Mise en place
photo by Randy Johnson

Mise en place is a French culinary term which translates as “set up” or “putting in place” or “everything in its place.” It usually refers to a list of things you need for cooking or baking. We learned about mise en place from our friend Peter Reinhart – baker, author, and pizza enthusiast, whom we’ve written about before.

Our mise en place started with the list Peter provides in his classic book American Pie – My Search for the Perfect Pizza, but we’ve made a few changes to keep pace with our pizza making. We realized when we created our post on making homemade pizza that we really needed to provide a checklist, or at least some suggestions. Peter Reinhart did it for us – we’re just paying it forward. Here’s the list:

Vremi

The Mise en Place for Pizza

Tools
  • Digital scale
  • Peels, wooden and metal
  • Baking stones or baking steel and/or unglazed quarry tiles
  • Mixing Bowls
  • Stick blender
  • Electric stand mixer (we love mixing and kneading by hand, but using our KitchenAid is sooo much easier)
  • Mixing spoons, wooden and metal
  • Plastic bowl scraper
  • Metal pastry blade (bencher)
  • Spatulas, plastic and metal
  • Pizza cutters (roller type)
  • A good set of knives
  • Mezzaluna knife (if you want to get fancy)
  • A mandoline slicer (optional)
  • Cheese grater
  • Garlic press
  • Saucepan
  • Frying pan
  • Plastic wrap
  • Gallon ziploc bags
  • Dough trays (optional – you can use ziplocs)

Ingredients (the basics)

  • Unbleached bread flour (we use King Arthur Bread Flour)
  • Active Dry Yeast (we use Red Star or Fleischmann’s
  • Coarse salt (we use kosher salt) and table-grind salt
  • Coarse-grind black pepper (or peppercorns in a grinder)
  • Fresh basil (it’s a good idea to freeze some in olive oil in-season for use out-of-season)
  • Dried and fresh herbs (oregano, parsley, rosemary)
  • Sugar
  • Olive oil
  • Non-stick cooking spray (olive oil flavored)
  • Canned plum tomatoes (we use Bianco DiNapoli)
  • Cheeses
    • Fresh mozzarella (we use BelGioioso, and Costco has the best price)
    • Low-Moisture Mozzarella (we use Polly-O – expensive outside NYC, but worth it)
    • Parmigiano-Reggiano or good quality parmesan (Trader Joe’s or BelGioioso)
    • Romano, unless you’re vegetarian

We think this is a pretty good list for getting started. If you have any suggestions or comments, please let us know in the comments box below!