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I try to make it a habit to hang around with smart people. Given that my IQ is not much larger than my waist line, this isn't difficult to do.
One person who fits that bill — and is a nice guy to boot — is the dean of my beloved Grady College of Journalism and Mass Communications at the University of Georgia, Dr. C. Culpepper Clark.
It is no small coincidence that the dean of the Grady College hails from Grady County. It is just another obvious example of the fact that God is partial to UGA. Our dean could have come from Ashtabula, Ohio. The Ashtabula College of Journalism? That would never have worked.
No need to dredge up times that blessedly are in the rearview mirror, but suffice it to say that it has been a bumpy ride during much of the tenure of Michael Adams, the soon-to-be past president of my alma mater. But let bygones be bygones; I always will treasure the form letters from his office acknowledging my financial support of UGA.
Walking the fine line between his egocentric supervisor (Adams) and an opinionated columnist/Grady grad of wide circulation who can find the humor-impaired like a moth finds a porch light (guess who) has not been easy for Cully Clark, but if my barbs at his boss ever caused him discomfort, he never let it show. (Unlike his boss.)
Dean Clark retired this week with much less fanfare than Mike Adams but his good works deserve applause. The Grady College of Journalism and Mass Communications at UGA is a better place because he was there (and it was pretty good to begin with.) Because of the dean, I have continued to support the university through scholarships and internships and a recently-announced chair in crisis communications leadership at the Grady College. I doubt any of this would have happened had he not been around.
We recently had lunch to celebrate his retirement and to talk about the future. We discussed our joint efforts to make the Grady College a national leader in the area of crisis communications in the days to come. There will be no shortage of opportunities. Ironically, our get-together coincided with the fiasco that is Paula Deen. Whether she has been treated fairly or not is not the issue. What matters is that when not crying or begging forgiveness, it is clear she was not prepared for the fallout that occurred after she mentioned she had used a racial slur in the past. Now, her food empire is crumbling like a half-baked cake. It didn't have to happen.
It is my hope that future leaders will understand that the court of public opinion can harm an organization's reputation as much or more than the court of law, and that the place to find out how to deal with crises will be good ol' UGA and the Grady College of Journalism and Mass Communications.
Cully Clark's replacement will be Dr. Charles Davis, currently a professor at the University of Missouri School of Journalism, another top-notch facility. By the way, if you doubt my theological belief on God's favorable view of UGA, Dr. Davis hails from Athens, the Classic City of the South.
He earned his bachelor's degree in criminology from North Georgia College in Dahlonega and his master's degree in journalism from Grady College. Truth in advertising requires me to tell you that the new dean got his doctorate from the University of Florida, but he drives a red-and-black pickup truck I am told, which makes up for a host of sins. Plus, you can take the boy out of Athens, but ... well, you know the rest.
At the same time that Clark steps into the next phase of his academic and personal life, Dr. Jere Morehead will be installed as the University of Georgia's 22nd president. The Board of Regents made a great choice in selecting Morehead, currently the university's provost. He already has made a favorable impression on the Yarbrough clan by his personal participation at the ceremony announcing my commitment to the crisis communications program at Grady College.
Life goes on at the University of Georgia, but I will miss Dean C. Culpepper Clark, of Grady County. He has been and will remain a good friend, for whom I have the highest respect. Like Nik Wallenda and his recent Grand Canyon hike, Cully Clark walked a fine line and survived the experience.
Contact Yarbrough at firstname.lastname@example.com or P.O. Box 725373, Atlanta, GA 31139.
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Wood flooring
Wood flooring is any product manufactured from timber that is designed for use as flooring, either structural or aesthetic. Wood is a common choice as a flooring material and can come in various styles, colors, cuts, and species. Bamboo flooring is often considered a form of wood flooring, although it is made from a grass (bamboo) rather than a timber.
Hardwood flooringEdit
Solid hardwood floors are made of planks milled from a single piece of timber. Solid hardwood floors were originally used for structural purposes, being installed perpendicular to the wooden support beams of a building known as joists or bearers. With the increased use of concrete as a subfloor in some parts of the world, engineered wood flooring has gained some popularity. However, solid wood floors are still common and popular. Solid wood floors have a thicker wear surface and can be sanded and finished more times than an engineered wood floor. It is not uncommon for homes in New England, Eastern Canada, and Europe which are several hundred years old to have the original solid wood floor still in use today.
Custom showroom
Solid wood manufacturingEdit
Solid wood flooring is milled from a single piece of timber that is kiln or air dried before sawing. Depending on the desired look of the floor, the timber can be cut in three ways: flat-sawn, quarter-sawn, and rift-sawn. The timber is cut to the desired dimensions and either packed unfinished for a site-finished installation or finished at the factory. The moisture content at time of manufacturing is carefully controlled to ensure the product does not warp during transport and storage.
A number of proprietary features for solid wood floors are available. Many solid woods come with grooves cut into the back of the wood that run the length of each plank, often called 'absorption strips,' that are intended to reduce cupping. Solid wood floors are mostly manufactured .75 inches (19 mm) thick with a tongue-and-groove for installation.
Oak herringbone parquet floor with two-strip wenge border
Other wood manufacturing stylesEdit
This process involves treating the wood by boiling the log in water. After preparation, the wood is peeled by a blade starting from the outside of the log and working toward the center, thus creating a wood veneer. The veneer is then pressed flat with high pressure. This style of manufacturing tends to have problems with the wood cupping or curling back to its original shape. Rotary-peeled engineered hardwoods tend to have a plywood appearance in the grain.
This process begins with the same treatment process that the rotary peel method uses. However, instead of being sliced in a rotary fashion, with this technique the wood is sliced from the log in much the same manner that lumber is sawn from a log – straight through. The veneers do not go through the same manufacturing process as rotary peeled veneers. Engineered hardwood produced this way tends to have fewer problems with "face checking", and also does not have the same plywood appearance in the grain. However, the planks can tend to have edge splintering and cracking because the veneers have been submerged in water and then pressed flat.
Dry solid-sawnEdit
Instead of boiling the hardwood logs, in this process they are kept at a low humidity level and dried slowly to draw moisture from the inside of the wood cells. The logs are then sawed in the same manner as for solid hardwood planks. This style of engineered hardwood has the same look as solid hardwood, and does not have any of the potential problems of "face checking" that rotary-peel and slice-peel products have, because the product is not exposed to added moisture.
Wood flooring is a popular feature in many houses.
Main article: Engineered wood
Engineered wood flooring, is composed of two or more layers of wood in the form of a plank. The top layer (lamella) is the wood that is visible when the flooring is installed and is adhered to the core. To give you the look of expensive wood at cheaper costs. The increased stability of engineered wood is achieved by running each layer at a 90° angle to the layer above. This stability makes it a universal product that can be installed over all types of subfloors above, below or on grade. Engineered wood is the most common type of wood flooring used globally[citation needed].
The several different categories of engineered wood flooring include:
All timber wood floors are made from sawn wood and are the most common category of engineered wood flooring. They do not use rotary-peeled veneer, composite wood (such as HDF), or plastic in their construction.
Veneer floors use a thin layer of wood over a core that is commonly a composite wood product.
Acrylic-impregnated wood flooring uses a layer of wood that is impregnated with liquid acrylic then hardened using a proprietary process.
Laminate and vinyl floors are often confused with engineered wood floors, but are not; laminate uses an image of wood on its surface, while vinyl flooring is plastic formed to look like wood.
