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Showing posts with the label focaccia

Focaccia Journey - Second Batch With Mixed Results - January 2025

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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...

Pizza Chronicles - Recent Stuff - January 2025

A few things pizza-wise that I've come across recently that I thought were worth noting: 1. Chris Kimball - Now on Milk Street -formerly from ATK.   Yogurt in his pizza dough . 2. Like a lot of other folks, I found and started to see in my FYP this focaccia maker on tiktok. Lacey from @_Lacebakes_ .    This one jumped out to me .  She also does a 'Will it focaccia?' series.  Fun.  She posts her 'overnight' formulation (she's talking about cold ferment), too.   Pasted below for posterity sake.  I will try this one soon. 3.  There were a couple of things in this Charlie Anderson video that jumped out to me .  They include:  naming things 'East-coast inspired' and/or 'NY elite'.  Not New Haven.  Not NY.  "East-coast inspired'.  Nice.  They also talk about higher hydration, hotter oven (650 degrees), shorter bake (than NY, longer than Neapolitan).  They also talk about Tomato Magic tomatoes ....

Detroit-Style + Sfincione Research - Pizza Project - December 2022

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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...