Written Recipes
NY Style Pizza Dough
Peter Reinhart

As we add to our continuing collection of fundamental pizza pantry recipes, I thought it would be important to include one for a New York style pizza dough similar to the ones you get at the many Ray's pizzerias (none of which seem to be related to each other--Famous Ray's, Original Ray's, Ray Ray's, Not Ray's--they just keep rolling out), as well as at so many college and family pizzerias across the country.  This dough makes a thicker crust than the Neo-Neapolitan dough -- such as found at Lombardi's, Totonno's, or Frank Pepe's and Sally's -- and is stronger and less sticky, so it can be stretched and tossed quite easily. If you can get high-gluten flour, such as King Arthur's Sir Lancelot, that's the ideal choice. If not, then use unbleached bread flour. Weights are always more

Mom's Pickled Jalapenos
Brad English

I was making some cheese pizzas for the site to showcase Peter's Herb Oil Recipe a few weeks ago.  When I was finished a light bulb went off. I had a special condiment that would go great with those herby-cheesey pizzas!  Mom's Soy Pickled Jalapenos.

Kelly's Marinara Pizza
Peter Reinhart

It's hard to believe, if you love cheese the way I do, that this cheese-free classic is every bit as satisfying as the best cheeser-cheeser. Kelly Whitaker, who we've featured here before at his wonderful Boulder restaurant, Pizzeria Basta, show us how it's done. Make note of the beautiful bright red tomato sauce -- it makes you crave it as soon as you see him spread it on. But, let's face it, if a pizza is only sauce and dough (and a few slivers of fresh garlic -- that is a nice Kelly touch!), topped with a sprinkle of oregano when it comes out of the oven, the sauce better be good. You can use the crushed tomato sauce recipe given elsewhere in this section, or use smooth sauce made from tomato puree or your favorite brand of sauce. Many people feel that only true San Marzano tomatoes will do the job, but I've tasted some amazing California tomato sauces too, so let your own palate be your guide. If you do choose to use San Marzano tomatoes, make sure they come from a credible source--there are a lot of counterfeits out there.

Thank you, again, to Kelly. We have more videos filmed at Pizzeria Basta to show you in the future. As they say in Hollywood, a star is born!

Olive and Peppadew Tapenade
Peter Reinhart

I'm becoming quite fond of those bright red pickled peppers you find in the pack your own condiment bar of supermarkets next to the olive bar--you know, the ones that look like tiny mini-me's of red bell peppers but have a lot more zing and are sweet and vinegary and just explode in your mouth with flavor. They're called peppadew peppers and are from South Africa originally. A few years ago they were the latest new, hard to find thing but now they're fairly ubiquitous. That's a good thing for all of us.

They work wonderfully on top of pizzas or in salads, whole or sliced -- I now use them zealously on pepperoni pizzas to really push the zing factor! So, I got to thinking what a fun topping it would make to combine the peppadews with some tapenade ingredients and make a relish-like topping spread that could be used on sandwiches as well as pizzas. Tapenade, for those like me who have heard the word many times but never actually knew the meaning, refers to a Provencial spread traditionally made with anchovies, olives (black or Greek), garlic, and capers, finely chopped or processed into a paste. Pretty fabulous!

But now we use the word to mean many kinds of similar olive-based relishes, such as the one to follow. Once you've made it, feel free to adjust the ingredients to your own taste or create your own similar "tapenades" (yes, we're absconding with the term and making it our own -- we could just as easily refer to it as a topping or relish but tapenade sounds so much cooler). Whatever you call it, you'll love it! How about calling it: Makes Everything Taste Better Relish.

2 cups black olives (or a blend of black and green olives, or even Greek), pitted
1 tablespoon capers
1 cup whole peppadew peppers, packed
1 clove fresh garlic
1 to 2 tablespoons extra virgin olive oil, to taste

Drain the peppadew and olives and make sure there are no pits. Put all of the ingredients in the food processor except the olive oil and process for about 5 to 15 seconds, or until it forms a relish-like consistency, drizzling in the olive oil until you get the consistency you want  (you can process it all the way down to a thick paste if you like, but I prefer preserving the little bits of olives and peppers, which make for a colorful relish). You can also hand chop everything and hand mix if you are so inclined.

Use this mixture generously on top of pizzas or as a sandwich relish on hoagies, subs, heroes, po' boys, or muffuletta (in other words, on hoagies and all the hoagie offspring -- remember, I'm from Philly where we take our secret hoagie spreads pretty seriously!).

PS  Here's a link to a peppadew website:

Caesar Salad Dressing
Peter Reinhart

I’m not going to get into the history of how this dressing came into existence--you can read all about it on a bottle of Cardini’s, since Caesar Cardini owns those bragging rights (though I’ve heard it disputed by others who claim the dressing may have other origins--if you know these stories please tell us about them in the comments section). What I do want to say is that a good Caesar salad -- as opposed to a bad one made with a bottled dressing like you get in most chain restaurants -- is one of the most perfect flavor combinations ever invented. Sometimes people just nail a dish--like Reuben Kulakofski, who is one of the men credited with inventing the Reuben Sandwich (it has also been credited to Arnold Reuben, from another time and place--if you know the true origin story, or other "true" versions, please dish it here!); or Rafael Esposito and the Margherita pizza (if he really is the one--that too is in dispute, but one within our PizzaQuest wheelhouse). My point is, regardless of who really invented these iconic foods, there are just some dishes that represent flavor perfection and Caesar salad is one of them. I credit it with being the dish that single-handedly turned me into a foodie when I was about 11 years old.

I get into arguments everywhere about who makes the best Caesar dressing, and I’ve had some good ones over the years, but I’d put the one below one up against any. One of the tricks is to use




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American Pie Artisan Breads Every Day Bread Baker's Apprentice Brother Juniper's Bread Book Crust and Crumb Whole Grain Breads

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