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

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The May issue is dedicated to all things pizza! Every inch! Don't miss out:
http://www.saveur.com/article/hub/Piz...

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

          1. 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

              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.
              http://www.pennmac.com/items/3202//ca...

              1. re: HillJ

                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

                  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 :)