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Serious Pie by Tom Douglas in Seattle - Page 3 "Serious Pie" by Tom Douglas in Seattle - Page 3Also, coming up this friday the 12th at 730 pm on the food network is "the best thing i ever ate" and they are featuring pizza I remember watching this a while back and Tyler Florence chose Serious Pie as his favorite There was about a 5 minute clip about the place but I don't recall how informative it was
Serious Pie - Pizzeria Restaurant Reviews - Pizza Making Forum Serious Pie - Pizzeria Restaurant Reviews - Pizza Making ForumInstagram @hans_michigan "The most important element of pizza is the dough Pizza is bread after all Bread with toppings " -Brian Spangler "Ultimately, pizza is a variety of condiments on top of bread If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could Only then
Assistance in trying to recreate Serious Pie crust at home Serious Pie though has done something that I had not experienced before Their pizza maintained its crispiness in the crust and the base from start to finish I have never had a New Haven style pizza before, but based off the descriptions I've read and what I've been told by others (My friend in Seattle spent several years in New Haven getting his Nurse Practitioner), it at least shares that
Serious Pie by Tom Douglas in Seattle - Page 2 Serious Pie is a two hour drive for me, but the next time I am in Seattle I will try their pizza in person and see if I can find out where they buy their pizza knife Thanks to those who suggested similar knifes burnt fingers, that Mezza Luna looks like it has a quality blade on it, but the two knob handle design isn't my favourite configuration
Potato Pie - Thick Style - Pizza Making Forum Potato Pie - Thick Style - Pizza Making ForumOHhhhhhhhhh, that pie sure does look good! Right now I'm working on a project that calls for making different types of pizzas with dehydrated potatoes either in the dough (actually works quite well) and as a topping (think mashed potatoes applied with a decorating bag and a star tube), topped with bacon bits, ham Canadian bacon, onion, and a cheddar
Philadelphia Tomato Pie - Pizza Making Forum The tomato pie is a grandma style docked dough, so my guess is 60% to 65% hydration with a lot of sauce that thicken during the bake The vid with sound said the tomato with cheese is the best seller It's simply the tomato pie with a heavy layer of grated motz on top Sharp provolone and motz on the white pizzas
Whats the difference between pizza dough and bread dough To what I said in that post, I would add that there are also techniques such as stretch and folds and turns that are often used to make artisanal breads that are used by a small number of artisan pizza makers (like Brian Spangler of Apizza Scholls and Tom Douglas at Serious Pie) but almost never used by the mainstream pizza operators like
Top 3 Pizza books Top 3 Pizza booksPeter Reinhart's American Pie: My Search for the Perfect Pizza really stepped up my game when it first came out in the early 2000s This might have been the first real serious pizza book written, or at least it was the first one I was aware of After a lot of trial and almost as much error, it really helped me understand both the history of different types of doughs as well as