VegNews Vegan Macaroni & Cheese. This is the best mac 'n' cheese on the planet. End of story. This is VN's signature Macaroni & Cheese, and we absolutely couldn't live without it. Serve it to your omni friends and family members and watch as they convert under the influence of the nutritional yeast-free cheese sauce. We honestly make this recipe at least once a month—it's just that delicious! Oh, and there's the added bonus of sneaking in a few veggies, which makes this comfort food more than just a pretty plate. 1 tablespoon sea salt. 8 ounces macaroni. 4 slices of bread, torn into large pieces. 2 tablespoons + 1/3 cup vegan butter. 2 tablespoons shallots, peeled and chopped. 1 cup red or yellow potatoes, peeled and chopped. 1/4 cup carrots, peeled and chopped. 1/3 cup onion, peeled and chopped. 1/4 cup raw cashews. 2 teaspoons sea salt. 1/4 teaspoon garlic, minced. 1/4 teaspoon Dijon mustard. 1 tablespoon lemon juice, freshly squeezed. 1/4 teaspoon black pepper. 1/8 teaspoon cayenne. 1/4 teaspoon paprika. 1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside. 2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside. 3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft. 4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth. 5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown. We love this rich Portabello Benedict from California's Stanford Inn. Spooky Eyeball Mini Cupcakes. Chloe Coscarelli's treats will be a graveyard smash this Halloween. Gluten-Free Vegan Pizza Wraps. This tofu pepperoni pizza wrap makes the perfect lunch. Vanilla Frozen Yogurt. Use this luscious vegan frozen yogurt as the starting point for limitless dessert possibilities. Ranch Deviled Eggs. A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer. This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies. Cheddar Cheese Puffs. To make cheese puffs, first you make a pâte a choux dough (pronounced “pat ah shoo”), which, if you’ve never made it before, can seem a little weird. Weird because most of us who bake are used to mixing dough ingredients together and then plopping them in the oven. With a pâte a choux dough, you essentially half cook the dough first, by adding flour to boiling water and butter, and stirring like a madman until you have a ball of dough the consistency of playdough. Then you mix in eggs and then the dough goes in the oven, where it puffs up as the water in the dough turns to steam and expands into air pockets. The dough is used for making cream puffs, eclairs, cheese puffs (gougères), beignets, and even churros. David Lebovitz has a recipe for making a French tart crust with what looks to me to be essentially a pâte a choux dough, that has been getting raves. So, it’s a useful technique, and pretty easy, though the dough can be a little stiff to work by hand. These cheese puffs are made with cheddar cheese and a little bit of thyme. You could add crumbled bacon to the mix, or use sage or rosemary. You could use goat cheese instead of cheddar, or Gruyere or Emmenthaler (more traditional for a gougère). Feel free to experiment with the cheeses. By the way, Michael Ruhlman has an excellent chapter on pâte a choux and gougères in his Ratio book. These cheese puffs? Excellent as dumplings in split pea soup. Use instead of croutons. Or devour them as they were intended, as a savory, addictive appetizer. Cheddar Cheese Puffs Recipe. Yield: Makes about 2 dozen. Ingredients. 1 stick butter (8 Tbsp or 4 ounces) 1 cup water 1/2 teaspoon salt 1 cup all purpose flour 4 large eggs 1 cup (4 ounces) grated sharp cheddar cheese 2 teaspoons chopped fresh thyme (or rosemary) Freshly ground pepper. 1 In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat. 2 Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir as the dough will be rather thick. Continue to cook for a couple minutes. 3 Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly. You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand with a wooden spoon.) The dough should become rather creamy. 4 Stir in the grated cheese, thyme, and a few grinds of pepper. 5 Preheat oven to 425°F. Spoon out small balls (about a heaping tablespoon) of the dough onto a Silpat or parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Cheddar Cheese Puffs on Simply Recipes. Thank you! If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter! Pâte a Choux and explanation by Michael Ruhlman. Gougères by David Lebovitz. French tart dough made by using a pâte a choux method, by David Lebovitz. Showing 4 of 59 Comments. ScottinSoCal. I’ve had this recipe bookmarked for months – probably over a year – but the one attempt I made at choux a long time ago put it on my “one day, maybe” list. For anyone else in the same boat, I can’t recommend enough that you sit and binge-watch The Great British Baking Show on Netflix. The contestants on there do choux, over and over again through the episodes. They make every mistake possible, and do it right, too. They explain the consistency of the dough in the pan, how to mix in the eggs, and what to watch for in the oven. It gave me some confidence and finally – SUCCESS! I will say there are so few flavors in here, don’t scrimp on anything. No pre-grated store-brand cheese. Fresh herbs, minced fine. And if you want nice round puffs, don’t be afraid to shape the dough on the baking sheet before you put them in the oven. They’re really very good. September 16, 2017 Jessica. Please can you help me in doing this for a school function with about 978 children at the school how much would I need to prepare that? Thanks in advance xxx. Pipe and shape and freeze before baking for later use. They will be wonderful, warm, fresh and take less space in freezer. Freeze on pan then put in a freezer bag or container. Extra few min in oven, just pop frozen puffs onto parchment lined baking sheet. Thanks for the great appetizer recipe. These turned out really well. Everyone at the party loved them! can I freeze these puffs and how? Baked or unbaked? You might also enjoy. Recipe Categories. Main Ingredient. Special Diet. Season. Recipe Type. What's in Season? Browse all of our December recipes. Measurement Converter. Discover More. Subscribe to new recipes for FREE! Follow Simply Recipes or get recipe updates on Twitter Press and Awards. Welcome to Simply Recipes. Thank you for stopping by! We love to share wholesome and delicious recipes, perfect for home cooked family meals. Double Chocolate Muffins. Finally. A chocolate muffin that’s super tender, moist and bursting with chocolate flavor. These double chocolate muffins are everything ! I’m really picky when it comes to muffins. I hate when they’re rubbery, dry or oddly squishy. The texture has to be just right! It’s taken me quite some time to come up with a chocolate muffin that I really love… and one that’s relatively easy to make. These muffins are just how I like them- moist, tender and studded with semisweet chocolate. They’ve got a nice crisp exterior and beautifully domed tops. They’re a breeze to whip up and are always gone in seconds. We love to eat them straight out of the oven while the chocolate on top is still nice and gooey. Mmmmm! Feel free to swap out the vegetable oil for coconut oil or the sour cream for Greek yogurt. They’ll turn out just as good! I’ll never buy a pack of chocolate muffins from Costco again! These are just as good, if not better, and I know exactly what’s going into them (always a bonus). I hope you’ll enjoy these double chocolate muffins as much as our family does! P.S. make sure to have a big glass of milk nearby, you’ll definitely need it :) This is my first video! Make sure to check it out!! ¾ c. brown sugar, packed ⅓ c. vegetable oil or melted coconut oil 6 tbsp. unsweetened cocoa powder* 6 tbsp. HOT water 2 eggs 2 tsp. vanilla extract 1⅔ c. all-purpose flour 2 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt ¾ c. sour cream or Greek yogurt, heaping 1⅓ c. semisweet chocolate chips, divided (or a mix of regular and mini) Preheat oven to 400 degrees. Line a standard size muffin tin with liners; set aside. In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Beat on high for 2 minutes. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Add to the sugar and oil, beat for 1 minute. Add the eggs and vanilla, mix until combined. In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl. DO NOT OVER-MIX. Fold in 1 cup of the chocolate chip with a spatula. Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter. Place in the oven to bake for 7 minutes at 400 degrees, then reduce the heat to 350 degrees and continue baking for 10-12 more minutes. The cracks should look slightly moist and the edges should be firm. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. -Try adding a swirl of Nutella or chopped nuts to these muffins! Stay Connected. Get new recipes delivered directly to you email inbox: You May Also Like. Flourless Nutella Raspberry Cake. Chocolate Peppermint M&M Cookies. Classic Chocolate Cake. 75 comments on “Double Chocolate Muffins” these look amazing! I love chocolate! These turned out amazing. I loved them! I didnt have sour cream or bakeing soda. I replaced the 1\2 tsp baking soda with 2 1\4 tsp bakeing powder, and I didnt add anything in place of sour cream. They turned out great and werent even salty becouse of the extra bakeing soda. However I was only ablee to make 7 muffins. Thanks for the recipe! ☺ YUM. Anything double chocolate is an instant winner in my books. These muffins look so delicious & moorish. I love this receipt! the muffins are delicious! My kids ( and myself as well) loved it! Thank you for sharing it. You’re welcome! Glad your kids loved it as much as mine :) A little bit confusing since I did not see the step where it said to add the chocolate mixture and the sour cream. I assumed I should add it after the eggs and vanilla step. I am going to assume that when it says to alternate the sour cream and dry ingredients it means the sour cream added to the chocolate mixture. Hi CJ, sorry about the confusion. I re-worded the instructions to make them more clear. You can also watch the video within the post for a better idea of how to make these muffins. Enjoy! Loved these muffins! I used coconut oil and left out the chips (my husband asked me not to leave the chips out next time) but I really enjoyed these. It’s hard to find a recipe that gives a perfect result in taste and texture. So happy to hear that! Sometimes we skip the chocolate chips and swirl peanut butter into the tops, so good too!! I made these last night and they are soooo good! I used Hershey’s Dark Cocoa and that needed much more than 6 tbsps of water to get a paste. I am totally a beginner at baking and even for my clumsy self, these came out super moist and PERFECT! Thank you! :) You are welcome! And thanks for letting me know about the cocoa powder, I will definitely make a note of that! How much more water should I add to the cocoa powder if I’m using a dark chocolate cocoa powder? I only needed 6 tablespoons. However, all cocoa powders are different, you may need to add an extra tablespoon, and that’s totally ok! Have you ever made this into a loaf? I haven’t. I’m sure it would work just fine. I’d suggest lining a 9×5-inch pan with parchment paper or spraying it well. I’d check on it starting at the 40 minute mark, and then every 5 minutes after. Please let me know how it turns out if you do give it a try! Good luck :) I just saw this recipe and I ran out of muffin tins so I put the extra batter in a bread pan. It worked great. Coming out of the oven and I added Nutella in with the mix and a small 1/4 teaspoon of Nutella on top with white chocolate chips. Mmmmmmmm so good. Thanks for sharing the recipe. . Those sound AMAZING!! . Thanks for the wonderful Idea. These were wonderful! I used coconut oil and in place of hot water coffee for a richer chocolate taste. Thanks for the great recipe! Oh, what a super idea, the coffee!! I grind my own beans and take it down to powder, I think I get a richer coffee flavor. I use 1-2 tsp. of the ‘Coffee Powder instead of the liquid coffee, which , speaking for myself, isn’t strong enough. On T.V. they use Espresso Powder Coffee. \ But Thanks ever so mush for the Coffee reminder. I made these today, great recipe. I used light olive oil, vanilla yogurt instead of sour cream. Very delicious, thank you! After pinning half a dozen recipe options for double chocolate chip muffins, I decided to try yours. I liked being able to use the mixer, the process seemed totally doable, and the pictures were lovely. I have to say, I am so impressed! It’s my daughter’s fourth birthday today and she was even able to help me with adding ingredients to the mixer bowl. Our cocoa and water mix was perfect. And the resulting muffins (baked in a stoneware muffin pan with no papers) were so incredibly light and fluffy and tasty! I will never buy another chocolate muffin again! Thanks for sharing the recipe I look forward to trying other recipes on your site. And I will be posting a pic on social media and tagging you for credit. . Thanks Dorinda. I’ll keep my eye out for your picture! These muffins are very tasty! Nevertheless next time I’ll add a little bit more sugar just to satisfy my sweet tooth. :) Thanks for sharing… so happy you liked them :) Add your eggs last, then you can do the little finger swipe and taste it, then adjust your sugar this way. I made a batch of these muffins last night. My husband loves chocolate chocolate chip muffins from Fred Meyers so instead of buying them I decided to make them myself. I followed the recipe exact and used sour cream instead of yogurt. These are very tasty :) remind me of chocolate chocolate chip muffins from Costco. Saving this recipe!! Thanks for sharing it. I made these for my 4 boys this weekend. Very easy to make, with my 7 year old help. Wonderfully chocolaty. Glad to hear that you enjoyed them- our kiddos love them too! Muffins turned out great. I like that they are crunchy on the exterior and gave a nice tender muffin inside just as described. Will use these for Valentines party. hi..i am an amateur baker. I used your recipe and the muffins turned out well. The recipe was easy and quite hassle free. my only doubt is: the next day the muffins turned very hard. can you tell me where did i go wrong? awaiting your reply. Hi Sana, how did you store the muffins? sorry for the late reply. is there any special way to store them? please advice. Did you have your pan(s) lined with liners? This makes a difference, helps to keep the moisture in. Also you may need to add just a bit touch more water. I sometimes use milk in the recipe seems the. milk fat’ adds a touch more moisture. Also when I mix the chocolate powder I’ll add a tablespoon of coconut oil (melted ), or butter. It is then like the Baking Chocolate Squares. I have a ‘Super Moist Chocolate Cake that calls for not only 1 C. of any type Sour Milk. plus at the end of recipe mixing you add 1 C. HOT water. Yes it’s ‘soupy’, suppose to be but it bakes up super moist. Not good for cup cakes though, they fall apart, to moist. I haven’t gotten the ratio down quite right yet. I made these with 1/2C chocolate chips & 1/2C smashed girl scout thin mints then sprinkled the thin mints on top. Otherwise I followed the recipe. They are scrumptious! Oooh! I love that you used thin mints!! Can you make these in jumbo sized muffin pan? I don’t see why not! These turned out amazing. Thank you for sharing!! can I use plain yogurt instead of sour cream or greek yogurt?? I use a probiotic plain yogurt I get from Aldis, “Fit and Active”. I put the amount stated in a triple layer of cheesecloth and cover with a paper towel and leave in fridge for 24-48 or more hours, checking every day. It works like a charm. forgot the strainer part of the program, which is what is lined with the cheesecloth. Sorry. Very good and super moist. I used silk vanilla yogurt in place of sour cream and white chocolate chips because that’s what I had on hand. They were a hit. Natalie these were complete perfection! i bake a lot & usually end up tweaking recipes to get them “just so.” Not these! I can see you’ve truly put your heart into this recipe & it’s one of the best I’ve ever tried. My son likes muffins in the morning so it’s a great new addition. In fact I have question: have you or do you have a version of this recipe that is VANILLA chocolate chip? My son asked, “Can you make these exact muffins but with vanilla?” Thanks Natalie! Hi Lisa! I plan on posting a chocolate chip muffin recipe later in the summer- so stay tuned :) I just leave out the chocolate. These muffins were amazing. Delicious and so easy. Thanks for sharing. These chocolate muffins are the best I’ve ever tasted. Seriously do good. My husband and son flipped out for them too. Thank you. You are welcome!! Nice Irish spelling on your name, love it. Hi I was wondering if I can make 6 jumbo muffins with this recipe instead of 12 regular sized ones. I added Mint Extract then on top I added Andes Mint chunks, (which I put in processor frozen to take them down to even smaller pieces. I make them for my Great Niece so I’m sure she east something in the morning before school. I can’t see a kid, oops, young lady, (in high school) not eating. This is what she’s use to! (won’t even go to what kind of ‘mother’ she has. Hateful is the only word I can use cleanly! So ‘MY’ baby eats in the morning! I make a different kind each week for her. Last week it was Mini Bishop’s Bread sans fruit and chocolate, just basic like a type of streusel topped coffee cake. I added pumpkin and sunflower seeds, flax meal Amaranth seeds, pecans, old fashioned oats. I’m trying to give her the best I can, she knows Her Daddy & I love her! I used regular Probiotic Organic Plain Yogurt which I set to drain for 48 hrs. We loved your version so much I use as a base for ALL my muffins (except for the Bishop’s Bread, that is a very ‘Special’ recipe from a lady who meant the world to me.. Just leaving out the chocolate for the other versions. Next week Orange. Thank You for your dedication to your craft and ‘US’ here. Forgot this. I had to make my own liners. Wow, a bit of a pain for me being disabled, to much standing. But Oh So Totally Worth It!! Bless You and Thanks. Is it okay to use buttermilk if sour cream or yogurt are not available? That should be fine :) Could you use a sugar substitute? Such as erythritol or xylitol instead of the brown sugar? Or does it have to be brown sugar for the flavor to be right? I will be trying that this weekend (erythriyrol). Check back in a week and I’ll let you know how they turned out. erythritol* super bad typo. Would this recipe work as a sheet cake? Perhaps if the recipe was doubled? Does it make a difference if we use full-fat Greek yogurt or nonfat? Would full-fat be moister? Thanks! Yes, full-fat will be more moist, but you can use non-fat. These are extra-special! I made them for the county fair and for our bake-sale fundraiser, and they were a hit! Thanks for the recipe! Wowzers! My super picky fiancee loved these more than the ones we buy at the bakery. I used coconut oil instead of vegetable and added a bit extra sour cream. So light and fluffy inside – Yum yum. Thanks for sharing your tasty creation. These muffins turned out amazing. Everyone loves them. Yummy! Just wondering if they would freeze well? Made these this morning and they are unreal good! I swapped a bit of the flour for some organic dark rye flour and some quick oats, I also added mint choc chips instead of plain choc. I am so satisfied with my decison on that! Ha. Amazing recipe! Love that you were able to successfully swap some of those ingredients out! Thank you for the recipe. I didn’t have sour cream or Greek yogurt so I just used normal organic yogurt. I also reduced sugar a bit as I am unable to eat things that are too sweet. It turned out really great! Very moist and fluffy. It’s definitely a huge plus that it’s so easy to make!! Will try with coconut oil next time. Leave a Reply Cancel reply. Hi, I’m Natalie! I have a serious sweet tooth and a passion for food photography. Welcome to my happy place! get new recipes delivered via email: Featured & Favorites. Peppermint Shortbread Cookies [Slice and Bake] Chewy Ginger Cookies. 1 Hour Cinnamon Rolls. Reindeer Chow. Perfect Roll-Out Sugar Cookies. Salted Caramel Peanut Clusters. Categories. Recent Posts. Peppermint Frosted Brownies. Salted Caramel Peanut Clusters. Instant Pot Greek Yogurt Cheesecake. White Chocolate Peppermint Popcorn. Cheesy Chicken Pesto Crescent Ring. Reindeer Chow. Copyright & Privacy Information: All content and photography is copyright Life Made Simple and Natalie Dicks, ©2010-2017, unless otherwise stated. Content may not be duplicated or republished without permission (please email me). If you would like to share a recipe, please re-write the recipe in your own words and link back to the original post. This site contains affiliate links and sponsored posts.

