Topped with Vermont Smoke & Cure smoked pepperoni and candied jalapeños.
It’s no picnic trying to do Pizza Night with a baby in the house. The diaper changes, the rockin’-her-to-sleep sessions, the walks around the neighborhood—all those things tend to interrupt the two to three hours I like to set aside for pizza prep, baking, eating, and clean-up.
I’m dropping this here because I get this question all the time. Most recently via Twitter, where I don’t have the space to properly answer. So, if you’re coming to NYC and have time to eat at only one pizzeria, here’s a good list to choose from. My frame of mind for this was, “What … Continue reading If you’re visiting NYC and have time to eat at only one pizzeria
Cook date: November 18, 2012 Dough used:basic Lehmann dough mixed lean and with low sugar and yeast (58% hydration) Number of pies cooked: 2 (Brussels sprout, bacon, and Parmigiano; “frozen-pizza-style” pizza Cooking surface: Quarter-inch-thick Baking Steel, bottom rack; half-inch Baking Steel and Emile Henry Flame pizza stone placed on rack above
I used my quarter-inch-thick Baking Steel for this pizza. This time I put it on the bottom rack of the oven. On the next rack up, I had my half-inch-thick steel AND my old pizza stone arranged to cover the entire rack. (Longest edges of each running front-to-back in the oven, with stone overlapping steel by a couple inches.) Essentially they created an artificial low ceiling for the oven right over the pizza. This had the effect of blocking a significant amount of heat from rising to the thermostat. That in turn meant the oven stayed on, constantly trying to hit 550°F. This would be good if I had a broiler element above the pizza to cook the top as quickly as the crust. What actually happened, though, was that the bottom steel sheet got insanely hot and almost incinerated the dough. Well, not really. But the bottom crust was done in about 1:50. The top, not so much: Continue reading “Basic Lehmann dough, Baking Steel on bottom rack”
[This photo is part of my 2011 Picture a Day project »] I’m trying to perfect my recipe for chile-infused honey before posting it on Slice. Credit where due: It is 100% inspired by Mike’s Hot Honey, which is available online or from the bar at Paulie Gee’s. I’m playing with the spice levels. The … Continue reading Experimenting with chile-infused honey
From a set of etchings I did on found transparencies in the late ’90s. I worked at a newspaper in Oregon, where they were getting rid of old archives of transparencies from the entertainment desk. Can you believe that newspapers used to be composed this way? The networks would send out press packs to papers … Continue reading ‘Sonic Adventure in the Orient’
Snow-covered exterior of the Grand Opera House at Elm Place and Fulton Street, Brooklyn, during the Blizzard of 1888. [Photograph: Wallace G. Levinson/Life] OK, people. I am at the office today. BFD. I’m am now officially sick of people acting like it’s crazy that the office is open today. It’s not that crazy outside. Sure, … Continue reading All this has happened before — and we weren’t such wimps then
This has been bugging me since iTunes 9 was released. Before iTunes 9, when you wanted to mark a podcast or video as having been played or not, the verbiage Apple used was “Mark as played” or “Mark as unplayed.” When iTunes 9 launched, it became “Mark as watched” and “Mark as unwatched.” This is … Continue reading Apple iTunes “Mark as Watched” bugs me
I should mention at this point that there are two things you should never do in New York with people from California: eat burritos; and go to the beach. In both cases you’ll be subjected to constant reminders about how crappy they are here compared to how amazing they are in California. Every Californian seems … Continue reading It’s true
