I'm just a 15 year old high school student in the Philadelphia suburbs with a love for food. I have an apprenticeship at Lacroix at the Rittenhouse, and will be writing about my experiences there, as well as anything else that strikes my palate.
Your pictures are amazing! Where did you learn to do that?
mmm pesto and mozzarellawhat recipe did you use for the dough?
I want to get a stone so I can cook them on the barbecue - that's the way forward.
Osteria the restaurant in philadelphia.I used Ruhlman's basic bread dough recipe from Ratio. I forgot to cut the yeast in half, and that's why it's so puffy.james, I don't think you need a stone to cook em on the bbq.
looks great, nick! and you're right, you don't need a stone to cook on the grill.
Pesto pizzas are my favorite! Keep up the good cooking!
wow, the crust is really wide... hehe, is that your style?
Jealous of that kitchen... Of course, I learned to cook in a kitchen a lot like yours, and learning to cook in a tiny apartment kitchen (and fitting all my kitchen stuff into just a couple of cupboards) took a lot of patience--and swearing.Also, next time you make pizza, I'd like to see video of your dough-tossing abilities. (I've never tried tossing it, but I'd like to.)
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