Cool little link I’ve recently found about a pizza fanatic out of Houston Texas. Like us, Craig uses Caputo “00” flour for the perfect crust!
There are quite a few blogs out there with different methods of making gluten-free pizza and they all seem to vary on method and variety of flours. One recipe I found is from a blog called, For the Love of All Things Delicious. Also, I found a post from the folks over at Serious Eats. They reviewed a popular pizza crust kit I’ve seen at Whole Foods. If anyone has tried any of these methods, or even a different one, I would love to hear from you!
My girlfriend recently latched onto one of the more “trendy” eating diets, eating clean & gluten-free. Unfortunately, I’m Italian, so this would never fly for me. Anyhow, I have been playing around with other flours for baking and pizza making. I wanted to share the trials and experimenting with you guys, since many of you may also be looking for ways to get your pizza or pasta fix without the all the carbohydrates that come with Italian food.
I may have mentioned this in a prior post, but my sister was a chef at Alice Water’s Chez Panisse in Berkeley, California. I reached out to her since snobby Californians seemed to have been the source of this hot new diet. Unfortunately, she had no experience cooking with non-wheat flours, but she was able to point me in the right direction. Thomas Keller, chef and owner of the highly regarded restaurant, The French Laundry, as well as Board of Trustees member of where my sister attended culinary school, The Culinary Institute of America (CIA), has a good book and product. Both his book and flour can be found at his website: http://www.cup4cup.com. Look for a future post with pictures and methods for pizza making with Keller’s gluten-free mix!
Earlier this month I had posted a recipe for making pizza on the grill. Since then, I have received a few emails regarding pizza peels. There are plenty of pizza peels on the market, Amazon has quite a few. One of my personal favorites is made right here in the USA; it’s a little more pricey than some, but the quality is unmatched. Super Peel makes it easy to build a pizza on your counter and pick it up without having to use loads of cornmeal, or any cornmeal at all actually. Although aluminum peels tend to be thinner, I prefer the look and feel of wood. Other wood peels require cornmeal or semolina flour to prevent the dough from sticking to the peel. The Super Peel has a pastry cloth that operates like a conveyer belt, effortlessly allowing you to pick pizzas up and place them gently into the oven. And just like that, no more toppings and sauce shall fall victim to the fire! Check out our friend Gary making pizza on the grill using his Super Peel! http://www.youtube.com/watch?v=pWfa5dw0RNo
Here’s an awesome recipe for pickling the surplus of peppers you’ve pulled from your garden, many thanks to all the rain we’ve had recently in Austin!
Paulie’s is excited to announce our newest promotion: Build your favorite artisan pizza! Here’s how it works, check out our Facebook page, post in the comments section a list of all the toppings you think belong on the perfect pizza, and the one with the most likes will be featured as a pizza of the month for September. Don’t forget to name your pizza! If your the lucky winner, not only will you see your pizza on our menu, you will be able to stop by every Sunday in September to pick up for your “perfect” pizza for free!
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Be sure to check our Facebook page for an announcement regarding our next pizza of the month!
While Paulie sources the majority of his ingredients from local farms, there is one ingredient that comes from out of town, that would be our E.V.O.O. (extra virgin olive oil). Paulie believes in using the freshest pressed olives for a high quality experience every time. We wanted to share with you the same experts we use to bring to bring those fireworks to your palette. The folks over at Con O’lio have been bringing Austin some of the freshest olive oils and balsamic vinegars for the past few years. Be sure to check these guys out, they know their stuff!
Earlier I posted a picture of a pizza I recently made on my grill, a XL Big Green Egg. For those of you who are not familiar with the “Egg”, it is one of the more popular ceramic grills, one that has developed a cult-like following by “Egg-Heads”. Yes, before you ask, it’s safe to say that I am a member of this following.
I’m not going to go into a whole lot of detail, but if you catch me out and would-like to chat about ceramic cookers, I promise you that you will be at BBQ Outfitters purchasing one about two hours later, which is about the time I finish talking your ear off. Ceramic cookers are unique because they can be used for everything from cold-smoking cheeses below 100 degrees to cooking pizzas at 900+ degrees! They are great for smoking briskets 15+ hours on the same load of lump charcoal, and awesome for searing a juicy rib-eye at 700 degrees. Honestly, its hard to ruin anything on the Egg. I’m sure there will be plenty more pictures to come.
Using a pizza stone is another great way to do pizza on the grill.