How about if you’d do a food special featuring haggis and zesty tomato sauce. Wait for your visit. Pizza Dough.1/4 cup light red or white wine, Fiano di Avellino recommended 3/4 cup warm water 11/2 ounces fresh yeast 1 tablespoon honey 1 teaspoon salt 1 tablespoon olive oil 1 tablespoon olive oil for bowl 3 1/2 cups flour On the peel and the recipe. :). We used to eat at the various DeLorenzo’s locations in the Burg. Who came up with those conveyor ovens where pizza is cooked in pans? As you pizzaiolo is an excellent carpenter…. I need to make one. 1 tablespoon olive oil NEVER found anyone that makes a pie like that since then. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Prepare the pizza dough. Most of the wooden peels you’ll find in the restaurants and stores have a wide paddle area with a simple tapered edge, extending about 3/4″ around the perimeter, top and bottom. Nice project and good humor. Today I’m going to show you how to make a simple but elegant pizza peel and I’ll throw in a bonus tomato pie recipe! Marc… have you tried Grimaldi’s? I feel very lucky to have them so close as their selection of hardwoods is fantastic and the staff are very helpful. 1/3 lb sliced prosciutto or ham coarsely chopped If you are making your peel from one species of wood, you certainly don’t need to use as many pieces to create the primarily platform of the peel. It’s been a while since I’ve watched any of your new videos. Thanks very much Simon. I’m intrigued by it… I’m lazy and don’t much care for reapplying mineral oil. For either, let rest for 15 minutes before rolling out. Place wine, water and yeast in a large bowl and stir until dissolved. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon. Keep up the good work. 1 garlic clove, minced I was curious to know what the heck is a tomato pie. Amazing job Marc! I lived right by the Brooklyn Bridge Grimaldi’s from 2006-2009. Well, I just ordered one from a local place recommended by the hotel. This video brought back found memories of the tomato pies my staff and I use to get from De Lorenzo’s in the Chambersburg section of Trenton (they’ve since moved to Robbinsville). Do you have a link to a printable version of the tomato pie? I recently upgraded to Auriou raps. Hey Jerry. Give it a shot, That was a great podcast Marc and family. 3 1/2 cups flour. :-) Not the new one (which is the old owner), but the old one (which was the new owner). The second link for the rasps doesn’t work. All content on The Wood Whisperer is copyrighted, and may not be reprinted in full form without my written consent. They are famous for their sauce. While there are many variants in the Northeast, the key to a good tomato pie is the focus on the sauce, not the cheese. And Things like that are what makes a craftsman a craftsman. How about a secondary microbevel on the front edge ? Come to visit me in Italy, you will have free “how to pizza” sessions plus an extra content like real northern style polenta or best pasta cooking. .1/4 cup light red or white wine, Fiano di Avellino recommended Living west of the Mississippi the last 40 years, I have found descent pizza maybe a small handful of times and usually from east coast transplants. Oh yeah, Marc, nice board thingy too. It’s a drying oil that can be built up for deep and longer lasting protection. You could use a low angle bevel router bit instead of the rasp if you didn’t feel like spending so much time with the hand tools. I really appreciate the free woodworking videos with your signature humor added. So when you’re famous enough to come back and give the Commencement Speech at Rider, check them out on your way to DeLorenzos! Oh I didn’t realize this was a series of comments so i didnt see the second link initially. I did some web searches hoping I could find their recipe online to send to you, but alais it wasn’t to be found. I also enjoy Palermo’s on 206 in Bordentown. I grew up across the bridge in Yardley and we loved going into Trenton to pick up De Lorenzo pie’s. It reminds me of first found norm and the new Yankee workshop on PBS. Lightly dust the peel with flour, and place your raw pizza on it. But in theory, I think the T&T will be better in the long run. What can I do to build a pizza peel that does not take too much difficulty in putting in, as well as pulling out, a pizza? But just wanted to say thanks for the video and the recipe. Down here in the south (North Carolina) we have a tomato pie that is more like a savory pie-shaped dish and not at all like a pizza which is excellent. Professional versions feature long handles that allow the cook to reach the very back of the oven. This is a pretty good set to get started with: http://www.highlandwoodworking.....spx?A=1210