Why I Oughta...

I've been a proponent of a low-moisture cheese for pizza making for a number of years.  A special cheese, specifically:  Chellino Scamorza Cheese .  It isn't smoked and is most-similar to the traditional low-moisture Mozzarella that you find at the Jewels or Marianos.  But, I've been experimenting with a different set of cheeses with my Bar Pies.   I took that class with the OG Pizza-online-guy Adam Kuban last year where he talked about his "KuBlend" where he talked about how he blends a couple of cheeses for Bar Pies.  For some recent Bar Pie experiments , I've moved away from the Chellino Scamorza and have begun to trial this 2 parts Whole Milk Mozzarella (low-moisture) and 1 part Fontina.   Fontina has been on my radar for a bit as the folks at Via Napoli in the World Showcase at EPCOT Center use it (see this post from 2017 that shows a few cheeses they use including: Robiola, Parmesan, Provolone and Fontina.) Below are the two products that I've been

I make exactly ONE "stunt pizza" at home.  It is a BBQ chicken pizza that I call the "Orange Bird" that features chicken and double application of a store-bought sweet bbq sauce.  First I apply the sauce to the chassis and then, post-oven, I squeeze on a drizzle (it is, I suppose, *more* than a drizzle, but less than a full slather) on top.  I've added this post-oven drizzle after I found the pice a little dry but that the sauce burns pretty easily when put on top pre-bake.  In this case, (once I de-pan the pie) I put down (first) a heavy hand of post-oven Romano scattered on top, then after waiting a beat, I put down this sauce which finishes with the heat off the top of the pizza.   Btw....you might be wondering what a 'stunt pizza' is?  Urban Dictionary has an entry that sums up the term pretty well , but that's not where I picked up the term.  It was from Pizza Blogger Adam Kuban - somewhere along the lines of following him online in various plac

As I continue to hone my craft, I'm learning that there are a few category-wide characteristics of Bar Pizza.  Those are things like: perfectly round, crisp, holds a good amount of toppings.  But, in looking at some of the other 'touchstone' pizzas out there, there's something else that seems to exist.  Pockmarks.  Look at this photo of a pizza from Colony Grill .  Pockmarks, for sure.   As part of the class from Slowrise, they provided a cheese blend that, when combined with the right heat in the oven, leads to those pockmarks.  At least, I think it is the cheese blend - that includes cheeses that oil-off at different points that cause the pockmarks to show up.  Some of my initial pizzas that I pulled out of the oven were showing signs of these pockmarks, but I wasn't able to reproduce them all across the top.  Until this past weekend.  I was using an away-from-home oven, set to more than 500 degrees.  And I pulled out pizzas that looked like this: Plenty of pockma

Over the weekend, I took the Bar Pizza Class from Slowrise Pizza featuring Adam Kuban and learned a bunch of things.  I also cooked eight pizzas over the previous 72 hours.   And, I think I've gotten a little bit better with each of those eight.  Here's a look at the undercarriage of one of the slices that I housed shortly after it came out of the oven.  Really lovely pizza chassis that I can work to modify going forward to make my own. It was light, crisp, flakey and super thin. Of the eight pizzas (not pies), two of them can be classified as "stunt pizzas" - a term that I learned during the class.  One of them based on Adam Kuban's Margot's pizza menu and one of my own creations.  I think that they'll be offering more/other classes or making the class that I took 'on demand', so I don't think it is appropriate to disclose anything else from the class here online other than a few notes (below).  But, I will tell you that Bar Pizza is going to

Ahead of the virtual Bar Pizza class I am taking today, I added a new pan to my pizza making gear at home.  It is another pan from Lloyd's Pans out of Washington State .   I've been very happy with my Lloyd's pans over the years including the long, narrow ones that I bought last year during quarantine and the cutter pans that I've been using for years.   For the Bar Pizza Class , the instructions provided by the instructor (Online Pizza OG Adam Kuban) recommended a specific pan, but provided for a couple of alternatives including a cheap one from Target and using cutter pans that I have on hand.  I figured that I should go all-in and spring for the *right* pan.    That pan is the one you see below from Lloyd's Pans - a 12" Deep Dish Stacking Pan .   Here's how it came in the box: A close look at the label shows the specs and mentions the PSTK coating that Lloyd's puts on their pans. One thing to mention, I ended up buying this pan via Lloyd's stor

