For those of you who love to read, I love to blog and at the bottom I will give you a YouTube link in case you’d rather watch a video. This is: Making Pizza? What could go wrong?
I have spent the last three decades perfecting my New York pizza. Of course some people say you’ve gotta have the right water. But I think a little differently. I think you have to have the right flavor profile.
What Could Go Wrong?
Lots of things can go wrong. For years I created my own dough. How much work is that? Even with a bread maker it was a lot of work. Then I found trader Joe’s and their pizza dough. Not my favorite but I did use it for a while. I actually used dough from Bongiorno I am Stevens in Solana
Beach, which I think has the best all around New York pizza.
Well this particular week I had ordered some bread from a company that promotes themselves at a farmers market. And I noticed they had pizza dough so I ordered a couple of them. Even worse than that, I decided to experiment Stead of using flower to flower the board and flowers the roller are used gluten-free flour. Well guess what? Gluten free flour doesn’t stick to the roller and keeps the dough sticky, instead of being easy to work with.
You know …. you flour the board, flour the roller and flour your hands. That’s the easy part.
Chef Marian finally gets a new air fryer without Teflon
I don’t remember if it was prime day or another sale day, but I did finally after years of wanting one get myself in Emeril Lagasse air fryer. This machine does a lot of different things including pizza.
After using one of their silpats and seeing it stain, I decide to put down parchment and cook on that. So that’s one problem solved!
And then you get to see what a curious person I really am. I keep trying to roll the dough out into a round circle. Each time it rips. And it’s only until my fifth or sixth try that I really go for a flatbread. And that really does work the best when you have dough that is not cooperating.
But I wouldn’t know that, if I didn’t give myself the opportunity to try over and over again until the thought came to me. And that’s how you solve problems with cooking. If it first you do not succeed ….. That’s probably the thread through my entire life.
So I kept at it over and over and over again. I researched gluten-free flour. I came up with
solutions for how to work with gluten-free flour so that it’s more like regular flour. That’s on the YouTube video if you want to take a picture of it.
And I gave you a beautiful Korean barbecue tomato sauce, that along with Swiss, gruyere and aged white cheddar, I took leftover Pork cut it into little pieces, dipped it into Korean barbecue sauce and topped it. Now that’s a full flavor profile!
Creative Standards from Chef Marian
Now some people believe you have to follow a standard. So they would not use cilantro on a pizza or pineapple and ham for that matter. But I have my own standard. And I really love a barbecue pizza.
If you’d like to see my kitchen in action, click here. Subscribe! And if you have more questions I am absolutely here to answer them.
With garlic, gusto and gratitude,
Chef Marian🥂
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