I did most of the mixing of the dough while it was still wet, using the paddle attachment to the stand mixer instead of the dough hook. I didn’t add as much flour as I normally would in the end, resulting in a wetter dough than usual. These changes resulted in a dough that required no work to stretch it to the desired size, which makes me very happy. Read more

I’m a big fan of pizza and I like to make it at home. Something I’ve noticed the past couple times I’ve made a sauce though is that it ends up bitter and acidic. Jeff Varasano has what is probably the most comprehensive review of making pizza at home and on his site he talks about something he calls “Tomato Rinsing”: Tomato Rinsing: All cans have some bitterness. To lessen this I have developed a process that I call Tomato Rinsing. Read more