Pan pizza rezept

When I know that I am going to have a busy week coming up I like to try to make one or two big meals on the weekend that are guaranteed to leave enough leftovers for a second quick meal during the week and casseroles are a great way to accomplish this. One of my favourite casseroles is a pizza casserole, I mean you really cannot go wrong with an ooey gooey melted cheesy casserole with all of the flavours of a pizza! This pizza casserole is a pasta based casserole with pizza sauce or marinara sauce, a cheese mixture of mozzarella, ricotta and parmesan along with your favourite pizza toppings. I often like a nice simple pepperoni, sausage and olive topping in my pizza casserole but you could use any pizza topping combination that you can think of and don't be afraid to change the pizza sauce up with a different kind of pizza sauce. No matter how you top it, this pizza casserole is going to be tasty! This casserole is as easy to make as cooking the pasta and sausage, mixing everything up and baking it until it is bubbling and golden brown! Just look at that melted cheesy pizza goodness! Save some of the topping to top the casserole with to make it look like a pizza! Pepperoni Pizza Casserole. A quick and easy pasta casserole with all of the flavours of a pepperoni pizza! ingredients. 12 ounces pasta (gluten free for gluten free) 1/2 pound Italian turkey sausage, casings removed 3 cups (24 ounces) pizza sauce or marinara sauce 1/2 cup sliced black olives 4 ounces pepperoni 8 ounces ricotta 2 cups mozzarella, shredded 1/2 cup parmigiano reggiano (parmesan), grated 1/2 teaspoon oregano (optional) directions. Cook the pasta as directed on package but stop 3 minutes early, drain and set aside. Meanwhile, cook the sausage in a large saucepan over medium heat, about 10 minutes. Mix in the sauce with the sausage and 3/4's of the olives and pepperoni and set aside. Mix the ricotta, mozzarella and parmesan and set aside. Place half of the pasta in the bottom of a large baking dish, top with half of the sauce, followed by half of the cheese mixture and repeat with another layer of each, finally topping with the remaining olives, pepperoni and oregano. Bake in a preheated 350F/180C oven covered in foil until bubbling at the sides, about 20-30 minutes, remove the foil and bake until the cheese has melted and started to turn golden brown, about 10 minutes. Option : Use your favourite pizza toppings! Does this recipe look tasty? Never miss a new recipe! Subscribe to the newsletter and get a free copy of the eBook: The Best of Closet Cooking! Posted by Kevin Lynch Sunday, March 3, 2013 at 1:33 PM 56 comments. 56 comments: Pizza-flavored baked ziti?! Count me in :) Wow, you always have new ideas. Refreshing Casserole. Leftovers? Of this casserole? Not at my house, that's for sure. Between the gooey cheese and the saucy pasta, I'm pretty sure I'd inhale the entire casserole on my own if I was left alone with it for just a few minutes. :) Any nutritional info available? Thanks. This looks awesome! Comforting, and something the whole family will love. Great for using up leftovers too. I love making a big casserole and knowing I"ll have dinner for days! This looks so delicious! Going to try this one!! Yummy! Where did you find the red casserole?? Glad you are back in the kitchen! Great recipe! Judy: I got casserole dish at a store called Home Sense and the brand is Apple Tree. Welcome Back! I bet this would freeze well, too. You had me fooled. It looks like pizza! This so has my name written all over it! Welcome back :) OMG Kevin! what a way to come back! Hope you are feeling great :) totally going to serve this for my hubby's next basketball party!! he will go nuts for this! me too :) Now this is comfort food at it's finest!! Wow. that looks like a whole lot of love in a baking dish! So comforting. I could sure handle a piece of that right now! oooo this looks so good! i'm drooling :) welcome back!! Looks aaaamazing, Kevin! Welcome back! Kevin, your photo and recipe have been scraped to this page: http://cookbook-recipes.org/pepperoni-pizza-casserole/ Carole: Thanks for letting me know about this! Now to try to get it down. Great recipe, I'm making this one tonight! Thanks! What is the calories? Looks super yummi. this was FABULOUS!! thanks for my supper idea!! This was great as is, but I did add saute fresh mushroom=^..^= In the oven now. awaiting the tastyness :) Amazing, I just made this. Sooo yummy :) Instead of pep sausage I used turkey. yummonzo! Thanks for this recipe! This looks amazing. I love pizza because there are so many possible ways get variety. Here's a new one! Thanks. Amazing! And the leftovers - yes! They'd be so perfect for my work lunch. And I'm sure my coworkers would be so jealous. LA PIZZA ME QUEDO DELICIOSA CON PEPPERONI Y ACEITUNAS NEGRAS, POR FAVOR HAY ALGÚN INGREDIENTE QUE SE ADAPTE AL PEPPERONI SIN QUE ESTE PIERDA SU SABOR? ignacio polo orjuela: The great thing about this pizza casserole is that you can use whatever your favourite pizza toppings are! If I had to replace the pepperoni I would go with another cured meat like salami or Spanish chorizo. This was absolutely scrumptious! Thank you for sharing this recipe. Instead of the turkey sausage I used hot Italian sausage. Can you say YUM!! Made this a Monday night there were no leftovers!! Love it and thanks for sharing. Omg just made this for dinner. Delicious. My 3 year old looooves it and totally thinks its actual pizza!! Score! I just made this with vegetarian sausage, and all other ingredients as stated in the recipe, minus the pepperoni. I calculated calories based on it making 6 servings, and it came out at about 600 calories per serving- definitely not diet food, but yummy. I made this yesterday and it was a hit with the whole family. I'm making it again tomorrow for a friend. Is it OK to assemble and freeze? Anonymous: Yes that will work! Thanks for answering so quickly! Just found your blueberry zucchini bread recipe and it's next on my to do list. :) Just made this on Saturday. My husband LOVED it! I wanted to bring leftovers for work, and yeah. he ate it all. LOL! Will definitely have to make again. Thanks for this recipe! =) Have you ever tried this with BBQ sauce? My husband had acid reflex and pizza sauce along with spaghetti sauce really irritates it. So when I make homemade pizza I use BBQ sauce. what is the alternative for ricotta cheese? Anonymous: Cottage cheese or cream cheese would work. Please tell me if I can make this in my crockpot? Ladybug: I have not tried it but it should work in a crockpot. Skip step 1 and follow steps 2-5 replacing the baking pan in step 5 with your crockpot and cook on low for 4-5 hours. You will need to add more liquid, I would say that an extra cup of sauce, broth or water should do the trick. I am making this again. for the third time! I LOVE this recipe. Thanks. Are the nutrition facts per serving? Anonymous: Yes, and those serving are a very generous size. You could probably get 5-6 serving paired with a big salad. Nutrition Facts: Calories 843, Fat 41g (Saturated 18g, Trans 0.5g), Cholesterol 172mg, Sodium 2100mg, Carbs 66g (Fiber 3.5g, Sugars 6g), Protein 52g It is awesome you post your nutrition values but at 2100mg of sodium per meal is ridiculous. OH YEAH! Made this tonight. Both my girls loved it. Yes we've got leftovers for lunch :D. Pow!Science!: I'm glad you enjoyed it! Looks great. Nice recipe too. Thanks. Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper. Welcome back boyo! Tefal caserole and a chorizo pissa type dish. Just made for each other. Thanks a lot. Post a Comment. to the free Closet Cooking email newsletter and get a free copy of the eBook: The Best of Closet Cooking! Never miss a new recipe! Cookbooks. *NEW* The Best of Closet Cooking 2017! Closet Cooking Coobooks! Holiday Cookies! Find a Recipe. Recipe Archive. Recipes by Category. Most Pinned. Top Recipes Last Week. Copyright © 2007–2017, Kevin Lynch. All Rights Reserved. Nutella Cheesecake. Watch the video for this recipe: My little daughter turned 3 at the beginning of this month, her wish was to have a Nutella cake with colored bonbons on top. As her wish was the most important for me I started thinking and searching for the best way I can make her a Nutella Cake which looks good and doesn't take me too much to put together. As much I as I like layered cakes, and decorating them, it's pretty hard to have everything ready for a party, food and decorations, if only the cake takes half of day. This Nutella Cheesecake was the perfect choice for this anniversary. Made it in the morning the day before the party, to allow it to cool and in the evening after all the appetizers and home decorations were done I made the Nutella topping. After a night refrigerated the cheesecake was ready to be served. Seeing all these layers some may thing it takes a lot of work, but actually it goes pretty fast and when it's done it looks totally wonderful. A really dark chocolaty crust from the oreo cookies, a white cream cheese layer and a Nutella layer followed and in the end the intense Nutella topping which makes it totally irresistible. I really loved the way it turned out so I decided to make it again and share it with you. I have more recipes of cheesecakes on my blog, some uses sour cream or Mascarpone alongside cream cheese. For this recipe it is important to use heavy cream because when mixed with cream cheese it gets whipped a bit and makes possible creating the two different layers of cheese mixture. If you like Nutella give this cheesecake a try, you will be as pleased as we were. Enjoy!! Recipe slightly adapted after RasaMalaysia. Makes about 12-16 servings Crust 250 g (about 30 oreo cookies), cream removed 6 tbsp (80 g) unsalted butter, melted Cream Cheese Filling 35 oz (1 kg) cream cheese, room temperature 3/4 cup (175g) heavy cream + 2 tbsp, cold 2/3 cup (190g) Nutella 1 cup (200g) sugar 1 tbsp cornstarch 2 tsp vanilla extract 4 eggs, room temperature Nutella Topping 2/3 cup (190g) Nutella 1/3 cup (80g) heavy cream. Prepare the crust . Preheat oven to 350 F (180C). Remove the cream between oreo cookies and crush them using a food processor. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely. Reduce oven temperature to 300 F (150C). Prepare the cream cheese filling . In a bowl combine the sugar with cornstarch. In a large bowl beat the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important, because this is what makes possible creating the 2 layers effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated. Pour the white cream cheese mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly. Bake for 45-55 minutes on 300F (150C). Turn off the heat and leave it another hour in the oven. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Prepare the Nutella topping . Bring cream to a boil and pour over the Nutella. Mix well and spread evenly over the cheesecake. Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired. Thank you for pinning it Kristi. Really glad you like it:) We definitely did :P. Thank you Liz, she was really happy that it was her birthday. I just can't believe how fast she grows:) Thank you for your wishes:) She was the happiest girl that day, she knew so well that is her birthday. Let me know when you try the recipe :) Thank you Nami, seems I have big kids now :) I am glad you like the layered cheesecake, it is quite easy to prepare. Maybe you will try it once:) Yes, you should add Nutella and the 2 tbsp of heavy cream in the 1/3 cream cheese mixture. I will try to make this more clear. I didn't find oreo cookies without the cream, but if you find them good for you. Less time involved :) Yes, you can make a Nutella cheesecake without baking. Make the crust and refrigerate until the cream is ready. Beat cream cheese with sugar and vanilla. Don't use the cornstarch here, as it is not necessary. I would suggest to whip the cream separately and then gently fold it in the cream cheese mixture. Separate and mix 1/3 of mixture with Nutella. Add the mixtures over the crust. Refrigerate for 4-6 hours. Hope it works well, never tried it like this. Did he used heavy cream? It is really important to use heavy cream, not sour cream as the heavy cream whips while mixing. Also it is important to add the Nutella layer gently on top of the other. But I am glad you liked it, I am sure it was as delicious. I've also grown with the metric measurement system but finally get used with both. I've made this article once about ingredient equivalents, so hope it helps. http://www.homecookingadventure.com/articles/ingredient-equivalentsms. The cup I am using is a cup of 240 ml. The tbsp I am using has a capacity of 15 m. The grams will be different for 1 tbsp of sugar or flour so hope the charts I've made will help. 3/4 cup heavy cream = 175 grams. 1 cup sugar= 200 g. 1/3 cup heavy cream = 80 g. 2/3 cup Nutella -100g. Hope this helps :) Thank you for your wishes :) It is a different layer, a Nutella topping, made with only Nutella and a bit of heavy cream. On step 9 you can see the preparation for this. It is also in the video. Let me know if any other questions :) Use whipping cream instead. It will work as good. It needs to have 30% fat or more. What I used had around 35-36% fat. Hi Esther, I am glad you like this recipe. You know how recipes are, you can always change some ingredients and still work wonderful. You can substitute heavy cream with whipping cream, Nutella with any other hazelnut chocolate spread (any other brand), or it might work with even some melted chocolate and create a marble effect like here: http://www.homecookingadventure.com/recipes/marbled-chocolate-pumpkin-cheesecake. If you can not find oreo cookies you can use any other chocolate cookies. I know it won't look the same or taste exactly the same but it will still be delicious, that's for sure :) Let me know if you try it out:) Thank you Bina, glad you like it:) Yes, you can make a Nutella cheesecake without baking. Make the crust and refrigerate until the cream is ready. Beat cream cheese with sugar and vanilla. Don't use the cornstarch here and eggs, as it is no longer necessary. I would suggest to whip the cream separately and then gently fold it in the cream cheese mixture. Separate and mix 1/3 of mixture with Nutella. Add the mixtures over the crust. Refrigerate for 4-6 hours even better overnight. Hope it works well, never tried it like this. Yes, you can use different cookies, I would suggest to use some chocolate cookies, add some cocoa powder if desired, something similar with the cookies used in this recipe: http://www.homecookingadventure.com/recipes/marbled-chocolate-pumpkin-cheesecake. The cheesecake will still be awesome. The one I've used, was a fresh cheese that had 4.4% fat. It worked great. Yes it is supposed to be like that after the first 55 min, turn off the heat and let it another hour in the oven. Only after that you can remove it from the oven. La receta se traduce aquí http://www.dimealgodulce.com/blog-momentos-dime-algo-dulce. Let me know how it turns out :) So glad to hear that Nemia, be careful and pour gently the Nutella layer over the white layer:) Don't forget to let me know how it turned out. Hope you subscribed to my channel so we can stay in touch. More recipes to come:) Yes, the Philadelphia kind works good. Hop you will give it a try. I have used some fresh cheese, similar with Philadelphia but lower in fat. It had only 4.4% fat. Hi Sara, nice to meet you. A cup has 240 ml. You can use other cookies, like some chocolate cookies, it will work good. that's good, maybe the packages I've found were smaller, it was 170 g each. I use plastic wrap. If the cheesecake has cooled at room temperature, after I added the Nutella topping, I put the ring back on, so I have a higher support for the plastic wrap. This way the plastic wrap doesn't touch the surface of the cheesecake. Never tried making homemade cream cheese, I simply buy it. But if you want to make the cream cheese at home here is a recipe for it. http://www.culturesforhealth.com/how-to-make-cream-cheese. Hope this helps. I left you a message on FB. hope everything turned ok. Let me know:) Hi Adeeha, I am really glad you want to try this cheesecake. You can reduce the ingredients to half but you will need to use a smaller springform pan, 8 inch will do fain. For a 8 inch springform pan I would probably use like 150 -200 g oreo crumbs. The first thing you do is bake the crust at 350F (180C). So preheat the oven to this temperature to bake the crust first. When it's done, remove the crust from the oven to cool, and reduce the oven temperature to 300 (150C). When you finish the cheesecake filling, pour it over the crust and bake it for 45 - 50 mins at 300F(150C), turn off the heat and leave the cheesecake another hour in the oven. Cool at room temperature, add the Nutella topping and refrigerate overnight for best results. I am not sure about the thick cream, didn't try a cheesecake with it. I use heavy cream or whipping cream in this recipe as while mixing together with the cheese it whip and make the mixture fluffy, which allows creating the 2 layers. Mix the mixture enough to let the cream whip a bit. Otherwise the Nutella layer doesn't sit on top of the other. It is also important to use cold cream, for better results. Hope my message helps :) Well I am sure that if you make the whole recipe it it will be just fine. Because it is soo good some may want a second serving or take with them at home. Leftovers, if any, are always welcome the next days, trust me for that. If I would have to make a cake for 8 people I would definitely do this entirely. Hi Lisa, Heavy cream is like whipping cream, a bit more fat, 36 %. You can use whipping cream, it will work as good. I would suggest to cook it for 45-50 mins at 300 F and then reduce the oven temperature to very low for the next hour, just to keep it a bit warm. Is that possible? If you want you can try add it to the cream cheese mixture for this cheesecake though I haven't, or keep it for some cupcake frosting. Like mixing some cream cheese with Oreo filling, some butter and sugar and the frosting for some cupcakes is done:) Or adding it in some yogurt and make some parfaits. I didn't have time to make something special out of it, as making a video really takes a long time, but I think the cupcake idea sounds good. So glad you liked it Azue. Yes you can, just reduce the cream mixture to half and use a smaller springform pan, a 8 inch springform would work well. I wouldn't reduce the oreo crust to half, I would use about 150-180 g crumbs. Let me know if any other questions. Yes.. certainly :) I've never made a cheesecake with Masscarpone cheese instead of the cream cheese. I sometimes use cream cheese and Mascarpone together but in that case no heavy cream needed. Next time try the philadelphia type with cold heavy cream. We have purchased the song from Audio Network. Here is the link: http://www.audionetwork.com/production-music/slow-down_93778.aspx. The cake will have more than 1 kg, as only the cream cheese is 1 kg without adding the rest of ingredients. I think it will be around 1,8 kg to 1.9 kg. Did you use a higher temperature, or bake it more than 45-50 minutes? Yes, it deflates after you turn off the heat. I always bake my cheesecakes to 300 F (150 C) for max 45-60 mins , depending on the size pan used, and if made this way it shouldn't crack. In this case as you add Nutella topping nobody will ever know it cracked :) The 250 g is for crumbs, after the cream was removed. The package I've used had only 170 g each, that's why I had to use 2 packages. Didn't measure the crumbs in cups, as you can see I put them directly on the food processor, but probably 2 1/2 cups might be enough. I think that you can use peanut butter with this recipe, it will work well with the heavy cream. I would suggest to add the peanut butter gradually and taste the composition a bit to see if enough. I think 300 g of peanut butter will do fine, though. I also have a homemade Nutella recipe, if you want to give it a try. It is delicious and more nutty flavored. Check it out here: http://www.homecookingadventure.com/recipes/homemade-nutella-chocolate-hazelnut-spread. You can avoid the last layer, the Nutella topping of course. But the Nutella flavor won't be so intense. It will still be delicious anyway. if you make it really early in the morning and have time to cool at room temperature and then refrigerate for at least 4 hrs I think it will be ok to serve it sooner. I always let it overnight, it's easier for me, I rarely bake at 7 or 8 am in the morning. Hi Zilly, I am really glad you want to try this cheesecake. For a 8.5 inch pan you can try reducing to half the pouring ingredients. I would probably use like 150 -200 g oreo crumbs for the crust. I use heavy cream or whipping cream in this recipe as while mixing together with the cream cheese it whips and make the mixture a bit fluffy, which allows creating the 2 layers. Mix the cream cheese with heavy/whipping cream enough to let the cream whip a bit. Otherwise the Nutella layer doesn't sit on top of the other. It is also important to use cold heavy/whipping cream, for better results. Also, don't try using Macarpone instead of regular cream cheese as it won't work. Some tried and didn't work well. Hope my answer helps. Let me know if any other questions:) and let me know how it turns for you. No, Masscarpone won't work at all. some already tried and was a disaster. Try to use ricotta cheese, Philadeplhia or something similar, a creamy fresh cheese. Yes, I know why. It is very important the step with mixing of cream cheese with heavy cream. You have to mix them more so to allow heavy/whipping cream to whip a bit to create a more fluffy mixture that allows creating the two different layers. I have mentioned this in step 4 in the description. But don't worry, it is still delicious even with a marbled effect :) You can make smaller size cheesecake, just reduce the cream mixture to half and use a smaller springform pan, a 8 inch springform would work well. I wouldn't reduce the oreo crust to half, I would use about 150-180 g crumbs. Baking time shouldn't be reduced to half, the crust still needs 13-15 minutes of baking and also together with the filling I would still bake it for 40-45 minutes, and after heat is turned off still leave it in the oven for 50-60 minutes more. Yes, you can make a Nutella cheesecake without baking, no eggs needed here. Make the crust and refrigerate until the cream is ready. Beat cream cheese with sugar and vanilla. Don't use the cornstarch here, as it is not necessary. I would suggest to whip the cream separately and then gently fold it in the cream cheese mixture. Separate and mix 1/3 of mixture with Nutella. Add the mixtures over the crust. Refrigerate for 4-6 hours. Hope it works well, never tried it like this. There are four eggs in the feeling :) All the ingredients are listed under the Ingredients before the description. So glad to hear that :) Thank you for writing me back with your review. Yes, the cheesecake rise in the oven a bit, but after you turn off the heat it deflates slowly. This is how it supposed to be. If the temperature is not too big, it won't crack on the surface. I know what went wrong, I mentioned in the directions that the step of mixing the cream cheese with heavy/whipping cream is very important as you have to mix enough to allow the heavy/whipping cream to whip a bit. You can see the difference, it's more fluffy and thicker.. this allows you to create the two different layers. No.. greasing the pan is not necessary, some times I use parchment paper to protect the bottom from the sharp knife. Yes, it's the same heavy/whipping cream but the 2 tbsp are used on the Nutella mixture only. First you mix the cream cheese with 3/4 cup heavy cream.. do the rest of the steps and remove 1/3 of it. In that 1/3 reserved mixture you add Nutella and these 2 tbsp of heavy cream. Let me know if any other questions. Hmm.. hard to tell if I wasn't there to see. Did you bake it and then turned off the heat and let the cheesecake in the oven for another hour? Cheesecakes usually continue to bake after removing from the oven that is why they also need to chill overnight to set before serving. If it cracked in the middle is it possible you set the oven to a higher temperature? It really needs to bake at lower temperature so it cooks slowly and this way it won't crack on top. What type of cream cheese did you use. There are many possibilities.. Let me know how it turned for you after all. We have purchased the song from Audio Network. Here is the link: http://www.audionetwork.com/production-music/slow-down_93778.aspx. Hi Sofia, cream cheese is actually a creamy fresh cheese, you can use Philadelphia type, but it's quite expensive you can also use Ricotta Cheese instead or any other local creamy fresh cheese. Don't use Mascarpone as it won't work. When you mix the heavy/whipping cream with the cream cheese make sure you mix them while enough so the heavy/whipping cream have time to whip a bit as this is very important, that is the trick to allow you create the 2 different layers. Let me know if any other questions and hope you will let me know how it turned for you. You can use flour instead. Glad you like this recipe. Well some say cornflour is the same with cornstarch though I think they are a bit different. If you don't have cornstarch just replace with all purpose flour, it will work good. Thank you:) I am glad you like it. It is a 10 inch (26 cm) springform pan. I have used an electric oven as well. I used the regular baking function, not convection, mine said it is conventional. Do you have this? Cheesecakes are supposed to be a bit wobbly even after the cooking time is done, as they continue to cook while chilling. And also they set overnight. That is the reason you can never serve a cheesecake in the same day and it is necessary to chill overnight. How did it turned out after all? I have never frozen a cheesecake, I am not sure how it would behave. Isn't it possible to make it with 2 days in advance and refrigerate? It will be as good. Depending on the package, I have used 4 (9 oz -250g) packages. Yes.. you definitely can add the last Nutella topping after is set in the fridge. I think you can use about 100 g up to 150 g. It should work good, no need for more. So glad it turned good for you Lailain :) Yes.. the batter is incredible creamy and delicious. Thank you for writing me back with a review. So glad you enjoyed this recipe, and thank you for writing me back with a review. Greece is so beautiful will have to visit some day :) Yes, It's good. Probably you don't have to wait hours until adding the next layer. Yesterday I've made a no bake layered cheesecake, something similar and did like this: Oreo Crust, u can use with the filling this time, combine with butter and press well on the bottom of a pan. Freeze until you prepare the first layer, about 10 minutes. Combine cream cheese with some sugar, you can use powdered sugar. Separately whip heavy cream and then fold in with the cream cheese. Of course, add vanilla or whatever flavor you want. Pour over the crust and let it set in the freezer for few minutes until you prepare the nutella layer. It is best to whip heavy cream separately so you have a thick cream in the end. Gently and gradually add the nutella layer on top, and refrigerate for few hours or better overnight. Hope it helps, let me know how it turns for you. Hi Cassondra, I am really glad you like the recipe. I have never made it with a pre done Oreo cookie pie shell. Where I live I don't find it in stores. If you are talking about this 6 oz pie crust (http://www.ebay.com/itm/like/220601904105?rmvSB=true ) I think you will have to reduce the ingredient to half. It doesn't seem like a 10 inch diameter pie crust, or tall enough. So I would simply reduce to half the filling and see how it works. We are working on this actually, YouTube will have this translated in Portuguese and Spanish. Hope soon.Will let you know. Yes you can, just reduce the cream mixture and Nutella topping to half and use a smaller springform pan, a 8 inch springform would work well. I wouldn't reduce the oreo crust to half, I would use about 150-180 g crumbs (18-20 cookies )and about 50 g (3 tbsp) of butter. You can not replace heavy cream with sweetened condensed milk. Use the same amount of whipping cream as for heavy cream. Hope this helps: 250 g (30 biscuits Oreo), crème retiré 80 g de beurre non salé, fondu. 