealous of his cooking experiments. I wanted to get in on the action.
So I did.
But here is what I think is the main difference. Kenji is a legitimate food writer and recipe developer (and he’s definitely awesome at it). I am just a dude with a camera, a kitchen, and an insatiable appetite for obsessive internet research. In other words, I’m pretty much the same as you. I’m not able to write off any of my food expenditures, so I’ve gotta make sure that I’m not wasting anything I buy.
In other words, I’m a cheap wannabe food writer.
With that said, let’s get back to the pizza!
Last time, I had a few major takeaways:
- Make pizza on the peel, NOT on the counter
- Place stone on indirect heat zone to get more heat around the sides of the pie
- Use higher gluten flour, such as bread flour, and give the dough more time to ferment
- Don’t use olive oil in the crust
With these lessons in mind, I adjusted my technique and headed back to the kitchen.
Continue reading ‘Adventures in Home Pizza Making: Part II’
