Comments on: Alton Brown’s Pizza

By: Barb Norton

Barb Norton — Mon, 12 Dec 2011 01:12:13 +0000

When someone ( like you) takes the time to talk about pizza dough the way you have, I am impressed, I am grateful and full of admiration. I love love love baking bread and pizza dough and for years have been proofing my doughs overnight. I am always searching dough recipes just to see what I can learn. Of course I love Mr Brown. His methods and instructions never have me stopping mid cook asking myself what the heck do I do now? Since I am a retired radio ad writer living in a rural area I have time to cook and bake bread now. So thank you again for your pizza dough writing. I am grateful very grateful

By: PiterJankovich

PiterJankovich — Mon, 29 Mar 2010 13:46:35 +0000

My name is Piter Jankovich. oOnly want to tell, that your blog is really cool
And want to ask you: is this blog your hobby?
P.S. Sorry for my bad english

By: Super.ae

Super.ae — Sat, 27 Feb 2010 07:46:02 +0000

I really appreciate your blog post, I always check this once in a while if there is a new one.. thank you very much..

By: pizza sauce / dough recipes « Rainbowheartstar’s Weblog

pizza sauce / dough recipes « Rainbowheartstar’s Weblog — Wed, 13 Feb 2008 17:03:01 +0000

[...] Alton Brown [...]

By: radish

radish — Tue, 18 Dec 2007 04:09:20 +0000

Quinn, that was a brilliant way to argue for pizza’s superiority- in fact, I’ve used the very same logic to convince others of pizza’s superiority!!

By: ugod

ugod — Thu, 08 Feb 2007 14:40:26 +0000

sure it’s 1 1/4 cup of water?
on altons website it says 3/4 cup of water
i’m living in germany, so that would be 450 gramms of flower to 180-200ml of water

By: jennifer

jennifer — Tue, 09 Jan 2007 23:43:47 +0000

Thanks for the info! I’ll have to get Quinn to re-evaluate some time, although this recipe has worked well for him time and again.

By: madre

madre — Tue, 09 Jan 2007 19:09:25 +0000

I’m making this recipe today. In case you hadn’t noticed the misprints, here’s a link http://web.archive.org/web/20050329022916/http://www.altonbrown.com/pages/bookit.html

A couple places online say the aspirin is supposed to be vitamin c. And there are different amounts of flour given, depending on who you believe. …Just an FYI.

This was a great post. I’ll have to check out this blog when I’m not in the middle of mixing dough. Thanks.

By: Happy (half-)Birthday, Bake or Break! -- What’s cooking at Tech-Recipes

Happy (half-)Birthday, Bake or Break! -- What’s cooking at Tech-Recipes — Sun, 03 Dec 2006 01:26:39 +0000

[...] [...]

By: quinn

quinn — Sun, 13 Aug 2006 19:27:48 +0000

Nicole, you read my mind! As much as I love to tinker with pizza, I have never made a sauce for it. Your suggestion sounds great. I do always make my own pasta sauce, and that recipe sounds similiar to that except for the long cooking period which I bet makes it nice and thick. I only recently discovered crushed tomatoes in my sauce and I’m a convert. I’ll let you know how I like your pizza sauce!

Ellie, I was impressed with my first use of instant yeast. One nice thing in Alton’s cookbook is a sidebar in which he states that he always makes a 1:1 substitution for instant to active dry even though there is technically more living yeast in instant. I had wondered about that until I found his comment. He also says that a pound bag of it will be fine for two years if stored in an air tight container in the frezer.