Comments on: Alton Brown’s Pizza

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.

By: Jennifer

Jennifer — Sun, 13 Aug 2006 02:20:50 +0000

Thanks for the pizza sauce tip, Nicole. I’ll pass it on to Quinn. I usually leave him in charge of pizza.

Ellie, I know what you mean about that picture. Quinn made this while I was at work, and when I saw that picture I was sad that I missed it. There are those few in the freezer…

By: Ellie

Ellie — Sun, 13 Aug 2006 00:27:46 +0000

That first picture of the cut crust with the cheese is so…well, it’s changed my mind about what’s for lunch

And I didn’t know that about instant yeast and active dry yeast! I’ve only got the latter – will have to see if I can track the former down!