Comparison of solid wood with engineered woodEdit
It is difficult to compare solid wood flooring to engineered wood flooring due to the wide range of quality in both product categories, particularly engineered. Solid wood has some limitations. Recommended maximum widths and lengths are typically 5″ / 127mm wide and 7′ / 2100mm long. Solid hardwood is also more prone to "gapping" (excessive space between planks), "crowning" (convex curving upwards when humidity increases) and "cupping" (a concave or "dished" appearance of the plank, with the height of the plank along its longer edges being higher than the centre) with increased plank size. Solid wood CANNOT be used with underfloor radiant heating.[2] However extra care is necessary with the planning and installation of the heating system and the wood flooring, such as limiting the temperature to 85 °F (29 °C), avoid sharp temperature fluctuations, utilizing an outdoor thermostat to anticipate heating demands, and monitoring the moisture content for the subfloor before installation.
There are some characteristics that are common to each category: solid wood is more frequently site-finished, is always in a plank format, is generally thicker than engineered wood, and is usually installed by nailing. Engineered wood is more frequently pre-finished, has bevelled edges, is very rarely site-finished, and is installed with glue or as a floating installation.
Engineered wood flooring has other benefits beyond dimensional stability and universal use. Patented installation systems allow for faster installation and easy replacement of boards. Engineered wood also allows for a floating installation where the planks are not adhered to the subfloor or to each other, further increasing ease of repair and reducing installation time. Engineered flooring is also suitable for underfloor and radiant heating systems.
Installation systemsEdit
Wood can be manufactured with a variety of different installation systems:
Tongue-and-groove: One side and one end of the plank have a groove, the other side and end have a tongue (protruding wood along an edge's center). The tongue and groove fit snugly together, thus joining or aligning the planks, and are not visible once joined. Tongue-and-groove flooring can be installed by glue-down (both engineered and solid), floating (mostly engineered only), or nail-down (not recommended for most engineered).
"Click" or Woodloc systems: there are a number of patented "click" systems that now exist. These click systems are either "unilin" or "fiboloc" A "click" floor is similar to tongue-and-groove, but instead of fitting directly into the groove, the board must be angled or "tapped" in to make the curved or barbed tongue fit into the modified groove. No adhesive is used when installing a "click" floor, making board replacement easier. This system not only exists for engineered wood floors but also engineered bamboo and a small number of solid floors (such as "parador solido click") and is designed to be used for floating installations. It is beneficial for the Do-It-Yourself market.
Floor connection system: There are a wide range of connection systems, as most of them are mill-specific manufacturing techniques. The general principle is to have grooves on all four sides of the plank with a separate, unconnected, piece that is inserted into the grooves of two planks to join them. The piece used for the connection can be made from wood, rubber, or plastic. This installation system allows for different materials (i.e. wood and metal) to be installed together if they have the same connection system.
Wood flooring can also be installed utilizing the glue-down method. This is an especially popular method for solid parquet flooring installations on concrete sub-floors. Additionally, engineered wood flooring may use the glue-down method as well. A layer of mastic is placed onto the sub-floor using a trowel similar to those used in laying ceramic tile. The wood pieces are then laid on top of the glue and hammered into place using a rubber mallet and a protected 2×4 to create a level floor. Often the parquet floor will require sanding and re-finishing after the glue-down installation method due to the small size pieces.
Floating installation: A floating installation is where the flooring is laid down in a glueless manner on top of a layer of underlay. The individual planks are locked together, and are not glued or nailed down to the subfloor. By doing this the floor is floating above the underlay, and can be laid on top of existing tile or marble, without the risk of damaging the subflooring.
Finishing, buffing, and sandingEdit
Floor finishesEdit
The two most popular modern finishes for wood flooring are oil-modified urethane and water-based polyurethane. Within both categories there are many variations and other names used to describe the finish. Oil-modified urethane and water-based polyurethane also have very different refinishing and maintenance regimes.
Natural shellacs, lacquers, and varnishes were used in the past, as were waxes, often blended with oils.
Oil – Oiled floors have existed for several thousand years and is the most common floor finish used globally. Oil finished floors are made from naturally derived drying oils, and are not to be confused with petroleum based oils. Pre-finished oil floors can be UV cured. Most vegetable based oils are 100% natural and contain no VOCs.Brushed and oiled – Steel brushes are used in the direction of the grain which opens up the surface of the wood and removes splinters. The wood is then oiled.
Polyurethane – Polyurethane floor finishes were first introduced around 1942. There are several types of polyurethane finishes that exist, but the two most common are oil-modified polyurethane and water-based polyurethane. Water-based urethane is harder than oil-modified polyurethane and is much safer for the user.
Generally, hardwood floors need to be buffed every 3–5 years. The process usually takes about one day. Buffing refers to the process of using a stand up floor buffer. The floor is abraded with 180 grit screen on the buffer. This allows for the new coat of finish to mechanically adhere to the floor. This process works with great results as long as the floor hasn't had any waxes or synthetic cleaners.
Sanding the finish off old wood floors and smoothing them out.
Floor sandingEdit
Main article: Floor sanding
Sanding provides a method for smoothing an installed floor, compensating for unevenness of the subfloor. Additionally, sanding is used to renew the appearance of older floors. Sanding using successively finer grades of sandpaper is required to ensure even stain penetration when stains are used, as well as to eliminate visible scratches from coarser sandpaper grades used initially. Prior to modern polyurethanes, oils and waxes were used in addition to stains to provide finishes.[3] Beeswax and linseed oil, for example, are both natural crosslinking polymers and harden over time.[4]
^ Taylor, Adam M. (2003). "Bamboo Flooring: Better than wood?". University of Tennessee. Retrieved 6 March 2012.
^ Wood Flooring by Charles Petersen, Chapter 3
^ Great Floor Sanding (2015). "Wood Floor Finishes". Retrieved 2015-03-26.
^ Field, Anne. "Wood Floors and Finishing". Michigan State University. Retrieved 6 March 2012.


