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Spoiled by Saveur-The Pizza Issue (May '13)

HillJ May 2, 2013 04:45 PM

The May issue is dedicated to all things pizza! Every inch! Don't miss out:

  1. tcamp May 3, 2013 06:57 AM

    I've got the dough made from the main recipe in the fridge for tonight. It is a nice issue.

    Edited to clarify that I have dough in the fridge, not the recipe itself.

    1. h
      HillJ May 3, 2013 07:27 AM

      Saveur's food photography is some of my favorite year after year. The shots just makes me open the pantry!

      Between the Cheese board, this issue and my devotion to bread...I'm doomed...in a good way.

      1. juliejulez May 3, 2013 09:13 AM

        When mine arrived in the mail with that gorgeous cover photo, I said "wow" out loud. I really enjoyed that issue, even though I very rarely make pizza.

        1. alliegator May 3, 2013 09:28 AM

          Thanks for the heads up. I need to renew my subscription. But for now, I'll head out to B&N today!

          1. p
            Phoebe May 3, 2013 10:46 AM

            Gorgeous photos! Read the issue immediately after arriving in the mail. I've been making pizza from scratch for many years, but have never used "00" flour before. Couldn't find it in my area, so I had to order it from Igourmet..... along with some GREAT cheeses.... which just arrived today. Happy me! ;)

            HillJ.... You're not the only one that's "doomed" since the creation of the Cheese board. But.... what a way to go!!!

            3 Replies
            1. re: Phoebe
              HillJ May 3, 2013 10:46 AM

              Phoebe, the only thing keeping me in "the cheese game" is knowing I'm not alone!!

              If you're already buying 00 online, check out the PennMac company next time you need to order. I buy quite a bit from them. They have competitive prices & lovely CS.

              1. re: HillJ
                Phoebe May 3, 2013 11:01 AM

                I checked PennMac (order from them frequently) and even Amazon, but I have free shipping with Igourmet. They were the cheapest. Have never used "00" flour before. Very eager to see what the difference is.

                I'm sure there are legions of "us" out there!!!!

                1. re: Phoebe
                  HillJ May 3, 2013 11:03 AM

                  Oh okay, good for you on price! I use 00 flour for pizza and pasta. Really like the results. I don't make pasta very often...but pizza quite often.

                  We are NOT alone :)

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