Chew This! Kami’s Deep Dish Pizza 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I’ll be happy to help! blaisethebaker@gmail.com

My newest recipe is a family favorite! Do you love Deep Dish Pizza? If you answered YES – as everyone should – you will be in for a treat! This is by far the BEST Deep Dish Pizza – yes all in caps – I have ever made in my own kitchen. The directions are clear and straightforward and the results are almost foolproof. Shout out and special thanks to my Aunt Kami Doubman for sharing this recipe with me and for allowing me to share it with all of you! 

Also my “Ask and Answer” feature answers the question if other fruits and glazes can be substituted in my recipe for strawberry pizza. 

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Kami’s Deep Dish Pizza

http://www.thecouriertimes.com/neighbors/neighbors_features/article_b6d46a31-e3db-55a5-95a0-708dd31c8ef3.html

Enjoy!

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Chew This! Strawberry Pizza, From Scratch 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I’ll be happy to help! blaisethebaker@gmail.com

My newest recipe is an updated classic! I love the traditional strawberry pizza – that’s made with store bought sugar cookie dough, a cream cheese mixture and a mix of strawberries and store bought glaze – but for this recipe I really wanted to take it up a notch. This recipe is so easy! The crust is 4 simple ingredients, the filling the same and the strawberries with homemade glaze will have you wondering why you don’t bake from scratch more often! This is the perfect spring and summer dessert for entertaining! 

Also my “Ask and Answer” feature talks all about the proper ways of freezing cookie dough! Bake – freeze – bake again. My method is a foolproof method you’ll need! 

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Strawberry Pizza, From Scratch 

http://www.thecouriertimes.com/neighbors/neighbors_features/article_c6b70826-0b59-5d5e-ba52-44619f94d042.html

Enjoy!

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Chew This – Homemade Pizza and Tomato Sauce

Happy “Chew This” Sunday! As many of you know I have a food column in “The Courier-Times” on the first and third Sunday’s each month. I love sharing my stories and recipes with everyone and this Sunday is no exception. Who doesn’t love pizza? Have you ever tried making homemade pizza dough and sauce? It’s not as hard as you might think – and far superior to anything you could buy. Try it – and let me know what you think! So easy and so delicious…

  
Homemade pizza and tomato sauce 

http://www.thecouriertimes.com/neighbors/neighbors_features/article_b2e8dd20-6f59-5c26-b194-081504123e72.html

Enjoy! 

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Cookbook Corner – The Pizza Bible

Happy Wednesday! I’m so happy to get back to doing NEW “Cookbook Corner” posts after the Holidays. Hope everyone had a great Holiday season and a great New Year… There are some changes coming soon to my blog as well as my Blaise the Baker Facebook page (http://facebook.com/blaisethebaker) so make sure and stay tuned for that! In the meantime let’s get started with today’s selection…

Pizza Bible Cookbook Corner Blog

“The Pizza Bible” By: Tony Gemignani (with Susie Heller and Steve Siegelman)

Let’s just start by saying that this book brings me incredible comfort. Why? Because PIZZA is one of my favorite “comfort foods” and PIZZA this book brings!

Delicious looking recipes, delicious looking pictures – all in all it makes for a terrific book that I highly recommend for you pizza lovers out there…

The book is divided into 11 “main” sections.

“The Master Class” section talked about “gearing up” (page 4) and “master class shopping list” (page 6) which gives you the “feel” of what you will need to master this book professionally. It then flows into ingredients, practice, etc. This is actually a very informative book – and this is where the great information starts.

“Regional America” is divided up into the delicious segments “New Yorker” (page 51), “New York – New Jersey Tomato Sauce” (page 53), “New Jersey Tomato Pie” (page 61) and “Detroit Red Top” (page 63) among several others.

I like how the book is categorized by “regional” taste and flavor. This is very important when talking about pizza – especially pizza recipes. What is your favorite kind of pizza? The Chicago variety with the thick crust – or the New York “thin” crust variety?! Where the pizza originates from has everything to do with the recipe.

“Chicago” – my favorite section by the way – contains several delicious sounding “deep dish” (large crust) pizza recipes such as recipes on how to make the crust (page 74), the sauce (page 77) and anything and everything you can imagine “stuffing” into these pizzas. The first pizza recipe I marked to try? The “Fully Stuffed” pizza on page 87. If I was to choose a “last meal” – something very similar to this would be at the top of my list…

The concept of this book – where it divides the pizza recipes up by region – and then gives a step by step instruction (and recipe) on how to make that certain kind of crust, sauce, fillings, etc. continues on for the rest of the book in the categories of Sicilian, California Style, Napoletana, Regional Italian, Global, Grilled, Wrapped and Rolled, and then finally Focaccia and Bread.

I found this book very interesting in not only seeing and learning where the particular pizza recipes come from – the history and their region of birth – but to actually get a vibe for how many different types of pizza actually make up the category of… PIZZA! I was very impressed…

This book is a MUST ADD BOOK to your collection… If you love pizza and want to know more about it – I highly recommend this book to you. Filled with delicious recipes and amazing photographs – you won’t be disappointed.

To learn more about Tony Gemignani, please click here…
http://www.randomhouse.com/author/181847/tony-gemignani

To buy “The Pizza Bible”, please click here…
http://www.randomhouse.com/book/232093/the-pizza-bible-by-tony-gemignani

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Blogging for Books” for this review. More information can be found by emailing me your questions.

Blaise

CHEW THIS – Puff Pastry Pizza

Today my 2nd food column piece was published and I couldn’t be more excited! The recipe (“Puff Pastry Pizza”) is so simple, quick, delicious and versatile you won’t believe it!

Chew This 2

Pick up a copy of “The Courier-Times” TODAY to check it out!

Puff Pastry Pizza

Puff Pastry Pizza

http://www.thecouriertimes.com/neighbors/article_ed2e1310-3433-11e4-b695-001a4bcf887a.html

Blaise

PIN IT: https://www.pinterest.com/pin/570901690237944629/