dagblog - Comments for "On Pizza"

Beautiful!

HSG — Thu, 28 Jan 2016 01:57:34 +0000

In reply to Secret to good pizza. Start

Beautiful!

Thanks Holly.

HSG — Thu, 28 Jan 2016 01:56:53 +0000

In reply to Love this one, Hal! And now I

Thanks Holly.

Love this one, Hal! And now I

hollywhitman — Wed, 27 Jan 2016 18:46:21 +0000

In reply to On Pizza

Love this one, Hal! And now I'm going to be sitting here for the rest of the day wanting pizza....

I've never heard of a

tmccarthy0 — Tue, 26 Jan 2016 00:25:47 +0000

In reply to There's a "Montreal Bagels"

I've never heard of a Montreal Bagel and now I really need to try one. I looked them up, and they do sound delicious.

There's a "Montreal Bagels"

Lurker — Mon, 25 Jan 2016 23:58:12 +0000

In reply to A little off the usual dag

There's a "Montreal Bagels" place in Beverly Hills (or, perhaps, it was called "St.Viateur Bagels" - it's been a number of years since I was there), which even has covers of La Presse on the walls. Unfortunately, their bagels are the standard New York crap. The proprietor explained that making proper Montreal-style bagels was too time-and-labour-intensive. Besides, who in Los Angeles would know the difference?

Secret to good pizza. Start

trkingmomoe — Mon, 25 Jan 2016 20:02:36 +0000

In reply to On Pizza

Secret to good pizza. Start them out young. Pizza making at their Sicilian grandmother's last week. Making it from scratch. Joe didn't want to get his new shirt covered in flour. You should see us make ravioli.

I have used KA products and I

HSG — Mon, 25 Jan 2016 19:25:17 +0000

In reply to This is quick cause I am at

I have used KA products and I do like the flour's feel and taste but I am the cheapest of cheapskates. A 5-lb bag of Giant brand unbleached flour sometimes costs as little as $1.69. The KA flour retails here for $3.69. I just can't bring myself to spend the extra money, although I probably should. Ultimately, I should do a blind tasting.

This is quick cause I am at

tmccarthy0 — Mon, 25 Jan 2016 17:53:44 +0000

In reply to Thanks for the suggestions

This is quick cause I am at work, you will love King Arthur Flours products Hal, they are incredible. One of the best books out there for learning the in's and out's of dough proofing/aging is The Bread Bible. I am seriously obsessed with bread and baking it and talking about it. Your baking stone sounds amazing and i want one. I do agree that they retain heat better and bake more evenly I think.

Thanks BF.

HSG — Mon, 25 Jan 2016 12:19:20 +0000

In reply to Pizza ... one of the few

Thanks BF.

Thanks for the suggestions

HSG — Mon, 25 Jan 2016 12:18:58 +0000

In reply to When I was studying and

Thanks for the suggestions tmac. I'm going to peruse the King Arthur website. I am now using a BakingStone pizza stone which works really well. They cut it to fit my narrow old oven and it's thicker than the earlier ones I used that both cracked after awhile. I think it retains heat a little better too.