The double bladed mandoline is made by Kyocera (Martha mentioned that) and I found it on cooking.com
Anonymous
Rating: Unrated
04/17/2008
Made the crust last night, subbed fresh basil for the rosemary, homemade tomato sauce and toppings, and it was a DELICIOUS pizza! Not a morsel leftover!
Advertisement
Anonymous
Rating: Unrated
04/16/2008
Why can't the dough and Pizetta be on the same page??? Looks terrific, can't wait to try it for friends for lunch on the patio with salad and a cool white wine! Cheers.
Anonymous
Rating: Unrated
04/15/2008
I have not yet tried this recipe. I was wondering who makes the double-mandolin made by Chef Barricelli and where it can be purchased.
Anonymous
Rating: Unrated
04/14/2008
I will try this recipe, can you tell me where to get the mandoline used by Chef Barricelli on this show ? I must have one like it.
Advertisement
Anonymous
Rating: Unrated
04/12/2008
This was so tasty. I was scared it would be too pepper-y, but it was just fine and delicious. I also used 1 tsp of tried rosemary for every tbs of fresh that was called for. I'm sure I will use the dough recipe many times, it's so crispy and wonderful!
Anonymous
Rating: Unrated
04/12/2008
I loved this, but next time I will only use half of the fresh pepper, my kids found it too spicy.
Anonymous
Rating: Unrated
04/11/2008
Hi it's me again, I just realized the heat was from all the fresh pepper, very good. I also hand sliced my potatoes very thin it worked well.
Anonymous
Rating: Unrated
04/11/2008
I just finished making it, was wonderful, thanks for telling me how to get the crust recipe. I am not a big fan of Rosemary, but it was wonderful, added a different kind of heat to the taste. I would make it again and maybe try different toppings. It gets four stars in my book.
Anonymous
Rating: Unrated
04/11/2008
Thanks. Just found the recipe for the dough. Wonder why it can't be all ONE recipe.
Anonymous
Rating: Unrated
04/11/2008
The ingredients are incomplete. Help. I wanna make this.
Anonymous
Rating: Unrated
04/11/2008
Dede, just click on the words pizza dough that sit just above the receipe, and you will be able to access.
Anonymous
Rating: Unrated
04/11/2008
I can't find the recipe for the crust, it is not with the recipe.
Anonymous
Rating: Unrated
04/11/2008
Does anyone remember exactly how they made the dough with the yeast and everything?? How long do you keep it in a bowl?
Anonymous
Rating: Unrated
04/11/2008
It was a hand-held mandolin. I didn't catch the brand.
Anonymous
Rating: Unrated
04/11/2008
The utensil used for the potatoes is a double sided mandolin, with a ceramic blade.
Anonymous
Rating: Unrated
04/11/2008
The utensil is called a mandolin. You can find them at any store with the kitchen gadgets. They have ones with adjustable thicknesses, julienne blades, even waffle blades.
Anonymous
Rating: Unrated
04/11/2008
"Double Sided Madelin" from Kissera (sp?). It has a Ceramic blade.
Anonymous
Rating: Unrated
04/11/2008
quiltlady,
The recipe says 1 3/4 cups flour plus more for dusting.
Anonymous
Rating: Unrated
04/11/2008
Does anyone know the name of the utensil they used to cut the potatoes?
Anonymous
Rating: Unrated
04/11/2008
The recipe tells you how much water to use for the dough.
Anonymous
Rating: Unrated
04/11/2008
I wanted to try this recipe but it doesn't tell how much flour to put use. I watched the program and I didn't hear how much flour he used.Please let me know. Thank-you, quiltlady60