FREE THE PIZZA - How To Make Great Pizza In Your Home Oven
  • Home
  • Free Sample
  • About
  • Blog
  • Pizza Tools
  • Contact
  • Modernist Pizza
  • NEWSLETTER
  • Video
  • Home
  • Free Sample
  • About
  • Blog
  • Pizza Tools
  • Contact
  • Modernist Pizza
  • NEWSLETTER
  • Video

​Saturday Afternoon Pizza Posts 

The Homemade Pizza Blog At Free The Pizza

For a free sample of the Free The Pizza book, click here

Pizza dough schadenfreude: are you ready for maybe the dumbest experiment ever? Then Again... PART III

2/18/2022

0 Comments

 
Picture
A PRETTY GOOD PIZZA I WILL NEVER MAKE AGAIN... Probably. Never say never, but this looks likely. The batch of no-knead Neapolitan dough that I just whipped up on the spur of the moment yielded a pretty good pizza here. The pie in the picture is a sweet Italian sausage, Spanish chorizo, crimini mushrooms, and serrano chilis. (Low-moisture mozzarella and Romano cheeses.) 

It tasted great if lacking structure. As you may know, that's one of my criteria: does the pizza have the form and chew of good American-style pizza. This was more like a soft, Neapolitan-style pizza. Granted it was good. But what seems to be happening here is the dough is too wet to do what I want it to do in a home oven. It had form, just not enough of it.    

Therefore, I will not be sharing this dough recipe with you. I want to spare you the angst this has caused here in the Free The Pizza household kitchen. Indulge your joys at my pain if you wish. Schadenfreude is all relative. At least it's just pizza. And if any of the dough left from this experiment proves me wrong, I'll be sure to start laughing out of the other side of my pizza hole and broadcast it to you. FREE THE PIZZA!
0 Comments

Pizza dough schadenfreude: are you ready for maybe the dumbest experiment ever? Then Again... PART II

2/9/2022

0 Comments

 
Picture
So, last week, we described the impromptu silliness of trying to make a pile of no-knead neo-Neapolitan pizza dough on the fly. We are also realistic enough to know it may not work. But, we have a pizza. So far, there is no clear and tragic failure in which y'all can take delight. No schadenfreude. That's the good news. 

But the resulting pizza is a resounding, "Meh?" It's an OK pizza. Not great. Not awful.
The pizza itself was of uneven thickness, making it uneven in flavor. The thicker parts tasted better. 

The big challenge here was stretching the dough. As with my previous, albeit brief foray into no-knead pizza dough, it was very elastic and sticky. 

It's hard to stretch, but that may also be operator error. So we're going to be trying more. Folks are attracted to no-knead recipes, and it's understandable. I've made no-knead bread with great luck.

So, on this National Pizza Day, we've made an effort and will continue to work on it. If and when it works out, we'll make the recipe available. 

​Free The Pizza!
0 Comments

Pizza dough schadenfreude: are you ready for maybe the dumbest experiment ever? Then again...

2/5/2022

0 Comments

 
Picture
GET READY TO TAKE DELIGHT IN MY FAILURE! Who knows how it'll go? Nobody! But, after whipping up a giant batch of standard Neapolitan-style dough yesterday, this happened: your procacious Pizza Geek wondered what would the result be if he mashed up a standard no-knead dough recipe with the sugar and oil from a typical recipe for neo-Neapolitan dough.

If you're new to all this, Neopolitan is the traditional pizza of Naples. Flour, salt, water, yeast. That's it.

Neo-Neapolitan is the evolutionary style that made New Haven pizza famous. It contains all the components of Neapolitan-style dough, along with oil and sugar, which is verboten in Naples. Yes, there are even laws about this stuff.

No-knead dough is easy. Pizza failure is hard. You end up scraping glop off of hot steel and calling your local 30-minutes-or-less outlet. Anyway, this is all a big mystery. 

Maybe it'll become a PLO. (Pizza-Like Object.) Maybe it'll be amazing and easier than ever. We don't know what's going to happen, but stay tuned... 
0 Comments

    Author

    Blaine Parker is the award-winning author of the new, unusual and amusing how-to pizza book, Free The Pizza. Also known as The Pizza Geek and "Hey, Pizza Man!", Blaine is fanatical about the idea that true, professional-quality pizza can be made at home. His home. Your home. Anyone's home. After 20 years of honing his craft and making pizza in standard consumer ovens across the nation, he's sharing what he's learned with home cooks like you. Are you ready to pizza? 

    Archives

    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    January 2020
    December 2019
    November 2019

    Categories

    All
    American Pizza
    Asian Fusion Pizza
    Authentic Pizza
    Baking
    Baking Steel
    Best Cheese For Pizza
    Bianco
    Books
    Boring
    California Pizza Kitchen
    Calzone
    Celebrity Chef
    Cheese
    Cheese Graters
    Cheese Snob
    Chicago Style
    Chilis
    Chopped Champion
    Chop Shop Park City
    Cooking Pizza
    Courage
    Cpk
    Delivery
    Diastatic Malt
    Dough
    Easy Homemade Pizza
    Family
    Fancy
    Fast Dough
    Fast Pizza
    Fear
    Fermentation
    Fire
    Food Snobbery
    Fresh Mozzarella
    Gluten Free
    Hawaiian
    Homemade Pizza
    Homemade Pizza Sauce
    Hot Pepper Pizza
    How To Make Pizza
    Indoor Pizza Oven
    Ingredients
    Kinds Of Pizza
    Kneading Dough
    Low Moisture Mozzarella
    Mezzaluna
    Mise En Place
    Mobile Pizza Business
    Modernist Pizza
    Mormon Pizza
    Mozzarella
    Neapolitan
    Neo Neapolitan
    Neo-Neapolitan
    New York Pizza
    No Knead
    Obituary
    Ooni
    Park City Pizza
    Parmesan
    Parmigiano Reggiano
    Patience
    Pi Day
    Pizza Around The World
    Pizza Book
    Pizza Cheese
    Pizza Cookbooks
    Pizza Cutter
    Pizza Dough
    Pizza Gifts
    Pizza Hate
    Pizza Hut
    Pizza In Strange Places
    Pizza Joy
    Pizza Oven
    Pizza Party
    Pizza Patience
    Pizza Peel
    Pizza Peeps
    Pizza Pi
    Pizza Pi Vi
    Pizza Quest
    Pizza Sauce
    Pizza Secret
    Pizza Steel
    Pizza Stone
    Pizza Today
    Pizza Toppings
    Pizza Trends
    Poetry
    Premium Ingredients
    Prep
    Proofing Dough
    Reinhart
    Rocbox
    Rolling Dough
    Rush
    San Marzano Tomatoes
    Secret Pizza
    Settebello
    Shrimp Pizza
    Spicy Pizza
    Steel
    Stretching
    Stretching Pizza Dough
    Styles Of Pizza
    The Zen Of Pizza
    Time
    Timing
    Tips
    Tools
    Too Wet
    Virgin Islands
    VPN
    Weighing Ingredients
    Wet Dough
    Wet Pizza
    White Pizza
    Why Pizza
    Wood
    Wood-fired Pizza

    RSS Feed

Privacy Policy
Terms Of Service
© Copyright 2021, 2022. All rights reserved.
As an Amazon Associate, we earn a small percentage from qualifying Amazon purchases at no additional cost to you.
When you click those links to Amazon (and a few other sites we work with), and you buy something, you are helping this website stay afloat, and you're helping us have many more glorious photographs of impressive ​pizza.