 I took the Sclafani Crushed Tomatoes plunge.  Via a 12 pack of these 28 ounce cans from Amazon.  They don't seem to be available locally and the price on Amazon comes out to $2.32 per can , so I figured I'd give them a try.  I can get the Kroger brand of Crushed Tomatoes for $1.49, so there's certainly a premium, but these are (by all accounts) a good, quality item .  When they arrived, I opend up the case and saw those adorable cans. In the post from a couple of weeks ago , I mentioned that online pizza OG Adam Kuban was who recommended these via the instructions that SlowRise sent out related to Adam's Bar Pizza online class.   I've long been a user of 6-in-1 tomatoes, which are billed as "ground tomatoes" , but unfortunately, our local Mariano's (Kroger) stopped carrying them in 28 ounce cans.  They, occasionally get the gigantic, food-service-size cans, but I'm not equipped to deal with that volume of crushed tomatoes.  The guys over at Zeppe&

 I've just done something that feels a little bit out of my comfort zone.  I've registered for a pizza making class via Zoom that is coming up in a few weeks.  I'm thinking it is going to be incredibly interesting and fun and I'll learn quite a bit about Bar Pizza.  There is a little bit of prep homework you have to complete before the class begins including making some dough, prepping the various items and making some sauce.  The instructor (Pizza Web OG Adam Kuban) included in the class instructions a mention of his favorite tomatoes:   Scalfani Crushed Tomatoes.  I had not heard of them before.  But, it turns out, they're available on Amazon for a 12 pack for $27.82 .  That is NOT an affiliate link. The cans are adorable.  Here is the listing below: With 12 cans, they come out to be $2.32 per can, which I can't hardly beat at the local Mariano's.  Seems like only the Kroger house brand is typically cheaper at $1.99.  And most recently, our local Mariano&#

A few weeks back, I saw in Adam Kuban's Instagram Stories (he's the "OG pizza blogger" that I've posted about from time-to-time ) that he had purchased some new pans from Lloyd's Pans that included a long/thin pan that had a pretty unique shape.  I think...he then included a 'repost' (is that what we call them on Instagram?) of a story from TheKitchenWhisperer.Pizza where she was talking about how she was using similar pans.  Here's one of her posts .  And if you look at her feed, there are a bunch .  This one appears to be when she first acquired the pans .    Here's one of a full topped pie below: View this post on Instagram 🎵 “I’m feelin’ Hot! Hot! Hot!” This pizza was SPICY 🔥 in all the best ways! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I couldn’t let another day go by without using my 18” Long Pan from @lloydpans . A girl’s gotta eat after all! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Layers of 🔥🌶spicy banana pepper sauce, cheese blend,

I've been hanging onto this screenshot Via Adam Kuban on his Instagram stories for a number of months in preparation for times *just* like these.  Being stuck at home, I figured it was time to try something like this.  The problem?  I didn't have a ton of peppers, so I improvised.  The recipe calls for 5 chilies - and it looks like Adam Kuban used jalapenos.  I had one jalapeno on hand.  And a couple of Fresno peppers.  And a bell pepper.  So, I used them all.  I also didn't have coriander seeds, so I just tossed in a little ground coriander.  I've posted about Adam Kuban before - who is someone that I watch like a hawk when it comes to pizza.  He's both great at knowing/sharing/talking pizza and seems like a pretty great dude at the same time.  But, I haven't posted about the other guy mentioned in his story. These are courtesy of "International Pizza Consultant" Anthony Falco - who you can find on Instagram @ millenium_falco . As for

Via Adam Kuban on his Instagram handle (story) For years, I've been poking around this thread (and the various sub-threads ) on PizzaMaking.com that focus on Chicago-style thin crust (aka Tavern pizza) and in various places, posters have occasionally mentioned using diastatic malt powder - or sometimes non-diastatic - in their dough formulations.  And while I've been intrigued, I've never gone out and procured the stuff, let alone find out where I could buy it locally.  But then, this happened over the weekend on Instagram.  Slice (RIP) Head Honcho and "pizza influencer" Adam Kuban posted this upskirt and description in his recent stories .  I screenshot it above.  ( You can follow Adam here on Instagram .  Or you can learn more about his pop-up Margot's Pizza here .) He called out that he added diastatic malt powder for oven spring and color.  Color, people?!?!  That's one of the things that I've been working on over the years is a consisten