New York Times: Talk with Bittman

[norma427]

Save the date: Mark Bittman, who argues this week that the best pizza is the kind you make yourself, will host an hour long chat this Wednesday at 3 p.m. Eastern Daylight Time on The Times’s Facebook page (facebook.com/nytimes), answering reader questions on the ins and outs of making pizza. Among the topics to be discussed: how to achieve the perfect crust in a home oven, tricks for working with dough, unusual toppings to embrace, whether it’s worth investing in a pizza stone and the larger question of what makes for a successful pie. You are welcome to post your pizza-related comments and questions for Mr. Bittman below, but please join in at the appointed hour to participate in the discussion in real time.

Norma

[tinroofrusted]

I wonder how much he really knows about making pizza.  To me, he has a basic knowledge of many things but I think he doesn't tend to go real deep on most subjects. How could he when he writes books with titles like: How to Cook Everything (which I have).  Still, I will probably tune in. Thanks for letting us know, Norma. 

Regards,

TinRoof

[Pete-zza]

In this recent article, at http://www.nytimes.com/2012/04/18/dining/for-the-home-cook-making-a-better-pizza-how-to-cook-everything.html?_r=1&hpw, Bittman goes so far as to say "I’m not really that good at making pizza. In fact, two or three of my close friends do it better, and I know of others."

Peter