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Tips on making your real pizza dough bases at home Continue reading
A few readers have pointed out that the most common stockists of canned San Marzano tomatoes in the UK are nearly all marked out of stock. I believe this is a seasonal issue, and will change over the coming weeks. But … Continue reading
I’ve been experimenting with my wood-fired oven for nearly a year, on and off, and in the last few months I’ve been working on my dough. The key breakthrough was moving away from 70% hydrated dough down to 55% hydration, … Continue reading
In 2010, my wife bought me an inspiring baking course for my 38th Birthday at the Natural Bread Company, then based at the semi-rural Manor Farm, Wantage. This real bread bakery is one of only around 5 such outlets in my home … Continue reading
Getting those Pomodoro San Marzano dell’Agro Sarnese-Nocerino DOP has not got easier, but a few online Italian delis seem to be taking a good deal of trade (maybe in small part thanks to the thousands of hits from this blog?), and … Continue reading
We all want to serve a stunning gourmet pizza to our guests, but do you sometimes get the feeling you are iterating toward something you may never achieve. The secret is in the sauce (and a number of other things). … Continue reading
Having got heavily into baking 4 years ago, and planning to build a wood-fired oven in the back yard during Summer 2013 – I found myself studying pizza-making in its most artisan extreme. Why is it, I wondered, that pizza … Continue reading