Right after describing this pizza to my wife, she said “John, did you know that there are different levels of madness?” Like a good husband, I totally ignored the comment and proceeded to do the unthinkable and dumped a cup of the best aged Parmigian... »
As I blasted through last weekend baking like a madman from nine ’till nine on Friday night into Saturday morning, I made a spectacular stuffed ciabatta that tasted like heaven. Patty Nally, my stellar baking chef was first to come up with the combinat... »
This was the sorghum pizza I made a few months ago and it was fabulous. Made with Starline Organics sorghum syrup and sorghum flour with fresh spinach, Bulgarian Kashkaval cheese, cilantro pesto, Italian soprasetta and roasted red pepper. Yummy! “Hol... »
Want a nice spicy and sweet pizza with all the lusciousness of melting cheese curd, salty and fatty bacon cut with the welcoming bitterness of raddichio del Traviso? Then here it is-just in time for the snows of January. I sell an amazing amount of thi... »
October in Athens, Ohio should be spelled P-I-Z-Z-A. In fact this is the simple reason I wasn’t able to commit to proofing and firing as many breads as I usually do. We love our late night (correction…early morning,) pizza customers. They sometimes p... »