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text: What Is the Most Tax-Efficient Way to Take a Distribution From a Retirement Plan?If you receive a distribution from a qualified retirement plan such as a 401(k), you need to consider whether to pay taxes now or to roll over the account to another tax-deferred plan. A correctly implemented rollover avoids current taxes and allows the funds to continue accumulating tax deferred. Paying current taxes with a lump-sum distributionIf you decide to take a lump-sum distribution, income taxes are due on the total amount of the distribution (except for any after-tax contributions you've made) and are due in the year in which you cash out. Employers are required to withhold 20% automatically from the check and apply it toward federal income taxes, so you will receive only 80% of your total vested value in the plan. (Special rules apply to Roth accounts.) The advantage of a lump-sum distribution is that you can spend or invest the balance as you wish. The problem with this approach is parting with all those tax dollars. Income taxes on the total distribution are taxed at your marginal income tax rate. If the distribution is large, it could easily move you into a higher tax bracket. Distributions taken prior to age 59½ are subject to 10% federal tax penalty. (Special rules may apply if you were born before 1936.) Deferring taxes with a rolloverIf you don't qualify for the above options or don't want to pay current taxes on your lump-sum distribution, you can roll the money into a traditional IRA. If you choose a rollover from a tax-deferred plan to a Roth IRA, you must pay income taxes on the total amount converted in that tax year. However, future withdrawals of earnings from a Roth IRA are free of federal income tax after age 59½ as long as the five-tax year holding requirement has been met. Even if you are not 59½, your distribution may be tax-free if an exception applies, as long as you satisfy the five-year holding period. If you elect to use an IRA rollover, you can avoid potential tax and penalty problems by electing a direct trustee-to-trustee transfer; in other words, the money never passes through your hands. IRA rollovers must be completed within 60 days of the distribution to avoid current taxes and penalties. An IRA rollover allows your retirement nest egg to continue compounding tax deferred. Remember that you must generally begin taking annual required minimum distributions (RMDs) from tax-deferred retirement plans starting no later than April 1 of the year after the year you reach age 73 (for individuals who reach age 72 after December 31, 2022). If you attained age 72 in 2022 or earlier, you are already required to take annual RMDs. Failure to take an RMD subjects the funds that should have been withdrawn to a federal tax penalty of up to 25%. Of course, there is also the possibility that you may be able to keep the funds in your former employer's plan or move it to your new employer's plan, if allowed by the plans. (Make sure you understand the pros and cons of rolling funds from an employer plan to an IRA before you take any action.) Before you decide which method to take for distributions from a qualified retirement plan, it would be prudent to consult with a professional tax advisor. The information in this newsletter is not intended as tax, legal, investment, or retirement advice or recommendations, and it may not be relied on for the purpose of avoiding any federal tax penalties. You are encouraged to seek guidance from an independent tax or legal professional. The content is derived from sources believed to be accurate. Neither the information presented nor any opinion expressed constitutes a solicitation for the purchase or sale of any security. This material was written and prepared by Broadridge Advisor Solutions. © 2024 Broadridge Financial Solutions, Inc. |


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Thursday, July 23, 2009
Wolfgang Puck's Famous California Pizza Dough
As I read the recipe, I noticed the times were very short for the rising and proofing. I was a little suspicious, but hey, he's Wolfgang Puck and I'm not. I believe the honey in the dough, which feeds the yeast (sugar is to yeast, as anonymity is to bravery online), as well as the very warm water both contributed to the yeasts very rapid growth.
In just 35 minutes the dough had doubled beautifully -- it was soft, supple, and very subtly scented with honey. As you'll see in the video, this is a very quick and easy pizza dough recipe, and I was very happy with the results. I think this Wolfgang Puck guy may have a future.
Even though I already have a couple pizza dough recipes that I love and use (both posted online), you never want to get to a point in your cooking where you think you've found the "best" recipe for something, and not try other variations. This is the fatal flaw of many cooks and chefs.
Thanks to Wolfgang Puck for his recipe, and I hope you all give this a try. Enjoy!
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
toppings of your choice
135 comments:
Hi Chef John,
It happens that my yeast does not comes in small packages, so would 1 package be equivalent to around, lets say, 2 tbsp? - July 23, 2009 at 1:40 PM
- Flour said...
I've tried your no knead pizza dough recipe, and it was awesome! I made pizza just yesterday trying Reinhart's dough recipe, and it was awesome! So, I certainly must try Puck's recipe as it looks so yummy.
I try so many new recipes whilst searching for the best one, so I suppose I'm guilty Chef John:) - July 23, 2009 at 2:31 PM
- Chef John said...
I'm sure it;s online somewhere, but I believe it's 2 1/4 Teaspoons (not tablespoons)
- July 23, 2009 at 3:28 PM
- Pyrofish said...
No stone in your oven? For shame!
Big box hardware store, unglazed tile, $2.50 each. Wash 'em. Put 'em in the oven, and leave them there. They're not hurting anything. Pizza stone, done. - July 23, 2009 at 3:32 PM
- ghanima said...
Hi Chef John! I was wondering if you think agave nectar would work just as well as the honey in this. I don't have any honey in my pantry, but lots of agave...
- July 23, 2009 at 3:34 PM
- Jesse from Detroit said...
Looking forward to adding this to my rep!
- July 23, 2009 at 3:38 PM
Chef John, that "Hasta Lavista, Baby" at the end really took me by surprise. Is it going to be part of your signature sign off from now on?
- July 23, 2009 at 9:23 PM
Man, CJ (aka CeeJay), you really are the King Of Online Cooks:
"Even though I already have a couple pizza dough recipes that I love and use (both posted online), you never want to get to a point in your cooking where you think you've found the "best" recipe for something, and not try other variations. This is the fatal flaw of many cooks and chefs."
This is so, so true, and so friggin humble and honest and true that it, really, almost moves me to tears, especially at this time of the night.
Keep on doing what you're doing, you're being followed in amazement every single day of my life.
LC - July 23, 2009 at 9:40 PM
- Chef John said...
Wow, thanks for glowing praise! I've always thought my humbleness is one of the things that makes me so awesome. ;-)
- July 23, 2009 at 10:06 PM
Humility. You actually reply people on youtube anyways, despite highlighting that they should go to foodwishes to ask questions. You are such a good man.
- July 24, 2009 at 2:27 AM
- Chris K. said...
You should totally get a baking stone, brah.
- July 24, 2009 at 7:32 PM
- Sheldon said...
Here is a suggestion; you should try baking a pizza in a bbq... I am curious if you get the same result as using an oven...
just a though :)
I will try this recipe tomorrow though
thanks - July 25, 2009 at 1:51 PM
- anasarca said...
Hi Chef John,
I love your videos! They are easy to follow and who can resist your sarcastic sense of humor. :)
My first attempt at this recipe and it came out great. My finished product didn't rise as much as the pie in your video, but I'm trying again tonight and we'll see how it goes.
I've been meaning to ask --
1) Instead of 4 small pizza's can you do one large with this recipe? Would the cooking time change?
2) Do you have a method for getting the pizza in/out of the oven? I don't have a peel but do have a stone. It was a little touch and go there as I tried to get the flimsy pizza on to the piping hot stone. I've read about prebaking the crust for several minutes before adding the topping.
I'll let you know how it works! - July 27, 2009 at 12:59 AM
- Chef John said...
Thanks! you can do a big one, it takes just a little longer. Try turning over a sheet pan, use cormeal, and put the dough on that and use it to slide it on to the stone.
- July 27, 2009 at 1:01 AM
- Unknown said...
This was pretty similar to my standard recipe, but you got me in the mood for pizza so I tried it out. Couldn't taste the honey in the finished product, but it was quite good. I like cooking pizza on an overturned rocket hot cast iron pan, sort of a poor-man's pizza stone. Works really well, you get an authentic charred bottom crust.
- July 28, 2009 at 10:07 PM
can you make bread sticks out of the pizza dough?
- July 29, 2009 at 7:13 PM
- Chef John said...
sure, why not? roll into logs and bake until browned.
- July 29, 2009 at 7:26 PM
I did it right now, I never in my life ate the whole pizza (being all the time on diets!!!). But this pizza was irresistible. What a great recipe!!!!!!!!!!!!!! Thanks a lot!!!!
- July 31, 2009 at 3:14 AM
- Shino Khan said...
hi John,
Just to let you that this pizza dough is perfect. It was our first time, Pizza was simply perfect. We used to make pizza's but pizza bread never came out this good.
Thanks again for sharing this recepie.
Saad & Salma. - August 2, 2009 at 6:53 AM
Chef Jon, In the Wolfgang Puck's Pizza dough recipe, how much will the 1 package dry active yeast measure up to, in teaspoonfuls?. I only get them in very large packets. Thanks in advance. NvN
- August 6, 2009 at 3:01 PM
- Chef John said...
