Take the finest producers of every pizza product made - I've been
to their inner sanctum where they've spilled their secrets ... the
cheesemakers, flour millers, sauce canners - well, you get the
picture - and I kept my eyes open. I know secrets that even the best
in the pizza industry don't know. And it's time to tell.
It's not about finding one more pizza recipe in a magazine or on the
Internet. (Have you ever noticed they all look alike?) The problem is:
They just don't work. Know what I mean? You end up with yet one more
homemade pizza that is just okay - maybe even good - but not what
you were looking for. Disappointment once again.
You've probably figured it out - it's not the recipe. It's in the
ingredients and techniques! Miss that and you miss everything.
I'll show you all you need to know and where to get everything you
need to make the best pizza right at home.
http://pizzapu.blogspot.com/#

On 26 Nov 2006 01:44:21 -0800, "stuart janssen"
> wrote:

>I'll show you all you need to know and where to get everything you
>need to make the best pizza right at home.
>http://pizzapu.blogspot.com/#

You can't even get your spam page working right. What is there thaat
will make me think your pizza instructions will be any better?

--
Zilbandy - Tucson, Arizona USA >
Dead Suburban's Home Page: http://zilbandy.com/suburb/
PGP Public Key: http://zilbandy.com/pgpkey.htm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~

On 2006-11-26, stuart janssen > wrote:

> need to make the best pizza right at home.
> http://pizzapu.blogspot.com/#

Oooh!... a website. Who'da thunk it.

nb

"stuart janssen" > wrote in message
oups.com...
> Take the finest producers of every pizza product made - I've been
> to their inner sanctum where they've spilled their secrets ... the
> cheesemakers, flour millers, sauce canners - well, you get the
> picture - and I kept my eyes open. I know secrets that even the best
> in the pizza industry don't know. And it's time to tell.
> It's not about finding one more pizza recipe in a magazine or on the
> Internet. (Have you ever noticed they all look alike?) The problem is:
> They just don't work. Know what I mean? You end up with yet one more
> homemade pizza that is just okay - maybe even good - but not what
> you were looking for. Disappointment once again.
> You've probably figured it out - it's not the recipe. It's in the
> ingredients and techniques! Miss that and you miss everything.
> I'll show you all you need to know and where to get everything you
> need to make the best pizza right at home.
> http://pizzapu.blogspot.com/#
>
>
What a bunch of hooey! I make a better pizza than 90+% of all restaurant
pizzas. The rules are simple, and not worth a $29.95 CD.

1. Dough:

Always use a pre-ferment, poolish, a biga, pate fermentee, or even leftover
dough. The latter is what pizza parlors use. The former three are much
better.

Make a wet dough, 3 cups all purposes flour to 1 1/4 cups water. This is
what Julia Child does. This is what Alice Waters at Chez Panisse, in the
Socialist Republic of Berkeley, CA does. Nobody disputes Alice Waters, at
least no one who knows cooking.

2. Sauce:

This is most important. Always use sauce you make from fresh Roma tomatoes.
Buy of lug of Romas at your local produce market. Use a tomato strainer to
remove skins and seeds, and slowly reduce to pizza sauce consistency.

3. Seasonings:

There aren't any secret seasonings here and there aren't in Italy. These are
totally the choice of the home chef. They are what you like. Whatever you
use, the freshness of the tomato should dominate.

4. Cheese:

Stay out of the supermarket. Go to the best cheese store you can find, and
find the best, tastiest whole milk Mozzarella you can.

5. Toppings:

Totally of your choice.

5. Baking

Heat a pizza stone for one hour at 550F. Slide pizza from flowered paddle
onto stone. Immediately spray oven with H20. Repeat same after two 30 second
intervals.

Bake for 6-7 minutes, or until done.

Remove, top with freshly grated Reggiano Parmigiano. Use only this cheese,
nothing else..

Sit at the table and eat.

"Kent" > wrote in message
...
>
> "stuart janssen" > wrote in message
> oups.com...
>> Take the finest producers of every pizza product made - I've been
>> to their inner sanctum where they've spilled their secrets ... the
>> cheesemakers, flour millers, sauce canners - well, you get the
>> picture - and I kept my eyes open. I know secrets that even the best
>> in the pizza industry don't know. And it's time to tell.
>> It's not about finding one more pizza recipe in a magazine or on the
>> Internet. (Have you ever noticed they all look alike?) The problem is:
>> They just don't work. Know what I mean? You end up with yet one more
>> homemade pizza that is just okay - maybe even good - but not what
>> you were looking for. Disappointment once again.
>> You've probably figured it out - it's not the recipe. It's in the
>> ingredients and techniques! Miss that and you miss everything.
>> I'll show you all you need to know and where to get everything you
>> need to make the best pizza right at home.
>> http://pizzapu.blogspot.com/#
>>
>>
> What a bunch of hooey! I make a better pizza than 90+% of all restaurant
> pizzas. The rules are simple, and not worth a $29.95 CD.
>
> 1. Dough:
> Always use a pre-ferment, poolish, a biga, pate fermentee, or even
> leftover dough. The latter is what pizza parlors use. The former three are
> much better.
> Make a wet dough, 3 cups all purposes flour to 1 1/4 cups water. This is
> what Julia Child does. This is what Alice Waters at Chez Panisse, in the
> Socialist Republic of Berkeley, CA does. Nobody disputes Alice Waters, at
> least no one who knows cooking.

> 2. Sauce:
> This is most important. Always use sauce you make from fresh Roma
> tomatoes. Buy of lug of Romas at your local produce market. Use a tomato
> strainer to remove skins and seeds, and slowly reduce to pizza sauce
> consistency.

> 3. Seasonings:
> There aren't any secret seasonings here and there aren't in Italy. These
> are totally the choice of the home chef. They are what you like. Whatever
> you use, the freshness of the tomato should dominate.

> 4. Cheese:
> Stay out of the supermarket. Go to the best cheese store you can find, and
> find the best, tastiest whole milk Mozzarella you can.

> 5. Toppings: Totally of your choice.

> 5. Baking
> Heat a pizza stone for one hour at 550F. Slide pizza from flowered paddle
> onto stone. Immediately spray oven with H20. Repeat same after two 30
> second intervals.
> Bake for 6-7 minutes, or until done.
> Remove, top with freshly grated Reggiano Parmigiano. Use only this cheese,
> nothing else..
>
> Sit at the table and eat.
>
>Kent

More about Dough:
Don't overknead. Rise once, divide into balls and put on work surface,
covered, until you are read.
Always gently stretch dough to the ultimate size of your pizza. Don't ever
use anything that rolls over the dough. This dough is really too soft to
throw, as in pizza parlors.

Sorry for the omissions. Senescence is setting in early.

Kent