Written Recipes
The Buonchristiani Lamb Fennel-Sausage and Mushroom Pizza
Brad English

Lamb Fennel-Sausage and Mushroom Pizza paired with a wonderful BUONCHRISTIANI 2006 Artistico Syrah!

Not long after we started the website for Pizza Quest, we received an email from a pizza enthusiast named Jay Buonchristiani who happens to be one of 4 brothers who own a Napa Winery of the same name (http://www.buonwine.com/).  He grew up in Napa and has fond memories of cooking large meals and making wine in the garage with his father.  He continued to build on his love of food while working as a waiter in many of Napa's premiere restaurants as he got older.  You can all guess the rest of "the dream" that he now lives!  After college he returned to Napa to embark on a successful wine career.  But, to make matters worse - at least for the rest of us not living "the dream" -- Jay also has a wood burning oven on his property.  I should stop here.  We don't like Jay very much do we? 

Of course I am kidding!  Without his love of food and wine, I wouldn't be sharing this amazing

The Stretch and Fold Method
Peter Reinhart

In some of the recipes that we've posted I refer to stretching and folding the dough, so I want to more fully explain it here, as I will continue to provide recipes that utilize this technique. The stretch and fold method (S&F from here on), is a remarkable way to maximize gluten development in a dough with minimum mixing time. It is sometimes referred to as "intermittent kneading" and also by the term "folding." All of these refer to a similar method, though the time intervals may vary from recipe to recipe. In short, it means to intermittently fold the dough over onto itself during the fermentation stage. What this accomplishes is to

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!




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