Why I Oughta...

If you follow any part of the pizza making (both home-baking and professional) internet on YouTube or TikTok or Instagram or even PizzaMaking Forums, you can't go far without people talking about a few cheeses that people are passionate about:  Grande mozzarella.  And Locatelli Romano.   So, when I saw some Locatelli nestled-in the cooler next to some more familiar brands, I grabbed it.  I've bought a lot of Pecorino Romano over the years.  From Angelo Caputos.  From Jewel.  From Pete's.  From various Italian markets.  But, none of them (until now) have been Locatelli brand. For any other pizza makers in the Chicago suburbs:  Is this new to our market?  I think it is?  I certainly haven't seen it at grocery stores until the past month.   For now...Let's call it new (to me):  Locatelli Pecorino Romano Cheese .  I have found this stuff in two places (so far):  Jewel and Standard Market.   J...

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 po...