I'm not home and don't remember exactly... Google it
- August 6, 2009 at 3:16 PM
Hi Chef. Tried this one today. Had just 1.5 cups of flour at home and was too lazy to get some (from across the road) so I made up with 1.5 c of oat flour. Came out crisper than usual but pretty good nevertheless. Besides oat is healthy ( will scrub out that cheese from the system , considering that I refused to walk across the road..... :-)
Also used a foil lined tray to bake the pizza ( dont know if thats a crime in pizza land but it worked for me...do get back to me on that), sprinkled with semolina (we call it "rava" ) since corn meal is not easily available in India. Works well .....and also serves to answer an earlier Q from a reader, asking what is a good substitute for sprinkled cornmeal.
On the whole , a successful event....but when the teacher is of your calibre, it would be very hard to get it wrong !!!
Thanks for your recipe. You are simply amazing....now where have I said that before ? :-) - August 16, 2009 at 11:10 AM
- Chef John said...
- August 16, 2009 at 11:28 AM
- Pizza said...
That is a good pizza recipe. I need to try it some time.
Blog Pizza - August 16, 2009 at 11:43 AM
- Dina said...
I know you said that you could refrigerate dough for a couple of days. Can you freeze the unused portions? Wrap in plastic wrap first? Same question for your no-knead recipe, too.
Thanks! - September 14, 2009 at 6:20 PM
- Constantin Moraru said...
Hi John.
I tried to do this pizza yesterday.
I have problems when making dough :(
My dough doesn't rise. I even let it 2 hours at worm place.
Could be that because of yeast ?
I used Dr. Oetker (on pack it's written NOT To Disolve).
I tried 2 times, the same result, no growing. In rest ingredients are the same you use.
What kind of yeast I must use ?
Thanks. - September 20, 2009 at 9:20 PM
- Chef John said...
its the yeast. get some Fleishmans dry active yeast packets, they are in every store.
- September 20, 2009 at 9:48 PM
- Minh "Sa" Chau said...
Can you use the 1/4 of total pizza dough for the size of a pizza like a pizzaria's whole pizza pie, or do you use half?
- September 24, 2009 at 5:16 PM
- Chef John said...
1/4 of the dough will only make about a 8-10 inch pizza
- September 24, 2009 at 9:48 PM
Hi! I just attempted making this pizza but im not sure what sauce to use for the pizza. My sister said i should just use tomato sauce Can you help?
- September 26, 2009 at 11:58 AM
- Chef John said...
Yes, tomato sauce is my fav!
- September 26, 2009 at 12:02 PM
This works nicely - But I always get about half of the amount of dough that you get in this video. The yeast, I'm guessing?
- January 19, 2010 at 8:36 AM
Hi Chef John,
L.J. here wanting to say how much I enjoy your videos. Today I tried the Puck's pizza dough recipe and loved it. Although the recipe calls for 3 cups of flour, I only used two cups. The first attempt with using the 3 cups caused my dough to be very dry, dense, and unexpandable. I wonder why? When I used the 2 cups the crust came out wonderfully crispy and tender. I can't wait to experiment with different toppings. My next recipe to try is your boston cream pie. :) - January 30, 2010 at 11:04 PM
Omgoodness! Your pizza looks sooo delicious Chef John. May I request a foodwish? Stromboli. I would love to see your take on it. :) Hope ya give it a try.
- February 1, 2010 at 6:54 PM
- Sam said...
I've tried your no knead pizza dough recipe, and it was great....n pizza i made was so yummy thanks to youe all the videos... really a nice blog....
keep it up Chef! - February 20, 2010 at 9:05 AM
Love your blog! Tried Wolfgang's pizza dough today and it was excellent! This recipe made one x-large pizza for me. I've tried several recipes but I've decided this is my favorite so far. I look forward to trying the others listed on your site. I absolutely love your method of cooking the pizza on the bottom of the oven -genius! It made the most wonderful crispy/chewy crust that I had not been able to achieve in the past. I'll use this method from now on. Thank you! --Melissa
- March 16, 2010 at 7:52 PM
Hi Chef John,
I am a beginner cook and I love your youtube videos, especially all of your commentary on exactly how to do everything. I made this pizza recipe and it was awesome! Thank you for giving me more confidence in the kitchen and for making recipes that are clearly explained and not intimidating while still being top notch quality food :) I also made the califlower soup with the blue cheese fritters and this was also excellent!
Thanks so much! - August 28, 2010 at 8:07 PM
I just tried this tonight but made a big square pizza instead and it was amazing! Thanks for all the amazing easy to follow recipes! You are the man!
- December 19, 2010 at 5:46 AM
- Skanee girl said...
Tthis is the best pizza crust I ever made....sooooooo good!
- January 7, 2011 at 9:58 AM
I want to make this tonight, your recipes are always wonderful! This would be my first try at pizza crust, but I wonder, do I need the cornmeal when cooking it? I don't have any. Any other options?
- January 14, 2011 at 3:37 PM
- Chef John said...
It really helps! No real sub, sorry.
- January 14, 2011 at 3:52 PM
We've made this several times and tonight tried the recipe with our new kitchenaid mixer-- no kneading and no mess, equally great flavor and texture.
- January 23, 2011 at 10:35 PM
Hi again (Chris from Poland),
The dough is really great. In about a hour is ready and really grows in the eyes.
I prefer super thin pizzas, so for me it is amount for two quite large ones. In 13 minutes at 480F its ready in the middle, but littlebit too baked at the edges (about 0.6 inch). Is it a problem of time or the temperature? (it's really crusty like a cracker) - January 31, 2011 at 9:43 AM
- BigDaddy said...
Ok so when I was young worked at a pizza place. Know how to toss the dough etc....
Only thing I didn't have was a good recipe. DUDE! This is AWESOME!
Also tried it with apple juice instead of honey! Very good as well.
Thank you thank you.. .and I really enjoy your commentary! - March 3, 2011 at 9:32 PM
- Jeoupei Rossel said...
I kind of used 2 tbsp yeast without knowing exact how much it should be for 1 package = 2 1/4 tsp. However, it turned out very good. I recommend this recipe to anyone who loves making pizza. It's easy and delicious. My ten-year-old made it with me.
- March 29, 2011 at 12:08 AM
- Reecia said...
Hi John and everyone,
We're about to try the pizza dough! We are feeding 6 people though - should we just double the recipe or make two batches?
Thanks! - April 28, 2011 at 8:16 PM
- Chef John said...
yes, i would!
- April 28, 2011 at 8:24 PM
Hey Chef I just made my first ever dough and it came out great! Still can't taste the difference between Trader Joe's pizza dough, and home made but it was a good learning experience.
Check out my results! - July 6, 2011 at 11:32 PM
Great recipe. Thank you for sharing!
- July 10, 2011 at 5:31 PM
- ET Photography said...
can this be put in freezer? if so for how long...thanks
- September 7, 2011 at 12:04 PM
- Chef John said...
Yes you can, but not sure how long.
- September 7, 2011 at 12:08 PM
chef what can i use to substitute cornmeal..because at my place it's hard to find those
- October 16, 2011 at 6:44 AM
chef i made the pizza without using cornmeal, but nevertheless the pizza taste delicious!My family like it very much!thanks for the recipe :D
- October 16, 2011 at 10:15 AM
- Jose said...
