The Slow Route to Homemade Pizza

[elleng]

http://www.nytimes.com/2010/05/19/dining/19pizza.html?ref=dining

[pscot]

1. Nice article

We recently invested in a 3 foot pepperoni at costco so there's definitely a pizza or two in our future.

[tango-tee]

2. Yum! About the dough....

...I bought this little booklet several years ago with wonderful recipes for quiches, brioches, etc.

Their recipe for pizza dough was intriguing, and I just had to try it. Add one small, freshly boiled and mashed potato before the final kneading / rising. It will be the flakiest, most tender... well, the best pizza dough you've ever made. Give it a try - it's great.

[hippywife]

3. If I don't have some of the

artisan bread in five minutes (which I alter using bread flour, some whole wheat and semolina) dough that's at least a week old in the fridge, I just don't bother making a pizza anymore. Making dough and letting it rise from anywhere between 30 minutes to three hours, just doesn't cut it at all.

:hi: