Why I Oughta...

At the beginning of COVID and the start of social distancing/stay-at-home, I saw some unique pizza pans from Lloyd's pans on Instagram and was 'influenced' (swipe up) to buy them .  These new pans are long and skinny and hold a lot of promise for me as a home pizza maker. I've been fine-tuning my formulations on these pans over the past 60 days and have had some success.  Still plenty of work to do - as the last time I used these I had a TERRIBLE flop - but I'm seeing some good results like these below: I've recently started to use some of our sourdough starter in the formulation.  I've consistently used a 1.5 cup of flour as the basis for the chassis.  I've historically used ADY, but over the past few weeks, I've been using three 'scoops' of our starter and just a little bit of ADY - which...we're running low on.  When I use the starter in bread doughs, I go the whole starter --> poolish --> dough.  But, in these p

We found ourselves up in the northern suburbs last week and made a spur of the moment decision to give Burt's Place a try.  After trying to call them ahead of time (per the rules) and getting a strong busy signal (thinking Burt just pulled the phone off the hook once he had enough orders for the night), we just 'popped in' and asked if they had any availability that night. The guy who greeted us at the door turned and asked Burt, with his long grey beard, slung in a back booth, who said:  "Nope.  Not tonight." We thanked them and said "we took our shot". Off to Pequod Pizza we went.  (That's for another post). We went to Burt's back in 2011 and I wrote a post about the experience here on the blog .