January 29, 2014
The Emile Henry Flame Top Pizza Stone makes baking homemade pizza as easy as pie. Really! With no need to preheat, you can assemble the pizza right on the stone and pop it in the oven. Even better, you can bring it straight to the table for a beautiful presentation and cut right on the stone without scratching it. Withstanding high temperatures, it can be put on the grill, in the oven, or in the broiler. For baking bread, the special glaze contributes to crispy crusts or grill with it Spanish-style a la plancha! Since this stone is lighter than a regular pizza stone due to its proprietary blend of Burgundy clay, it's easy to hand wash (also dishwasher safe). It's available in four colors: black, red, eggplant, and olive.
Easy as Pie Pizza Recipe Makes 4 individual pizzas or 2 13" thin-crust pizzas
DoughJim Lahey's No Knead Pizza Dough or 1-lb store-bought fresh pizza dough
Sauce 3-4 garlic cloves, minced pinch or two of peperoncino flakes, to taste pinch or more of sugar, to taste 1 2-oz can flat fillet anchovies in olive oil 1 28-oz can whole peeled plum tomatoes
Topping 1 8-oz ball fresh mozzarella, shredded or thinly sliced
A day before: Make Jim Lahey's No Knead Pizza Dough or prepare store-bought pizza dough (unwrap, rub a little olive oil all over ball of dough, place in large bowl, cover with plastic wrap, and leave at room temperature for at least 12 hours to allow dough to rise)
Heat oil from the anchovies can with garlic and peperoncino in a saute pan on medium heat. Saute until fragrant and garlic is softened. 1-2 minutes. Add tomatoes and their juices to pan and mix together well. Simmer covered for at least an hour, breaking down tomatoes and stirring occasionally. Along the way, taste and add sugar to balance acidity. When tomatoes are thoroughly cooked, liquid has reduced, and sauce thickened, add anchovies and stir until melted into sauce. 5 minutes. Sauce can be prepared beforehand and refrigerated for later use.
Meanwhile, preheat oven to 500° F and stretch room-temperature dough on to pizza stone (one ball of the homemade dough or half the store-bought), using regular or semolina flour to prevent sticking.
Spread a thin layer of the sauce and scatter the mozzarella pieces evenly (1/4 for the homemade dough or 1/2 for the store-bought) on the dough.
Bake for 10 minutes or until cheese is melted and golden. Eat this pizza while you make the other ones. Bon profit!
March 04, 2014
Sweetbreads, modern twists on classic dishes, a Basque chef, oh my. Le Chateaubriand is a definite must eat while in Paris. Read more....
November 25, 2013
Need the ultimate gift for the cooks, gourmands, and design lovers in your life? We found it on our trip to Maison&Objet in Paris. Along the way, we stopped by Merci and Astier de Villatte for old-world and present-day inspiration. Read more....
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