This pizza man...GREAT! Just made it for my family, they were eating them like crazy.
- October 22, 2011 at 9:50 PM
I've made this recipe about 5 times now (always a double recipe), and I LOVE IT SO MUCH! I wanted to suggest others to try this recipe with the leftover dough: http://savoryseasonings.blogspot.com/2009/04/godfathers-streusel-dessert-pizza.html
The dough is PERFECT for the dessert pizza!
Thank you Chef John! - November 5, 2011 at 7:34 PM
Thank you very much for the recipe! I have made it 3 times already and they came out perfect and tasty each time!
- November 12, 2011 at 12:52 PM
I alway bake my pizza on a cookie tray lined with parchment paper. You won't need the cornmeal and the pizza slides right off when done. Gonna try this recipe for dough next time I make pizza, sounds good.
- November 26, 2011 at 3:43 PM
- salfaour said...
Hi Chef John,
I just made the Pizza, and let me tell you it was AMAZING, i di not have honey though so i used sugar but still it tuned out beautiful, its the firt time i make pizza, my wife and all my family were shocked lool, thank you soooooo much all your food is great. - November 27, 2011 at 8:53 PM
U say just use Tomato sauce? Meaning your fav brand out of can, or home made sauce? The sauce is key no? I'll look to see if u have a post for pizza sauce.
- December 18, 2011 at 9:17 PM
I'm not going to lie. I was a lil worried about the dough by the time i got all 3 cups of flower together. but honestly, this came out pretty damn good. The sauce came out awesome used the san marzons minus the seeds and herbs and oregano.......very nice!
- December 20, 2011 at 6:55 PM
Well, I have to say this is my first time making pizza! It turned out well. I tried making the thick crust first with toppings of tomato sauce and cheddar cheese. Turn out quite good but abit tasteless so on that day I made the crust thinner and more sauce with cheddar cheese and some ham. Woahh!!! I'm amazed! Thank you Chef John!!! :)
-hl - December 29, 2011 at 8:32 AM
Hi John!
First of all I would like to thank you for your awesome recipes, I have tried so many of them and they have all been great successes for our family.
One of my favorite recipes is the Wolfgang Puck's pizza dough, but I have a slight problem when preparing it myself. I always end up using only about 2 - 2½ cups of flour on it, and when I set the dough aside to rest, the surface starts to break. What am I doing wrong here ? - February 10, 2012 at 10:28 AM
- Chef John said...
Sorry I don't understand.
- February 10, 2012 at 12:12 PM
I mean, when I set the dough aside to rest for 30-40minutes, then I turn it on my floured cutting board and start to pat it down, it isn't moist and slightly sticky any longer, but the surface has actually began to crack, like its sort of dry all of a sudden.
- February 11, 2012 at 5:52 AM
Stephen from Tacoma WA USA here.
Thank's a heap for the video and the written instruction at;
This was my first time at making dough, and I realize that I was lucky to find your information and Chef Pucks recipe. I imagine lots of people have had hard times with other recipes. This was a total success for me. I used Paul Newman's Sockarooni Spaghetti sauce and 1-1/2 link of Hillshire Farms Hot-Links sliced up and some pepperjack cheese sliced crumbled up. So lots of sauce choices and links and brackwurst etc to choose from.
Affordable round meals are very welcome in these economic times.
I too had a little problem with the second warming, 30 minutes in a turned off heated oven. I used a wet towel laid directly over the four balls as seen in the video and the towels stuck to the balls so I had to peel the dough away and lost some. No big deal but I am doing something wrong. (I did use the full three cups of flour.)
Any suggestions?
And would t TBS of honey throw off the recipe?
Again, thank you so very much Chef John.
Stephen - February 21, 2012 at 2:09 AM
- Chef John said...
The towel has to be dry! I never said wet towel in the video. That's the problem. Not sure about the honey, but should be fine.
- February 21, 2012 at 4:19 AM
Thanks John. Silly on my part as you can see the towel is dry in the video.
I just froze another pizza. I will likely make a dozen or more next month, as varied as possible with individual notes.
Stephen - February 21, 2012 at 5:22 AM
Dear Chef John,
I was hoping to use this recipe for the dough for calzones. Would you have any suggestions on how long to bake them to make sure they're done the whole way through?
Thank you in advance. - March 12, 2012 at 1:11 AM
- Chef John said...
sorry, never made!
- March 12, 2012 at 3:35 AM
chef john, i made it today and its perfect! do you think i can use wheat flour? thank you so much for sharing!!
- March 25, 2012 at 7:05 PM
Oh my goodness this is an excellent dough! Just looking at them when they came out of the oven made me smile. Tastes amazing, thanks Chef John!
- April 10, 2012 at 4:11 AM
Chef John - thank you so much for sharing this wonderful recipe and finally teaching me how to make pizza that doesn't have a "cracker" crust. Made some tonight (with red pepper flakes too, yum!) and they turned out beautifully.
I love, love, love your site. I'm 45 years old and finally took an interest in cooking when I had my daughter 3 years ago (yeah, old bag Mom). Seriously, the best thing I ever made for dinner was reservations. I came upon your site looking for a pizza dough recipe and haven't looked back.
Tonight I made your pate brisee crust which I hope to turn into butter tarts tomorrow (it's a Canuck thing).
Your videos are a joy and a laugh to watch - can't thank you enough for your inspiration. - April 28, 2012 at 11:41 PM
just made the pizza,
this is the best pizza dough i ever made!
its just awsome! - June 8, 2012 at 6:35 AM
how much would one package of yeast equal in tsp? Btw I'm gonna use this recipe tonight for my mom!
- June 15, 2012 at 11:34 AM
1 package = 2 1/4 tsp.
- June 17, 2012 at 10:48 AM
Nice video.
But where can I copy/paste and print the recipe so I can have it in front of me in the kitchen? - June 25, 2012 at 1:31 AM
- 1Bigg_ER said...
I had issues with the dough, after 3 cups of flour it was still very sticky, added some more flour and still sticky.
Pizza still came out fantastic. I used my lodge cast iron round griddle. - June 30, 2012 at 12:53 AM
Hi Chef John. I know the recipe calls for active dry yeast but I only have Fleischmann's instant dry yeast. Will the measurement change at all? If so, how much of this should I use? Thanks!
- July 13, 2012 at 1:18 PM
- Chef John said...
just use the same I think.
- July 13, 2012 at 2:06 PM
Hi Chef John! If I was going to make this in advance, would you recommend freezing the dough before or after baking it?
- August 14, 2012 at 1:29 AM
- Chef John said...
I'd do before. Enjoy!
- August 14, 2012 at 7:16 PM
- Unknown said...
Dear Chef John,
i tried this recipe last night! The pizza dough came out beautifully. Thanks to your video, your effortless attempt at it was what motivated me to give it a try. I suck at kneading dough! - August 22, 2012 at 8:39 PM
- Chef John said...
great!! thanks!!
- August 22, 2012 at 9:26 PM
- SEF said...
LOVE LOVE LOVED this recipe! I have checked out your site many times but this is the first time I have used a recipe, I'll be back! Thanks for the wonderful site and easy to follow videos!
- August 30, 2012 at 8:59 PM
- Nancy Sokoloski said...
