Making Pizza with Odel and Chiara

We met again after 8 years – Chiara was 3 and Odel was 1 when I babysat them in Indonesia. Seeing them to be grown ups is really magical. And I am surprised to find the chemistry between us doesn’t change – forever my sweethearts

FINALLY!!! My ultimate (no-oven) ugly pizza! (Ugly pizza is the most beautiful pizza)

Ugly pizza is the best pizza!: charred, uneven, very artisanal, homemade, handmade. Thanks to Kenji Lopez’s article in Serious Eats, I finally nailed it!


  • 250 g Typo 00 flour
  • 3.5 g yeast
  • 165 ml warm water (110 F)
  • A pinch of salt
  • San Marzano canned peeled tomato
  • Mozarella
  • Parmeggiano reggiano
  • Olive oil
  • Basil leaves


  1. Mix yeast in warm water
  2. Mix flour with a pinch of salt
  3. Mix yeast misture into the flour, stir with spoon and knead it until forming a smooth ball
  4. Cover with wet kitchen towel and let it rise overnight
  5. Make the dough flat , put it on cast iron pan
  6. Add the toppings: a thin layer of tomato sauce, mozarellla, parmeggiano reggiano, olive oil, a pinch of salt
  7. Put it just under the broiler for about 5 minutes or until charred
  8. Remove the pizza onto a plate
  9. Heat the cast iron pan on high heat until smoking
  10. Put the pizza back and wait until charred
  11. Top with basil leaves
  12. BAM!

Seasonal From-Scratch Pizza: Fall Student Farm & Permaculture Harvest

Passed by a Student Farm and Permaculture Market at UMass and found some cool stuffs for a fresh seasonal pizza toppings!

Fresh cherry tomatoes, eggplant, oregano, TJ’s vegan cheese, bread flour.

Vegan (I cannot consume milk products).

All-I-Want-to-Put Pizza

Impressed by the crunchy surprise beneath San Antonio’s nachos pizza, my perception about pizza changed. What I wanted to put my pizza kept adding as I went grocery, cooking and plating… So this happened: