
Another fabulous combination of sweet and savory. The goat cheese was creamy and added a wonderful complimentary taste to the fresh mozzarella.
Continue reading "Pineapple Jalapeno Goat Cheese White Pizza" »
Wow! Wow! Wow!
This week I couldn’t decide what toppings to have and thus my terrific pizza chef husband made a half and half pizza for me.
Continue reading "Sunday Pizza: Mediterranean and The Valley Come Together" »
White pizza with red onion and fresh mozzarella. Note the gigantic bubbles that formed at the edge.
Continue reading "Sunday Pizza Highlights" »

It’s Sunday … which means it’s Pizza Day at The Madison House.
Today’s specialty pizza is Buffalo Chicken.
The local Double Dave’s pizza has (or more precisely had) a Sunday afternoon buffet. Often times (back in the day before chef Ken began making pizza) we went there after church to enjoy the great variety of slices, their stromboli (not quite up to PA standards, but good in it’s own right) and an overly sweet dessert pizza. On a whim, I tried the buffalo chicken pizza – what the heck, live dangerously, I’ve eaten stranger things. It was good, quite good. Sadly, Double Dave’s went belly up and since then, we’ve been hungry for Buffalo pizza.
Continue reading "Buffalo Chicken Pizza" »

If it’s Sunday, it’s pizza day in our household. Here are a few recent pizza pies to come out of the oven.
Three cheese: fresh mozzarella, blue cheese, and part skim mozzarella.
Continue reading "Sunday Pizza Photos" »
This afternoon Ken made the most exquisite pizza. The crust was wafer thin, no thinner, with a snap and a crunch that well surpasses any ‘gourmet’ pizza I’ve ever eaten, bar none. It was almost cracker like, yet with a taste of yeast and a ‘breadiness’ of any traditional crust and it was not the least bit dry.
Look at how incredibly thin the crust is. Amazing.
Continue reading "Ultra Thin Pizza Crust" »
Ken has incorporated fresh herbs into this dough; he does this during the kneading process.
This is the recipe for basic pizza dough that Ken uses for all of his pizza’s, both thick and chewy crust and thin, thinner, and very thin and crispy version.
The credit for the dough is 100% property of The Culinary Institute of America, The Professional Chef’s Techniques of Healthy Cooking, 2nd edition.
I’ll add Ken’s notes and words of wisdom following the complete recipe.**
Continue reading "CIA Basic Pizza Dough" »

This Sunday Ken made our Sunday pizza with a delicious garlic crust with which he experimented with its thinnest and thickness. He made an amazing super thin crust that had was not the least bit dry and also a standard crust pizza with a stuffed crust.
Continue reading "Thin Crust Pizza & Stuffed Crust Pizza - Homemade" »

Sometime ago a tradition began in our household … Sunday pizza. Not that I don’t enjoy a good roast beef or a roasted chicken with potatoes and gravy (both aromas instantly take me back to my childhood and to my grandmother’s kitchen), but a hot pizza and a cold malted beverage have become a pleasant, very low key way to unwind after a busy morning and at the end of a full weekend.
Continue reading "Three Cheese White Pizza (with photos)" »
A fun and tasty finger food that's perfect for young helpers.
Continue reading "Puff Pastry Pizza Stars" »

Herb crust, three cheese white pizza
Some time ago we began what has now become a tradition -- Sunday Pizza. After a busy morning, which often times begins at dawn and quickly becomes afternoon, I've not enough energy to cook. Oh sure, by the time I've had an afternoon nap I can manage a creative dish or two; well, if it was a good nap. Even so, no one would make it to after-naptime without food. Ken is a fabulous cook, but it's his day off that usually culminates with grading papers and answering emails -- at least when he's not writing or researching. After a relaxing morning I want a little sabbath rest for him, too. We needed a solution: order pizza. Dominos is on my speed dial.
Continue reading "Gourmet Pizza at Home" »