OK, so I stole my post title from the concept for Effen’s new cheeky ad campaign. I’m sure they won’t mind.
Recently, I had the pleasure of enjoying some “Liquid Luxury”—courtesy of Effen and the Effen awesome folks at Zocalo Group—while contemplating sustainable design, really cool succulent party favors and apple and bacon pizza.
And let me tell you, the [...]
I applied the rolling-pin approach to my leftover pizza dough today. It’s definitely the way to go for a thin, crispy crust. I used my great old-fashioned wooden rolling pin. None of that silicone crap.
I cooked the crust first, as with before, and poked a few holes in the dough with a toothpick to prevent [...]
This, my friends, is pizza the way it was meant to be:
I first tried this delicious combination in a small trattoria in Turino Italy.
The crust was thin, crispy and warm. The flavors and textures of the uncooked toppings mixed PERFECTLY together: paper-thin slices of rich, salty prosciutto, generous shavings of parmigiano-reggiano, crisp, peppery arugula, a [...]
