Glug Glug Glug Glug Glug Pizza

The dough recipe I return to, over and over again, is from a video by Mark Bittman in the New York Times for Potato Pizza (potato is the topping). In our household, we refer to it affectionately as glug glug glug glug glug—after the sound Mark makes as he “measures” the olive oil. Recently, I’ve also been incorporating some of the techniques from Adam Ragusea’s video, Making New York-style pizza at home, and his followup a year later, New York-style pizza at home, v2.0.

Pizza in portrait mode
A pizza in portrait mode

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