Comments on: Great Home Made Pizzas…

By: Marketman

Marketman — Tue, 07 Apr 2015 05:23:02 +0000

Boopsie, ideally, you need a REALLY hot oven, and some pizza tiles/stones if you have them. Pre-heat oven for 40-60 minutes before hand. Also, brush some olive oil on the pizza dough (particularly the edges) to get crispness and some color. Eat the pizza within minutes of taking it out of the oven, it will inevitably start to get soggy at the center if you don’t…

By: Boopsie

Boopsie — Tue, 07 Apr 2015 05:10:54 +0000

How do you keep the pizza crust from becoming soggy?

By: Epicron

Epicron — Wed, 14 May 2014 17:18:30 +0000

MM try adding the olive oil and salt after the 15 mins rest to autolyse it so you’ll make the yeast happy and let the dough work itself before you subject it to a kitchenaid torture. Or maybe add a little sugar to let the yeast eat more to give the bread more rise.

By: Marketman

Marketman — Tue, 13 May 2014 00:58:36 +0000

Gej, landmark carries “00” and so does S&L Fine Foods, and sometimes, the Italian delis. It is a bit scarce sometimes so I load up and place them in zip locks and freeze them so they last longer.

By: Gej

Gej — Mon, 12 May 2014 23:27:40 +0000

We had this last Mother’s Day week-end! It was great that the kids made everything. Where can we find “00” dough in Manila, MM?

By: Corrine

Corrine — Sun, 11 May 2014 10:55:00 +0000

Nice pizzas! I also used breadflour in the past. It has high gluten content too. Will try this recipe.

By: Betchay

Betchay — Sun, 11 May 2014 05:55:51 +0000

The last photo is my kind of pizza!

Happy Mother’s Day to Mrs. MM!

By: Kasseopeia

Kasseopeia — Sat, 10 May 2014 17:08:01 +0000

Prosciutto and arugula = meant to be.

By: Hershey

Hershey — Sat, 10 May 2014 09:58:47 +0000

Pizzas look great MM! I almost gave up to the idea of making my own pizza before. I thought kneading by hand was the key, then, its the other way around pala! I never thought having a kitchen aid was the key of creating the gluten structure of dough! aghhhh!!!

With the recipe of NY Times in mind, did you also let the dough rest for 3-4 hours? or was it faster because of our temperature and humidity here? :)

By: Khew

Khew — Sat, 10 May 2014 02:03:17 +0000

Experiment with replacing some of that flour, say around 20 – 30%, with mashed potatoes. :)