Pizza Blog from pizzatherapy.com

Aglio Olio Olive Oil, Garlic and Anchovies Pasta This was a dish served by my mom every Christmas Eve but can be enjoyed anytime! Ingredients: 1 can of anchovies 1/4 cup olive oil (or more) 1 lb. of pasta 4-5 Cloves Garlic Minced 1 Cup of Reserved Pasta Water Directions: 1) Add 6 Cups of Water to a large pot with salt added 2) Boil water add pasta to cook according to directions 3) Mince 5-6 cloves of garlic 4) Add olive oil and garlic. Sautee (DO NOT overcook garlic) 5) Add can of anchovies 6) Add 1 cup of pasta water and turn to medium 7) Drain pasta 8) Combine the sauce over garlic 9) Eat and enjoy! Please check out my favorite selection of Pizza Books

Number 1: Use a scale to measure your flour. While using measuring spoons and cups will certainly work, the use of a scale allows for more accuracy. You want your dough to be consistent and the only way to do this is by using a scale. This is the method professional bakers and pizza makers use for all of their products. The small price you pay will give you a much better pizza dough every time. Number 2: Use oil instead of flour when mixing your dough. When your dough is ready to be mixed putting a tablespoon of oil on your mixing surface will solve the problem of sticky dough. You can also wet your hands to avoid this problem. While many purists do not use any oil in their dough Peter contends this will allow your dough to be handled more easily and give a better flavor. Number 3: Allow your dough to relax while kneading. He suggests using the stretch and fold method where the dough is stretched and folded over itself. Then give the dough a break for about 5 minutes and do this agai...