Talk Pizza with Mark Bittman Today!

The New York Times

Mark Bittman says the best pizza you'll ever eat is the kind you make at home. Really? 'Tis true, friends. In a return to his weekly dining column in The Times, Bittman says "it's about three things: some confidence, practice and a food processor." The column delves into the how-to home techniques (in his characteristic don't-overthink-it tone), but if you really want to get specifics, then join the hour-long chat Mark Bittman is hosting TODAY at 3pm on The Times' Facebook page. It's all about pizza!

Topics to be discussed:

• How to achieve the perfect crust in a home oven
• Tricks for working with dough
• Unusual toppings to embrace
• Whether or not it's worth investing in a pizza stone
• The larger question of what makes for a successful pie

Post your own pizza-related questions and comments beforehand here.

Read More: For Chefs at Home, a Pie Above the Rest at The New York Times

Related: How To Grill Pizza

(Image: Faith Durand via How To Grill Pizza)

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