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Spring has been crazy early this year, and now so is asparagus – by like a month. They started picking mid-April at Edgar Farms by Innisfail, and the norm is around the middle of May. It’s a short window – they typically pick (by hand, from their own homemade motorized picking carts) from mid-May until the end of June, so at this time of year I eat as much asparagus as I can handle. Our sunny days and cool nights make for particularly sweet asparagus with purply tips – I know I’ve said it before, but just a reminder: thinner isn’t necessarily better. Thick stalks are every bit as sweet – you just don’t want the bendy and woody ones. And YES – they are fab on a pizza. You don’t even have to bother shaving them into thin ribbons, although that does look pretty. Toss them on whole!


This! I ate it all. To be honest, I didn’t really have a clue what bar-style pizza was until I happened to see a tweet from Serious Eats, and I happened to be starving, and the tweet happened to have an embedded photo of an ultra thin-crusted, cheesy, crispy-edged pizza in it. So I deduced that a bar-style pizza was more appy-sized, with thin, small wedges that were more convenient to eat with a pint. Thin enough to maybe fold in half, like people do in movies set in New York. I thought I had a handle on pizza – I have my go-to crust recipe that I know by heart and like to make a day ahead to give the dough a chance to develop some flavour. I occasionally swap in a batch of chewy no-knead bread dough. I toss it on the grill sometimes, and I know the cast iron pan trick, and I’m down with pita pizzas – a staple of ourContinue reading

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People often ask me what pizza dough recipe I use. The truth is, most formulas for pizza dough are the same – flour, yeast, water, olive oil and salt. The key ingredient not many recipes call for is time. Yeast doughs are a lot like people – the longer it’s alive before it’s baked, the more character it develops. Which means mixing up a batch of dough on Thursday if Friday is pizza night will make all the difference in the world. Let it hang out in the counter, on the fridge – wherever it won’t get into any trouble. Punch it down when it needs taming. The next day, you’ll see its potential in the stretchy bubbles interspersed throughout the dough. Which I apparently took no photos of, I was so preoccupied with the stretching and the topping. And the chilling of the wine – do you know this trick? Wrap a bottle in wet paper towel and put it into the freezer toContinue reading