Why I Oughta...

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...

Over the weekend, we had some folks over for a pizza party.  I wanted to refine and perfect my Grandma Pizza recipe so I needed a crowd in order to make more than one skin. Unfortunately, the first two didn't turn out as well as I'd have liked.  Not sure exactly what went wrong, but while the tops browned up, the bottom didn't get crisp enough.  Here's what the top looked like: Just about perfect.  But the bottom?  It was limp and soggy.  Not crisp.  Guess I'll have to go back to the drawing board and re-work the recipe.  Who's up for a pizza party this weekend?