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codeninedesign's Activity
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codeninedesign wrote a new blog post: New Pizza Flours from Central Milling 2 days, 3 hours ago
Hello. Have I extolled the virtues of contacting and subsequently ordering fabulous flour from Nick over at Central Milling lately? Well let me tell you, I just received four bags of his latest and greatest “00″ flour – two bags reinforced, two bags normal – and can’t wait to get started putting it through the [...]
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codeninedesign wrote a new blog post: Oven Dried Tomatoes – Your New Favorite 1 week, 6 days ago
There was a great, quick little article about oven drying tomatoes in Food & Wine magazine recently, so I decided to go ahead and give it a try. The product is an awesome dried tomato that is much less tough and ‘raisiny’ than sundried tomatoes – and they make GREAT pizza toppings! They are soft [...]
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codeninedesign wrote a new blog post: My Latest Variation on a Thin Crust Dough Recipe – Bacon Grease Anyone? 1 week, 6 days ago
Hi Ya’ll,
Just wanted to share with you my latest variation on my dough along with a new little video I shot for you the other day. Things to note in this new variation: Vital Gluten, malted syrup, bacon grease, and a rolling pin! Enjoy.Recipe
22.5 oz of flour
First put in 2oz of [...]
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codeninedesign wrote a new blog post: Alton Brown’s Latest Wood Fired Pizza Recipe 3 weeks ago
Alton Brown of the Food Network recently released another episode in which he covers recipe and techniques for making flat, crisp, BBQ’d pizzas. I have to admit, I’ve always loved Good Eats, but for some reason, never really liked his pizza dough recipes. From my point of view, the best dough comes from two to [...]
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codeninedesign wrote a new blog post: A Great Pizza Read – Recipes from a Pro 3 months, 2 weeks ago
Recently I’ve purchased Peter Reinhart’s fabulous pizza book, American Pie, and let me tell you: best – pizza – book – ever! The book details Peter’s travels through Italy, New York, California, Chicago and other locations in search of his most favorite pizza in the whole world. The first half of the book is his [...]
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