175 g de crème épaisse + 2 cuillères à soupe, le froid. 100g- 150g Nutella. 2 c extrait de vanille. 4 oeufs, la température ambiante. Yes you can, just reduce the cream mixture and Nutella topping to half and use a 8 inch springform pan. I wouldn't reduce the oreo crust to half, I would use about 150-180 g crumbs (18-20 cookies )and about 50 g (3 tbsp) of butter for the crust. Let me know if any other questions. I have never tried.. as I don't have a toaster oven but read about it and it seems that other succeeded on baking a cheesecake in it. Place the cake on the bottom rack and should work well. Yes.. and use a smaller springform pan, a 8 inch springform would work well. I wouldn't reduce the oreo crust to half, I would use about 150-180 g crumbs (18-20 cookies )and about 50 g (3 tbsp) of butter. Maybe it's the oven, did you bake at the right temperature? It has to be a constant temperature in all oven. I have an electric oven and this works great. I don't know if humidity would affect the cheesecake.. I'd rather blame the oven. But.. hope it tastes great. Let me know. I have never frozen a cheesecake.. but you can make it with about 2 days in advance.. and refrigerate. One day in advance is necessary anyway to allow the cheesecake to set. yes.. it still needs to set while cooling at room temperature and then in the fridge overnight. That is the reason it is important to make the cheesecake a day before serving. I would say to try reduce everything to half.. it might get a taller cheesecake but still delicious. I've mentioned that it is important for the cream to be cold, eitherwise it won't whip well. I think this was the problem. It's not necessary to whip separately. Hope it will work better next time. Hi Lee:) thank you for your comment.. so glad you won first place. I really enjoyed reading your story.. was so fun to read.. .. anyway.. heavy cream is actually whipping cream between 36%-40% fat.. so if you have 38% is actually heavy whipping cream:) 22% is just not good:) you need 30% or more ..but I am sure it was delicious:) those layers are just for visual effect.. they don't change the taste anyway.. glad you liked it:) Sure.. just make it on Friday.. it will be great, and just keep it refrigerated. It lasts more than 4 days if refrigerated. Make sure you use cold heavy cream or whipping cream so while mixing it with cream cheese to whip a bit and get a bit fluffy. This makes possible the 2 layers. I think you can.. it's not such a big difference. You may leave it for 1 hr instead of 45 mins in the oven and then turn off the heat and leave it another hour in the oven. It should be fine. Now that is so great to hear Shaz :) I really try my best to make it all clear for everybody.. but there are still people who don't succeed in making this recipe. Thank you for coming back with such a great review. More to come.. so stay in touch :) None of them came back with a review, but I have tried a no bake cheesecake recently.. made one with 3 different layers (white.. chocolate and strawberry) for my daughter anniversary and didn't post it on the blog yet.. but turned absolutely great.. I did use gelatin for each layer as I wanted to make sure it holds ok.. as it was quite big. For a 12 inch springform pan I made each layer from 1 pound (500g) cream cheese and 2 cups whipped cream (400 g) + up to 1/2 cup powdered sugar. 10 g of gelatin was enough for this dissolved in about 4 tbsp (60g) of water and than heated to turn liquid. Make the oreo crust, add the white layer, refrigerate for 15 minutes to set. For the Nutella layer just mix nutella with the creamcheese mixture and pour over the white mixture. Refrigerate until set, up to 4 hrs. Sorry for the late answer. Medium or large eggs are fine. Did you try it out after all? I am curious how it turned for you. Extraordinary BBQ. Turning your ordinary grilling into extraordinary Barbeque. Smoked Pastrami. The recipe is a culmination of much research and my awesome cousins Dan and Tim. Last year at Memphis in May, over a three-day period we cooked ribs, pulled pork, brisket, smoked chicken, salmon, Memphis sausage & cheese, beef tenderloin, smoked brats…and much more. But you know what the best thing we ate was, that we were all talking about for days? Dan brined it for weeks in California, where he lived at the time, and actually packed it in ice in his suitcase and brought it to Memphis. How dedicated is that? Since then, Tim recreated at our family Christmas gathering, and it was so ridiculously good that 3 of these 10lb suckers were eaten and gone in about 30 minutes. I needed no further motivation to try it myself. I won’t bore you with all the details here, as many of them have been given this week with the Brine and Rub. Pictured above you see the brisket soaking in water. This process pulls some of that salty brine out of the meat. I soaked it for about 5 hours, but it should have soaked a lot longer – overnight minimum. From there it’s as simple as patting the brisket dry and covering both sides in delicious rub. Let it sit like that for at least 30 minutes so it adheres well to the meat before moving to smoker. Then it’s all about the internal temp. I used a blend of hickory and apple wood and smoked this big beauty for about 4 hours. And yes, those are bacon wrapped potatoes you see. That’s a fun and tasty little side dish treat for you…and why the heck not, you know? After smoking, I wrapped in an aluminum pan and cooked until the internal temp hit about 200. After letting it rest for 30 minutes I sliced it and was absolutely smiling from ear to ear when I saw that the process had worked and this beef brisket was now a pink colored pastrami. Such a neat process. So thank you to my cousins for inspiring me to make this delicious meat. I will say, it’s a time consuming process to go through a 3 week brining period on top of spending a half day smoking it….but it’s one of my most favorite things I’ve ever done. I’m telling you it’s delicious. And the sandwiches we had the next several days were out of this world. Plan it out and try at least once. I think you’ll be surprised at how much you like it. Brine Pastrami as instructed for at least 2 weeks, if not 3 weeks. Soak in water overnight to draw out some of the salt. Pat dry and cover both sides with Pastrami Rub. Smoke at 225-250, using a mix of hickory & fruit wood, for at least 4 hours or until internal temp hits about 160. Place the brisket in an aluminum pan with a bit of liquid - apple juice, water, or whatever you want - and cook until the internal temp is around 200. Another good indicator is when your thermometer slides into the meat like butter. Let rest for at least 30 minutes, slice thin. Post navigation. Leave a Reply Cancel reply. I’ve had 6 pound brisket flat sitting in this recipe’s brine for the last 3 weeks (as of this coming Saturday). I separated the point and ground it for burgers. My question is that I got carried away when trimming and removed almost all of the fat from the flat which I would never do if I was smoking a whole packer for BBQ brisket. Did I ruin the flat for the smoking part of the cook? Should I just boil it as a corned beef when done brining instead. Thanks for you help! Brandon – sorry for my delay. I think you’re still fine to smoke it with little fat. I trim the fat down to about 1/4″ for competitions and it turns out awesome. I hope it turned out great! Kevin, do you cure whole packer brisket (14-16 lbs) whole or do you separate the flat and the point? Do you have to adjust the curing salt ratios for a whole brisket, or just change out brine every week for 3 weeks? I’d think the point, being more fatty, might make some great pastrami, but most of the posts refer only to the flat. What’s your experience? I almost always do the whole packer. I just love the point too much to NOT do it! Plus…pastrami point? Heaven. Your instincts are on point. Pun intended. 🙂 I just change out the brine every week for 3 weeks. How long to cook per pound would you say. I have a 15 pound brisket. Would it be about an hour a pound? Also do I start with on grate then last to pan? Nate – A lot depends on your smoker and what temp you cook at. I usually cook at 250-275 and get 15lb briskets done in around 7 hours. I usually end up at around an hour per TWO pounds…but that’s a flexible rule, depending on fat content, temp, etc. And yes, smoke directly on grate for first 4-6 hours, then move to pan for wrap stage. Hi first time attempting making pastrami . I was just wondering when brining is it done in the refrigerator ?I have done some curing before and refrigeration was not required. Cant wait to try it . I always keep mine in the fridge while brining. I can’t imagine any meat that would stay good for 3 weeks at room temperature. Kevin that is the bomb turned out perfect I had the meat on my egg for 11 hours. I brined for 3 weeks and the meat is well we call it meat candy I have had nothing but people wanting more. What temperature do you finish the pastrami at please. That’s in the oven with the liquid! I usually cook it until it’s around 195 internal temp. Should make for perfect tender slices. This recipe is absolutely fantastic. Just finished for the second time through with the brisket in the brine for about three weeks. Melt in your mouth good is the description I would use. Good tip on the big 2.5 gallon bags, you need them. Hard to get enough it goes so fast:) Hey gang! Are you leaving the fat cap on the brisket when applying the rub and smoking or are you removing it first to cover the meat in the rub? Thanks in advance! I trim the fat cap down to about 1/4″. It gets plenty of smoke like that, in my opinion. Hey Kevin – one more question if I may … I have an 8lb briskey brining now, and it will be feeding us for two meals. Do you think cutting in in half for the steaming and/or smoking is a good idea? I would then cook the meat each night. More smoke gets into the meat, two shorter steams, hot meat each night? Hard to get full briskets here in the UK – so my butcher is carving me one special tomorrow! You take it to 160F on the smoker, and then up to 200F in the oven. If you’re using a WSM or ProQ smoker, there’s a water tray in there. Why not just leave it in the smoker? Great website, btw. Best wishes Tony. I’ve never cut one in half, but hey, it’s worth a try! I don’t see why it wouldn’t work. You absolutely can leave it in the smoker – I often do – but I offer the oven as a secondary option for the wrap phase since smoke doesn’t matter at that point. Plus if you have a smoker that is difficult to regulate temperature, the oven makes life easier. Hi Kevin- I’m using your recipe and was wondering just how much Apple Juice/water do you put into the aluminum pan when finishing up the cook? Thanks ! Also wondering if you set the pastrami into the apple juice/water or set the meat on a rack as to steam it? You could do it either way, but I usually use a rack to lift it slightly off the juices. Totally your call, Ken. I usually just fill the bottom of pan. Maybe 2 cups? Thank you Kevin, I’ll use a VRack, appreciate the help! Hi im from Australia. Are these smoking temperatures in F or Celcius? Australia – cool! I use all F temperatures. Thanks for reaching WAY out! Looks great and I’m anxious to try it. Any rough guess on finishing time in oven and what temp? Trying to gauge overall time for process after 4 hours in smoker. Thanks! I would guess the wrap phase should take anywhere between 2-4 hours, depending on the size of the brisket and temp you’re cooking. I’m going to try venison pastrami. The roast I will use is going to weigh between 2-3 pounds. Do I need to adjust the ingredient amounts in the corned beef brine or will it be fine for the 2 – 3 pound weight? You can probably keep the same, but you may not need as much quantity. Just save and switch out the brine every week. I want to make this ahead for a wedding. Could you freeze it ahead and thaw before slicing? I would recommend slicing/pulling first, then freezing. But I’m sure either way would work just fine! I have made this 3 times in the last 5 months. It is awesome. I slice it and food saver 8 oz portions then freeze. When the wife and I want a Reuben we pull a pack out of the freezer and thaw it out. It’s wonderful. All my coworkers got a frozen pack for Xmas and all I heard was “when can I get another package of that pastrami?!” My suggestion is to slice and freeze and you will be fine. Thank you this looks amazing. I do have a quick question for you, I was looking at the recipe for the brine and it says corned beef brine. My question is, at my local store they sell corned beef that is still in a bag with liquid, that looks like brine. Could I use one of these, to speed up the process, and just skip to the smoking part? Could the meat be frozen, and if so how long would it last? Thanks for you help. Jamie – the kind you’re seeing in the store – I believe – is a pre-brined brisket. You can either smoke it or cook it in the oven, but it needs to be cooked in some way. But yes, that would speed up the process – you could skip the 3 weeks of brining. I did a packer brisket (separated) and three venison roasts. Pulled the venison at 150 internal and the brisket at 201. Seriously best thing to come out of my smoker as well. Started another brisket brining this morning and will be curing our own corned beef for St. Patties day this year. Can’t really convey how amazing this recipe is!! Thank you! Question… This is my first time curing meat. When I was dumping the cure too add more for the 3rd. Week my meat is very slimy and the brine was almost a gelatin. Should I be worried as too whether it’s safe for consumption? I followed your recipe for the brine. Using the Morton tender quick. I did not change the brine for the first two weeks. I did stir it after the first week and flipped the meat. Sorry for the newby question. I just don’t want to get anyone or myself sick. Thanks in advance. Derrin – I have to be honest – I’ve never had that happen, where the brine turns into gelatin. I’m not sure what to tell you there. If you rinse it all off and it smells fine, I’d forge ahead. I trust my nose when it comes to these things! I rinsed it off and it didn’t smell bad so hopefully all is good I’ll smell it again in a week and see. what you had happen was the ropy experience. i have heard that means contamination but have heard others now a days say they just rinse it off and make new brine. i to have NEVER had this experience but have read much on it. i would be cautious though. ` hope you get back with us as to how it smoked up as i am curious if after that it had an off Oder about it all or taste. Kevin I made way to much brine last time i cured my pork shoulder so ended up freezing the excess. `not protein ever touched it and i am now wanting to cure a pork butt or shoulder for a quick ham and then smoke for Christmas. `my daughter just put in hjer request or i would have done it much earlier but my question is for just a few days in the wet cure do you think it would be okay to use the cure i have in the freezer to inject with and let set for a few days. ?? it has not in any way been contaminated. thanks for any help. Denise – I see zero issue with using frozen brine/marinade of any kind. The only thing I can think of is the salt might be less potent? But that’s just a guess – it might be exactly the same. Anyway, I think you’re safe to use it! I went ahead and used it as we had our Christmas this past Saturday as a family and needed to get all my bases covered quickly. it worked fabulously. `both the sweet and the salty was still very much there as well as the pickling seasoning and i even cut my cure time by 3 days and only cured 1 week. rinsed well after a 2 hour soak. then of coarse i scored. `rubbed and air dried in the fridge overnight. i have never done that before but i injected well so it was able to get where it needed to be. and smoked for several hours with Maple and hickory wood. `let set overnight for the flavors to really marry. i honestly do think this is an important step folks miss some times. `reheated a bit for the day of and it was gorgeous. `perfect flavor and my frozen brine had been in the deep freeze for a few months. so if any others make to much and it has NOT touched your product at all. try freezing it up to be used later. i would add a picture but can not see how on this page. i made a homemade raspberry ancho chili grand marnier glaze for it that later cooked down more went great with the sweet potato biscuits i made for horderves. What type of brisket cut do you recomend? I always buy whole brisket packers at Sam’s or Costco. I love cooking them with the point on. Choice, Prime – they all work. You can also get just the flat from a local grocery store, but I think the whole packers cook better. So when you add the brisket to the aluminum pan…do you keep it in the smoker? Or do you add it to the oven? I’m a rookie and a little confused….I’m extremely excited to make this though! I’ve done it both ways, wrapped it and left it in the smoker and finished it in the oven. Both ways work great. How long does the pastrami keep in the fridge after it’s cooked? My rule of thumb for all cooked meats is about 7 days. You can probably find a more specific answer somewhere…but I’ve never had any issues in a week’s time. I found this recipe awhile back and have been saving it. I finally decided to go for it this year for the holidays. I went with two 5-6 lb flat cuts and they came out amazing! I cut off an end piece for a taste test and it was like nothing I have tasted before. I smoked for 5 hours in the 22 inch smoky mountain and then finished in the oven to free up the smoker for ribs and other meats. I decided to leave the 1/4 fat cap on this time, because my briskets were so thin to begin with (but I normally trim my brisket). It cooked fast 7-8 hours, and I was able to go up a bit higher. 250 without drying it out at all. This recipe is much easier to cook that regular brisket from my experience. It seems like its almost impossible to screw it up, I actually hit 200 internal temps in the oven (covered in a pan with apple juice and brown sugar), and I was worried it would be dry, but it is not dry at all! My girlfriend is going to bake fresh rye bread for sandwiches, and I cannot wait for finished product. Brisket is running me 6.50-11.50 a lb right now, which is quite high, but this recipe was totally worth the extra cost. I hope the price of beef goes down so that I can afford to make this recipe a few times a year. It’s my new favorite! Thanks Kevin for sharing – killer recipe! I have been using this method for making pastrami for about the past three years. The only variation is the meat. We use two venison hams (Hind quarters). I do not finish them in the oven but smoke for 10-12 hours. Best pastrami ever! Add Rye bread, Sauerkraut and Swiss Cheese, Best Reuben ever! I just tried a hot pastrami melt from a certain sub franchise. Not even close to my own. Time to fire up the smoker, it’s deer season and my friend gave me two 20 lb. hams. That’s this weekends project. To what temp to you cook the venison? Really interested in giving that a go. In my opinion, venison should almost always be cooked rare to medium at MOST. As I recall we went for 165 to 170 F internal temp. Got a couple of “hams” marinating now. Now the long three week wait! I forgot to add that last year we had soooo much venison pastrami that we sliced up a bunch really thin and then dried it into jerky. OMG! Venison crack, can’t stop eating it. I don’t often leave comments on recipes, but I needed to acknowledge how amazing this turned out following this recipe. This was truly the greatest product that has ever exited my smoker. Well done sir! So it’s St Patrick’s Day and I have been holding off trying this for today. Just finished the four hour smoke and I wrapping it up to go back in right now. I also couldn’t help but try the bacon wrapped potatoes and bacon wrapped cabbage wedges. My mouth is watering already. My question is how do you usually time smoking your sides and main dish? Since the meat is only smoked the first four hours and the potatoes only take two I don’t know the best way to handle the time conflict? Do you pull the potatoes early and if so what’s the best way to keep them ready to eat for dinner? Thanks for all your help, Hey Jeff – I usually try to time it so all the smoked stuff comes off at the same time, just so I can shut down my smoker. If that means I have to keep the potatoes warm, I just put them in a covered pan. And if they need to be warmed slightly then I just put them in the oven for a few minutes. Good luck – I think it will be a hit! oh and i meant to ask if you would leave the rub on overnight as well. . i have a large offset smoker and always do this for my pork butts. chicken and ribs. Sure! I would definitely leave on for at least several hours. Overnight won’t hurt it either. Just soaks in those flavors more! love the way you did present this recipe in such a forthright manner. my gosh some of the recipes i have been looking at this week are simply daunting and shy one away from ever trying them. i knew if i looked hard enough i would find one that did not scare me off and i am an experience smoke. I have decided to use a medium – large chuck roast as i have one and have seen comments that both they and short ribs do make great pastrami so say if it runs maybe 5 pounds and not the 7 + you have listed here would you still use the brine and rub as listed or cut it back a quarter . love your blog by the way. You could cut it back, Denise. If you don’t, you’ll probably just end up with a little extra rub – which isn’t a bad thing! Either way, you’ll have success. Love the website. Do we need to trim the brisket at all before brining or at any point during this process? Thanks. Hey Barrett – thanks for reaching out! Yes, I always trim. I’d say on the fat cap side, just trim some of the really hard fat, leaving about 1/4 fat. On the meat side, I usually trim that up pretty good, down to the meat, so all the flavors can penetrate.