Waaa, I can't get my dough to puff up like this. Que pasa with moi? Thanks CJ
- October 8, 2012 at 2:17 PM
- Unknown said...
found your website by random while searching for pizza dough recipes. This turned out GREAT and it's my first time attempting to bake with yeast ever! I also used your pizza sauce recipes AND granola... everything was excellent. THANK YOU! will definitely be trying more other ones!
- December 10, 2012 at 1:28 PM
- AT said...
Hey Chef John,
I noticed at the end that you said this recipe works great if you like a thinner pizza. I happen to enjoy these. I was wondering if there is any adjustment to cooking time to be made if I make it thin crust? - December 15, 2012 at 6:43 PM
- Chef John said...
thinner cooks faster, so check earlier!
- December 15, 2012 at 8:37 PM
- Unknown said...
Salutations! I love your recipes, especially your pizzas. I've made them before but if I don't want to eat or prepare the dough the day of, what can I do? What I mean is, can I prepare the dough beforehand (leave it in the oven for more than 20min)? Or freeze it?
- January 10, 2013 at 8:11 PM
- Chef John said...
You can make dough day before or freeze!
- January 10, 2013 at 8:20 PM
- Karina said...
can you put two small pizzas on the pan, do you need to cook them longer if two are on the pan.
If I use a baking stone do I preheat it and if so for how long and how long would i cook my pizza with the stone? - February 15, 2013 at 12:24 PM
- CFTM001 said...
Hey Chef John!
I've been making this dough about once a week. It's awesome. I tried the no-knead one, but I like this a lot better.
One quick question. If I wanted to make whole wheat dough, can I simply substitute whole wheat flour for regular flour? Or do I have to do something else?
Thanks!! - February 27, 2013 at 4:42 PM
- Abbott_Lane said...
Recipe worked well... Beautiful pizza crust. thanks!
- April 1, 2013 at 10:56 PM
- Unknown said...
I made this pizza dough last night and baked it today. It was so freakin' good. Thank you so much for sharing!
- May 16, 2013 at 4:45 AM
- Sadaf said...
Hello Chef John,
This is the first time i ever made pizza dough and loved the way it turned out. However the crust was too crunchy for me. If i want a very SOFT pizza what should i do??? - May 21, 2013 at 9:49 AM
- Sadaf said...
Hi chef John,
I made this first time today. Everything worked out fine except that the crust was too crispy for me. If i want a very soft pizza how should i bake it??? - May 21, 2013 at 9:52 AM
- rain.drop said...
Dear Chef John, I've made this pizza already twice and this is my best pizza dough ever. Thank you for posting this recipe!
- May 27, 2013 at 4:32 AM
- Dempsoir said...
I've used this recipe twice now, although the first time I hardly got any rise from the dough at all. Then I remembered that being from the UK, the protein content of our flour is much lower than that in the US, so the second time I made this I used Strong Bread flour instead. I got much better results, I really do like the crust you get from it.
- June 3, 2013 at 4:13 PM
- elniñoyuntero said...
I can not forgive you all this saliva swallowing..Fantastic Pizza !!! Thank you so much from Finland !!
- June 20, 2013 at 1:12 PM
- elniñoyuntero said...
Sorry Chef, it is me again. I am really mad about Thick Crust Pizza. What should I do to get a thick crust out of your recipe ?
- June 21, 2013 at 5:49 AM
- Ponderous Troll said...
Hi Chef John
Just wanted to say that I love your recipes and I just tried this one and am waiting to see the results when I put the dough to the oven. But I have a question - if i were to use instant yeast instead of dry active yeast, what are the steps that would be changed / impacted? Would I skip the first hydration step? - August 5, 2013 at 11:33 PM
- Chef John said...
Never use it, but that's what I hear.
- August 6, 2013 at 1:10 AM
- Unknown said...
I made this for dinner tonight. What a difference a great dough makes. My proof, and resting times were a bit long as I got busy with chores. Fabulous flavor nonetheless. I made mine with thai peanut sauce, cooked chicken, shrimp and a few veggies. Hubby's with a bit of fresh basil, and cheese only. Both pizzas were the best!
- August 25, 2013 at 1:11 AM
- Mark said...
Let me get this straight. Damp towel for the first rise then dry towel for the second rise?
Thanks for your recipes. - October 7, 2013 at 7:38 PM
- Shilag said...
Absolutely amazing recipe and technique! I haven't actually made homemade pizza before, ever, and this turned out absolutely amazing.
Used your pizza sauce recipe as well, although I modified it a bit as I'm not fond of anchovies, and didn't have any fresh oregano at home. So instead I used some fresh basil and dried oregano, also added some onions and it was delicious.
For the pizza itself, I put on some local cheese, parmigiano, half-circles of red onions, blobs of pesto and fried white button mushrooms (canned, unfortunately). Then I baked it at the bottom of the oven, took it out and added an egg in the center, along with a bit more cheese.
After about 5 minutes I took it out and added a lot of lettuce and some spicy paprika sauce I'd thrown together and let it heat up while the oven was off for a few minutes.
It turned out absolutely delicious, probably one of the best pizzas I've had in my life, maybe bar.. one.
Thank you so much for your videos, Chef John!
http://i.imgur.com/gqdDOKa.jpg?1 - October 8, 2013 at 9:24 PM
- Unknown said...
the first time I find you was when I was looking up anything that had to do with Dinner Rolls I had never made them by myself, my gma was the one that showed me how to cook and she'd make it and i'd help, so I was thinking I wanted to do it for myself for the first time will I looked and looked and looked and then I find Rosemary Pull-Apart Dinner Rolls Recipe by Chef John and I had seen your video and I just loved it and how you talked and how you said some funny stuff in it, I did make the Rosemary Pull-Apart Dinner Rolls, about 2 to 3 times they where not that bad, the Rosemary was a lil much for me but I did like them, then i looked on food wishes to see what there was and i seen you had a lot of pizza recipes and i looked at a lot of them and stopped looking when i get to Wolfgang Puck's Pizza Dough recipe i tried it and loved it, i have made it maybe 10 or more times in some months, even my gma liked it a lot, using that some recipe i have been making it in to a P'ZONE and it is really good also, the next thing i am going to try is Buttermilk Fried Chicken i am excited to try this as will, ty for all the really good looking and just over all good recipes, can't wait to see more and try them out XD
ty and keep up the good work and take care. - January 16, 2014 at 9:46 AM
- Aulia Alyda said...
Chef, i put my leftover dough in refrigerator and it come out not as elastic as the first dough. Whats wrong with my dough? Thanks.
- January 30, 2014 at 4:28 AM
- Chef John said...
not sure, was dough still cold?
- January 30, 2014 at 2:24 PM
- Unknown said...
Just for posterity (and future pizza ^^) :
1 package dry active yeast
1 teaspoon honey
236 ml warm water (105 degrees F)
375 gr cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
toppings of your choice - February 5, 2014 at 4:51 AM
- Unknown said...
Hi Chef,
I tried this dough a couple of times and it turned out great for the most part. The inner crust which is covered in the sauce is nice and chewy but the outer crust is very hard. I'm making a thin to medium thickness dough with the finger technique shown. Any suggestions as to how to make the outer crust less hard. I'm using the olive oil on the dough and it stays in the over for a total 15mins as suggested, thanks. - February 13, 2014 at 7:30 AM
- Chef John said...
I don't know, maybe dont do any olive oil on the edges.
- February 13, 2014 at 11:49 AM
- Unknown said...
