Why I Oughta...

Thanks to John Carruthers at Nachos and Lager  (and Crust Fund Pizza ), I've made some progress on my thin crust Tavern pizza the past few weeks.  I call it "Chicago Thin", but it seems that "Chicago Tavern-Cut" has been the most widely-adopted in the pizza-making regions online.  I've been playing around with this on-and-off for about a year.  That includes cold curing.  And room-temperature curing.  The post that featured John and his recipe on Wordloaf was really good as it provided me with a few tweaks and some additional details.  It was also scaled down for two dough balls. I've settled into making a batch of dough for 2 14"(ish) tavern pizzas that first ferments in bulk in the fridge, then the day prior to baking, I ball and stick back in the fridge.  The morning of my bake: I roll out and cure the dough in between pieces of parchment paper.   They dried out and started to get a little-bit brittle along the edges this time, but I'm not c

I have just recently (in the past three-or-so months) started to utilize hot giardiniera on my bar pies.  Here's a photo of my "Nice Cups" pepperoni pizza that is half-topped with olive-free hot giardiniera .  A funny thing has happened with my ability to handle hot/spicy foods recently - my tolerance has dropped significantly.  But, in an interesting coincidence, Nat's tolerance has only grown.  So, I've gone from "extra hot peppers" at Potbelly's to "light hot peppers".  With that going on, I mostly make my giardiniera pizzas for a crowd and not ones that we eat at home by ourselves, but I still want to take the time to get my utilization dialed in.  Here, below, is a photo of the latest tip that I picked up:  draining the giardiniera in a colander to remove the excess oil.   I mean...the idea is simple and logical.  In order to control the top-oil level, the right thing to do is to remove as much of the giardiniera oil as possible.  But,

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

Applying the formulation with a 51% hydration factor from last wee k and a 190 gram dough ball yielded a nice result.  Laying on a ring of Vermont White Cheddar lead to a nice frico.  Notes:  I used ZERO bench flour and was able to roll out the ball to a something close to 12".  Using Crisco as the sort of 'paste', I was able to stretch the skin out and it didn't snap back. This one has Roni cups and a heavy hand of post-oven Romano.  No baking steel involved, but I think I need to go back to putting the steel on the rack above to provide for that refractory heat in order to get the top just.right (well done).  

For the better part of 2021, I have been making (exclusively) Bar Pies at home to the exclusion of just about any other type of pizza.  I've made the occasional Detroit-style, but for the most part, it has been 12" round Bar Pies for 10+ months .  However, Bar Pies have a specific provenance - that of the east coast.  New Jersey.  Massachusetts.  Those places make "Bar Pie".  What do we make in Chicago?  Something called Tavern pizza.  Or Tavern-style pizza.  Or, just Chicago Thin Crust.   Bar Pie isn't too far from Chicago Thin, but it is a bit different.  So, I've decided that 2022 is going to be my Chicago Thin/Bar Pie hybrid year.  My maiden voyage down this path was this past weekend when I took a Chicago Thin recipe that I found on YouTube , modified it to be a little bit *more* like my base Bar Pie formulation in some ways, dropped the hydration down a bit and then, finally did a couple of downsizing from a 14" formulation to a 12"-based cha

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,

Over the weekend, I stopped into the Aurelio's takeout location in Downtown Downers Grove while I waited for the Babe to emerge from the basement setting for a birthday party at the Tivoli Lanes right next door.   When I was there, I came across three things:  First was this art glass piece above that is right when you open the front door.  Hadn't noticed it before, but I really like it and it seems like this belongs in one of their *real* restaurants.  And, by 'real', I mean a sitdown place.  This one in Downers is just a takeout joint.  Sure, they have 3 tables and sell (sadly) slices, but it isn't a restaurant, at least to me.  (Also, the fact that they are selling pie-shaped slices is a bummer, right?  I mean...Aurelio's is a tavern-cut pie by nature.  I get that they're trying to sell slices, but being a pizza crazy person, I don't like to see the bastardization of a tavern-cut pie.   Why not 'big squares'?) Anyway, on to the second and