Why I Oughta...

I'm always on the hunt for a pizza-making edge.  A tip.  A tweak.  A recommendation.  Over the years, I've collected them from forums, social posts and a lot of YouTube videos.  But, I've also been getting them in the past few years from email newsletters.  One of those newsletters arrives from a dude that I started following on YouTube named Charlie Anderson.  I mentioned him in this post from last year when I rounded up a number of pizza-related tips and lessons . He is prolific when it comes to pizza and the Web.  He has his YouTube channel .  And he seems to have begun to offer online classes recently .  Oh, and he runs an actual pizza place .  In real life.  So, he knows theory and practice.  Check out this feature on the What's Good Dough channel that profiles him and the efficiencies he's brought to life in his own store.  Neat stuff.   The tip for this post came from Charlie in a recent email he sen...

Last week, I included a mention of _Laceybakes_ - the focaccia baker on TikTok amongst other little pizza-related tidbits in a round-up post .   Her videos influenced me to make a batch of focaccia this past weekend.  I opted for a simple olive oil and garlic butter-topped bread. I was too impatient (and didn't plan well-enough), so I ended up doing a same-day dough - which lead to an underwhelming hole-structure.    Below are a few photos.   This is the second-ever batch of focaccia that I've made - with my original research back in 2022 .   Some notes:  I used the stand-mixer to do the initial incorporation.  That was a mistake.  Think I over-worked this dough.  I did about five-or-so rounds of stretch-and-folds.  That was probably fine.  I dimpled this focaccia *and then* let it keep rising.  Pretty sure...that I should have dimpled-it right ahead of the bake. Also, as I mentioned above, there was no cold...