Pan pizza rezept

Jeff Varasano's Famous New York Pizza Recipe. One of America's Perfect Pizzeria's: Zagat. Last Updates (color coded so you can see new edits): 10/18/06 (Text changed in Purple) 11/6/2007 A few new Pizzeria Rankings - Some of the best pizza in NY is also the newest. 03/13/08 Lots of new Pizzeria Rankings. 04/10/08 - Minor edits to big table of pizzerias. 6/24/08 Added a Google Map of the world's best pizzerias. 5/2/12 Videos explaining the various styles of pizza. Pizza is the most sensuous of foods. I get emails from around the world and one of the most common goes something like this: "Jeff, I had this one perfect pizza at a corner shop in Brooklyn in 1972 and I've been thinking about it ever since." I love that!. That's passion. Do you know how many forgettable meals have come and gone since then. What kind of pizza leaves a 35 year impression? Let me describe it to you. The crust is slightly charred. It has a crisp outer layer, but inside it's airy and light. The ingredients are not piled high, but instead are perfectly balanced. It's sweet, salty, full flavored but not greasy. The tomatoes burst with flavor. Each bite makes you hungrier for the next. If this is what you want, you've come to the right place. Reproducing this was no easy feat, but since moving to Atlanta what choice did I have? Dominos? It's been a bit of an obsession. I've had a lot of failed experiments. However now I can honestly say that the recipe is fully accurate and reproducible. The final breakthrough came in Jan 2005 when I finally got a handle on the proper mixing equipment and procedure. But do not think that following this will be easy. It's not. It will still take practice. Many others have confirmed that by following these steps they too have come to near perfection. This may be the most detailed, accurate and complete recipe on the net for making a true Pizza Napoletana. Pizza inspires passion. I've gotten about a thousand emails representing every continent. If you'd like to contact me, feel free to write at Jeff@Varasanos.com . It may take a little time for me to respond, but I try to answer all emails personally. I'm going to start a photo gallery, so if you have some success, send me a photo and I'll add it for others to see! At the bottom of this page, I have a List of the Best Pizzerias in the World which I've also places on this Google Map of The World's Best Pizzas. In addition I've created a second Google Map of Fan Favorites - places that have been recommended by fans of this site. I can't really vouch for these but if your in the area check them out and let me know your opinion. This dough was hand kneaded and baked in just 1 minute 40 seconds. Me - Do I look happy or what? Check out this perfect char. Even blurry pizzas are Tasty!. This pie baked in just 1 minute 40 seconds. What's better than a light springy crust with a perfect char. One of my best tasting pies ever: Check out many more photos at the bottom. I am going to add a lot more instructions and photos over the next couple of months, including specifics on how to culture the dough, so check back here occasionally. I may even do a few seconds of video here and there. Let me start off by saying a few things. First, this is about a certain style of pizza. This site is about the kind of pizza that you can get at the oldest and best places in the U.S. or in Naples. This is not about Chicago style or California Style or trying to reproduce Papa John's garlic sauce. This is about making a pie that's as close to Patsy's or Luzzo's or Pepe's or some of the top Brick Oven places. Not that these pies are all identical - but they share certain basics in common. Second, I want to say that there is a LOT of misinformation out there. Take a tour of the World's top pizza places (there's a list at the bottom of this page). None of these places publish their recipes. They don't write books. You are not going to see any of these places represented at the "U.S. pizza championship" where they compete at dough tossing or who makes the best smoke pork mango pizza.. The real pizza places are not at some trade show out in Vegas where they hawk automatic sauce dispensers and conveyor belt ovens. But somehow though, all the attendees of these shows declare themselves experts and write books and spread the same false ideas. There are about a hundred books and internet recipes that claim to give an authentic or secret pizza dough recipe. Oddly, while many claim to be secret or special, they are practically all the same. Here it is in summary. If you see this recipe, run screaming: Sprinkle a yeast packet into warm water between 105-115 F and put in a teaspoon of sugar to feed it. Wait for it to foam up or 'proof'. Add all your flour to a Kitchen Aid heavy duty mixer, then add the yeast and salt. Now mix until it pulls away from the side of the bowl. Coat with oil and leave in a warm place until it doubles in bulk, about 1-2 hours. Punch down, spread on a peel with some cornmeal to keep it from sticking and put it on the magical pizza stone that will make this taste just like Sally's in your 500F oven. I assure you, this will not make anything like a real pizza. It's weird - even chefs whose other recipes all come out pretty good, like Emeril, simply pass around more or less this same terrible recipe. Pizza is a true specialty item and a real art. It takes passion to make it right. I wasn't a restaurateur when I started out. But I did have a passion for doing this right. I'm not going to give you the 'easy home version'. I'm going to give you the version that makes the best pie I know how to make, even if it takes a bit more effort (ok, more than just a bit) There are a lot of variables for such a simple food. But these 3 FAR outweigh the others: The kind of yeast culture or "starter" used along with proper fermentation technique. All other factors pale in comparison to these 3. I know that people fuss over the brand of flour, the kind of sauce, etc. I discuss all of these things, but if you don't have the 3 fundamentals above handled, you will be limited. 1- It's all in the crust. My dough is just water, salt, flour and yeast. I use no dough conditioners, sugars, oils, malts, corn meal, flavorings or anything else. These violate the "Vera Pizza Napoletana" rules and I doubt that Patsy's or any great brick oven place uses these things. I've only recently begun to measure the actual "baker's percents" of the ingredients. Use this awesome spreadsheet to help you. The sheet allows you to track your experiments. Here's a basic set of ratios. The truth is that a lot of these recipes look the same and that you can vary these ingredients by several percentage points and it's not going to make a huge difference. You really have to learn the technique, which I'm going to explain in as much detail as I can, and then go by feel. Really, I just measure the water and salt and the rest is pretty flexible. The amount of flour is really, "add until it feels right." The amount of Sourdough starter can range from 3% to 20% and not affect the end product all that much. Weights are in grams. I also show this as both "Baker's Percents" (This has flour as 100% by definition and then all the other ingredients as their proportionate weight against of the flour) and using the Italian method which actually makes more sense to me, of showing the base as 1000 grams of water and all the other ingredients in proportion to that. Both methods are attempts to make the recipes scalable. Note that the addition of the poolish, which is half water, half flour, actually makes this a bit wetter, around 65% hydration . Note that this table had an error on it which was corrected on 11/30/06: If you use Caputo or any 00 flour, you may find that it takes a lot more flour for the given amount of water. Probably a baker's % of 60% or so. One reason I like to feel the dough rather than strictly measure the percent hydration is that with feel you don't have to worry about the type of flour so much. A Caputo and a Bread will feel the same when they are done, even though one might have 60% water and the other 65%. It's the feel that I shoot for, not the number. I vary wetness based on my heat - higher the oven temp, the wetter I want the dough. I've heard it said that NY has the best pizza because of the water. This is a myth. Get over it. It's not the water. The water is one of a hundred factors. I filter my whole house with a huge 5 stage system, so I use that. If I didn't have that I'd spring for a $1 bottle of Dasani. That will do it too. Salt only the final dough, never your permanent sourdough culture. For that matter, your culture is fed only water (filtered or Dasani) and flour. Never add any other kind of yeast, salt, sugar or anything else to your permanent culture. I use a sourdough culture that I got from what is probably the best pizza in the USA - Patsy's Pizza on 117th street in NYC. The place has been there for 80 years. The 'battery poolish' is about 50/50 water and flour. Buy the book "Classic Sourdoughs" by Ed Wood from www.sourdo.com to learn how to use a sourdough starter. The term sourdough does not necessarily mean that this has a San Francisco Sourdough flavor. The term sourdough just means any yeast other than "baker's yeast" which is what comes in the dry or cake form. There are 1000's of types of yeast. But the commercial products are all the same strain ( Saccharomyces cerevisiae) regardless of the brand you buy or whether it's dry or cake form. Commercial or "baker's yeast" gives a fast, predictable rise, but is lacking in flavor. All other yeasts are called sourdough. San Francisco sourdough is one strain. But there are 1000's of others. I doesn't have to taste sour, like San Francisco, to be called sourdough. It's just a term. You can "create your own" culture by leaving some flour water out on the counter. There are lots of kinds of yeast in the air in your kitchen right now and one of them will set up shop eventually in your flour water and begin growing. What will it taste like? Well, it's like setting a trap for an animal and waiting for dinner. It could be a pheasant. It could be a rat. You have no way of knowing. Do yourself a favor and skip this part and just buy or obtain a known high quality starter. www.sourdo.com sells strains from the world's best bakeries. I've seen many bogus things about the use of starters. A classic is that you can start a wild culture by setting out some flour, water and baker's yeast and the baker's yeast will 'attract' other yeasts. This is alchemy. It's like saying I put out dandelions and they attracted peaches. It makes no sense. Another myth is that you can get the same flavor out of packaged yeast as you can out of a sourdough culture if you handle it right. This is also alchemy. Can you get parsley to taste like thyme if you handle it right? These are distinct organism, like spices, that all have a different flavor. If you use a starter, and you should, then learn from Ed Wood. A sourdough starter actually consists of 2 separate organisms which exist in a symbiotic relationship. There is the yeast and the lactobacilli. Here's the cliff notes version of what's happening: All flavor really comes from the lactobacilli, all the puff from yeast. The yeast operate well at high temp. The lactobacilli at any temp. Therefore, to develop highly flavored dough put it in the fridge. The yeast will be mostly dormant, giving time for the lactobacilli to produce flavor. The flavor takes a day or more. So you have to keep the yeast on ice that long. Then you take it out of the fridge and let the yeast take over and produce gas. The yeast only needs an hour or two to do this part. This can happen very quickly in a warmer. There is no need for a gradual rise, because at this point the flavor is there. You can smell the alcohol in the dough. The yeast are just adding the bubbles at this point. This technique of refrigeration is called a "cold rise". There are warm rise methods that work too, but I have not gotten the best results with them after numerous attempts. In Naples they virtually all use a warm rise, so I don't doubt the technique can be made to work well. I may revisit this section later. The lactobacilli and yeast exist in pairs. Not every flavorful lactobacilli has a competent yeast partner. You may find that you've got a culture that has a great flavor, but the puff is not there. No problem. Give it a boost with plain old Baker's yeast, which has little taste but plenty of puff. I use 1/8 teaspoon of instant dry yeast for each batch of 3-5 pies, to give it an extra rise, but 100% of the flavor is from the Patsy's culture. There are 2 ways to ferment the dough: you can use a 'warm rise' or a 'cold rise'. The warm rise is harder. You simply leave it out at room temp and wait for it to rise. This is hard to control because it could take 10 hours or 24 hours. Tiny, tiny variations in room temp and the amount of yeast you started with will make all the difference. And if it's not risen optimally when you use it, the dough may end up flat and lacking in oven spring. So timing a pizza party this way is hard. By far the easier way to ferment the dough is the cold rise. And the results are just as good if not better. I prefer to age my dough at least 2-3 days in the fridge. I've aged it up to 6 days with good results. However, my culture is very mild. With some cultures 24 hours is the right amount of time and 2 days would be too much.. You have to get to know your culture. They are all different.. 24 hours is the minimum with a cold rise. There's more on this technique down below. 2- Flour: There is a lot of emphasis put on using the right type of flour. Personally, I think this focus is misplaced. Of course, it's important to use high quality ingredients. But improving your dough making technique is much, much more important than hunting down the exact right type of flour. The truth is that almost all flours sold are pretty high quality especially compared to what was available 60 years ago when Patsy Lancieri was making amazing pizza. That alone should tell you something. I currently use either using King Arthur Bread Flour or a blend of this with Caputo Pizzeria flour. I actually think that you can buy any bread flour available at your local supermarket and you'll be ok. Let me give you a quick flour primer. You can do a lot more internet research if you want, but here's the basics. There are two variables I want to focus on, the Percentage of Protein or 'gluten' and the type of mill. This chart will give you some typical ranges. However, there are no governing standards, so some vendors may call their flour High Gluten, for example, even though the product would fit into another category in this chart: Caputo, San Felice. Giusto, King Arthur, Gold Medal, White Lily. Giusto, King Arthur, Gold Medal, White Lily. Giusto, King Arthur Sir Lancelot, Gold Medal All Trumps. Lately I've gone back to using King Arthur Bread Flour. I've used AP successfully as well. The kneading seems to be more critical. Most pizza places in NYC use Hi Gluten Flour and many internet sources insist that Hi Gluten Flour is necessary to make real NY pizza. This information sent a lot of people off ordering expensive mail order flours. However, according to pizza guru Evelyn Solomon, the old timers used flour in the 12% range, which would be a bread flour. This confirmed what my own tests had shown me all along. Bread flour from the supermarket is just fine for making pizza. It has certainly been proven that you don't need high gluten flour to make highly structured bread. Ed Wood from sourdo.com makes great artisan bread using AP. In Naples they use 00 flour which has less gluten than AP. I've had great and horrible pies with all kinds of flours from all kinds of pizzerias. And I've made great and d horrible pies with all kinds of flours myself. Kneading and overall technique is more important than the flour in my opinion. Since putting up this site I've been urged to try other flours. I've made pies with at least 20 flours including these: King Arthur All Purpose (KA AP) - 11.7% Protein. King Arthur Bread (KA Bread) - 12.7% protein. King Arthur Sir Lancelot (KASL) aka Hi Gluten - 14.2% Protein. Gold Medal Bread Flour (formerly labeled Harvest King) - 12.5% protein. Caputo Pizzeria 00 (11.5%, but also a finer mill) Giusto's Artisan Unbleached - 11-11.5% protein. White Lily Bread Flour - 12.5 % protein. I can make a nearly identical pie with any of these except for the Italian 00 flour. It's mostly technique. I'm not saying that the type of flour makes no difference, but I am saying that it's a small difference and I've had great pies from restaurants with varying types of flour. Don't get too hung up on it. One is not 'better' than the other, it depends on the style you want. Currently I use a 50/50 blend of Caputo and KA Bread. Caputo gives bigger bubbles and a lighter spring. But I prefer to mix it with Bread flour to give it more strength. In Naples, the dough is very soft and hard to hold and often eaten with a knife and fork. NY street pizza is easily folded and held. They typically use a strong Hi Gluten Flour. My pies are closer to the Neapolitan, but not quite. You can still hold it, but sometimes it flops a bit at the tip. The 00 has a finer mill and also it will absorb much less water than the other flours. The 00 flour really is quite different than the others. If you are baking at under 750F, you should really not use 00. It will never brown and you'll have much more luck with another flour. The ratio of Flour and water can dramatically change the characteristics of the dough. Having said that though, I don't measure my "% hydration". I do it strictly by feel. Lately my dough has been much much wetter than ever before. Wetter dough stretches easier with less pull back. It seems to develop faster in the fridge. And it provides more steam for more puff in the final baked crust. The higher the temperature of the oven, the wetter the dough should be. At super high heats needed to make a pie in 2 minutes or less, you need a lot of moisture to keep it from burning and sticking to the baking surface. 3- Kneading - This is one of the most important steps. Follow along carefully. There are 100 recipes on the net that say you dump all the ingredients together, turn the machine on and you will have a great dough. It's not true. But once you understand these steps your dough will transform into something smooth and amazing. Kitchen Aid Mixer vs. Electrolux DLX mixer: I started a little revolution on PizzaMaking.com when I dumped by Kitchen Aid Mixer and bought an Electrolux DLX mixer. The DLX is a MUCH better machine. However, if you follow ALL the techniques here, you can get a good dough out of a Kitchen Aid. The DLX is easier to use. You can make a dozen pies or more in it at a clip, no problem. And you can really just let it do it's work alone. With the KA you sometimes have to stop it and pull the dough off the hook and continue. So I like the DLX. But I know many of you have already bought Kitchen Aids. As long as you follow the process carefully, you should be OK. The DLX takes a while to get used to, but now I'm really rocking with it. See Dough.htm for early experiments. Join groups.yahoo.com/group/Mixer-Owners for info on the DLX and how to use it. I use a DLX with the Roller and Scrapper attachments. I will put up photos of this process at some point. Some one else has posted a video of a DLX. The Wet-Kneading Technique with Autolyse. I call this process Wet-Kneading. It's the key to great dough: Autolyse - Autolyse is a fancy word that just means one simple thing. The flour and water should sit together for at least 20 minutes before kneading begins. It's a CRITICAL step. Some say that you should mix just the flour and water together, then after 20 minutes add the salt and yeast, then mix. Others say you can add all the ingredients at the beginning. I have found very little difference. Pour all the ingredients into the mixer, except just use 75% of the flour for now. So all of the water, salt, poolish (Video of Poolish), Instant dry Yeast (if used) and 75% of the flour are put into the mixer. Everything should be room temperature or a bit cooler. There is no need to dissolve the yeast in warm water or feed it sugar. 'Proofing' the yeast was probably required decades ago, but I've never had yeast that didn't activate. The yeast feeds on the flour so you don't need to put in sugar. The proofing step that you see in many recipes is really an old wives tale at this point. Mix on lowest speed for 1-2 minutes or until completely blended. At this stage you should have a mix that is drier than a batter, but wetter than a dough. Closer to batter probably. Cover and Let it rest for 20 minutes. One of the most important things I've found is that these rest periods have a huge impact on the final product. I've seen so much arguing online about the proper flour for making pizza. "You need super high protein flour to get the right structure for a pizza dough". People argue endlessly about brands and minor changes in flour blends, types of water, etc. A lot of this is myth and a big waste of time. The autolyse period is FAR more important to creating structured gluten development than is the starting protein percentage. Autolyse and knead properly and AP flour will produce a great pizza with a lot of structure. Do these steps poorly and bread or high gluten flour will not help you at ALL. This step reminds me of mixing pie dough. After you add the water to pie dough, it's crumbly. But after sitting for 20 minutes, it's a dough. The water takes time to soak in, and when it does it transforms the pie dough. It's really a similar thing here with pizza dough. Start Mixing on Low speed for 8 minutes. 