Now I giggle a little bit when I remember classmates and old bosses who told me I’d never run a kitchen.
Especially in moments like this! I got to host @breadwright with @kingarthurbaking for a book signing, chef demo, and pizza tasting here in my kitchen! A bunch of my regulars were there as well as people who happened to walk by our store.
I don’t usually post about work but I just can’t stop thinking about when my last boss told me to “run your kitchen the way you want when you get one”. Well guess what! I do.
Foraging day dinner: Ramp martinis, ramp pizza with hot honey, foraged wild lettuce and dames rocket salad with tuna, local jammy egg, herbs, and violets. #howispring #foraging #eatlocal
Join Martin Philip @breadwright for a series of delicious events featuring pizza, conversation, and book signings across the DC metro area to celebrate The Book of Pizza! 🍕📚
Friday, May 8
📍 @surlatable in Old Town, Alexandria, VA | 10:30 a.m. to 1:00 p.m.
Demonstration & Book Signing
Saturday, May 9
📍 King Arthur Store in Fairfax, VA | 10:00 a.m. to 2:00 p.m.
@Gozney Pizza Experience with @pizzeriacoco_dmv
Sunday, May 10
📍 King Arthur Store in Fairfax, VA | 5:30 p.m.
Pizza + Q&A + Book Signing (Tickets required - linked in our profile)
Monday, May 11
📍 @boldforkbooks in Washington, DC | 7:00 p.m.
An Evening of Conversation & Pizza with Martin and Chef Gerald Addison of Grazie Hospitality @gmladdison@chefgeraldaddison (Tickets required- linked in our profile)
🍕Bold Fork Books is excited to host THE BOOK OF PIZZA Co-Author Martin Philip and Grazie Hospitality’s Executive Chef and Partner Gerald Addison for a celebration and conversation on Monday, May 11th at 7pm.
All tickets include a slice of pizza from @grazienonnaxoxo 🍕
Tickets are available now Bold Fork Books’ website. Keep reading to learn more about the book:
“From the team behind the #1 New York Times bestseller The King Arthur Baking Company Big Book of Bread, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill.
The bakers at King Arthur Baking Company researched, tested—and tasted!—hundreds of pizzas and cooking methods to develop the most comprehensive book yet dedicated to the art and science of making pizza at home. Organized around twelve distinct styles—New York, New Haven, Chicago Tavern, Grandma, Neapolitan, and more—King Arthur Baking Company’s The Book of Pizza goes deep on every element of a great pie, from dough and sauce to the cheese and the bake.”
Comment “TICKET” and we’ll send you the link. See you in Mount Pleasant on May 11th!
On Sunday, May 10 🍕, come spend the evening enjoying pizza and good conversation at our Fairfax store with Martin Philip @breadwright , co‑author of The Book of Pizza. Martin will share stories behind our newest cookbook—from developing recipes to refining techniques—followed by a Q&A and book signing.
Tickets are required, and space is limited, so grab yours now at the bakewithus link in our profile >> @kingarthurbaking.store
Seriously, the best #bananapeanutbutter sandwich I’ve ever had! If you’re a bread baker and you’re not subscribed to The Sassafras Curio from @breadwright on Substack, you should check it out!
Our latest cookbook, The Book of Pizza, is officially a @nytbooks Best Seller, and we couldn’t be more excited (or grateful)!
This book was created to answer a simple question: what does it really take to make great pizza at home? So years of work, love, and flour created this deep dive into every element of the pie — from mixing and shaping dough to sauces, cheeses, toppings, and those all-important finishing touches. Learn more and grab your copy at the bakewithus link in our profile >> @kingarthurbaking
Huge congratulations to King Arthur authors Martin Philip @breadwright , @davidtamarkin , Jessica @jbattilana , @katboytsova , and Ryan Salerno @vermontbaker !
PIZZA!!!
another @kingarthurbaking book..another cover to cover journey. this the first pizza from , “the book of pizza” - squash, fontina, and bacon
this book is divided by dough type (thinnest to thickest) - four pies for each dough type
the first dough type is “pizza tonda” - a roman cracker-style pie. its name in italian is “scrocchiarella” - which means “to crunch”
it’s not a heavy toppings pizza - go light so you can taste the semolina, olive oil, and salt. more toppings would mean less crisp and we want crisp here
it’s a very low hydration dough which means it won’t stick to your counter and is a fantastic beginner dough
this particular pie has some standout ingredients so let’s list them
- roasted squash
- fontina cheese
- cream cheese
- bacon
- homemade caramelized onions
- homemade hot honey
i was sooooo happy with how this came out - could not believe a crust like this could home from a standard kitchen oven
but i hope you enjoy and look forward to more pizza content in the future!
have a little❤️
#pizza #kingarthurflour #roma #baking
