Comments on: Making Pizza, the Good Eats way

By: Rose Levy Berenbaum Pizza — Lifespan of a Chennette

Rose Levy Berenbaum Pizza — Lifespan of a Chennette — Sat, 07 Aug 2010 22:31:14 +0000

[...] doughs before – specifically, the best flavoured and textured pizza, which we* have tried - Alton Brown’s pizza recipe. His method requires planning a day in advance to get the full development of flavour, but it gives [...]

By: Ryan M. Powell

Ryan M. Powell — Sat, 23 Feb 2008 21:24:39 +0000

If y’all like Alton Brown’s pizza, you should try mine(http://www.aimlessmovie.com/pizza.html). For the most part, I haven’t “dumbed down” the process, but I have strayed slightly from my usual routine in a few places to make things a little easier for beginners.

I experiment with pizza dough on a daily basis, so I could add many dozens of additional pizza pages (if I wasn’t so freakin’ lazy). For example: Lately I’ve been using a naturally leavened starter instead of yeast, so my recent dough consists only of flour, water, and salt. Nothing else. (Oh, and it’s real good.) Maybe I’ll get around to creating some new pages someday.

Anyway, I hope someone finds my pizza page helpful.

By: Lilandra

Lilandra — Mon, 21 Jan 2008 23:14:23 +0000

Well I been busy.
No computer.
And nieces and nephew.

By: Chennette

Chennette — Fri, 18 Jan 2008 20:39:45 +0000

Hi Dee -was hoping my sister was going to blog about the Great Turkey Brining, since I was stuck upstairs with a bizarrely-strained-knee when it was actually roasted. But we did consider doing the Trini green seasoning thing, but that is a story in itself worth blogging.

Welcome by the way

By: Dee

Dee — Fri, 18 Jan 2008 16:46:28 +0000

That pizza looks so yummy!!!! I would love a piece right about now.

I also tried brining my turkey. It came out really REALLY good. I altered his recipe a little though, adding some Trini staples – shadon beni and green seasoning – you know the bundle they sell in the market that you grind up with pimentos and garlic?

Everyone who tasted my turkey wanted to know how I got it to be o juicy. The meat was literally falling off the bone!!!

Dee:)

By: Chennette

Chennette — Wed, 16 Jan 2008 15:48:30 +0000

Thanks Bee. Statcounter announced a wordpress plugin. I activated it last night and then could not log in to my wordpress admin at all. I didn’t even see your comment until after I deleted the plugin from the server. I kept getting the same error when I tried to log in. Sigh. Maybe if I posted more regularly, I would be ontop of these administrative errors…

By: bee

bee — Wed, 16 Jan 2008 14:53:11 +0000

dear chennette, an error from statcounter shows after i post the comment. try posting a comment after deactivating it and see if you get the same error. also, do yo have google sitemap generator? deactivate that next and see if teh error goes away.

By: bee

bee — Wed, 16 Jan 2008 14:51:17 +0000

the reason it’s supposed to sit in the fridge overnight is to develop the flavour and gluten without overworking the dough. lovely pizzas. i like them the way your dad does.

By: Chennette

Chennette — Sat, 12 Jan 2008 04:19:07 +0000

Hi aka – yes, we do crave more complex tomato based, and pesto sauces now, long past the ketchup phase (if ever really there). Haven’t ever tried making a white sauce pizza though.
The most interesting pizza I’ve eaten was at Antonio’s in Amherst, Massachussetts when Lilandra was studying there – pizza with tortilla chips and guacamole was delicious. You could get pizza with tortellini. Yum. If a bit high on the starch content.

Hélène – hi and welcome! Yes, pizza-making is on the cards for this weekend for me too, as there’s no real pizza in Guyana.

By: Hélène

Hélène — Sat, 12 Jan 2008 02:59:49 +0000

That pizza looks so good. I would like a piece right now.