The best pizzeria in town is your own kitchen. Are you saying, "MY
kitchen?" Yes, you can outshine your favorite pizzeria in your own
home kitchen with to-die-for pizzas any day of the week. Your spouse,
children, and friends will take one bite and know they're in Pizza
Heaven.
See the best ingredients and how to prepare them, mixing the dough to
the right consistency, creating your very own Secret Sauce (it's fun -
even a beginner can do it), blending the cheeses, and secrets for
placing the toppings. It's much easier to throw and spin the dough
when you see someone do it and tell you exactly where to put your
hands and arms.
http://pizzainx.blogspot.com/#

> wrote in message
oups.com...
> The best pizzeria in town is your own kitchen. Are you saying, "MY
> kitchen?" Yes, you can outshine your favorite pizzeria in your own
> home kitchen with to-die-for pizzas any day of the week. Your spouse,
> children, and friends will take one bite and know they're in Pizza
> Heaven.
> See the best ingredients and how to prepare them, mixing the dough to
> the right consistency, creating your very own Secret Sauce (it's fun -
> even a beginner can do it), blending the cheeses, and secrets for
> placing the toppings. It's much easier to throw and spin the dough
> when you see someone do it and tell you exactly where to put your
> hands and arms.
> http://pizzainx.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.