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 post from subbu arumugam about St. Vito for months as I thought

That's a photo of Dorianell's Cake Shop - once located at 1114 W 51st Street, Chicago, IL 60609.  It was in the Back of the Yards neighborhood, just a few blocks west and one block north of Sherman Park on Racine and Garfield. My sister Vic sent that photo to me.  And it is the first time that I'ver ever seen it.   That's where my Mom grew up.  Upstairs.  And that's her dad's bakery on the first floor.  I've heard a lot about "the bakery", but I never knew it had a name.  Nor what it looked like. Turns out, it isn't *just* a bakery; it is a "cake shop". I can't totally explain it, but this photo makes me really happy.  It also gives me so many ideas and thoughts.    I've talked about what the sign and exterior would look like if I ever did a spot of my own.  I guess I've found the name for my pizza place .  (I'm not doing a pizza place.) The name of the place?  Dorianell's?  That's a combination of my Mom and

The post I put up yesterday regarding how Aurelio's pre-pans their dough and then racks them up pre-service time was drawn from a tip they provided on their Instagram handle.  A few posts back, they shared a photo of their founder - Joe Aurelio - in his red and white striped shop shirt . View this post on Instagram A post shared by Aurelio's Pizza (@aureliospizza) That image deserved a post here in the [ pizza dreaming ] category.   Aurelio's has a whole history section up on their site and there are a number of photos with Joe Aurelio wearing this same striped shirt.  Serving beer, visiting a table and in the kitchen. I've posted a number of times over the years here on the blog about the not-going-to-happen pizza parlor spot dream.     It starts with the look of this vintage Little Caesar's Pizza Treat location with a window into the kitchen and side-by-side prep and waiting room.   Just about everything there - the paneling, the seating,

Back in  this post from October of 2015 , at the very end, I mention that in a video , the franchisee of the Aurelio's in Geneva "points out that they roll/sheet their skins out ahead of time and let them kind of dry out. They don't want the top 'sticky'. Not 'doughy'."  I thought that was interesting.  They pan their doughs ahead of time.  That kinda makes sense in terms of a production environment, right?  But, I wasn't sure if that was just unique to the Geneva franchise.   Welp, over on their Instagram handle , the folks at Aurelio's pizza confirm for me - as fact - this pre-panning of the dough that I've been thinking about for years.   View this post on Instagram A post shared by Aurelio's Pizza (@aureliospizza) I've been making Bar Pizzas the past few weekends and this is something I'm going to incorporate into my tests to see what impact it has on the finished product.  Also, note...they use cutt

One of the things that I've been doing in quarantine is honing a new pizza dough recipe - something that is close to a Chicago Thin.  I first posted about a Chicago thin formulation four years ago in February of 2016 , but I haven't really been happy with it over the years.  I've settled into a dough formulation that I'm starting to hone in on that makes a 12" pie. The resulting dough is sexy.  Like it is soft and supple.  It includes butter AND oil, which I think is part of the reasoning for how the dough feels.  I also don't use any pan lube in this recipe, which is a first for me. You can see the finished product above - featuring a mozz/cheddar blend and these thick-cut Old World Roundy's pepperoni via Mariano's via Instacart.  I just kind of wandered into them and now love them. Below, you can see the upskirt.  Or...undercarriage if you will. I've been baking the pies at between 400 and 450 degrees with the 'convection' *o

Via Little Caesars corporate site here .  This is not my photo.  I saw this photo (above) in this video from Company Man on YouTube ( He's a good follow there . Interesting brand histories and some speculation/rationale for why they succeed/fail.  That's what I'm pretty sure is the first franchise of Little Caesar's in Warren Michigan.  On the Little Caesars corporate site , they list 1962 as the year of the first franchise and include this photo. At first glance, I love just everything about this photo.  The name (Little Caesar's Pizza Treat), the sign (the fonts, the shape, the l-shaped light bulb row down the side and across the bottom).  Then, inside the place, those light fixtures hanging from the ceiling.  The fact that they have a lamp in there.  The fact that the store is split up 50/50 front-to-back so from the outside you get a peek into the kitchen.  The entirely glass front of the store.  The employees wearing white with paper hats.  And that car