5 minutes into it start adding flour gradually. This part is critical and it's something that I did not understand at all until relatively recently: Even if the dough is very sticky - that is it does not have enough flour in it to form a ball and it is still halfway between a batter and a dough - it is still working. This is where MOST of the kneading occurs. The gluten IS working at this point even though it's not a dough yet. If you are using a KA, and you lift the hook, the dough should fall off by itself. The hook should look like its going through the dough, and not pushing the dough around. It should be that wet until nearly the end. With the DLX you can play with the scrapper and the roller, pressing them together to allow the dough to extrude through the gaps. This really works the dough. The DLX mechanism is totally different than a regular mixer. After the first 6-8 minutes increase the speed of the mixer slightly. I never go higher than 1/3 of the dial on my mixer. Keep in mind that in the old days they mixed this by hand (Anthony at Una Pizza Napoletana in NYC still does). You should add most of the remaining flour. But you still want a very wet dough, so don't go crazy. At some point during this process the dough should be getting much firmer and should form more of a ball. Mix another minute or so a this stage You may find that the dough is sticking to the roller /hook and not really working too much at this point. This is why it's so important to do most of the mixing at the earlier, wetter stages. Once the dough is at this point, it is done. My recommendation is this: DON'T BE A SLAVE TO RECIPES AND PERCENTAGES . It's fine to use the spreadsheet or other measures as a guideline, but you have to judge how much flour goes into the dough by feeling it. Do NOT force more flour into the mix just to reach a number. If the dough feels good and soft and you still have flour you have not put in, don't sweat it. Leave it out. In the end you need a wet dough. In fact, even the dough has formed more of ball, if you let it sit, it should spread out a little and look a little limp. This is what you want, not a tight ball, but a slack, wet soft dough. One of the best ways to see how your dough is doing is to sprinkle a little flour on in and just feel it. It should feel baby bottom soft. If you don't sprinkle flour it will just feel sticky and not look smooth. But sprinkle a tiny bit of flour and now its soft and smooth. This is what you want. This is a much gentler recipe than most and it shows in the final dough. With Hi Gluten flours a commercial mixer and a dry dough, you will find that the dough is tough to work and consequently both the machine and the dough will get very hot. Commercial bakers compensate by starting with cool water and by measuring the temperature of the dough as they go. The procedures I'm outlining don't require this. The wet knead technique and the lower protein all but eliminates the friction. You can expect the dough to heat only about 3-4 F while mixing, so it's not an issue. Let it rest for 15-20 minutes. If you were to do a window pane test before the rest, you might be disappointed. Afterwards it will test well: Yes, this dough is so thin, you can read right through it. This is what is meant by "windowpaning". You never actually stretch it this thin when making a pie. But I just want you to see what is achievable. In fact, you can make an excellent pie without getting it this well kneaded. But you should know how to do this as part of your overall repertoire. This dough would never rip or fight with you when being stretched to perfect pizza size. This dough was made with King Arthur Bread Flour, not high gluten flour. You can achieve this windowpaning even with All Purpose flour. Technique and not the starting protein % is the key. Much talk on the web says that the dough's extensibility/elasticity will be affected by how long the dough rises and at what temp and the kind of yeast. In my opinion, these are very, very minor factors. The mixing/kneading process and the hydration are 90% of the battle. After the dough has been kneaded and rested for a few minutes, the deed is done. It's either going to spread well or it isn't. You can't fix it that much at this point by adjusting rise times and temps. If you find that your dough is not extensible enough or rips when you stretch it, odds are HIGH that it has not been autolysed long enough, not kneaded well enough and/or it's too dry. If you are using a Kitchen Aid Mixer you may notice that the ball sticks to the hook and kind of just spins around and doesn't seem to be really working. Mixing an extra 20 minutes seems to do nothing because it's just spinning helplessly on the hook. Ugh. Mix at a wetter more pliable stage and you can fix this problem. Pour out onto a floured surface and portion into balls with a scrapper. I use a digital scale. The dough at this point should be extremely soft and highly elastic. I use 310g per 13" pie. The more elastic the dough, the less you need. I store the dough in individual 5 cup Glad plastic containers as you see below. I wipe them with an oiled paper towel - super thin coating. This will help them come out of the container. But I don't want any oil in the dough. The rules for "Vera Pizza Napoletana" say no oil. I probably have literally one or two drops per ball. Oil the container and not the dough. You only need a drop or two of oil cover a whole container - you can kind of polish it with oil using a paper towel. In contrast, you'd need a teaspoon to oil the dough because you can't spread it so thin. Also the ball would probably need oil on both sides, which is bad because by oiling the top of the dough (which will end up being the bottom of the pizza), you are going to get oil on your pizza stone which will burn at high temps in an unpleasant way. Since you want to minimize the amount of oil, oil the container. For similar reasons, I don't use zip loc bags. Use a container. How wet should the dough be? I think many will be surprised to see just how wet I have my dough. With each of these, you can click the photo to enlarge. I'm showing these because I want you to get a sense of how that dough should look and feel. This high level of hydration is not necessarily best for low temperature ovens. But if you are cooking at 800F, like Patsy's, this is what you want: This dough has rested for 20 minutes in my DLX mixer. You can see how wet it is. This is enough for 6 balls of dough. It almost pours out (with a little push from a spatula). But you can see how easily it stretches and how wet it still is. I don't know the %hydration of this dough but it is 65% or higher, I'm sure. This is the unshaped mass. Next I sprinkle a little bit of flour on it and knead it by hand for 30 seconds, just to reshape it. In just a few seconds it looks totally different. The outside is drier because it has been sprinkled with flour. Inside it is still very wet and as I cut it with a dough scrapper into balls, I have to sprinkle a little more, just to keep it from sticking to my hands. I cut it and put it into these easy to find Glad containers. They cost about $1 each at the supermarket.. I've got like 15 of them. They are perfectly sized for individual dough's. I strongly prefer these to plastic bags. They are sealable and that keeps in the moisture. They stack easily in the fridge, and the dough comes out easily and without deflating the dough in the process. I spread the container with a drop or two of olive oil. I let them rest another 10 minutes, then put them in the Fridge for 1-6 days. If your dough is very wet it may start out as a nice looking tight ball, but over time in the fridge it looks like it's sinking into a disk. This may appear worrisome. When you see dough sinking there may be several causes. Dough that is 'slack' - overworked and/or old, will sink like this. But if you've followed these instructions this is not the reason your dough is sinking. The sinking is caused by the fact that the dough is very wet. Don't worry about it. It's probably going to be very good. This is the dough several days later. It's been sitting out warming up for about an hour. Notice that it has not risen that much. It does have more volume - probably about 50% more than the dough above. But it's also changed shape - it's so wet and soft and when it rises it kind of just spreads out. This is what you want. This dough is ready for baking. Most recipes say that the dough should double in size. This is WAY too much. In total the dough should expand by about 50% in volume. It would seem like the more yeast bubbles in the dough, the lighter the pizza will be. This is the intuitive guess. But it's not true. The yeast starts the bubbles, but it's really steam that blows the bubbles up. If the yeast creates bubbles that are too big, they become weak and simply pop when the steam comes resulting in a flat dense, less springy crust. Think of blowing a bubble with bubble gum. How tight is a 2 inch bubble? It depends: As you start with a small bubble and blow it up to 2 inches it's strong and tight. But at 4 inches it's reached it's peak.. Now if it shrinks back to 2 inches, it'll be very weak. So a 2 inch bubble is strong on the way up and weak on the way down. You want bubbles on the way up. If the dough is risen high, the bubbles are big and the dough will have a weaker structure and will collapse when heat creates steam. The lightest crust will come from a wet dough (wet = a lot of steam), with a modest amount of rise (bubbles formed, but small and strong). Some people start with a warm rise for 6 hours or so, and then move the dough to the fridge. I'm not a huge fan of this method. Once the bubbles are formed, I don't want the dough to get cold and have the bubbles shrink. This weakens their structure. What you want is a steady slow rise, with no reversals. Always expanding, just very, very slowly. My oven takes about 80 minutes to heat up. The dough finishes rising in about the same time. So I take the dough out and start the oven at the same time. 80 minutes might seem like a fast rise, but the real development is done in the fridge. Here is where experience will make a difference - I look at my dough a few hours before bake time and I make an assessment. If the dough has not risen much in the fridge I will take it out earlier than 80 minutes. If it's risen too much, I leave it in the fridge till a few minutes before bake. It really takes a good eye. You can make a last minute adjustment to speed it up by warming it. Before I turn my bottom oven on the cleaning cycle, I warm up my top oven to about 95F. If I think I need to speed up the dough, I can then place it in the 95F environment for while before baking. It's a little harder to make an adjustment the other way. If I find that it's rising too fast and my oven won't be ready for an hour, I'm kind of out of luck. I could chill it, but it's going to weaken if I do that. So I try to err on the side where I still have some control. The softer the dough, the faster the rise. It's simply easier for small amounts of carbon dioxide to push up on a softer dough. If the dough falls a little after rising, you've waited too long and you will find it's past it's prime. Ideally you should use it well before it's at it's peak. This takes experience. You are better off working with a dough that is under risen, than over risen. Over risen dough (don't do this). When you spread the dough, you will find that it's not great for spinning over your head. It would have been really great at this when you first did the windowpane test. But now that it has risen it's soft like butter and just stretches easily. Don't worry about the spin. If you want to impress everyone with spin, make a drier dough with a hi gluten flour and more salt and let it age for just a few hours and you can spin all you want. Never use a rolling pin or knead the dough or man handle it. You are just popping the bubbles and will have a flat dough. Build a little rim for yourself with your fingers,. then spread the dough. Can you see how smooth this dough looks? Spread the dough on the counter and then move to the peel. Marble is the perfect surface for spreading dough. One goal is to use very little bench flour, especially if you are cooking over 800F. At high temps, the flour will turn bitter, so you are better off shaping on the counter, then moving to the peel, which will result in less bench flour. With a very wet dough this takes some practice. You don't necessarily have to use a lot of bench flour, but it does have to be even. You don't want the dough sticking to the peel, of course. I put flour in a bowl and dunk the dough lightly, getting all sides including the edge, then move it to the granite counter. I put just a tiny amount on the peel, which I spread evenly with my hands. When I move from the counter to the peel, most of the flour on the dough shakes off.. Once on the peel, shake it every once in a while to make sure the dough is not stuck. Always shake it just before placing it in the oven, otherwise you may find that it's stuck to the peel and falling off unevenly onto the stone. At that point you probably can't recover well and you'll make a mess. So always shake just beforehand. When I make the pie, I work quickly, so as not to let the moisture in the dough come out through the tiny dry flour coating. Then, and this is important, I shake the peel prior to putting it in the oven, just to make certain it's loose. In fact, you can shake it at any time during the process. If you are taking too long to put on the toppings or there is some delay, shake again. Make sure it never sticks. Don't resort to using too much flour or any cornmeal or semolina. It just takes practice to use very little flour, yet still keep it from sticking. If you've made the dough correctly you should be able to spread it with no problem. If it is pulling back on you and trying to shrink, you have not mixed it enough. If you've done half the steps above, you should not be experiencing this problem at all though. You can spread the dough a bit at a time. Do it half way, then wait 10-15 seconds, then spread a little more, then a little more. Be gentle with it. This photo is from the same pie as this one. This pie was very interesting for many reasons. Although I have a lot of practice handling wet dough, this is the first time I've tried to hand knead in at least 5 years. 4- The Oven: I've got my oven cranked up to over 800 F. Use this section with caution: i.e. no lawyers please. I'm just telling you here what I did. I'm not telling you what you should do. You are responsible for whatever you choose to do. In Naples, Italy they have been cooking pizza at very high temperatures for a long time. There are some real physics going on here. The tradition is to cook with a brick oven. I don't have a brick oven. So this is what I do: On most ovens the electronics won't let you go above 500F, about 300 degrees short of what is needed. (Try baking cookies at 75 instead of 375 and see how it goes). The heat is needed to quickly char the crust before it has a chance to dry out and turn into a biscuit. At this temp the pizza takes 2 - 3 min to cook (a diff of only 25F can change the cook time by 50%). It is charred, yet soft. At 500F it takes 20 minutes to get only blond in color and any more time in the oven and it will dry out. I've cook good pizzas at temps under 725F, but never a great one. The cabinet of most ovens is obviously designed for serious heat because the cleaning cycle will top out at over 975 which is the max reading on my Raytec digital infrared thermometer. The outside of the cabinet doesn't even get up to 85F when the oven is at 800 inside. So I clipped off the lock using garden shears so I could run it on the cleaning cycle. I pushed a piece of aluminum foil into the door latch (the door light switch) so that electronics don't think I've broken some rule by opening the door when it thinks it's locked. Brick ovens are domed shaped. Heat rises. There is more heat on top than on the bottom. A brick oven with a floor of 800F might have a ceiling of 1200F or more, just a foot above. This is essential. The top of the pizza is wet and not in direct contact with the stone, so it will cook slower. Therefore, to cook evenly, the top of the oven should be hotter than the stone. To achieve this, I cover the pizza stone top and bottom with loose fitting foil. This keeps it cool as the rest of the oven heats up. When I take a digital read of the stone, I point it at the foil and it actually reads the heat reflected from the top of the oven. When it hits 850, I take the foil off the top with tongs and then read the stone. It's about 700-725. Now I make my pizza. As I prep, the oven will get up to 800Floor, 900+ Top. Perfect for pizza. Different ovens have different heat distributions. I experimented extensively with foil to redistribute the heat. I tried using one layer, multiple layers and I adjusted the amount I used on the top and the bottom. I also played with using the shiny side up or down, etc. Eventually, I worked out a simple system for myself. Some have tried to get high heat using a grill. This can produce high heat, but all from the bottom. One could adjust the differential, by playing games with foil. But an oven with heat from above is better. The exact temp needed depends on the type of flour and the amount of water. The more protein, the quicker it burns. Hi Gluten flour may burn at these temps. In general, I recommend higher gluten flours for lower temp ovens. This will yield a more NYC style pie. For a more Neapolitan pie I recommend lower protein flours and a hotter oven. I use Bread rather than KASL at these high temps. Caputo Pizzeria 00 flour has even less protein than KA bread. See my report below. Also the drier it is the more it burns. So in general, at high temps you need a very wet dough. I make sure that I cover any oven glass loosely with 2 layers of foil because it will shatter if a drop of sauce gets on it. With the foil it's fine. I make sure the foil is loose. If it's fitted to the glass, it will transfer heat too quickly and the glass is still in jeopardy. Another problem is that once the cleaning cycle starts, it just pumps heat into the oven and I can't reduce the temp. If I get a late start (my guests are late or my dough needs another 30 minutes to rise), I can't just shut off the oven and then start it up again in 15 minutes. Once I cancel the cleaning cycle, I can't start it up again until the oven cools below 500F (at least on my Kitchen Aid oven). Therefore I have to wait and cycle back around. It's like an hour ordeal. But I have worked around these issues and I now have enough experience that I can pretty much control my temperature. I can cool the stone, for example, by placing a metal sheet pan on it for a minute or so. It will absorb a tremendous amount of heat very quickly. I never do this with Teflon which releases unseen toxic chemicals over 600F. I Remove this pan with the peel, rather than with oven mitts to prevent burns. Occasionally I also place something in the door jam, like a meat mallet, for a few minutes to let heat out. Brick Oven vs. Other Ovens : I have a list of my favorite pizza restaurants at the bottom. All but one of these use coal fired brick ovens. But interestingly, the number 1 place uses a regular old gas fired oven that you see in any pizza store in NYC. This is Johnny's in Mt. Vernon, NY. Worth a pilgrimage for sure. They also use dry sliced Mozzarella instead of fresh. Go figure. That place is an enigma. They are also very secretive. I can tell you they definitely use a sourdough culture because I obtained it from pizza place across the street (yeasts can take over a neighborhood) but it died out. I'm going to get it again someday. Mmmmm. You don't need a brick oven to perfectly char a pizza. This was done in an electric. Patsy's is #2 on my list. It used to be #1 but my last 3 trips to were disappointing. There is a new guy working the oven and the pies are coming out like dry crispy flatbreads. It was NOT good. And I saw a review in a magazine that had a photo of a Patsy's pie and that one also looked dry and crispy and the article even described it that way. Yuck!. The reviewer at SliceNY.com also mentioned that he might downgrade Patsy's if they slip any more . So this means that Johnny's, which used to be tied with Patsy's, now sits alone at the top of my list. I've got it as Johnny's, Patsy's, Sally's, Luzzo's, Una Pizza Napoletana, me, then Sac's. Frankly, if they don't shoot the new cook, Patsy's could drop from my top 5 because right now it's resting on it's laurels. Lombardi's is just OK in my book. Nods for history, but too thick and gummy. Grimaldi's and John's are not in my top 10 either. But the original Totonno's is up there somewhere. Back to the Brick oven thing. I once bought a Patsy's dough and rushed it home to my oven in Atlanta and baked it. The dough itself was incredible. It was the most windowpaning, blistering and elastic dough I've ever seen, by a wide margin. Very impressive. But when I baked it, it was just ok. It tasted a little flat. It had less of a charred flavor even though it had a charred color. It actually tasted exactly like my own pies tasted at that time. By that was a long time ago. My own latest pies have overcome a lot of this. I'm aging my dough longer than Patsy's and I think that is making up for some of the difference. My opinion is that the coal and the fire adds about 10-20% but the rest is the heat distribution. If you can get that right in a regular oven, you are going to be thrilled with the results. Johnny's proves this beyond a shadow of a doubt. My latest pies are nearly perfect too. Some of these pies look & tasted just like a Patsy's pie, I'm not sure you could tell the difference. And believe me, I notice small differences or I wouldn't have come this far. These latest pies are really, really close. The photos above, as well as those below are good examples. I can't get advantages of the brick oven, but I make up for it by aging the dough longer and this imparts extra flavor. Of course, if you do have access to brick oven, especially one that uses coal, by all means use it. But LEARN to use it. I've seen too many brick oven places that make terrible pizza. Why? Because they think that having the oven is all they need to do. You still have to have everything else right. And I've even seen brick ovens where the heat is not right. I just saw a place with a Brick oven that had it set to 395F. Such a total waste of time. The oven does not work by magically transmitting brick flavor into the dough. It works by generating more heat than a regular oven. At least that's 90% of it. Yes there is a dryness to the wood burning and a smokiness and these are advantages of a brick oven. But mostly it's the super high heat that is important. Go the extra mile and get yourself the right digital thermometer and work the oven correctly. This will take a lot of practice. Check out Frankie G's cool brick oven and video. My first Brick Oven Experience : I just tried a friend's brick oven. We had a lot of trouble holding the temp right and most of the pies were cooked at 500-600F. So I'm not done experimenting yet. But I can say this: a 7 minute pie in a brick oven does taste better than a 7 min pie in an electric. So there definitely is something good going on in that oven. It has to do with the dryness of the bake. I will post more on this as I make progress. Dec 2006: I've now made 5 Brick oven batches. I'll fill in more detail later, but here's a photo of a 57 second pie. It looks pretty cool, but it was by no means my favorite pie: 5- I use a Raytec digital thermometer. I notice that every spot in my oven is a different temperature. I've learned what's going on inside. These brands are much cheaper than the Raytec. I haven't used them, but they look fine to me and are much cheaper, under $60: 6- Dry mozzarella cheese : This step is totally optional and I don't do this anymore. Early on I was having problems with my mozzarella cheese breaking down due to the high heat. I was also having problems with the sauce sogging up the dough. So I used dry boars head mozzarella, sliced on a machine under the sauce. This protected the dough. But I've since improved both my sauce and wet mozzarella management so I don't use dry cheese anymore. However, I should note that the only pie that I've tasted that might actually be better than Patsy's is Johnny's in Mt. Vernon. They use only dry sliced cheese. I'm not sure of the brand, but it is fantastic. Patsy's does not use this step, nor is it true Neapolitan. 7- Lay fresh basil right on the dry cheese or sauce. It's important that the leaves get a bit wet or they'll just burn. Just tap the tops with the bottom of the sauce spoon to moisten. Basil is great fresh out of an herb garden. I will post more on this someday. Don't wash your basil. It just kills it. You can put the basil on before the pie bakes or after. 