Comments on: traditional pizza

By: Betsey

Betsey — Mon, 16 Jan 2012 21:42:14 +0000

P.S. That “fighting” technique works well with my husband too. ; )

By: Betsey

Betsey — Mon, 16 Jan 2012 19:43:53 +0000

OMG, I knew we thought similarly about food – but I knew you were my soulmate when I read your pizza-sauce-making method! Your blog has been helping me to elevate my cooking skills since I ran across it a few months ago. Thanks for all the great info!

By: Lauren

Lauren — Thu, 29 Sep 2011 16:39:16 +0000

Hi Bridget- I made this the other day and it was fantastic. I’ve been going through dough recipes, one by one, never really satisfied (not bubbly enough, not enough flavor, too dense) and this really hit the sweet spot. Thank you! But I have a question: You mention that you’ve been using your Tartine starter for this recipe, but I can’t find any conversion from instant yeast to starter. If you have a moment, could you tell me how your ingredient proportions change when you make this with your starter?

I’ve got my own starter that I’m dying to start using for more than bread loaves… Thanks!!!

By: Carrie

Carrie — Wed, 23 Feb 2011 14:26:29 +0000

Thank you for sharing this recipe. I made the crust and it was amazing. Our new favorite.

By: bridget

bridget — Thu, 27 Jan 2011 00:17:58 +0000

Rebekah – Uh, yeah, oops. Definitely Fahrenheit! I use Celsius at work, so I guess I’m just used to typing it! Anyway, I’m so glad the pizza came out well for you! It’s definitely great with water, but I think substituting in the extra wine gives it some extra lightness. If you try it, let me know if you notice a difference!

By: Rebekah Randolph

Rebekah Randolph — Wed, 26 Jan 2011 23:40:38 +0000

This was a good recipe! I’d been trying to find one that differed enough from my standby to merit the experiment… well, this one was different, and it was great. I needed about 5 cups of flour to get the right consistency for the dough. Used about 1 1/2 cups whole wheat, and as I had no white wine (blast) I just used all water. I loved how easy it was to work with, and then it crisped up nicely on my pizza stones. My husband actually said that he preferred it to the old recipe, so I’ll be using yours from now on!

p.s. I assume that you mean “500 degrees Fahrenheit,” not “500 degrees Celsius.”

By: Kate

Kate — Sat, 12 Jun 2010 21:18:46 +0000

This was the best pizza crust recipe I have every tried! Way better than delivery, and so easy to make and to work with. I tried your idea for making cheese bread from part of the crust–my boyfriend and I loved it. Thanks so much!

By: allison

allison — Wed, 27 Jan 2010 00:06:22 +0000

Let me tell you, I made this pizza last night and it was pretty much fool proof. I went in not knowing how to operate my stand mixer or food processor (wedding gifts) and came out with freaking awesome pizza. It was great great great. Thanks!

By: Jaime

Jaime — Sun, 06 Dec 2009 18:36:17 +0000

We made the pizza last night, and it was a HUGE hit. The hubs even admitted that he was wrong to be so down on making pizza at home rather than having it delivered. Thanks for posting, and feel free to keep on bragging about this one!

By: Shannon

Shannon — Mon, 30 Nov 2009 15:59:52 +0000

I love these pictures! Homemade pizza is always a fun experience, each crust has it’s own personality. I am intrigued with adding white wine to the dough, if I can spare 1/4 cup!! My all time favorite pizza recipe is a Cooking Light one….. Roasted Fresh Corn, poblano, and cheddar pizza.