A serious examination of pizza is clearly a must-have for a book called Cooking for Geeks. Pizza covers so many variables: flavor combinations, Maillard reactions, gluten, fermentation, moisture levels, and temperature. We’ve covered most of these elsewhere in the book, but we haven’t yet talked about temperature, which is key to a good crust. Great thick-crust … Continue reading How to Cook a High-Heat Pizza

For more, see Jeff Potter's Cooking for Geeks.