I really liked that recipe. I give the recipe 5 stars!
- February 18, 2014 at 3:46 PM
- Unknown said...
There's an extra 3/4 cup of water in the video that's missing from the ingredients list.
If your dough keeps coming out super dry, that might be why! Watch the start of the video carefully. - August 19, 2014 at 5:13 PM
- Chef John said...
No there's not! If you watch and listen it's 1/4 cup at the beginning, and then 3/4 cup for a total of 1 cup. Of course with any dough, you have to adjust the flour as you add b/c of your conditions. Dry dough comes from people over packing and using too much flour, or adding it all at once.
- August 20, 2014 at 10:24 PM
- Zach said...
2014 and still making this delicious dough. :)
- October 7, 2014 at 10:45 AM
- Clevelander said...
Hi Chef John--can you tell us why you add the water in two batches instead of all at once to the yeast the first time? Why does it make a difference? Thanks!
- November 22, 2014 at 3:57 PM
- Chef John said...
easier to see if the yeast is growing in less water!
- November 23, 2014 at 1:04 AM
- Art P said...
I feel sheepish for asking, especially five years after the recipe has been posted. But if I goofed and added the salt initially with the yeast and 105* water, does the salt kill the yeast activity??
I'm not really a baker, but I tried very hard to do everything as instructed with the dough, including non-chlorinated water - but I fooked up that one thing with adding the salt with the yeast, before the yeast got to bathe for ten minutes.
It turned out sorta, but not as puffy as it should have - flat I call it.
Did I kill my yeast helpers with salt? - December 5, 2014 at 12:35 AM
- nicomima said...
Chef John, your recips are infallable. I love this one. I know it belongs to Wolfgang, but your video makes it approachable. Also, I usually watch your videos with headphones in and it confuses my husband, because he can see what I am watching, but doesn't understand why I keep laughing. Keep up the good work!
- January 24, 2015 at 12:51 PM
- daveb416 said...
Hi Chef John,
I was hunting for the fastest recipe from flour to eating. Is this one the fastest?
I'm not a bread-head but I am comfortable with adjusting things (this was pizza dough, I left it in one piece and called it 'bread').
I understand yeast; I'm learning about sourdough; I have ruined things with baking powder and baking soda.
Any other recipes you have for fast bread?
Thanks, Dave B
Toronto, Ontario, Canada - August 26, 2015 at 11:55 PM
- Eileen Jordán said...
I did it! I didn't have fresh oregano so I used what we call "wild oregano"(orégano brujo)and it was a hit. After the beer bread my husband bought a 5 pound bag of flour. "This is a big bag", Isaid, and he answered, "Not if your making that beer bread and pizza". Thank you...
- January 30, 2016 at 12:47 PM
- Unknown said...
Hi John!
Found your channel a couple of weeks back and wow do I love it! Have found a bunch of favorite recipes here. I have a couple of good pizza dough recipes, but tonight I'm going to try this. Who knows, this might be a new go to?
I have a little goodie for you and everybody else, next time try your pizza with some sour creme (creme fresh in Sweden, not sure what that might be in the US, but sour creme should do). I spread it as the last layer, and it melts down and gets gooey and tangy and just lovely. This is best over a thick crust pan pizza, which can handle the extra moisture. Enjoy! ;) - March 27, 2016 at 12:41 PM
- Unknown said...
Hello chef, I like to double this recipe but I'm not sure if I have to double the amount of yeast as well. Would you please help me out? And this is the problem I have when I want to make more of any kind of dough. Thank you :)
- May 13, 2016 at 9:59 AM
- D. Strike said...
Use this recipe all the time, works beautifully doubled when I am cooking for larger groups.
- July 9, 2016 at 3:31 PM
- Unknown said...
I have used a lot of pizza dough recipes, and this one works best for me! And I appreciate Chef John's set of instructions which allows more control over the addition of flour. One "trick" I use is to preheat the pizza pan or stone or whatever you use with the oven, and to prepare the pizza on parchment paper. Then when the oven is ready, I just move pick up the parchment and move it all onto the pan. Use high temp parchment paper, and if you prefer, you can pull it out from under the pizza halfway through baking. I also like Chef John's idea of starting the pizza on the lower rack, then moving it to a higher one to finish.
- October 29, 2016 at 10:04 PM
- Unknown said...
I have been really disappointed in our local pizza shops lately. It's hit or miss whether or not you get a good pizza and they've gotten so expensive, so I decided to try to make my own at home. I went to the store and bought a pizza paddle and a pizza stone. Then, I went on an internet hunt for the perfect pizza crust. They all looked so good on the internet but not so wonderful after I made them. I stumbled across this recipe on my infinite search for a pizza shop style pizza dough. So far, even though I still messed it up somehow, this recipe was by far the best of all. I was so excited to try it last night. The dough was very easy to handle unlike the "boomerang" dough that you buy in the supermarket. I have always called it boomerang dough because of the way it bounces right back to a small circle after you roll it out. I popped the prepared, Wolfgang Puck pizza onto a corn-mealed pan and into the 450 degree oven on the very bottom level as instructed. The edges of the crust, after the first 5 minutes, looked incredible and mouth-watering. It puffed up and got golden brown just like in the instructional video. I was so excited. I moved it to the top rack as instructed for the remaining 5 minutes. It looked gorgeous when I took it out. However, when I lifted it up to look at what I thought was going to be a wonderfully crisp, golden bottom, I was disappointed to see an under-cooked underside. I slid the pizza off of the pan directly onto the bottom rack and left it in for another few minutes but the bottom still did not crisp up and it over-browned the top. Well, that was our dinner last night so I ate some of it but I did not enjoy it at all. I will try it again but this time I'll try my pizza stone and use Joyce N's suggestion about the parchment paper. I will update my post after I try it and let you know if that makes a difference.
- June 3, 2017 at 11:37 AM
- Vancouverite said...
can you freeze this pizza dough?
- August 1, 2017 at 12:37 AM
- kafran said...
Where are the weight measures for those of us who have a scale =)?
- August 5, 2017 at 3:21 PM
- Suzan said...
I found that I used "fast" rising yeast and didn't get the rise after twenty minutes or even two hours. It did seem to get a small rise so instead of throwing it out, I left it overnight in the garage where the temp would be over 80 degrees. this morning the dough had more than doubled in size and while I didn't get it for dinner last night, I will tonight. Just thought this info might help that we should NOT use the "fast" rising yeast. I will use the regular yeast. I also used yeast from the jar and not a packet.
- August 14, 2017 at 11:18 AM
- Tiarra Nelson said...
I have lived in NY with some of the best pizza in the States and this recipie just blows our pizza joints out of the water. The best pizza recipie I have ever found and I love how it gets beautiful air bubbles when it cooks. I feel like they make for a superior texture.
- February 7, 2018 at 3:58 PM
- Tiarra Nelson said...
Oh and my favorite topping is a blackberry basil garlic and balsamic sause with mozzarella. So good on this.
- February 7, 2018 at 4:04 PM
- Margarita102 said...
Hi Chef John I love your ciabatta bread recipe. We are used to the northeast style pizza and can't seem to get a dough like that texture. I live at 5000 ft above sea level and I was wondering how to get a airy pizza dough like the ciabatta bread. I saw Vita gluten on Bobs red mill website and was wondering if I added that to the pizza dough recipe if I would get the airy dough like ciabatta but still have it pliable without being too sticky like the ciabatta. Thanks
- May 5, 2018 at 5:32 PM
- Unknown said...
i tried your pizza dough just now and its perfect, my husband and kids loved it, its gone in a second.. thank you so much . looking forward for a new recipe from ypu
- October 21, 2018 at 4:53 AM
- Jessica Anne said...
