Recent content by docpat

Hi Kitchenelf, Although you can bake the pizza directly on the stone, I tried to keep it as simple as possible, not knowing your level of experience. Placing it directly on the stone requires a peel, cornmeal and a quick wrist. Personally I have never made one directly on the stone. Three...

Bread baking, in fact, the creation of any yeast dough product, is the magical blending of both art and science. Whereas cooking is the art of combining flavors and textures, baking is all that plus chemistry. Once you learn the "rules and reasons why" things happen, a wondrous door opens before...

You can also use shortening or a reduced fat spread, substitute one egg for 1-2 tablespoons of liquid, use cake flour instead of all-purpose or reduce the sugar by a few tablespoons. These suggestions are taken from COOKWISE by Shirley Corriher, a truly awesome book for learning the reasons...

There were a lot of very good and interesting suggestions, but the first answer I thought of when reading the original question has to do with the garlic. Be sure you don't over cook your garlic as this will definately cause a bitter taste. Also, the purpose of the simmering of the sauce is to...

I just "discovered" this site, and must say, I like what I see. I have been a regular contributor to several other foodie sites and hope to become a regular here too. Although not professionally trained, with all due modesty, over the past twenty plus years I have become an accomplished yeast...