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Aussie is coming to dinner. New to me recipe and I did like it and plan to make another batch tomorrow for the freezer. These are good warm or cold, nice to snack on. https://www.onceuponachef.com/recipes/balsamic-glazed-roasted-beets.html#tabbox Peeled beets- Baked and glaze is on, balsamic vinegar and maple syrup. I went back for seconds and normally I would not do that for warm beets but these were tasty.

to me, it is all a bunch of BS you get one kick at the can - take it forget what these knuckle heads say or write. I am all for sliding into my grave with a well worn, abused body. You get no extra credit for being healthy when you die.

I appreciate the sentiment. Any pizza dough recipe I've posted started somewhere. I tweaked it and tweaked it for months until my family finally cried "uncle". We didn't eat pizza for months after that. It all started with attempting to recreate a Sicilian pan pizza I had as a teenager. I never really succeeded but came close. I also vearded off that course a few times. I'm going back to my original goal of the best Sicilian pan I've ever had from back when I was a teenager. We'll see if I get any closer.

I think they were all living a disciplined life without meat in their house. And when they were at a party, and had a few drinks............................... Cooked meat smells toooooo good, and tastes even better. The disciplined waned.......... and they felt a little guilty about it. Similar to reformed smokers, drinkers. Pretty typical human behaviour. They had ALMOST forgotten how tasty meat is. lol

No, Bruce, please, don't go over to the dark side - beets do NOT belong on a burger!

Well...you are a KK'er now. Passion, obsession, and other disorders are all part of it!

Pizza is fighting words no matter where you are - LOL

Saw this on Instagram and grabbed it from Amazon Prime for less than $20. I've read the important parts and it's a good read if your goal is to make the Perfect Pan Pizza. He has some interesting dough ideas and techniques. He not only explains the how but also the why. Will be giving some of this a try next weekend.

Ok Tony I’ll put the beets on the side lol.

Haha true that

Wow pizza is like fighting words around these parts LOL. Just kidding, nothing wrong with a little passion. I appreciate the links and insight and will check some of them out.

Quality over quantity, I always say!

True in general for all cookbooks, I think. Just seems like pizza books are particularly useless even as a reference. There are “canonical” forms of different styles that are not hard to find in the sources above. Any of these are better than anything I’ve found in a pizza book. That said, I may give some of Reinhart's Sicilian recipes in the pan pizza book a go. His doughs and techniques actually seem to close to my understanding of Sicilian "canon" and in line with the sourdough focaccia recipe that I use. He might not be far off the mark in this book.

Take your time, plan out the route, and have plenty of muscle handy. And, adult beverages to celebrate afterwards and to bribe the extra help.

Preach on, brother. As Neil Young so prophetically put it - It's better to burn out, than it is to rust!

Cleared customs and pick up KK in 18 hours. Going to need some muscle to navigate up a narrow lane and through a back yard that looks like a war zone! Over service trenches- dug today, and up a step onto the back deck as a temporary home.

My thoughts on different pizza books..... I'm guessing you could learn a little something from every book but you really need to take most of the book with a small grain of salt..... Cross reference and cross reference some more.

I'll be buried right next to you

I have no problem with the people being Faux vegans. What I have a problem with is when they’re preachy about it AND hypocrites.