We're doing Baby Led Weaning and made homemade pizza to share with our 7-month old daughter last night. Since honey is a big no no for kids under one (due to botulism risk) we substituted of white sugar for the honey and it turned out great. Just thought I'd share in case anyone else wants to share pizza with their baby.
- February 11, 2019 at 7:20 PM
- Michael Emery said...
Dear Chef John,
I am super confused about the amount of flour in this recipe. You initially added 3 cups of flour in three separate steps (1 cup each), and then you added another 2.5 cups of flour, and another 1/4 cup of flour to the board. That's nearly 5 3/4 cups in total, but the ingredient list only says 3 cups. Am I missing something, or should the ingredients list say 5 3/4 cups of flour? - May 22, 2019 at 10:01 PM


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- Since each article at Spiffy Spools is cut and tailored to our customers' exact specifications, by default, we do not accept any returns.
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Greetings from the land of fickleness! Wing-It is back! Yes. I realize I am fickle, but what kind of a woman would I be if I never changed my mind? Right? So I changed my mind and gave up the other blog. For those of you that haven't been following my nomadism, the other blog is The Crafty Kook. I am still kooky, but now I will be kooky here instead. Again.
I have been missing this dusty old blog for a while, and at first I thought that maybe I could bring Halloweegan back just for the month of October and then go back to The Crafty Kook, but what I really want to do is move back here for good! It all was decided yesterday when I read some super kind words that Bianca had to say about Wing-It Vegan. It was the final extra push that I needed and it made me realize that this is where I want to be! Thanks Bianca! It's good to be home! :)
I feel a song coming... reunited and it feels so good, reunited 'cause we understood,there's one perfect fit, and sugar this one is it...
It really does feel like coming home. The Crafty Kook never felt like home, and now I can't even remember clearly why I wanted to change. I had some reasons, but now they all seem stupid. This is so exciting! I have been constantly smiling like an idiot since yesterday! No need to make a pro-con list, this is what I want! :D
Hopefully my flip-flopping won't be too confusing and annoying for you. I have imported all my posts from The Crafty Kook so there will be no hopping around from blog to blog if I link to an old Kook post. I also replaced all the "Mr. Kooks" with "Mr. Wing-Its". YAY! I have even missed calling the hubster "Mr. Wing-It!"
So here we are again. Do you like my new layout? I drew the little icons and the cupcake myself, which is very strange because I cannot draw! It was some sort of fluke, I'm sure. The drawings were clumsily inspired by the Simon's Cat videos, which I love!
What else? What else? Right! I am working on a recipe index so all my recipes and external links to other recipes will be neatly organized and easily accessible.
Did I mention that I'm bringing Halloweegan back this year? Whooooo!! This time it will be about Halloween themed crafts as well as food. And I intend to join Vegan MoFo again! From now on I will try to keep blogging once a week even if it's not about food or crafts or travels, just to keep the blogging flow going until we go home for Halloweegan. I'm excited! I can feel the mojo! Bring on Halloweegan!! Bring on Vegan MoFo!!
This post is getting long, so let me wrap it up with my very first E.A.T World entry on Wing-It Vegan. This time, we're going to Spain for some Tortillitas!
Tortillitas are basically a chickpea flour pancake that is naturally egg-free! Score! The problem is that they are seafood pancakes. *Sadface*. Not to worry! This veganized version is made with mushrooms instead. The recipe calls for half chickpea flour and half all purpose flour, but I replaced the white stuff with more chickpea flour. The tortillita broke a little when it flipped it, but I didn't expect any less! *I haz a clumsy* I followed this recipe by Mark Bittman, and there is even a handy little step by step video here. Like I said, I made mine with thinly sliced sauteed mushrooms and it was the bestest!
Well, I guess I've done my damage here. Can you believe it's almost the weekend? I hope you guys have an awesome one!
P.S: Is anybody out there still reading this dusty old blog? :)


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ETCSLtranslation : t.3.1.20 |
Version A1-3. Say to {Puzur-Šulgi} {(2 mss. have instead:) Puzur-Numušda}, the governor of Kazallu: this is what Ibbi-Suen, your lord, says: 4-5. When I had chosen for you …… from among the troops, they were at your disposal, as governor of Kazallu. But as in my own case, are not {your troops} {(1 ms. has instead:) your people} proof (?) of your importance? 6-9. Why have you sent me somebody saying: "Išbi-Erra has got his eyes upon me -- so let me come to you when he falls upon me"? 10-14. How come you did not know how long it would take to make Išbi-Erra return to the mountain lands? Why have you and Girbubu, the governor of Ĝirikal, not confronted him with the troops which you had at hand? How could you allow (?) him to restore (?) ……? 15-19. Today (?) Enlil loathes Sumer and has elevated to the shepherdship of the Land an ape which has {descended} {(2 mss. have instead:) come forth} from those mountain lands. {Now Enlil has given kingship to a dishonest man, {a seller of} {(1 ms. has instead:) who values} asafoetida} {(1 ms. has instead:) At this moment Enlil …… to somebody who sells asafoetida, a peripatetic criminal} -- to Išbi-Erra, who is not of Sumerian origin. 20-24. See, the assembly where the gods are and Sumer itself have been dispersed! Father Enlil, whose words prevail (?), said: "Until the enemy has been expelled (?) from Urim, Išbi-Erra, the man from Mari, will tear out Urim's foundations. He will indeed measure out Sumer like grain." He has spoken just so. 25-28. Even though you were installed as governors of the various …… the others will defect to Išbi-Erra, in accordance with Enlil's word. Should you hand over your city to the enemy like your companions, {Išbi-Erra will not recognise you as his faithful and agreeable servant.} {(1 ms. has instead:) will Išbi-Erra recognise you as his faithful and agreeable servant?} 29-34. May it now be brought about (?) that good words should be restored and treason extinguished. Let Išbi-Erra (?) participate in the harvest among the people there; but you yourself, {do not turn back} {(1 ms. has instead:) do not harvest}, and do not come to me! His grasp should not get hold of the city! This man from Mari, with the understanding of a dog, should not exercise lordship! 35-38. {Now Enlil, my helper, has made the Martu rise from their mountain lands} {(1 ms. has instead:) Now Enlil has …… the Tidnum as …… from their mountain lands}. They will repel Elam and seize Išbi-Erra. To regain the Land will indeed make our might known in all the foreign lands. It is urgent! {Do not be neglectful} {(1 ms. has instead:) Do not all give up}! Version Bunknown no. of lines missing 1-4. …… sent ……: 5-8. How come you did not know …… to make …… return to the mountain lands? …… of Ĝirikal, they had ……, they have not confronted him. How could you allow him (?) to ……? 9-13. …… detests ……. After (?) he has elevated …… to the shepherdship of the Land. …… has given kingship to …… asafoetida ……, who is ……. 14-19. After …… has been dispersed, 20-23. 24-35. You ……. …… he (?) destroyed (?) for you. |
© Copyright 2003, 2004, 2005, 2006 The ETCSL project, Faculty of Oriental Studies, University of Oxford |


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