Windowpane

Pretty dramatic, huh? This was a difficult picture to take of myself. The strands in the dough are the gluten strings. If the dough is mixed properly, these gluten bonds hold the dough together when forming the pizza crust (called a windowpane test). If not, it tears and you look like an idiot. Pizza parade. […]

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She Says I Should Quit

She says I should quit trying to make my crust better, but I can’t. Once I stopped thinking about it as a prop for the other ingredient, it changed everything. The crust is the foundation. The other stuff is just window dressing. Don’t sell your crust short. My new ‘mandatory minimum’ is a two day […]

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Pizza Bubble

I think I have conquered the whole “why can’t I get big, fat, tasty bubbles in my pizza crust” issue. The solution: let it be. Especially if you roll out your dough, letting it rest for 5 – 10 minutes. Bubblicious.

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Bringing The People Together

I feel like I just got the sand kicked out of me. Last week was a busy one for Austin. If you didn’t notice, there was Spring Break, SXSW, St. Patrick’s Day and a NCAA basketball tournament in town. In these trying times, you need food that everyone can agree on. Pizza.

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