8 - Sauce: For years I was so focused on the dough that I let the sauce lapse. I just didn't do much with it. But now I feel that my dough is consistently great, I have focused more on the sauce and it has really transformed into something wonderful. The key step is something I call 'Tomato Rinsing". But first let's start with the tomatoes themselves. There is a lot of talk about buying tomatoes grown in the San Marzano Valley which has rich volcanic soil. Others claim the region is now polluted. I don't know. All I know is what I taste. I've not been too impressed with San Marzanos I've tried. These are in rough order with the best at the top. Nutrilia (very hard to find but really good) Sclafani San Marzano (DOP Certified) Cento San Marzano (DOP Certified) Cento Italian (I used to have these ranked much higher, but they've fallen off) San Marzano Brand (grown in California, the liars) Pomi (in the paper box) LaBella San Marzano 'Brand' (not really grown in San Marzano valley either - more liars) Bella Rosa whole peeled tomatoes from http://www.escalon.net, Georgia Gold Red (local to me) and many cheaper brands. I have not this one, but Marco vouches for them, so they might be excellent. I don't think they are easy to find though. Others praise these, but I have not tried them: I know that Patsy's buys from Sassone in the Bronx (where I grew up). But I haven't tried a case yet. They may be repackaging any number of brands. Everyone vouches for Escalon, but I dislike them. The Escalon are round tomatoes, whereas most of the Italian brands are Plum tomatoes, which I strongly prefer. I also prefer the plain Cento Italian over the Cento DOP Certified San Marzano. Here are my Prep tips: Always buy Whole Peeled Plum Tomatoes and crush them yourself. Be careful of marketing tricks like cans that say Italian 'Style' instead of Italian. Italian Style means nothing. It's subjective. If I grew tomatoes in Chernobyl I could still claim they are Italian Style. Similarly there's a San Marzano 'Brand' which is grown in CA. I hate marketing gimmicks like that. The put the word 'brand' so small that you can barely read it. Shake every can as you buy it. If it sounds watery, it is likely to be more bitter. Try to get cans which sound more viscous. The sound will vary a bit by season. They try to pick and pack in just one season, but still there are seasonal differences even within the same brand. If you have a local tomato supplier, try those too. One time I bought a jar of tomatoes at a farmers market - no can. These were hand packed and they had no tin can taste. They were excellent but all the major suppliers use cans. Be on the lookout for jars someday. If you want to go crazy and make your own, try 'ugly ripe' heirloom tomatoes. The taste of these are amazing and I use these when I need whole tomatoes. When I open a can I taste it. Every can is a little different. About 10% of the cans I just throw out because they are too bitter and I put too much effort in the dough to waste it on a $2 can of bad tomatoes. DON'T make a sauce. That is, don't pre-cook the tomatoes. The tomatoes will cook on the pizza. If you cook a sauce first, it will cook again on the psizza, turning it brown and yucky. No need to make a sauce. Look at how overcooked many sauces are. The best places don't do this. This is actually the one step in this whole process that you can save yourself some time. I strain the seeds. This is really optional. If you do choose to do it, follow these steps, which seem obvious now, but took me a long time to flesh out: Pour the can out into a bowl. Cut the green/yellow stem ends off the tomatoes with your hands or a paring knife, then discard. Squeeze out the seeds into the puree and then Dip the tomato into the puree. You can even cut the tomato open to get out any remaining seeds, by essentially rinsing them with the puree. This will have all the seeds fall into the puree. Put the flesh back in the can. At the end of this process you have a can of flesh and a bowl of watery puree and seeds. Strain this, pouring the puree back into the can. In the strainer are then 90% of the seeds, all by themselves. Discard the seeds. Now crush the tomatoes. This is one of those areas where I made a recent change for the better and it's really helped a lot. I used to crush the tomatoes by hand. But it was always a bit chunky. Now I blend them with an immersion mixer ("boat motor"). I cannot tell you exactly why this has made a huge improvement in the TASTE of the tomatoes, but it has. I've done side by side taste tests. The tomatoes should be crushed but not pur ed. Go Easy. I have nothing against using a food processor or mill, but I will say that you should not crush by hand. Tomato Rinsing : All cans have some bitterness. You need some bitterness and you don't want to strip all of it out. But if the can is too bitter it's not good. I have a procedure I call tomato rinsing to remove some of the bitterness. But you have to taste the can and determine for yourself if it needs it. The better brands on my list don't. Here's the Tomato Rinsing procedure: Strain the tomatoes in a fine mesh strainer.. If the mesh is fine, the water will be mostly clear with very little tomato escaping. If the water escaping is very red, pour it back on top of the tomatoes and continue straining. Eventually the water will run almost completely clear. Here's the key. The water that comes out is completely bitter. Taste it. What I do is pour fresh water on top of the strained tomatoes and strain them again. Taste this second batch of water. It's also bitter but less so. You are removing bitterness and acid without losing a drop of red tomato. Instead you are replacing this bitter water with fresh water. You can repeat this several times if you like, but once or twice is usually fine. The net result is that what is left over, which is all the red tomato solids, is sooooo sweet and yummy. Here are some other things you can do to remove the bitterness. But don't go crazy adding tons of spices and things. It's mostly just tomatoes. Add some grated Romano cheese directly into the tomatoes. I use Locatelli Romano. Some have criticized this, but I like it. A bit of sugar will also help 1/4 - 1 teaspoon. Taste and see. A pinch of salt. A pinch of dried oregano, crushed by hand to release the oils. If you are used to putting garlic in your sauce, try these steps once without it. Taste and taste. So you are removing and then adding back water. In the end though you should have less water than you started with. The total weight is probably about 1/3 less than you started with. But the exact amount of water you remove depends on the overall temperature of the oven and the temperature differential in the oven.. There is not much time in a hot oven to evaporate the sauce, so the hotter the oven, the drier the sauce must be going in. But if the top differential is high, the sauce will evaporate too quickly and needs to start wetter. You have to test. Surprisingly, if the sauce is too dry, it's not as sweet. You don't want it soupy but don't overstrain either. This will take real practice with your oven. Sometimes after the first pie I add more water to my sauce. Again, this is another area where recent improvements have really transformed the sauce. I think that when the sauce is chunky (hand crushed) it's harder to get the amount of water right. Here's the strainer and Immersion mixer I use: Also, while straining, you are letting the crushed tomatoes sit uncovered and this really helps the tin can taste to dissipate. Prep the tomatoes when you make the dough. Even though you are not adding too much to your sauce, the tomatoes do better when the flavors settle in for a day and also the tin can taste dissipates. So prep a day or more in advance. Again, this is another recent change that has helped a lot. Refrigerate the tomatoes if you are not using them, but let them come to room temp when put on the pie. If the sauce is cold, the top of the dough is much colder than then bottom and you can end up with a thin layer of dough near the sauce that is gummier and less cooked than the rest of the dough. When you spread the sauce on the pie, put a little less in the center because the liquid tends to pool there. If you are using a very hot oven like I am, don't go too close to the edge. Too much sauce near the edge will keep the cornice from developing well. In most of the photos below I put the sauce too close to the edge myself. I will be more conscious of this as I go. Use about half of the sauce that you think you need. Trust me. Experiment with less and less ingredients on the pizza and you will see a surprising improvement in overall balance. Using Fresh Tomato. An alternative to canned tomatoes is fresh tomatoes. Even the best cans have a tinny odor, so you'd think that nothing could top fresh tomatoes. But using 100% fresh tomatoes is not necessarily the best thing. If you prepare fresh tomatoes and taste it raw, compared to canned, the fresh will win. But somehow, on the pizza, the canned will win. Partly it's that the fresh tomato taste is simply different than we are all used to and so it never tastes like your favorite pizza place. I've probably not experimented enough to say for sure. As I stated above, I don't recommend cooking your sauce before making a pizza, because the tomatoes will cook again on the pizza. If you think about it, the canning process itself forces the tomatoes to be heated once before sealing, then if you cook a sauce, that's heating #2 and then the pie is #3. So I recommend cutting back to 2 times. If you switch to fresh tomatoes though, you are back to just 1 time, on the pie itself. And for a 2 minute pie, that is not very much. So perhaps a solution, if you are using fresh tomatoes, is to cook a sauce. I will experiment a little more and edit this section. Another possibility is to blend fresh and canned. This has a lot of potential, I think and I will experiment with this more also. Here's a method for preparing fresh tomatoes: Start with great tomatoes. I use "ugly ripe" heirloom tomatoes. These are the best to me. FYI, they are really amazing raw for a caprese salad (tomato, Mozz, basil, oil, balsamic, salt, pepper). Other heirlooms are probably good also, as are fresh picked local tomatoes. After that I'd probably go for plum tomatoes. I'm not a huge fan of the vine-ripe brand. They look great, but the taste is so-so. Regular beefsteak tomatoes are really not worth the effort. Blanch them. Blanching is a pretty easy technique. You just put the tomato in boiling water for 30 seconds or less, then take it out and put it in ice water for 30 seconds, then you can just peel it by hand. Cored them with a paring knife and pull out most of the seeds by hand. Ground them a bit with an immersion mixer. Strained them. They were very, very wet and will lose a lot of weight in water. Added a tiny amount of sea salt and a few fresh basil leaves from the garden and that's about it. Cook them? As I said, this is my next experiment. After straining I figure that it would take about 3.5 lbs of tomatoes to equal one 35 oz can. Since Ugly Ripes are twice the price of any other tomatoes (they are VERY tasty) - $5.99/lb, this makes it over $20 for a small batch about equal to a $1.89 can. But who's counting. 9- Grate some Locatelli Romano and/or parmessian cheese right on top of the tomatoes & basil (do this whether you put some romano into the tomatoes or not). But don't over do it. Just a TINY little bit. But don't skip this step. It's really key to the sauce. Balance, balance, balance. 10- Sprinkle kosher or sea salt. 11- Fresh Mozzarella. I live in Atlanta, and getting good cheese is a real problem. It's the weakest link in my pie right now. In NYC all the mozzarella is packed in water, but it is still firm. Down here in Atlanta, I can't find great fresh mozz. It's either dry cheese or else water logged. If the cheese is too wet, it will break down on the pizza and even disintegrate into ricotta. Ricotta is made by processing the leftover water used to make mozzarella. If the mozz is not made right, it will actually break down into ricotta before your eyes. Not good. You can see this in some of my photos. In Naples they use Bufala Mozzarella which is made from water buffalo instead of cows. The problem with using Bufala Mozz here in the US is that it's mostly imported and usually not that fresh, especially during the summer. If you can find a good supplier, then use it. Also, note that all fresh dairy products sold in the US are made from pasteurized milk, whereas the European versions are often unpasteurized. If you've ever had butter or cheese in Paris, for example, you know that what we get here is bland in comparison. So reproducing what you tasted on your trip to Italy is difficult. There are a few American suppliers of Bufula Mozz including http://www.starhilldairy.com/prod_mozzarella.shtml which is available at many Whole Foods. Put only about 8-10 small pieces of cheese on the pie. Better to have a few dollops than an even mix. Trust me on this one too. If you find, as I did, that the cheese will not hold up to the intense heat and breaks down, there are few things you can do to keep the cheese from overheating on the pie prematurely: Dry the cheese extremely well by wrapping in a paper towel for 1-3 hours. You'd think the wetter it is the better it would hold up to the heat, but its not so. The water inside boils and degrades the cheese. Sometimes the cheese is so wet I have to change the wrapping several times. This might be avoided by simply draining for a long long time. I think Marco says he drains for 8 hours. Put the cheese on in cubes rather than slices. Start with cold cheese. Put a tiny drop of sauce on them which has to boil off first, thus keeping the cheese insulated for a bit. Doing all of these may be overkill. You have to experiment with your cheese. Many cheeses packed in water are unsalted. If this is so, put in 1/4 teaspoon of kosher or sea salt in the water, preferably at least a day before you use it. Don't over salt the cheese, as this may cause some inferior cheeses to break down somewhat. If you can't find a cheese locally, these are some suppliers that ship fresh mozz.. It's pricey to do it this way though: http://www.mozzny.com/ - Pretty good but not the best NY has to offer. They shipped them in a cold pack box and they came very fresh. If you don't have a local supplier, this is definitely a viable but expense choice. http://www.mozzco.com/ - I've not tried it, but these guys look very serious about their craft. Even more expensive than the previous one. Making your own cheese. Another alternative is to make your own cheese. I'm no expert on this, so I'm going to refer you to other internet sources. But I'm going to give a super basic primer. Good sources of info. Leeners - I would start here. Cheesemaking.com - this is an easy kit, but missing a few things. Google other recipes. There's a lot to learn. Do not use ultra-pasteurized dairy products. The ultra-pasteurization changes the structure and it won't curdle any more. Unfortunately, some states are allowing companies to remove the term 'ultra' and they are passing off ultra-pasteurized as just pasteurized. So be careful. Start with unhomogenized milk. You probably have to go to a farmers market or dairy for this. It should be about $6-$8 per gallon, which makes about 1 pound or a little more of cheese. When an animal is milked, it comes out as cream and skim and the process of homogenization blends them together. It's like shaking oil and vinegar, but the shake is so fine, it never settles out again. So an alternative to unhomogenized is to use cream and skim together. But most creams have been ultra-pasteurized, so you have to find one that is not. How many water buffalo do you own? Well if you have them, use them, otherwise, find a cow. Water buffalo milk has more fat, so one experiment worth trying is to add more cream to your cow's milk. Acidify the milk. Milk will curdle best at a ph level of about 5.2. From my experience, using a ph test kit or digital ph meter is essential. Citric Acid - the easy way. You measure the acid and blend it in and presto, it's acidic. But if you measure wrong, you are going to be unhappy with it. Note than many measuring spoon sets are not that accurate. 2 of my 1/2 teaspoons don't really equal one of my teaspoons, I discovered. There went 3 hours of my life I'll never get back. If you put in too much it will curdle but never form a ball and be stretchable. I've had the best results (nothing to write home about yet), using only 1.25 teaspoons per gallon of milk, which is much less than most recipes call for. Use a starter culture, just like you do for the dough. The culture eats the milk and make acid. It takes many hours though. Of course, this is the more authentic and flavorful method, but as with all these steps, more work. There are a lot of different cultures that can be used to vary the taste of cheese. Some recipes even just say start with buttermilk or yogurt. But for Mozzarella, the most authentic type is called Thermophilic, but even this seems to be a category and there are several varieties sold under that name. Just like with the yeast, there is a dry instant culture you just toss in and a wet, keep-feeding-it-forever variety. Additives. These are all optional: Italian Mild Lipase Powder - an enzyme. Other flavoring cultures. These are Lactobacilli that produce flavor but no acid. This mirrors the whole yeast/Lactobacilli combination we talked about with the dough. The yeast and Thermophilic organisms are doing the critical jobs of starting bubbles and changing the acid level. But the optional Lactobacilli are doing the flavoring. Calcium Chloride - helps to restore the balance between calcium and protein in store bought milk. It may also be needed with fresh milk. I've only seen this in the Leeners recipe. Rennet - Once the milk is acidic and heated to about 88F, you add an enzyme called rennet and it curdles in just a few minutes. Vegetable or animal. Rennet originally came from the lining of an animal's stomach, but most companies sell vegetable rennet. Tablet or liquid. Thermometer. These kits all use a hand held thermometer, but I prefer to use a digital meat thermometer, because you can just dip it over the side and get continuous readings. pH Test kit or digital meter. Once you've added the rennet, the milk curdles in a few minutes - it separates into chunky curdles and water whey. They you have to cut it to strain the whey out of the curds and then heat it by either microwaving it or pouring hot water (or whey) on it. I recommend the hot liquid because it gives more of a continuous heat, rather than the microwave method which has you heat it, then work it, then heat it again, etc. Be careful not to overwork the cheese or take out too much whey. Then you will end up pulling out all the fat and end up with a dry waxy cheese, like a Polly-O consistency. Watch this guy do it. He is starting with store-bought curd. It's a dark murky video, but worth watching. 13- Olive Oil - This is optional. In Naples they will typically put on a good olive oil. Many oils do not stand up well to these high temperatures. I had one pie at Una Pizza Napoletana in NYC with a very fruity oil from Calabria that was outstanding, even at the high temps. But I don't have the brand. The one's I've tried I can't recommend. 14- Assembly - From the time the sauce hits the dough, the dough is starting to water log. Water logged dough will not rise. This is actually an area that I still need to work on myself. Look at this picture from last night. The rise on the crust is outstanding. but under the sauce the dough has not risen well. In fact it's a bit gummy. The reason is that after I sauced the dough, I took a long time to get it into the oven. Once the sauce touches the dough, the pie should go into the oven seconds later. Have your ingredients laid out so that you can sauce the dough, throw on the other ingredients and get it into the oven immediately. 15- Into the oven for 2-3 minutes. There is a lot of talk about time and temp. Really, time is a better measure than temp. Ovens vary in temp from spot to spot and even 2 stones that have the same surface temp may have a different depth to that heat and that will really play out and affect the time. Ultimately, time is a better measure. There is a lot of debate online about how long it takes to bake a "true" Neapolitan pie. It started off as 2 minutes, then it went to 90 seconds, then 60, then 45 and recently 30 seconds. Some of this is a "boys and their toys" thing. Instead of arguing about horsepower people are arguing about oven temp. Chill out. It is true that in Naples, the pies cook very, very fast, usually in under 90 seconds. If your goal is a true reproduction of the Neapolitan style, then you may want to aim for this. But that is not the only style of tasty pizza. A pie that's cooked in 30 seconds is not necessarily better than one cooked in 150. The faster it cooks the less crispy and more airy it is. But this is only good to a point. Some dough that are cooked super fast have a burnt bitter outside and are raw inside. It takes a lot of practice to get it all right. Believe me, a 2-3 minute pie is going to be great if you follow these steps. My best pies were 2:10 - 2:30. Maybe it will get even better as I go down in time, but I'm skeptical of the 30 second pies. Patsy's makes a GREAT pie in about 4 minutes. Sally's, makes a great pie in 7. I've timed pies at Luzzo's in NYC at 1:55 and at Una Pizza Napoletana at 2:10. These are all notch places with great pies and crust. There's no question that a hot oven is important - you are not going to get a light airy crust with 10 minute pie. But once you are sub-5 minutes, you are easily in the range to make a great tasting pie, provided your dough formulation is correct. If you are having problems with your pie burning on the bottom in a very hot oven, increase the hydration of the dough. Wetter dough burns less. But also, you may have to adjust the balance of temperature (top vs. bottom) in your oven using aluminum foil. See the section above regarding the oven. 16- Remove from oven with a peel. When a pie cooks at these high temps, you may find that it is soggier than you are used to. In Naples, the pies are pretty wet and you cut them with a knife and fork and eat them on a plate. There are a few things you can do to lessen the moisture. Use less sauce and drain it well. But also, I put my pies on a rack when they come out so that any steam that is coming out of the bottom can escape. Just a 2-3 minutes on the screen then onto the metal round where they are cut. Don't cut too quickly. The flavors need to settle and they will be more distinct with a cooler pie. If you don't have a rack, you may find it helpful to transfer the pizza back and forth between the peel and the metal round, to allow the steam to escape from the bottom of the pie. Make sure you dry off the metal round between pies so that moisture doesn t build. With High temp pies, there is the possibility of it being a little soggy in the middle especially if you are using a lower protein flour, such as a 00 flour. Brick ovens are very good at sucking moisture out of the dough very quickly. The environment is very, very dry. One downside of an electric, even one at 800F, is that the moisture tends to pool. One easy solution is to remove the pie from the oven and place it on a perforated metal round such as this one. I place this on my stovetop so that the bottom is exposed, allowing moisture to evaporate for about a minute. Then I move to a regular serving round. I've seen several 'modern' brick ovens that are gas fired. Burning gas creates moisture and ruins much of the effect of the brick oven. Brick ovens should burn wood or coal. 17 -Season with oregano, red pepper flakes, black pepper and maybe a drop of olive oil (depending on how wet it already is). 