John Wilkin’s blog John’s blog on libraries, library technology, and pizza

Back by popular (at least word of mouth) demand, two pizzas in honor of the Super Bowl.  New Orleans was easy–great food culture, easy to parlay into pizza toppings, etc.  Indiana was certainly harder.  What food do we associate with the Hoosier state?  Mind you, this isn’t me (a guy living in Michigan, after all) [...]

I’ve been relying on Antimo Caputo tipo 00 flour, a flour famous for its elasticity.  Because of its high gluten content, it’s an ideal pizza-making flour.  After a few packages that just didn’t seem particularly fresh, however, I took a break from the Caputo flour to try a few others.  Frankly, though the date on [...]

This is an earthy pizza with strong flavors.  We were aiming for something without a lot of milk fat and instead for something with a bit of animal fat–perhaps something like the lardo pizza we’ve read that Mario Batali makes.  It’s a wonderful Fall pizza, with a dry and aromatic quality that echoed the unseasonably [...]

For the record, I wanted to add a few small modifications to what I’ve written about pizza on the Big Green Egg.  When I first started these, I thought the pizzas on the BGE were pretty good, but didn’t really measure up to what I’ve had from a wood-fired pizza oven.  I’ve learned a few [...]

Sunday night is pizza night at our house, even if it’s Super Bowl Sunday, so we threw together a couple of pizzas in honor of the two teams.  Of course the Pittsburgh pizza should have had kielbasa with fries on top, but we went with the more conventional Italian sausage with peppers and onions.  The [...]