Neo-Neopolitan Pizza Dough by Peter Reinhart

This is a great recipe from Peter Reinhart’s book “Artisan Breads Every Day” This is now my favorite pizza dough to make for grilled pizzas.


Peter Reinhart on The Stretch & Fold Technique before shaping the pizza dough into balls:


Grilled ChickenIMG_2413

Sausage & PeppersIMG_2491



You can buy the book here:


Basil Pesto

Simple Basil Pesto Recipe:

1 cup fresh basil leaves

6 springs fresh parsley

1/4 cup pine nuts

1/4 cup olive oil

2 large garlic cloves, peeled

2 Tbsp. butter or margarine

1/2 tsp. salt

1/4 cup Parmesan cheese

1/4 cup Romano Cheese


In a blender, combine basil leaves, parsley, pine nuts, and olive oil. Add garlic cloves, butter or margarine and salt. Whirl in blender for 1 minute. Add Parmesan and Romano cheese. Blend for 30 secs. at high speed

Makes enough to cover 1 lb. of pasta. Serves 6.