by Casey Barber
October 8, 2009
“Unfortunately, yeast is a fact of life when it comes to pizza dough. You can make a flatbread imitation to get around it, but if you want to be authentic, you’re going to have to deal with the gassy little buggers every time. Luckily, I am in possession of a fantastic recipe that requires only 15 minutes of active duty and is a wonderfully simple introduction to the world of yeasted doughs.”
[Read the whole good food story...]
by Danielle Oteri
July 26, 2009
“Neapolitans consider the best pizza joints in town to be Da Michele and Da Matteo where you can have your own crispy, chewy pizza (reminiscent of naan bread) for just 5 or 6 euros. There’s fluorescent lighting buzzing over your head, the walls are covered in white tile, and your annoyed server will be wearing his undershirt. Suddenly, the classic NYC slice joint makes sense!”
[Read the whole good food story...]
