Thursday, April 2, 2015

ANCHOVIES!

Let's talk about anchovies!






Most of us love anchovies, right?  Ok...ok... perhaps not.



Maybe it's because we've been eating them right out of the can? 

Well...recently I learned from PizzaToday a trade magazine for the pizza business that  we've been eating  these little swimmers wrong.  Anchovies, out of the tin, needs a little prep before using---ya supposed to bathed them in water to soak out the salt to enhance their flavor!   

Ok---here's what to do:

You'll need: 

Anchovies, the ones in the little tins (pictured above) imported from Morocco, Chili, Peru or even better Sicily!  

Don't throw away the oil!  Save it! Use it to flavor other dishes.

Fill a large bowl with lukewarm water---delicately  separate the anchovies,  gently placing them in the water for 12 to 15 seconds---to essentially bathe the salt out.  

Once done, drain the water carefully and slowly---do not let any anchovies escape then fill the bowl---again gently---with cold water--- let soak 30-60 seconds. 

Take out the anchovies, dry them on paper towels--again carefully. Place dried anchovies in shallow flat bowl, cover with your favorite and best olive oil, oregano and a few crushed whole garlic gloves. 

Be creative---you can add any fresh herbs like thyme or rosemary and a bit lemon zest too! Let them soak and plump at room temperature for up to 12 hours then refrigerate.   

Now they're ready for topping your pizza! 



Wednesday, April 1, 2015


Ok!  I'm back! 

I have neglected this blog for too long! 
I am still baking pizzas.  But not always in the outdoor oven---mostly in my kitchen oven--- using a Baking Steel And I have to say this is one kitchen item you'll want to have...actually...you need to have.  The steel works better than a stone---holding and transferring the heat to the pizza--creating a nice char and a great crust!  



Here's how:

Crank your oven as high as you can---usually 500-550 degrees--- give the oven and the steel time to get hot at least thirty minutes, longer is better.  DO NOT OPEN THAT DOOR TILL YOU ARE READY TO PLACE THE PIZZA ON THE STEEL!

Use a  peel to slide the pizza on to the steel--- close the door and approximately 7-8 minutes later your pizza is done---turning it, if you wish, at the half way mark.    

I leave my steel in the oven, rarely taking it out for other bakes or cooking.  Be sure to check out Baking Steel for more information and recipes.  

In my next post--- I've got some interesting information about canned anchovies--- it seem we've  been using canned anchovies wrong!    A little prep makes them even better!

Monday, August 18, 2014

Comments!

I appreciate all comments and thank all of you that write them!
Now go out and get some good pizza!

P.S. Most of the pictures of pizza seen on this blog are ones I have made. 

Saturday, July 26, 2014

Dough Change!

Hello: 

Just a short post to tell everyone I have started using a different pizza dough recipe.  And this recipe is in some ways so much better tasting and easier to make than the one I posted a few months back.  It's Roberta's Pizza Dough, from the restaurant in Brooklyn.  Check it out here here: Roberta's. Watch the video--- I did---several times too. The recipe makes two 12 inch pizzas so if you want more---double the recipe.  I do give it a 24 hour rise.   

Another really cool Roberta's connection is that in Pittsburgh there's a mobile pizza oven, Pizza Boat, next to Bar Marco in the Strip.   Those guys used to work at Roberta's.  They make a pretty awesome pizza too.  It is my go-to place when I am craving a pie. So visit them some weekend evening and follow them on Twitter and Facebook to see when they are firing it up! 

Wednesday, July 16, 2014

UNDER THE DOME

FINALLY!

Earlier this summer---first fire!
I finished the oven--- I put on the final layer of refractory mortar called "Heat Stop." This stuff is expensive and heavy but one 50 pound bag did the trick.


Looking more like a "real" wood fired oven!



Winter Slumber!

Wednesday, March 26, 2014

Some Pizza Fun!


In the winter---I bake pizza inside in my oven at 500 degrees---using a stone.  Still good!