18- Cut and serve. Good luck, but be prepared for a lot of trial and error. This is a pretty good idea of what you will see if your oven is hot enough. Except for a minor malfunction of the fresh mozz, this is a pretty awesome pie. The new cheese instructions given above have since solved this problem. You can see that the dry cheese underneath bubbled and charred a bit. It was good, but I don't use dry cheese anymore. I will cut some cross sections next time to you can see how light the crust is inside. This pie used hand crushed tomatoes which I think are too chunky. The spring back on the crust is excellent. The holes are big and the crust is light and soft. But this crust was too thin in the middle. Each pie is a learning experience. This pie had no dry cheese, just fresh mozz. Springs right back after squeezing. Notice that the tomatoes were crushed by hand and are chunky. I recommend blending them with an immersion mixer or food processor instead. This pie was awesome. Overall it's probably the best I've ever made. The dough was in the fridge for 6 days. When I took the dough out of the sealed container, it had the aroma of a fine wine. I bet it could have gone another few days without a problem. You can see from the color that I used fresh mozzarella from 2 different batches. Both were excellent though. The cheese breakdown problem has been solved. No dry cheese underneath on this one. This pie was made with KA Sir Lancelot (KASL high gluten flour) rather than my normal KA Bread Flour. The difference was pretty nominal. Flour is important but technique is more critical. The lesson of this pie is that the sauce should be a little thinner in the middle than anywhere else. Can you see it pooling towards the middle. Another lesson of this pie is that I need a better camera. My Sony CyberShot is small and chic, but takes mediocre close-up photos. Next KASL from the same batch. This was an excellent pie all around. It was comparable to the last bread flour batch that rose for 3 days, but not as good as the one that was 6 days old. That one was amazing. This pie was among the first with machine crushed tomatoes, rather than hand crushed. It was a huge improvement. This cross section shows the bread structure. See the holes. They are pretty big and the dough is springy. These cross sections are pretty good. The crust is well defined and high. While the bubbles are big they are not as pronounced as they could be. The likely cause: this dough over rose slightly. The big winner here was the sauce. This was among the first pies with the new sauce technique and it's really an improvement. Same pie on the bottom. Perhaps too charred, but good. This pie was a 6 day cold rise Caputo Pizzeria 00 with 56% hydration. Caputo dough seem to absorb much more flour. I tried a pie with a 3 day cold rise also. I know that everyone is raving about the Caputo. Frankly, I hardly noticed the difference. Nothing wrong with it. But I wouldn't go crazy trying to hunt it down. In the last 4 months, mostly to deal with claims on the net, I've tried KA AP, KA Bread, KASL and now Caputo. I'm right back where I started from. Specialty flour is not a huge factor in this process. It's like when you see people arguing about the relative merits of 2 different tensions pulls on $1,000 tennis rackets, meanwhile they go out and miss the ball by 8 feet. Forget it. Maybe if you are making pies at the 99.8th percentile and you want to move to the 99.9th, then you should be worrying about this. Otherwise, let it go. Work on the BIG 3 factors: high heat, a good sourdough starter and technique (mixing and fermenting). This is where you will move from the 50th percentile to the 99th. Then worry about the relative merits of the type of milling or exact mineral breakdown of sea salt from one bay to the next. As in everything, work on the fundamentals. This pie had excellent bubbles and spring. Another dough from the same batch rose 20 minutes less and was cooked at 725 (vs. 800 for the pie shown) and was dense with few holes. Technique, timing, heat - that's the ball game. Way down the list is the flour. This dough was a 4 day cold rise using a blend of KA Bread, KASL and Caputo. Very wet dough. The big thing here was that I used my Kitchen Aid mixer instead of my DLX. While the DLX is far the superior machine, I now have a lot more experience with technique using a wet-knead. The result: the dough was just as good in the KA as it was with the DLX. The DLX is capable of mixing much larger batches and is easier to use, but for 4 pies or less, and with the wet-knead technique, I can now say that the KA dough is just as good. Both pies were exactly a 2:30 at just over 800F. I've learned that the higher the hydration, the better it stands up to high heat. Dry dough will burn at high heat, but wet dough chars nicely. The cornice is not as well defined as it could have been, but the crust was super soft and tasty. These pies were as close to Patsy's as I've come. These were among my very best. They were amazing. The flavor, the texture, the sauce were incredible. But they were not quite as 'Neapolitan' as some are striving for. These were more NY. Comparing Cheeses. Obtaining fresh Bufala Mozzarella can be difficult. The first pie is with Bufala Mozzarella but it's not as fresh as I'd have liked. The second is with cows milk. You can see that they melt differently. These pies were a blend of Caputo and KA Bread, baked at 840F for exactly 2 minutes each. The charring on both pies was excellent. This is one of my first attempts at making my own Mozzarella Cheese. It's just unhomogenized milk, citric acid, rennet and salt. Actually this pie had homemade dough, cheese and sauce. The sauce was from peeling ugly ripe tomatoes and reducing them. You can see the cheese burned a little bit. But it tasted pretty good. I have a long ways to go in the cheese making department. If you use too much bench flour at these high temps you will find that the residual flour is bitter. But if you use too little you may find it hard to get the pie off the peel, especially since I am using a very wet dough. This takes some practice. If you can't slide the pie off the peel, you may have a mini disaster. A last resort way to recover is to fold the pie over into a calzone. This rustic looking calzone was the result of a trainee who forgot to flour the board at all. But no one complained. It was very tasty. The small amount of sauce on top will keep the top from burning as it puffs up closer to the heating element. I learned this trick from Luzzo's in NYC. If the ingredients inside the calzone are relatively dry (such as ricotta, mozz & ham), then the calzone is best if sealed. If the ingredients are wet, such as with this folded over tomato sauce, mozz pizza, then you may want to pop a small hole in the top to allow the steam to escape. Otherwise you may find the result in water logged inside. This calzone was more planned. It's one of my favorite combinations: Rosemary, sun-dried tomatoes, fresh chopped tomatoes, mozz and pepperoni. This is mostly for show - My current dough recipe doesn't really spin that well. I Think this one had mushrooms on it. I'm going to post a section soon with other toppings, like my clam pie and my onion pie. But margarita pie is still the classic by which pies are judged. This pie was made with regular old White Lily flour you can find in any supermarket. It did behave and feel a little different - it had a heavier, gummier feel when kneading. But once you have experience you can compensate for these things. My guests did not notice the difference and said it tasted the same as the King Arthur. The bubbles and spring were comparable to the King Arthur, but not as much as the Caputo. A classic Marinara Pie - Garlic Oregano, parmesan and olive oil, also using White Lily Flour. The quality of the ingredients is very important. I have scoured the lands, trying every brand of flour, tomato and cheese I could find. I've had cheese flown in, paying $75 for enough cheese for just one round of pies, I've even made my own cheese from scratch, starting with just milk. I've tasted every brand of tomato I could find and peeled and blanched my own from local tomato growers. And theses things do make a difference. But there's just no getting around the simple truth of 'the big three' - High heat, good natural yeast, and mixing technique. Getting these right will cover a lot of sins and getting these wrong will screw up the best ingredients. Witness the crust on this pie made with cheap old White Lily flour. This pie is Caramelized Onions with Emmenthaler Cheese. This combo goes well with fresh Thyme. This pie was very interesting. I made a fresh dough and then took an old dough that had sat in my fridge for about 10 days, and blended them together. This tends to make a very sour - sourdough. Not in a bad way, just very well developed and rich. Typically, if you do this, the dough will not have the lightest structure, but will be a little flatter and chewier. Again, not necessarily bad, but different. Still, some of my guests said this was one of my best ever. Also, I cut the cheese in cubes instead of slices and you can see the effect. It's similar to what Luzzo's did in the very next photo. Finally, this pie had a LOT of extra virgin olive oil on it. I often put none, but after trying Una Pizza Napoletana's pie, I gave it a try with a lot of oil. I think if I try this again I will go much lower on the sauce to compensate. This pie was also a little lower temp. Probably around a 3:00 or 3:15 pie. This is my Sicilian Pizza, based on my grandmother's style that she made when I was a kid, except with a well fermented sourdough crust. I wish you could have tasted this one. Wow, it was tasty. I made this with a sourdough culture given to me by a fan of this site. This pie is from Luzzo's on 1st Ave and 12th Street in NYC. Great place. I timed this at 1:55. The taste of the crust was virtually identical to mine. Notice how the cheese was put on in cubes and allowed to melt. This pie is from Una Pizza Napoletana, just a block from Luzzo's in NYC. Another great place. I timed this at 2:10. The taste of the crust was also very similar to mine, but more mild, less sourdough. It's texture was definitely softer than mine. Anthony used all caputo flour, but also uses other 00 flours at times. This pie uses fresh Bufala Mozzarella which was very wet. You can see how it kind of melts and puddles in the middle. This is not what most are used to, but very common in Naples. The really obvious thing about this pie was that it had very little sauce and a lot of fruity olive oil which held up very well despite the heat. He said it was from Calabria but had no brand since it was provided by a friend who grows there. I prefer more sauce, but the olive taste was very very nice too. This pie is from Da Michelle, which is considered one of the best in Naples. The is the authentic target. This is Trianon in Naples, which is also one of the best. Denino's - the best pizza on Staten Island. This is a similar style to Modern in New Haven. Wow. Tasty. Joe & Pat's on Staten Island. This is a similar style to Johnny's. Thin but much crispier crust than a Neapolitan. Pizzeria Bianco in Phoenix. With Ed Levine, guest judge of Iron Chef America and author of the great pizza book, "A Slice of Heaven". Also, the gracious host of this website :-). Isabella's Oven is new, but a solid contender. Calzone at Pizzeria Salvo in Naples. Me with Antimo Caputo at his factory and lab in Naples. Antica Pizzeria Brandi in Naples. This pizzeria claims to have invented the Margherita Pizza in 1889. The legend is that Princess Margherita was visiting Naples and the Pizzaiolo made 3 pizzas in her honor. For one he decided to match the red, white and green colors of the Italian flag, but using tomato sauce, mozzarella cheese and basil. And Viola, the modern pizza was born. This is me with Evelyne Slomon, pizza historian and judge at the U.S. Pizza Championships. She's perhaps the only person who's actually interviewed the old school NY pizza masters, such as Jerry Pero of Totonno's and knows all their secrets! Evelyne took me to Chez Panisse, the famous restaurant owned by Alice Waters, creator of 'California Cuisine' Me with flour miller extraordinaire, Keith Giusto. Cook's Organic Flour. Learning tricks at the San Francisco Baking Institute. Johnny's Pizza in Mount Vernon, NY. Boy, I'd kill for a slice of this right now. One of the best there is - Probably my all time favorite! Sally's Apizza in New Haven, CT. Aside from NYC, New Haven is probably the best pizza town in the U.S. There are at least 10 pizzerias there that are better than every pizzeria in my home of Atlanta. New Haven sports many styles of pizza, all good, but this is the quintessential "New Haven Style". No other town I've been in makes this kind of pizza. The pie below is half Marinara and half cheese. My photo of Modern Apizza, a few miles away, didn't come out that good. But Modern is even better than Sally's in my opinion. Franny's in Brooklyn. An amazing pizza. I created a few training videos for my staff on the styles of pizza. I decided to post these up as is, so pardon me if there are a few references other training materials. Styles of Pizza found in America - Walks you through about a dozen regional styles. Devolution of Pizza - This explains how pizza went from Naples to NY, then the chains that dominate pizza today. The World's Best Pizzerias. SliceNY has comprehensive listings, photos and reviews of hundreds of restaurants. In this article, I'm primarily interested in highlighting the very best places. Many of the best places are the ones that have stood the test of time. These are the 'old school pizzerias founded from 1905-1955. This article in SliceNY gives a good timeline that shows when some of these places opened. You will see that a good number of today's best places are spin-offs from just a few of the originals. But pizza is undergoing a revival. In the last 10 years, especially the last 5, a wave of excellent 'new school' pizzerias have opened. There are a few exceptions, but overwhelmingly the best places are either 'old school' or 'new school' with very few in between. During the 'Lost Years', 1960-1995, about all we got was junk like Domino's, Pizza Hut, CPK, etc. My quest began in 1998 with old school places like Patsy's.. But new places like Luzzo's have quickly risen to the top of a lot of lists. There is an organization called Vera Pizza Napoletana (VPN) that certifies that pizzerias are making authentic Neapolitan pizza. Most of these places prominently post their VPN certification, with one even claiming their certification is "an international award." However, no VPN pizzeria makes it into my top tier and several are among my bottom tier. Basically it's a marketing organization. You pay a few hundred bucks, you take a course and in a few days you are certified and can post a sign up that proves you are a great pizza maker. Yeah right. Personally, the certification means nothing to me. Certainly the best old school pizzerias don't bother with VPN. What makes a good pizza? I don't want to digress too far, but I used to teach a course on the topic of 'Mastery'. It's fascinating to me. There are a lot of similarities to the process of mastering things, regardless of the discipline. Whether it's the violin, karate, golf, finances, cooking - whatever- there are patterns which re-occur over and over. Understanding some of these patterns has definitely helped me improve my pizza tremendously. One pattern that you see is that you have to go through a long period where you learn lots of technique. However true masters have more than technical perfection and often violate 'the rules' of their discipline. Louis Armstrong and Frank Sinatra didn't hit every pitch or beat - they made up their own and it was better. True artistry has soul, not just technical perfection. In the Olympics, judges split the scores for technical merit and artistic impression. I know what they mean - Technically perfect can mean boring and lacking in character. I think that a lot of pizza bloggers are forgetting this. They are looking for technical perfection - how much spring is in the crust, how fast did it cook, how charred was it? I can understand that. But some are starting to sound more and more like wine connoisseurs, lost in the technical, and forgetting the total experience. Lots of people are ranking places high if they are "authentically Neapolitan." This is not my standard. Ultimately I really try to rank things on how they taste. Sometimes there's a pie that's technically perfect but yet I would never remember it the next day. It's got all the check marks, but I'd never crave it. A16 in San Francisco is a good example - very high marks for looking and being an 'authentic' Neapolitan Pizza. But somehow it's just missing something. It has no soul to it. Johnny's, in contrast, may not have the 'oven spring' or other characteristics that many look for, but it's pretty much perfect. I go there looking to have 3 or 4 slices, but usually end up eating a whole pie of 8. No one at A16 is licking the plate like that. As I've been to more and more pizzerias I've struggled with how to rank and classify them. People have been sending me recommendations and the list has grown a lot. I actually visited 95 pizzerias in 2007. I've decided to reorganize the rankings into 4 Tiers: Tier 1 - These are the places that I highly recommend. These are worth the drive or even the flight. Tier 2 - These are places that have a good reputation and have very good pizza but I can't quite recommend going out of your way for them. If you are in the area and are going on a pizza tour, you may want to include them. Technically, a lot of these places are good, but again, they are missing something. You can see my rankings for these places dip down into the 4's. I'm grading on a curve and with so many places to rank it was hard to space them. In Atlanta, these places would get 9's and Atlanta's current 'best' would be a 2. Notable - I've decided not to rank these. I list them but I don't give a number. Some of these places (Ben's for example) used to be great but now ride on their reputations only. Some are notable but not great. Take for Example, GoodFella's on Staten Island. It's the original unit that spawned the GoodFella's chain. I wanted to list it because a zillion people have told me to check it out and if you are a pizza nut like me you may want to pop in someday. But what can I really say about it. I can't really give it a number because it's really just an average NY pizza. I could walk through Brooklyn and pop into a random pizzeria and it's 50/50 that it may be better than GoodFella's. So short of listing every pizzeria in NY and ranking all of them, it's hard to rank GoodFella's. Yet it does get some buzz so I wanted to list it. Naples Pizzeria - I really really struggled with how to rank the pizzerias that I visited in Naples, Italy. I had 21 in all. I list the 10 that are well know below. The rest were mostly street pizzas. I decided in the end to list the Neapolitan Pizzerias separately. They are ranked in order with the best one, Gino Sorbillo at the top. However, the spread between the best and the worst was very tight. They were all remarkably similar and utterly unlike any American pizzeria. A few American places, like Zero Otto Nove, A Mano and Franny's are close in style, but given how consistent the real Neapolitan places were, it would be a mistake to put any of the American places in with them. The Neapolitan pizza is a definite style. When I returned I wrote up a 10 page report for a few friends on what I liked and didn't like about the style. I won't bore you with all of that. I'll just say this: it's an acquired taste. Most Americans would not fall down and say "oh this is the best pizza I ever had". At the same time, I now understand the snobbery of some of my Italian friends who say that what we make here is "not really pizza". We are world's apart. The pizzas cook very fast in Naples. They really do cook in 45-60 seconds. This makes them very, very soft and doughy. They are also very wet and don't hold up well when you pick them up. But they are fresher and more about an expression of the ingredients, which is the Italian way. Overall, for my personal taste, I like the top end NY and New Haven places best. Compared to most pizza in the U.S., even compared to regular NY street slices, these high end NY places have a lot of Neapolitan influence. But they bring their own character to the table too. Fake Pizza - I've traveled around and visited lots of places that have been recommended to me or that make it high on Zagat or CitySearch.com lists, etc. I don't want to be insulting, but it's pretty clear to me that those recommending many of these places have never had real pizza. The locals have no reference. For example Atlanta.CitySearch.com used to give number rankings and Domino's scored 9.3 out of 10. What can I even say about that? Meanwhile, back in NYC. NY is not only ahead of the world, it's pulling farther and farther ahead. New Entrants like Zero Otto Nove are solid performers. To help you on your tour, I've now plotted all my favorite places on this color coded Google Map. These include Tier 1 & Tier 2 , the Naples Pizzerias and also the ones I haven't been to yet . The others may not be worth a special trip so I left them off. Where you are choosing between many, places with a dot in the middle of the map tag are better bets. Use the Mouse Wheel to point and zoom into the city that interests you. In a future version, each pizzeria will have a blog page where you can post your review. If you are in NYC, let me recommend that you take Scott's Pizza Tour. I met with Scott and he's a really passionate and knowledgeable guy. I may even appear as a 'guest expert' someday on one of his tours. Not that he needs it. He can talk up a storm about pizza and he makes the tour a lot of fun! Scott and me at Joe's Pizzeria on Carmine Street. So Finally, here is the list of what I consider to be the best pizzerias in the world: Mount Vernon, NY. I talk about this place above. It's very non-standard, but deserves it's ranking at the top. Closed Sunday, Monday and whenever they feel like it. This place easily has the WORST service of any restaurant you are likely to visit. They don't like their customers and it shows. But it's probably the most consistent place on the list. Crispy and NOT for those looking for Neapolitan style. But it's the kind you can't put down and will crave forever. 30 W Lincoln Ave, Near Gramatan Ave. Not as good as Patsy's was in it's prime, but probably the best Neapolitan style currently in NY. Between 12th & 13th St. Wow, I had some die hards tell me Modern was even better than Sally's or Pepe's, but I didn't believe it. But they are right. It was outstanding. All three New Haven Places are a similar Style, very different than mine, but really good. Excellent. Interestingly, the only Wood oven high on the list. (now joined by Franny's) Between 1st & 2nd Avenues. Jeff Varasano's House. I had to get in here somewhere. I've been moving up steadily. On a good day I may be even higher than this. For example, my New Haven clam pie is better than Sally's and my sauce usually better than Una Pizza Napoletana. Many who have tried have said I'm better than Luzzo's and even Bianco's. I'm creeping up on #1 :-). The key to my ranking is that my crust is more flavorful than almost any other. Plus I have a secret sauce I don't publish (sorry). Johnny's still blows me out though. This listing is for my home, not for Varasano's Pizzeria. It's hard to be objective about the business and I've been told never to rank it here. But I haven't decided yet. As of today (May 6, 2009, open 6 weeks), I'd say that the pizza is at about 70% of where I want it to be. A good pie would be tier 1, but some of the pies coming out are clearly not near that. All the top places,especially those baking under 3 minutes, have consistency issues. Now that I'm in the biz, I can see why. But we are working hard every day to get better and more consistent. Lots of training and experiments. You'll have to decide for yourself, but if you've read down this far you know that I'm serious about delivering the best. Listed on Food Network as #1 in the U.S. Spin-off from Pepe's. The service is super, super slow, but the pizza is yummy. This used to be a 10 - the gold standard. The single best pie I ever had was from Patsy's. But it has fallen off a lot and may drop further. If you get a great pie, it's still one of the best in town. I recommend ordering a well done, fresh mozzarella Pie. But try a slice with the regular mozz too. May 2007: I just had a pie there that would put this back in the #1 position, but it's so hit and miss I can't guarantee you'll get that on your visit. 2287 1st Avenue. Between 117th & 118th. Very true to the Neapolitan Standard, except the sauce is a little more balanced. However the second time I went it wasn't as good. But my 3rd trip in July 2008 trip was excellent. 295 Flatbush Ave. The Original on Coney Island is pretty amazing. Light, well charred. This is classic NY style pizza. Very tasty sauce. Worth the trip. Manhattan Location is Terrible. Westchester Location is pretty good. Spin-off from Lombardi's. 1524 Neptune Ave. Coney Island, NY. Clam pie Amazing. Tomato Cheese very good too. LOTS of people have emailed me that this place had slipped way down. I popped in several times in the past few years and it didn’t even look that good. But Wow! My last visit was a huge comeback. It looked great, tasted great. The big surprise of the trip. This Video gives you some flavor of New Haven Pizza. Get the Clam pie here, then go to Modern for the chesse pie. Get the Sicilian Slice, it's the best around. 316 Mamaroneck Ave. Really good for both Sicilian and regular. A great 'everyday slice'. Some may say I've put this too high, but I love it. I had this place as a perfect 10 after my first try, but the second one was very disappointing. It's worth the pilgrimage though. Watching Dom is a Zen experience. Check out the video (watch to the end) 1424 Avenue J (Take the Q train to Ave J and it's right there) Outstanding. It reminded me a lot of Modern or Louie & Ernies. A little crunchy. Bursting with Flavor. By far the best of Staten Island. 