Comments on: pizza, italian style

By: molly

molly — Thu, 30 Sep 2010 03:36:55 +0000

Just backtracked to this from Food Loves Writing, and have to laugh, as we’ve gone through the identical R&D. And arrived at exactly the same spot (well, plus a peel. Love love love my $2 thrift shop peel.) Parchment, preheating, screaming heat, pizza stone… so easy, soooo good.

But the best part? I mis-read the title as “Prosciutto Angel Pizza”, which sounded about right for the perfection on display. I got it on the second read, but prefer the first, anyway.

Thanks for the summary. So nicely pulled together.

By: thin, chewy pizza crust | Food Loves Writing

thin, chewy pizza crust | Food Loves Writing — Mon, 27 Sep 2010 16:01:35 +0000

[...] idea came from a post at The Kitchen Sink Recipes, which I’d read last April (!) and not forgotten about, and Kristin draws her crust from The Fresh Loaf, where the instructions [...]

By: pizza, italian style « Michael Lynton

pizza, italian style « Michael Lynton — Tue, 11 May 2010 16:40:45 +0000

[...] pizza, italian style by Michael Lynton on May 11, 2009 via thekitchensinkrecipes.com [...]

By: Sarah

Sarah — Mon, 11 May 2009 22:49:37 +0000

Made this pizza last night… the simple flavors definitely created one of the best bites I’ve ever had! I loveloveloved the crust, the simple sauce, the prosciutto, the greens on top. Amazing. Thanks for sharing your secrets!

By: Nikki

Nikki — Sun, 26 Apr 2009 08:08:52 +0000

Love your blog and style of cooking. I look forward to future visits. Lately, I can’t seem to eat pizza without raw arugula on top. I can’t wait to try it with the prosciutto and fresh mozzarella.

By: Nadya

Nadya — Tue, 14 Apr 2009 07:03:18 +0000

Mmm – haven’t tried the pizza yet – but did make some fresh NETTLE pesto, & am imagining how good that would be!! If I don’t gobble it all up first (but I have acces to a great patch of nettles, so can make more!)

By: Nadya

Nadya — Fri, 10 Apr 2009 05:48:45 +0000

Oh, what lovely ideas!!
I used to make pizza occ – haven’t for quite awhile. I love pesto for the sauce (& that light touch sounds perfect!) & also sun dried tomatoes – I did a bunch in my food dehydrator & sprinkled with basil (ah, basil!! I have some just sprouting on my windowsill & my dau found a stone for me at Grocery Outlet, so I’m set, lol!!
My son-in law LOVES arugula – he will kiss your feet for this recipe1

By: Jada

Jada — Thu, 09 Apr 2009 01:10:28 +0000

Wow! This is a pizza that I could fall madly and deeply and cheesily in love with. After having to succumb to airport pizza this past weekend, I think I’ll be using this recipe as my make-up pizza.

By: Lucy

Lucy — Wed, 08 Apr 2009 22:04:27 +0000

This salad-type pizza looks amazing. I cannot wait to give it a try. I can never get pizza dough to spread out. It always bounces back. Got any tips?

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Wed, 08 Apr 2009 19:31:27 +0000

Thanks, everyone!

Sarah: Thanks for the note! Once you join your husband in MSP, check out Punch Pizza. I hear great things about it. In the meantime, try the parchment!

Isaac: I like both the places you mentioned, but don’t visit them very often now that I’ve moved from Lakeview to Bucktown. These days, I am loving Spacca Napoli and Coal Fire. I’ve had some good pizzas at Crust too. For delivery, I like Piece. As for the grill, no haven’t tried this exact recipe on the grill. But I have tried other pizza recipes with success (you’ll find them in the Recipe Index).

K: I have a cheap-ish one from Crate and Barrel. Does the trick.

Phoo-D: A-16 is on my list for a trip to San Francisco this summer!

Chocolate & Toast: Ha!

MsGourmet: I didn’t used to, but I love the texture (slightly crisped, yet still buttery) it takes on in the oven.