Detroit-Style + Sfincione Research - Pizza Project - December 2022
I'm not *exactly* sure how I recently came across this new (to me) pizza style, but it sure has my attention. What style is that? I suppose the widest birth name-wise I can give it is: Sfincione. It is a version (most often) of something similar to a Sicilian or Grandma pizza. Tweaked. Kenji @ Serious Eats has done his thing with it and calls it "New Years Pizza". It is characterized by a light, hole-filled dough that is crisp/fried on the bottom. Sauce on top. And...finished with the crunch of breadcrumbs.
That recipe is, however, NOT where I started on this pizza journey rabbit hole. Nope. It was earlier this year when I read that a pizza pop-up from Nashville (of all places) was coming to town to participate in a Chicago pizza festival. That place is St. Vito Focacceria.
Well...that's interesting, I thought.
I didn't attend said fest. But, I've been sitting on this Instagram post from subbu arumugam about St. Vito for months as I thought about what it means - for me.
Over the years, I've made Detroit-style and have had an on-again-off-again relationship with the stuff. I have made it for Christmas Eve a few times over the years and as recently as the last few weeks, I've been experimenting with par-baking a Detroit dough as a way to cut down the bake-time on the Eve. But, then I remembered this post. And I started to poke around a bit to see what's doin'.
If you pop over the Google machine, you'll see some of these photos. See below for a screenshot. (note...this is NOT my photo.). Roni Cups. And breadcrumbs?!? That's like the Prince Street tweaked, right?
|This is NOT my photo. It is a screenshot of Google Search Results. Source here.|
First...if nothing else....seasoned breadcrumbs as a topper? On top of Roni cups. Even on my standard Detroit-style chassis? Seems like a no-brainer, right? A little bit of extra crunch. Done and done. I'm going to try that.
But, what else can we look at from the photos/posts. And other stories about St. Vito? And, their own Instagram handle, too?
Well, we learn that it is a very high hydration dough (100%) and is a fork of something called Pan de Cristal - a Spanish Ciabatta. That means...it is A BREAD. This King Arthur recipe is where I'm starting.
Another thing we can glean is that St. Vito's 'studs' their focaccia. With Fontina. I've never 'studded' a dough. But, why not try, right? I didn't have Fontina on hand. But what did I have? Romano. 5 ounces of the stuff. I cubed it and dropped it in the dough. A few swirls with the dough hook and the cheese cubes were incorporated. See below for the Romano wedge I used:
I'm now deviating from the book to fork my own path. I decided to use my existing Detroit-style 10x14 pans and after I gave a little olive oil in the bottom, I poured (this was pretty wet...almost batter-like) into the lubed pan. I gave it a couple of bowl folds in the pan. Popped the lid on and tucked it in the fridge. 30 minutes later, I did the same bowl fold. Repeated 3 more times.
I'll leave this dough in the fridge 48 hours, then will bring it out and bake it. Pending the results, my plan is to go down a few routes:
1. continuing to tweak this one. But, I'm also wondering if
2. I can try to 'stud' my traditional (and existing) Detroit-Style dough recipe? And...finally...
3. Breadcrumbs on every pizza from now on?
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