We’re finally getting around to using some of wedding gifts. We received the Old Stone Oven Rectangular Pizza Stone off our Amazon wedding registry.
I never made pizza dough myself so I opted to go for a store bought version. It was the perfect opportunity to try the Trader Joes Garlic and Herb Pizza Dough that I’ve been eyeing. The dough was fairly easy to roll out. The end results were great and I highly recommend using this flavorful pizza dough.
We decided to make a meat lovers, mushroom pizza. We whipped up a quick homemade tomato sauce and topped it with shredded mozzarella cheese, ground beef, pepperoni, chicken sausage and mushrooms. Another shout out to Trader Joes for their Jalapeño Chicken Sausage. I don’t eat Italian sausage, but I will definitely be trying out more chicken sausages. It had the perfect amount of flavor and heat. We followed the pizza stone instructions, which were to place the stone inside the oven, while preheating the oven to 450F. Our pizza was topped and ready to go into the oven, but that’s when we ran into some problems. How do we transfer the pizza onto the sizzling stone? We ended up putting the pizza onto a floured cookie sheet with the hopes of having it slide off onto the stone. It was a struggle, but we were eventually able to get the pizza onto the stone. I probably should have researched this prior to trying to make pizza. I later googled that we should have made the pizza on a parchment paper lined cookie sheet. Then using the cookie sheet, slide the parchment paper and pizza onto the stone. That would have made clean up alot easier too.
Overall, the pizza stone worked great to give us that crunchy crust that we were looking for. We could hear the sizzle as soon as the dough hit the stone. Going forward, I’m going to try out the cookie tray and parchment paper technique. Here’s to many more future pizza nights!
This past weekend I had the opportunity to attend this year’s New York City Wine and Food Festival. My uncle won tickets and my mom and I were the lucky ones to reap the benefits.
The festival started at noon, but we had fast pass tickets and were able to get on the expediated line to beat the rush. It was held at Pier 94. I’ve never been there, but it was a huge space. There were 2 stages where guest chefs gave demostrations and the rest of the space was filled with various food and wine vendors. There were so many different vendors offering free food and drinks that I never had to wait on line more than 10 minutes for anything.
There a were plenty of food and wine to go around! I ate everything from meatballs, porkbelly, chicken drumsticks, baked clams to cheesecakes, cookies and ice cream. They did not skimp on the portions too. Most samples were so big that it was able to satisfy both me and my mom. I was surprised by how many alcohol vendors were there. They had a seperate section for wines whiskey, gin, vodka, etc. Not to mention the cocktails were amazing! Some of the vendors included Shop Rite, David Burkes Kitchen, Ben & Jack’s Steakhouse, Blue Moon, and Cupcake Vineyards. I was also excited to see some Food Network chefs. Whenever we needed a break from eating, we headed to a demo. We saw Moriomoto, Rachel Ray, Tiffany Thiessen, Emeril Lagasse and Valerie Bertinelli. The morning demos had less people and we were actually able to get a seat, but the afternoon demos were packed and ended up standing or sitting on the floor. Morimoto was by far my favorite chef that I saw. He’s a really funny guy in real life. The best part was the amount of loot I was able to collect by the end of the day. They were giving out everything from samples of avocado oil to lady finger cookies to full size bottles of Kikkoman products. Would I go back again? It was definitely an amazing experience and to be able to go for free was even better. Tickets are around $200, but most of the proceeds go to the No Kid Hungry and New York City’s Food Bank. I think it’s worth the price for the amount of food, alcohol and entertainment that you get for 6 hours.