Comments on: Making Pizza, Part 2

By: Timothy

Timothy — Wed, 14 Jul 2010 04:27:16 +0000

Looks great, Fredric! That crust looks particularly good …… now I am hungry

By: Fredric Koeppel

Fredric Koeppel — Sun, 10 May 2009 18:52:04 +0000

a.l., I’ll confess that I have never made bread or pizza dough using a mixer, so i couldn’t tell you what differences there might be in the ingredients or how it’s put together. Many books exist, though, on making bread and bread-like dough with stand mixers.

KZ, my friend, I don’t know when I will be up in your direction anytime soon, but i will certainly let you know. My “sous chef” by the way is a rare Carolina Dog, one of a group of puppies we were fostering, and he turned out to be such a great dog that we paid the fee to the rescue group and kept him.

By: a.l.

a.l. — Sun, 10 May 2009 15:45:04 +0000

Looks great, but I was wondering what adjustments would you make if using a stand mixer?

By: Kristin Z

Kristin Z — Sat, 09 May 2009 03:12:01 +0000

One question after reading part one and part two…when are you coming up to visit us in Hoboken and create some pizza magic for us?! It’s been too long, I hope to see you soon. PS, your tomato loving sous chef is adorable!

By: Fredric Koeppel

Fredric Koeppel — Thu, 07 May 2009 14:42:46 +0000

Good question JB. I have made as many as five pizzas from one (large) batch of dough with no harm to the quality of the crust, so doubling the recipe should be no problem.

Bruce B … my wife and I spent a night in Hendersonville many years ago. we stayed in a B&B in a Victorian house filled with antiques and ate dinner at a pretty good “contemporary American” restaurant called Impressions, with a good wine list.
Anyway, parchment paper! I never thought of that. Don’t worry about the air bubbles and don’t pierce them… they’re part of the character of the pizza. so a little cheese slides off, no big deal. remember, once they’re in the oven, pizzas become their own masters, and you have to allow them some individuality.

By: JB

JB — Thu, 07 May 2009 13:18:01 +0000

FK,

Thanks for this (and thanks to Eric Asimov for pointing us). One question – in your experience, for two or more pizza can the dough recipe be doubled (tripled?), or would it be best to do separate batch for each crust? Judging by how good your pizza looks in the photos, one could never be enough!

By: Bruce B.

Bruce B. — Thu, 07 May 2009 00:16:05 +0000

FK: Thanks for sharing your recipe, and to LL for the outstanding photos. Tried it tonight(with a few modifications, of course) and it was excellent. I always use parchment paper when making pizza, which avoids the problem of the pizza not slipping off the peel when placing it on the stone. But my version had large air pockets–which I pierced with a knife, but it still caused most of the cheese to gravitate (slide down the mountain) to the areas without air pockets (almost like two different pizza!) I wonder if the parchment paper doesn’t let the moisture escape into the stone or evaporate? I also used a sauce (from Walmart–not quite Costco I guess but close) called Classico “Sun Dried Tomato Pesto”–comes in 10 ounce jars. Give it a try.

Bruce B.
Hendersonville, NC

By: This and That - The Pour Blog - NYTimes.com

This and That - The Pour Blog - NYTimes.com — Tue, 05 May 2009 18:26:33 +0000

[...] describes the dough-making process. I’m already jealous of his six-burner industrial stove! In Part Two, he rolls out the dough, tops it under the watchful eye of a great-looking dog (you thought all [...]

By: fredric koeppel

fredric koeppel — Tue, 05 May 2009 15:09:58 +0000

Thomas, I have made ricotta a couple of times but not mozzarella. it just seems like too much trouble. and yes, our dogs like mozzarella too!

By: Thomas Pellechia

Thomas Pellechia — Tue, 05 May 2009 12:31:37 +0000

I could never get a dog to eat tomatoes, but I also could never stop a dog from eating fresh mozzarella!

I’ll trade you dogs…

Do you make the mozzarella, or is that asking too much of you?