Lots of people love and recommend that book, and if it works well for you by all means keep using it. Homemade pizzas with homemade doughs are ALWAYS better than the alternative -- store bought doughs, etc. Also, Forkish's FWSY book on high hydration bread is a true gem -- a simpler approach to Chad Robertson's Tartine style. I really, really don't mean to discourage use of that book, but if you REALLY want to up your pizza game, there are other, better sources. I say that by way of introduction to my contrarian view on "The Elements of Pizza", and most pizza cookbooks in general. The only pizza book I've found to date worth its salt (pun intended!) is Tony Gemignani's Pizza Bible, and even that is heretical in part. It is great for Neapolitan and NY style pizzas. Completely heretical on all things Chicago (Corn meal? REALLY???). The Sicilian section appears to be very, very similar to Reinhart's Pan Pizza book and both seem to be in keeping with what I know about Sicilian style (which is far from expert). Other highly rated, yet heretical pizza books include: Pat Bruno's Chicago Style Pizza Book -- heresy throughout. I started my Chicago deep dish "career" with this book 3 decades ago (before I became a Chicago expat), and learned how wrong it was with my first bite. Heresy. Saw dust in my pizza. What the hey?? It is what non-Chicagoan's think Chicago deep dish is, but not even close. This book started the world on the path to corn meal being equated with Chicago Deep Dish. An error that is now self-propagating and appears everywhere -- even Cooks Illustrated. This book is the original sin for all bad recipes claiming to be Chicago Pizza. Funny to think how many people think they know what Chicago deep dish is...and they're totally wrong... Peter Reinhart's American Pie -- more heresy. Written by a bread baker (many of whose books aren't very good in spite of all of his James Beard awards) trying to understand pizza. Swing and a miss. Universally panned (another pun!) by pizza nerds everywhere. Salt contents are wrong, process is wrong, almost everything is wrong. And yet...lots of people LOVE this book. Who am I to disagree if it works for them? The Elements of Pizza -- while a noble effort to adapt Neapolitan to a home oven, and it DOES produce an interesting pie, it is in no way Neapolitan. Many of his recipes also state: use 00 or Bread Flour. Huh? There is a VAST difference between the two: texture, protein content, water absorption, malt content. They behave VERY differently. Even different "bread" flours have substantial differences. I have particular flours I use for bread (Central Milling Artisan Baker's Craft Plus or Giusto's artisan unbleached), use All Trumps unbromated for NY style pizza, and would use 00 for Neapolitan if I had a WFO that could achieve near Neapolitan temps. Tony Gemignani and pizza nerds everywhere understand these differences. Forkish doesn't. YMMV. Again, if you like the results, who am I to disagree? Better sources if you want to up your game? For *Chicago* style deep dish: http://www.realdeepdish.com. My own recipe evolved over three decades to something very close to this. This is authentic. This is real. This is delicious. This is Chicago. For all things pizza in general: https://www.pizzamaking.com/forum/index.php. This is where pizza nerds get really, REALLY nerdy. Pretty much all of my other pizza recipes have evolved from something I found here. Some I use verbatim. Garvey's Chicago South Side thin crust recipe is a near perfect clone of Colucci's from my home town on the south side. Absolutely perfect replica of a hometown favorite...because Garvey grew up in a neighboring town and understands this particular style. The Food Lab: Most of Kenji's pizza recipes are pretty darn good. I've used his Detroit style recipe with fantastic results. Love it. @ckreef look for his pizza dough tutorials and recipes on this forum. They are all pizza nerd approved -- would fair well on pizzamaking.com

Dig deeper, that article will be written by scientists who are paid by the international beef association, Teys Cargill, or some other related group. Pretty solid evidence suggesting too much red meat is not good for you. But doesn’t it taste good? I took about 10kg of red meat to my mothers 70th birthday. She lives in a tree hugging community in Northern New South Wales. The community with lots of vegans who boo hoo meat eaters....... that 10kg was scoffed in the first 10 minutes. I’ve never seen so many meat eating vegans before. When asked, they mumbled something about iron deficiencies Sent from my iPhone using Tapatalk

Eat healthy, die anyway. Bad attitude but it's the truth.

My first go round will be King Arthur bread flour with instant dry yest as he suggests. Second go around will be sour dough starter. I have about a 1 year starter. Yea this book has nothing to do with Chicago Deep Dish Pizzas.

Welp. Just bought it on Kindle for $2.99. Looked at the table of contents and appreciated two things right away: 1) sourdough recipes, and 2) Not a single mention of “Chicago”.

There are definitely some funky recipes in the book but......... The way he mixes, proofs, and stretches the dough along with his reasoning behind that makes sense to me. For years I've been trying to recreate a pan pizza I used to get when I was a teenager. I've come close but haven't hit the mark yet. I hope this book gets me even closer.

Have seen that, but have found Reinhart’s books to be a bit hit and miss. Looking forward to your complete review...once you’ve cooked the entire book.