Comments on: Homemade Pizza Night: Bigtime Italian Fun on a Budget

By: Thursday Night: Me, You, Rex Burkholder and Awesome Wine - The Everyday Athlete

Thursday Night: Me, You, Rex Burkholder and Awesome Wine - The Everyday Athlete — Wed, 17 Mar 2010 00:16:29 +0000

[...] Homemade Pizza Night: Bigtime Italian Fun on a Budget [...]

By: Internet Machete 002: Heavenly Hots, Homemade Pizza Ovens and More - The Everyday Athlete

Mon, 01 Feb 2010 02:05:36 +0000

[...] Internet Machete 002: Heavenly Hots, Homemade Pizza Ovens and More Food Food Recipe Redux: Heavenly Hots, 1987 – My friend Tori Bortman just made these for her boyfriend Dan Sharps’ 40th birthday breakfast (with cardamom syrup!). My mouth died a few deaths from sheer deliciousness. Light, fluffy, amazing. Recipe 2009: Heavenly Necci – The Italian version of Heavenly Hots. Haven’t made this yet but definitely planning to… [...] Related posts:Homemade Pizza Night: Bigtime Italian Fun on a Budget [...]

By: DSharp’s Amazing Homemade Energy Bars - The Everyday Athlete

DSharp’s Amazing Homemade Energy Bars - The Everyday Athlete — Thu, 28 Jan 2010 17:29:02 +0000

[...] DSharp’s Amazing Homemade Energy Bars Background Dan Sharp has been with us at the 8th Street Owl House now for a few weeks. He climbs uphill very fast and makes a mean steak. We love him. He also makes a pretty mind-blowing homemade energy bar. Upon tasting it, I held a kitchen knife to his gut and made him promise to show [...] Related posts:Homemade Pizza Night: Bigtime Italian Fun on a Budget [...]

By: Jeff

Jeff — Thu, 14 Aug 2008 13:09:57 +0000

I got a tip from a magazine article that says if you can’t cook the pizza above 550 or 600 degrees to substitute about a third of the flour you’d normally use for cake flour. I know if sounds like blasphemy, especially if you’re Italian, or Sicilian, but it works. Something to do with the speed at which the pizza cooks in the lower temp oven and what happens to the different flours at longer cooking times.
It works for me. I also just ordered a piece of soapstone to use as a pizza stone. I don’t have a brick oven, but now I’ll have a super thick stone that will hold heat forever.

By: Natalie

Natalie — Tue, 05 Aug 2008 00:00:54 +0000

I feel a pizza-off coming on. Ours aren’t very photogenic, but what they lack in the visuals they make up for in unabashed fat content.

By: MtMann

MtMann — Mon, 04 Aug 2008 19:08:38 +0000

I threw NY style pizzas for 2 years back in high school and never ate a bite (can’t stand cheese). Friday night is now homemade pizza night in our home and I’ve recently discovered the joys of cheese-less pesto, sausage, & sundried tomato. Our first Sungold tomatoes are ripe so that’s a plus. And I hear one can make a pretty good cob outdoor bread oven? We were recently talking about making one for the whole neighborhood, which would be cool.

By: MichaelS.

MichaelS. — Mon, 04 Aug 2008 15:00:14 +0000

another really enjoyable column and i can’t wait to try it out myself. but i think oregon pinot will beat cabernet every time

By: erikv

erikv — Mon, 04 Aug 2008 06:29:51 +0000

By the way, I would love a brick oven! It’s in the plans, but it will be a while.

When you guys aren’t doing a pizza night, you will have to come over to my place and give me some pointers.

By: BettyC

BettyC — Sun, 03 Aug 2008 15:55:18 +0000

I am a huge fan of homemade pizza – I love my pizza stones, but I would toss them for a brick oven in a heartbeat.

By: Guy Smith

Guy Smith — Sat, 02 Aug 2008 20:25:18 +0000

That looks awesome! I have or was making them on the barbi with a big mesh pizza pan! I have become fond of pickles as a topping?