Spicy, spicy pizza

Posted by mamster on Sunday, March 18, 2007

My latest Culinate column is about homemade pizza.

A piece of the pie

Thanks to reader Stephanie for suggesting the Julia Child dough recipe, which was a real winner. It’s so good to have bacon-jalapeño back!

4 Comments

Comment by Maggi

Ah Ha! Parchment! What a fantastic idea. I use my pizza peel all of the time, but I have to flour and/or cornmeal the heck out of the bottom to get it slide smoothly without the topping flying off the pizza as I get it into the oven. Thanks Mamster!

Posted on March 18, 2007 at 1:05 pm

Comment by Wendy

Here I was thinking you’d learned the parchment trick from a certain expert, expat Cornishwoman pastymaker…

Posted on March 18, 2007 at 2:41 pm

Comment by Snowbug

I was in a hurry and didn’t use my pizza stone. Big mistake. :( The crust was blah.

Conversely, I used the other half of the dough the next day as flatbread (thicker and sprinkled with rosemary, capers and goat cheese) and they baked up beautifully on the stone. I guess that means I need to pay more attention and follow the recipe ;)

Thanks.

Posted on March 21, 2007 at 8:27 am

Comment by Moose

Yum, I love jalapenos on my pizza as well. TJ now has par baked corn meal pizza crust. It’s fairly thick, but much easier to work with. It was featured in their latest flyer so I tried it and liked it. You may find it too doughy. I have bad luck with pizza stones, so I bake directly on the rack. Next time, I will try turning on the convection feature to make the over super hot. -Moose

Posted on March 27, 2007 at 9:39 pm

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