524 Port Richmond Ave. (Cross Street: Hooker Place) Standard 'Street Slice', just better than most. Doesn't look like much, but has a great flavor. Maybe the best Sausage slice I've had. 1300 Crosby Avenue (Near Waterbury Avenue) Pelham Bay, Bronx. Take the #6 train to Buhre Ave. Crosby Ave starts there. Spin-off from Patsy's. I had this twice in the 1990's and was not impressed but it's better on my last visit and people swear by it. 19 Old Fulton Ave. Under the Brooklyn Bridge. Best walk-in Slice in NYC. It's probably slipped a little and may no longer deserve this ranking, but I kept it in. This was the place that really set me off on my pizza quest. It's the first 'great' pizza I had. I used to drive from LaGuardia directly here when I visited NYC. Carmine Street, Near Bleeker. Sadly this place just closed. Good pizza but didn't have a good business model. I wish them luck in their next venture. Tier 2 - The low numbers are only because I'm grading on a curve. Solid Neapolitan pizza. I liked it better than my guests though. 2357 Arthur Ave. One of the best Walk-in Slice Joints. Classic NY 'street pizza'. Great Sauce. Great Grandma Slice. 69 Seventh Avenue South (At Bleecker) White Plains, NY. No one has ever heard of this dive bar that happens to make pizza, but my buddy dragged me there and I have to admit it's up there. It almost made Tier 1. Get a sausage pie. This pizza is in the style of Modern, Louie & Ernies and Denino's. In NY, even places that don't know they make great pizza, blow away pizzerias in Atlanta that think they are world class. 600 Mamaroneck, Ave, San Francisco, CA. Run by Evelyne Slomon. Somewhat overly crispy crust, but very flavorful. Not light or Neapolitan, but overall very good. 825 San Pablo Ave, Albany, CA 94706. San Francisco, CA. Very Neapolitan. Excellent texture on the crust, but somewhat lacking in flavor. Sauce was somewhat bitter. Overall good, but the topping combinations didn't go well together. Could be better. This is the highest VPN certified place on the list. 2355 Chestnut Street. Was great the first time, not so great the next. I probably need to retest this one as this ranking is over 7 years old. 101 Old Saw Mill River Rd. Spin-off from Lombardi's. Overrated in Zagat, which often overrates places in popular neighborhoods. ( More people hit John's in Greenwich Village, than Patsy's in Harlem, so this pumps up John's rating). Not great, but still a good pie. 278 Bleecker Street. First Pizza place in the US. Worth a trip for the history and the atmosphere, but not a great pizza. Kind of a tourist trap. Somewhere in the last few years they TOTALLY redid their recipe. The pie they served 5 years ago bears NO RESEMBLANCE to what they do now. It's actually better now, but don't think what you are eating is what Lombardi served. The history is lost. 32 Spring Street. San Francisco, CA. Very Neapolitan, but like many of these places, the texture is great, but the flavor is missing. It was technically more like a 9 (good oven spring, good char, fresh bufala cheese, etc), but I'd never crave it or remember it the next day. Like A16. 320 Magnolia Ave. Ok, but dough is tasteless except for the char. 200 Park Ave, Near Grand Central. Interesting Sicilian Style slice. Not super, but pretty tasty. Excellent the first time, not so great the next. 831 Nicollet Mall. Minneapolis, MN 55402. Tasty, with a light sweet sauce and nice cheese. But the sauce goes to the edge, so there is really no crust at all. 1758 Victory Blvd. Near Manor Rd. (From Ferry, take 61 bus). 187 Bedford Ave (L Train to Bedford) Long line and pizza-only menu made me think the pizza would be great. Good, but not great. 41 Kenmare St (Near Mott) I had a delivery slice once that was pretty good but when I went in person it was pretty average. 108-26 Ascan Ave. Tier 3 - Notable, but not ranked. Like too many places trying to duplicate the Neapolitan standard exactly, the dough was undercooked and floppy, and also the sauce was too watery and bitter. However, the gelato is the best I've ever had. Pizzaiola Roberto Caporuscio is no longer the owner of this place and it may have just taken a cliff dive. 24 Franklin Ave (at Chestnut Street) Good try, but not up to the better places on the list. Pizza was too thick and was raw inside. 28 Carmine Street (Near Bleecker) Spin off of DiFara's, but just a shadow of it. 146 W. Houston St. Arturo's Coal Oven. Can be great on a good day. Very smokey. Old school and was much better years ago. 106 West Houston St. Tasteless dough and some kind of smoked mozz and cooked sauce. 1260 Amsterdam Avenue. Near 122nd Street. Went way down hill. 201 W 11th St / 44 Avenue A. Used to have an amazing Sicilian Slice. I've heard of going downhill, but this place just took a cliff dive. 123 Macdougal St. Mario Batali's place. Skip this and go to Batali's Babbo. These are not really pizzas. They are flatbreads. Pretty lame. Nice place, but the pizza just doesn't measure up to all the Brooklyn competition. Good cheese though. (between Prospect Pl & St Marks Ave) Alice Water's famous restaurant started the 'California Cuisine' craze. The pizza was good, but not up to NY standards. Worth the trip but more for the rest of the menu. 1517 Shattuck Avenue. My second favorite on Staten Island, but still way below Denino's. 862 Huguenot Ave. Tasty brick oven pizza, but flat crust. It's a great place to go to get the classic NY Italian menu, but the pizza was just OK. 1476 Hylan Boulevard. This is the original unit that spawned the chain. Cool old school atmosphere and not bad pizza, but certainly not going to impress the serious pizza hunter. 1718 Hylan Boulevard. Huge Disappointment. A lot of people recommended this place and many put it up there with Denino's. I have no idea why. I had both a whole pie and a takeout slice and they were lame. 2155 Hylan Boulevard. This old place with a dive bar atmosphere has a cult following and was absolutely packed. But I think it's largely due to the super cheap prices. It's paper thin and kinda crispy. But mostly it was just greasy. Very inexpensive cheese just dissolved into grease. One of the Original Deep Dish Places. I had just a few hours on a layover at O'Hare and got to quickly taxi it out to Malnati's and Giordano's. I like Malnati's a bit better, but honestly, I don't get the Chicago pizza thing. It's ok, but certainly not hard to do and nothing I would remember if it were not for the famous name. It's more like a pizza casserole, than a pizza. 6649 N Lincoln Ave. Lincolnwood, IL 60712. Stuffed pizza. But there was so much stuff on it that there's a block of of cheese inside that never even melted. It still had square cut marks. If I wanted to eat a block of cheese, I don't think I'd need to come out to pizzeria. Hmmm. But it was not bad. Just not impressive. Chicago, IL 60611. The clear favorite. 32 Via Tribunali. Largo Arso 10/16 - San Giorgio a Cremano. Antica Pizzeria Costa. Very traditional. Some think it's the best, but we placed it below several others. Via Cesare Sersale 1/3. Pizzeria Port Alba. Via Port'Alba,18 Naples 80134. Not to be confused with it's cousin Gino Sorbillo. This is a tiny 10 seat place about a block from Gino Sorbillo. Mario Batali's Favorite and the most crowed in town. Beautiful place. Three levels. Don't visit Naples without seeing it. However the pizza didn't blow us away. Via P. Colletta 46. Pizzeria Di Matteo. Via Tribunali, 94 Naples 80138. Birth of the Margherita pizza. Touristy, but worth the visit. Just walking down the charming block it's on made it worth the visit. Salita Santa Anna di Palazzo 2. Il Pizzaiolo del Presidente. Via Tribunali, 120/121. Next up to be Tasted. Chris Bianco is a fanatic from the Bronx. Some say it's the best in the USA. Ever since he got the #1 spot in Ed Levine's book and the got on Oprah, the place as a 3 hour line. However four people have had both mine and his and three say that mine is better :-). Of course that's what they say to my face, LOL. I fully expect to put this in Tier 1 when I finally get to try it. 623 East Adams Street. Ron Molino's place. Great reputation. Supposedly one of the best. 703 Washington Road, Mt. Lebanon. To be Tasted. The place gets rave reviews but some of my friends have said it's overrated. 1769 W. Sunnyside. To be Tasted. Owned partially by Mario Batali and run by Nancy Silverton of La Brea Bakery fame. It's supposed to be good, but not great. The consensus is that it's good but gets too much press because of it's famous owners. 641 N. Highland Avenue. To be Tasted. Brad Sumeri's Place. 1776 Horizon Ridge Parkway. To be Tasted. But by all accounts much better than Pizzeria Paradiso which gets too much press for pretty lame pizza. 3715 Macomb St. NW. Old school (1925), should be pretty good. 11 1/2 Thacher Street. 111 Chelsea Street. Artichoke Basille's Pizza. Probably the most talked about new place in NY. I'll be trying this one in July. (between 1st Ave & 2nd Ave) New York, NY 10003. 2342 Arthur Ave. 603 Crescent, Ave. Between 101st & 102nd Streets. I can't wait to try this one. Review. Supposed to be similar to Pepe's. New Haven, CT 06511. 111 Campbell Ave. 3825 Whitney Ave. Some swear by it, but other say it's just ok. I'll have to try it and let you know. 350 Hawthorne Ave. My friend scouted this place and said it was very good. 377 Cromwell Ave #B. 577 S. Main Street. I actually walked into this place but through a mix up to complicated to explain, I never got to eat the pizza. 5008 Telegraph Ave. Aside from Bianco's in Phoenix, I get more mail about this place than any other west of Chicago. And it's pretty much all positive. The photos look really good to me too. I can't wait to try this one myself. 4741 SE Hawthorne Blvd. Another Portland place that gets a lot of emails. But it's rep is not as high as Scholl's. 304 SE 28th Ave. (at corner of Pine St.) 913 E. Pike Street. This place gets a fair amount of attention, but my friends who've tried it say it's overrated. 4411 Stone Way North. 24369 Halstead Road. Original Deep Dish. Chicago, IL 60611. 162 E Superior St. Chicago, IL 60611. 704 Cleveland Ave S. St Paul, MN 55116. Huapai, 0810, New Zealand. 4 Market Row, Electric Lane. 183 Lavender Hill. London, SW11 5TE, United Kingdom. +44 20 7228 2660. Feel free to send more recommendations as I'm always on the lookout for great places. Aside from the pizzerias listed above, I'm also looking to tour several areas that supposedly have good pizza. Over Xmas I went on a Staten Island Tour with a local who emailed me and we hit 6 pizzerias in one day. I've done tours like that in several places and it's always fun. I want to try these locations next. If you've got some pizzerias to recommend or if you want to tour with me, drop me a note: New Jersey - Surprisingly, I know almost nothing about NJ pizza. Sao Paolo Brazil. Anywhere else you want to recommend. Good luck to all. Feel free to email me with questions or comments: Stuffed Pizza Cupcakes. I’ve finally started Christmas shopping. Last year I had most of it done by the very first week in December. Yeah, I was a little nuts wasn’t I? Nuts or extremely genius I’d say. This year, I’m probably going to do a lot of my shopping online. Since I’ve stopped blogging at Saving with Amy, I’m very much less in-tune with the current deals and steals across the web. It’s a weird feeling not being on top of the latest deals. But my sanity is currently intact so I’m not going to complain. It took a long time to make my decision to quit blogging deals and in the end, it was best for me and my family. And now I get to spend my time making yummy food and fun DIY projects to share with you! These, my friends, might just be your family’s new favorite snack. When I made these, I had no idea how excited that my family would get about them. They have been requested over and over again. Hubby even wants me to make some for him to take for lunches. There is nothing better than making something that is requested a second time. Well at least in my book anyways. I made these earlier in the day and just reheated them for dinner and they were perfect. You could just make them on demand, but I needed the daylight for my pictures. But it goes to show that these are great for making ahead of time for a party or lunches. You start by rolling out a store-bought pizza dough. Get it as long and flat as you can. It doesn’t have to be perfect. Next, spread about 1/2 a jar of pizza sauce over the entire pizza dough, leaving about an inch around the edges. Then sprinkle the entire thing with mini pepperonis. I was going to use the regular size, but when I came across these, I thought they might work better for this. And I was right! So glad that I used the smaller. It made it possible to get a bite of pepperoni in each bite without them trying to separate. Then cut the dough in half. Place about 4-5 pieces of cut up string cheese across the dough like this. Then proceed to roll the dough up. Once rolled, cut it into 1 inch pieces doing your best to keep all the fillings inside. Place the rolled up pieces into a greased muffin pan with the swirled part facing up. You’ll top with a little more mini pepperonis and some shredded cheese before baking. Then bake them up and you’re done! SO amazingly yummy! Everyone will be bound to love these. Come on, pizza dough filled with sauce, pepperoni, and cheese? I think so! 1 pkg Store-Bought Pizza Dough 1/2 Jar Pizza Sauce 1 c. Mini Pepperonis, Divided 1/2 c. Shredded Mozzarella Cheese 6 Mozzarella String Cheese, cut into 1 inch pieces. Preheat oven according to pizza dough’s directions. Begin by rolling out the pizza dough flat. Spread the pizza sauce over the dough, leaving 1 inch around the edges. Sprinkle with 1/2 c. mini pepperonis. Cut the dough in half. Lay 4-5 pieces of string cheese across the dough, adding more as you roll. Do this with both of the pizza doughs. Cut into 1 inch pieces and place in a greased muffin pan with the swirled side up. Bake according to your pizza dough’s directions checking after about 12 minutes. When tops begin to brown, remove from oven. Use a knife to separate from the pan and cool. Like this post? SHARE it! Contact me have to. Tried these and loved them! Except I didn’t use the string cheese, just shredded mozzarella. Will definitely be making again, thanks! How many does it make? Love those mini-pepperonis – but we microwave then a little bit before using them, enough to make them crunchy. This pull the extra oils out hem before using them in pizzas. That’s an awesome idea! Thanks! Do you use the regular or mini muffin tins? Hi Cathy! I used regular for these, but I have made them with the mini before. It’s a little messier to make, but they are more bite-size. I don’t personally like eating a ton of pizza (or pizza muffins), so I like them smaller anyways. Too much bread and carb overload! lol. Hey is it okay if I make my own pizza dough? Hi! Yes of course! Your homemade pizza dough would probably even taste better! I would just try to get it fairly stiff and not too sticky otherwise it may be difficult to roll. But go for it! Let me know how it turns out! That looks good i need to try it. Do u use the cold pizza dough thats rolled like the crescent rolls by the time I got ingredients on it , it was hard to roll up. Hello, i think that i saw you visited my website thus i came to “return the favor”. I’m trying to find things to enhance my website!I suppose its ok to use some of your ideas!! Looking for information on Cupcake Recipe Books? Visit my website at http: Thanks for allowing me to feature these amazing stuffed pizza cupcakes in my Friday Five post today! I’ve made the recipe three times now, and they keep getting better and better. (So easy, too!) Here’s the post if you want to check it out: The Friday Five: Knitting Without Needles. Howdy! This blog post couldn’t be written much better! Reading through this article reminds me of my previous roommate! He continually kept preaching about this. I most certainly will send this post to. him. Fairly certain he’s going to have a very. good read. Many thanks for sharing! Howdy just wanted to give you a quick heads up. The words in your content seem to be running off the screen in Opera. I’m not sure if this is a formatting issue or something to do with web browser compatibility but I figured I’d post to let you. know. The style and design look great though! Hope you get the problem resolved soon. 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If you love stringy cheesy goodness, you’ll want to check her […] […] If you want to know more about this recipe, click here. […] […] Recipe and Instructions Filed Under: Appetizers Tagged With: pictures and recipes, pictures of recipes, pizza muffins recipe, recipes in pictures, recipes pictures, recipes with pictures […] […] Original source: http://pennywisecook.com/stuffed-pizza-cupcakes/ […] […] la masa y se vea dorada.Aquí puedes observar con detalle como hacerlo paso a paso.Fuente: Penny Wise CookComparte esto:FacebookTwitterGoogle +1PinterestLinkedInTumblrStumbleUponMásImprimirCorreo […] […] was another Pinterest find, there are just so many good things there! HERE is the link to original recipe that I based my version on. I had a helper for this recipe, too!! I […] […] spouting out wisdom. 3. I can verify their yumminess. Stuffed Pizza Cupcakes from Pennywise Cook4. This rocking chair can knit. […] Pizza Stuffed Cupcakes from Penny Wise Cook […] […] For more details please visit this link were you will find instructions : pennywisecook.com […] […] einem Messer die Muffins aus der Form schneiden und servieren. 3.2.2124 Rezept adaptiert von Pennywise Cook. Share this:Email Pin It Posted by Laura at […] […] and then use a knife to separate the muffins from the pan. 3.2.2124 Recipe adapted from Pennywise Cook. Share this:Email Pin It Posted by Laura at […] […] PennywiseCook – Stuffed Pizza Cupcakes Recipe […] […] Here’s the link to the recipe…PennywiseCook – Stuffed Pizza Cupcakes Recipe […] […] Pennywisecook – Recipe For Delicious Stuffed Pizza Cupcakes […] […] Stuffed Pizza Cupcakes Recipe […] […] PennywiseCook – Stuffed Pizza Cupcakes Recipe […] […] Stuffed Pizza Cupcakes Recipe […] […] Für diejenigen von euch, die sich das Originalrezept anschauen möchten, geht es hier lang! […] […] Stuffed Pizza Cupcakes Recipe […] […] Stuffed Pizza Cupcakes Recipe […] […] Stuffed Pizza Cupcakes | Pennywise Cook – Preheat oven according to pizza dough’s directions. Begin by rolling out the pizza dough flat. Spread the pizza sauce over the dough, leaving 1 inch around the edges…. […] […] issues a lot simpler to handle. Head over to the Pennywise Cook for the complete recipe… PennywiseCook – Stuffed Pizza Cupcakes Recipe Image Credit: […] […] issues a lot simpler to handle. Head over to the Pennywise Cook for the complete recipe… PennywiseCook – Stuffed Pizza Cupcakes Recipe Image Credit: […] […] it makes things much easier to manage. Head over to the Pennywise Cook for the full recipe… PennywiseCook – Stuffed Pizza Cupcakes Recipe Image Credit: […] Blueberry Cake. Ingredients: 1/3 cup (45 grams) all purpose flour. 1/3 cup (65 grams) granulated white sugar. 1/2 teaspoon ground cinnamon. 1/4 cup (56 grams) cold unsalted butter, cut into pieces. 1 cup (130 grams) all purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup (56 grams) (4 tablespoons) unsalted butter, room temperature. 1/2 cup (100 grams) granulated white sugar. 1/2 teaspoon pure vanilla extract. 1/3 cup (80 ml) milk. 2 cups (480 ml) fresh blueberries. Instructions: Blueberry Cake Recipe: Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) square baking pan. Streusel Topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside while you make the cake batter. Cake Batter: In a separate bowl whisk together the flour with the baking powder and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping. Bake for about 40 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean and the cake just starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool slightly. Serve warm, at room temperature, or even cold. Makes about 9 servings. Description: One of the first desserts I make when fresh blueberries are in season is this Blueberry Cake, or Blueberry Buckle as it is often called. This is my mother's recipe, the one she always made with the wild blueberries we had picked. While it may be rustic looking, the combination of a soft and fluffy white butter cake, fresh blueberries, and a crunchy cinnamon flavored streusel, are simply irresistible. Serve this cake warm from the oven or at room temperature, with or without a scoop of vanilla ice cream. And leftovers are great for breakfast, preferably cold from the fridge, when the streusel has turned hard and crunchy. Blueberries are native to North America which means if you live in the right place you may be able to pick your own. For the rest of us there are cultivated berries which are much larger in size and lighter in color than wild blueberries. Both types are wonderfully sweet with just a touch of tartness. If taste isn't enough to get you to eat these berries, their health benefits will; rich in antioxidants, high in fiber, high in potassium, and low in sodium. When buying blueberries, look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries. Cinnamon Rolls (Buns) Ingredients: 4 1/2 - 5 cups (630 - 700 grams) all-purpose flour. 1 package (1/4 ounce) (7 grams) active dry yeast. 1 cup (240 ml) milk. 1/3 cup (75 grams) unsalted butter. 1/3 cup (66 grams) granulated white sugar. 1/2 teaspoon (2.5 grams) salt. 3/4 cup (160 grams) packed light brown sugar. 1/4 cup (35 grams) all-purpose flour. 1 tablespoon ground cinnamon. 1/2 cup (113 grams) unsalted butter, cold (cut into pieces) 1/2 cup light raisins (optional) 1 tablespoon half-and-half (light cream) Powdered (Confectioners or Icing) Sugar Glaze: In a medium-sized bowl stir together: 1/2 cup (58 grams) powdered (confectioners or icing) sugar. 1 tablespoon half-and-half (light cream) Make the glaze thin enough to drizzle over cinnamon rolls. Instructions: Cinnamon Rolls: In the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups (315 grams) of the flour and the yeast. In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted. Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.) Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours). When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes. Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside. After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don?t chill dough. Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.) Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.) If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter. Can drizzle with the Powdered Sugar Glaze. Serve warm or at room temperature. Description: This is the Cinnamon Roll (Bun) that we have come to love in North America; big, rich, and full of ground cinnamon, sugar, and butter. Although you may be able to buy these gorgeous yeast buns, nothing compares to the smiles you get when your family wakes up to the smell of these baking in the oven. I suspect that many of us have gotten away from making our own breads as we think it is just too much effort and time. We need, however, to realize that the dough is no more difficult to make than a cake batter and that the time involved is mainly when the dough is rising, when we can be off doing something else. And consider that if you want freshly baked buns in the morning you can do most of the work the night before; making the dough, letting it rise, and forming it into the individual rolls. Then the rolls of cinnamon dough are simply placed in your pan, covered, put in the refrigerator, and left to rise overnight. Next morning all you need to do is to bake them. This is great when you have company or just want something a little extra special for your family. You can eat these just as they are or, where I come from, we like to slice and toast them and then slather each half with butter. Delicious.