Pizza Chronicles - Recent Stuff - January 2025

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A few things pizza-wise that I've come across recently that I thought were worth noting:

1. Chris Kimball - Now on Milk Street -formerly from ATK.  Yogurt in his pizza dough.

2. Like a lot of other folks, I found and started to see in my FYP this focaccia maker on tiktok. Lacey from @_Lacebakes_.    This one jumped out to me.  She also does a 'Will it focaccia?' series.  Fun.  She posts her 'overnight' formulation (she's talking about cold ferment), too.   Pasted below for posterity sake.  I will try this one soon.

3.  There were a couple of things in this Charlie Anderson video that jumped out to me.  They include:  naming things 'East-coast inspired' and/or 'NY elite'.  Not New Haven.  Not NY.  "East-coast inspired'.  Nice.  They also talk about higher hydration, hotter oven (650 degrees), shorter bake (than NY, longer than Neapolitan).  They also talk about Tomato Magic tomatoes.  What??!

4.  Came across this guy Gio who has opened up Di Farfalla in New Lenox.  (close to where i grew up).  Pretty impressive stuff via Instagram.  Making 14" hand-stretched 'east-coast inspired' (see #3 above) and grandma pies.  Out of a coffee shop.  He was featured in a Smart Pizza Marketing YouTube video that I'm watching more-and-more-of...lately.  Take a look at this saw-seeg beauty:






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She uses a 9x13 inch metal pan, lined with parchment and oiled
430ish for 18-23 min
High, high, high protein flour
(if using Ap flour, reduce water by 40g

500g white bread flour (12% protein content or higher)
420g warm water
4g instant yeast
15g extra virgin olive oil
10g fine sea salt
Extra virgin olive oil to line pan and drizzle
Flaky sea salt to finish
Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc)



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