Recipes

I’m in the middle of the beginning of a journey that started quite a while ago.  That’s a mouthful, but believe it or not it’s true!  I just got a Primavera 60 from Forno Bravo and I am beginning to chronicle my tales of learning how to drive this new oven.  I recently posted Part I of my wood fired oven journey (see a few posts below). But…. “Stop the…Read More…

The perfect piece of fish!   Fresh piece of Yellowtail Sea Salt A little Pepper Chopped Garlic Olive Oil Fresh Squeezed Lemon Juice Fire Smoke Timing   Perfection is not easy and once achieved is no longer perfection because it seems there is always something better coming.  That’s interesting to think about. Have you ever seen the most beautiful girl you thought you had ever seen in your life?  How…Read More…

Quite literally, this dough truly is a brew in Germania!  I’m “working on” a keg of Firestone Double Barrel Ale.  I’ve had it a while and been too busy to use it up!  No time for friends to come help me get to the bottom of this keg. So, I thought I’d draw a pint or two and also use it in my Germania Flour blend from Central Milling. I…Read More…

I decided to make up some clams for a friend’s going away party.  Mike is leaving again to go back to work on the TV show Grimm up in Portland, Oregon.  I don’t think of clams when I think of Mike.  I don’t think of food much either!  Let’s say he’s a little less adventurous than some of us. But, since we’re all gathering for a party, I decided that…Read More…

What do you do with some Firestone Double Barrel Ale, Fire Roasted Western Honey-Mesquite Flour and a need for pizza? Well the answer is simple: you make some of my desert-inspired Mesquite Dough.  However, you not only sip on your beer while making it, but you make the dough with some of your beer! I set out to just make the dough, and took some pictures of the set-up because…Read More…

Blog Post – Breakfast I’ve been gone from these pages a while!  I have been busy with my real life, not this fantasy pizza guy life.  I’ve been working out of town a bit and when available, racing around to my kid’s sporting events!  I thought life was busy when they were little!  It’s funny how your perspective changes to catch up to reality.  One day you look back and…Read More…

You may think I’ve gone off the rails here with my pepperoni-ing of everything, but realize this isn’t all I eat!  I sit around and come up with an idea and make a bunch of pizzas to try something out.  As you can see from the last few weeks, it takes some time to get these postings together.  It doesn’t take nearly the time to make and devour the actual…Read More…

This pizza dough is a sourdough variation of Peter Reinhart’s Neo Neapolitan Pizza dough. The dough uses a small amount of commercial yeast and sourdough starter at 100% hydration. The result of this high hydration dough is a bubbly crisp pizza crust, which is easy to stretch out once you allow it to proof long enough. 1 teaspoon active dry yeast (or 3/4 teaspoon instant yeast) 1 oz/28g hot water,…Read More…

This is my first follow up on my broccoli pepperoni experiment.  I think I’m onto something here. Pepperoni is so popular because it is a great topping for pizza.  It offers a spicy kick with concentrated salt accents. It has a deep flavor with spicy and salty exclamations! When I’m making pizzas at home I tend to use a good salami rather than a traditional pepperoni but, every once in…Read More…

Broccoli Pepperoni?  Broccoli and pepperoni don’t go together in a sentence very often. The pepperoni pizza is, by all accounts, the most popular pizza here in the USA. Picture your average 10 year old boy walking into his local pizza shop.  “Can I have a medium pepperoni pizza, uhmm…also with roasted broccoli?!!”  That just isn’t going to happen.  Maybe I’m wrong though.     I love broccoli.  Even my daughter…Read More…