Cooking with Myhrvold and Migoya's Modernist Pizza
Modernist Pizza (eG-friendly Amazon.com link) is finally here; it's time to start cooking from it (other discussion about the book can be found in this topic). Overall they say the book contains something like 1100 recipes, though I don't know how they are counting the usual Modernist-style parametric recipes and their combinatorial-ness. At any rate, it's huge. I am currently baking in a fairly standard home convection oven, with a pizza steel, so I thought I'd start with pizzas that are best b
So this dough was my attempt at NY style, no-knead style. 14 hour bulk fermentation. Then a day in fridge. Then it morphed.
And it morphed into something a little delicious. A little more Al Taglio, actually. Cause I'm really bad at timing and stuff.
And how excited will @Chris Hennes and @rotuts be about this topping...
I kept a little of the broccoli raab and sausage aside when I made the pasta last night. So I prebaked the crust for like 15 minutes a
