About the Author: Andrew Janjigian
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Baking a Perfect Thin-Crust Pizza [VIDEO]
Simulate a pizzaiolo's professional oven at home.
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Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that's impossible to stretch thin, even the savviest home cooks struggle to produce parlor-quality pies. We set out to change that.
from: CooksIllustrated.com
January 2011
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The Best Simple Recipes
With our test kitchen know-how (and relentless testing) we found ways to make naturally fast dishes faster, and traditionally slow-cooked dinners a weeknight option. But one thing we never did was settle on shortcuts that shortchanged flavor.
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Noticing all the cuts on Andrew’s hands. I guess it’s occupational hazard…
What’s going on with the item between the pizza and the peel? I can’t figure it out.
I’d love to have you demonstrate your technique for getting the pizza on the stone.
Now how about showing us how to get that pizza off the peel and onto the stone?
Hi all, the test kitchen recommends the EXOProducts Super Peel (which is shown in the video), a regular wooden peel outfitted with a pastry cloth that’s threaded through the board like a conveyor belt: http://www.cooksillustrated.com/equipment/overview.asp?docid=10383
notice the cuts on his hands? wth?
I see a bandaid but that is just part of being human
OMG that pizza looks soo good !