I love all of this so much! Robynne, I love your writing, and this made me laugh: "none of those opinions include radicchio." I can relate. Thank you so much for taking the time share your honest review. Your DSP looks unreal!! Bravo. Thank you :)
I’m sending your Substack to all my cooking friends! Yay. I love this, and I LOVE ❤️ ❤️❤️ Bread Toast Crumbs. I make the whole Peasant recipe in a 1-1/2 pound aluminum loaf pan and the brioche loaf in a 1 pound pan I slice them and freeze them and never buy bread. I mean NEVER.
Now I’ll get the pizza book off my shelf and get to work ( although I will check out the Zingerman’s one too).
Thank you for reading and for your kind words! Bread Toast Crumbs is an absolute gem and now I am going to have to go off and bake that brioche because you've given me a craving. That's a good idea about the baking and freezing. I aspire to that level of home bread baking.
As someone who loves to cook my way through cookbooks like this, I'm so happy I stumbled upon your Substack today. I'm also the mom of two young babes, and they too have some veryyyyy strong vegetable opinions. I LOVE this cookbook (and her first one, too!), and her Neapolitan-ish dough is now our go-to. I've reached out to her a number of times over the years, and she's never hestitated to get back to me with the most helpful, sincere advice.
I have not done the Neopolitanish yet as I am now working on grilling the thin crust. But I will have to try it. I personally love thin crust, though the rest of my family definitely leans thick. Thanks for reading!
The recipe is from the book, and it's called "My Mother’s Horiatiki Salad." It's the author's mother, not mine, so if you have the book you're all set!
Quite a nice review and a good read - thanks! I am trying to branch out and try something beyond the norm, so this book is an inspiration to me. After making the original Neapolitan(ish) pizza dough, we do not ever use frozen store bought pizza and rarely eat pizza out for fear of disappointment. I just mixed the dough for the Thin Crust and Pan pizzas. Since we are a small family, I usually par-bake the crusts and freeze them individually in ziplock bags.
Thank you for reading. I have yet to make a thin crust, but I am planning on it. Parbaking and freezing is a great idea. Still, I feel too vulnerable to the vicissitudes of life without at least a few frozen pizzas on hand at all times!
I love all of this so much! Robynne, I love your writing, and this made me laugh: "none of those opinions include radicchio." I can relate. Thank you so much for taking the time share your honest review. Your DSP looks unreal!! Bravo. Thank you :)
Thanks for reading!!
I’m sending your Substack to all my cooking friends! Yay. I love this, and I LOVE ❤️ ❤️❤️ Bread Toast Crumbs. I make the whole Peasant recipe in a 1-1/2 pound aluminum loaf pan and the brioche loaf in a 1 pound pan I slice them and freeze them and never buy bread. I mean NEVER.
Now I’ll get the pizza book off my shelf and get to work ( although I will check out the Zingerman’s one too).
Thank you for reading and for your kind words! Bread Toast Crumbs is an absolute gem and now I am going to have to go off and bake that brioche because you've given me a craving. That's a good idea about the baking and freezing. I aspire to that level of home bread baking.
As someone who loves to cook my way through cookbooks like this, I'm so happy I stumbled upon your Substack today. I'm also the mom of two young babes, and they too have some veryyyyy strong vegetable opinions. I LOVE this cookbook (and her first one, too!), and her Neapolitan-ish dough is now our go-to. I've reached out to her a number of times over the years, and she's never hestitated to get back to me with the most helpful, sincere advice.
I have not done the Neopolitanish yet as I am now working on grilling the thin crust. But I will have to try it. I personally love thin crust, though the rest of my family definitely leans thick. Thanks for reading!
Okay, we need the recipe for your mother's salad! It looks amazing. And, I love this book and everything Alexandra Stafford creates.
The recipe is from the book, and it's called "My Mother’s Horiatiki Salad." It's the author's mother, not mine, so if you have the book you're all set!
Ahh, got it. I have the book but haven’t read through it fully yet. Thanks!
Quite a nice review and a good read - thanks! I am trying to branch out and try something beyond the norm, so this book is an inspiration to me. After making the original Neapolitan(ish) pizza dough, we do not ever use frozen store bought pizza and rarely eat pizza out for fear of disappointment. I just mixed the dough for the Thin Crust and Pan pizzas. Since we are a small family, I usually par-bake the crusts and freeze them individually in ziplock bags.
Thank you for reading. I have yet to make a thin crust, but I am planning on it. Parbaking and freezing is a great idea. Still, I feel too vulnerable to the vicissitudes of life without at least a few frozen pizzas on hand at all times!