Comments on: Back to the basics – The Margherita Pizza

By: Chef Hodge

Chef Hodge — Wed, 05 Sep 2007 23:19:14 +0000

So as to the orange soda in pizza dough that I have never tried but do incorporate the use of draft beer in mine. I feel it gives it a little more richness to the yeast and might add a little fluff to my crispier dough.

The margherita we serve is done with a pesto base instead of the tomatoe grind and we use heirloom tomates with fresh mozz and just a dash of sea salt. One of our most popular.

By: JP

JP — Sat, 24 Feb 2007 04:56:13 +0000

So, High Gluten flour is the answer? I tried bread flour today for the first time. I don’t know what I did wrong, but I didn’t get a good rise and the dough didn’t cook through. I could have also been because I tried it in disposable pie tins. I don’t know. Any tips?

By: Mike Silvey

Mike Silvey — Fri, 16 Feb 2007 19:06:46 +0000

Great Website.

I live in Northeast Ohio (originally from Philly) where they consider Papa John’s pizza good pizza. I started making my own pizza at home about ten years ago. Most people say I make better pizza than any of the local places but I never liked my own pizza until recently.

I believe the secret to good pizza is the dough. The first improvement I realized was making the dough the day before and letting it sit in the fridge over night. Even freezing it for a week was an improvement in the texture and taste of the dough. I also only King Arthur bread flour (high gluten). Your website is the first place I have ever seen where you recommend letting the dough rest in the fridge overnight.

I have also been experimenting with the amount of olive oil I use. I find that I prefer only a 1/2 teaspoon versus 2 teaspoons recommended by most recipes. The crust seems more crispy and chewy at the same time with less oil.

One last thing I prefer to do is use sliced mozzarella over shredded. Given the same amount of sauce from pizza to pizza, the sliced cheese does not seem to slide off the pizza as readily.

Thanks again Mike.