Why I Oughta...

I've been trying to get what everyone wants on their neo-Neapolitan pizzas - cooked outdoors, at high heat - leopard spotting.  On a recent bake, I achieved what is pretty close to it (at least for me) with these spotts on the pie below: My stretching game has improved quite a bit this past Summer thanks to an all-day class that I took at the North American Pizza and Culinary Academy in Lisle .   However, I continue to find what I call 'indoor' pizza more interesting; despite Nat and the kids all preferring these 'outdoor' pies each weekend. Full Pizza Parlance archive here .  Frico and Stunt Pizza are included.

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).  

This is the first in a series of posts that I'll get to over the coming weeks that place down markers on some terminology for the pizza-curious.  It has, thanks to Steve Dolinksy - a title:  Pizza Parlance .  The first term up in the parlance tag is Frico Edge.  The pizza you see in the photo below is really showing off its Frico Edge.  Or, simply Frico for those pizza nerds.   The guy who gave me "Pizza Parlance" - Steve Dolinsky - describes frico as something that happens.   He writes :  "The cheese darkens as it bakes along the sides, and while it may look like burnt crust, it’s simply a crispy, somewhat charred cheesy edge."   The frico you see below is one that was better in terms of my history of baking these pizzas. I made this Detroit-style pizza on Christmas eve and used a white cheddar (Cabot's Seriously Sharp White Cheddar) laid down and kind of 'packed in' to the blue steel pan to create this Frico edge.   Here's another look at the