Why I Oughta...

Yesterday, I posted about salt in pizza dough and talked about how I am always collecting tips and tricks and ideas when it comes to pizza making.  So, whenever I get a peek behind-the-curtain of a pizza place, I usually sit up in my chair and try to learn something.  But, when that place is the home of my childhood pizza (and...the source of my own Pizza Cognition Theory basis of pizza), then, I look over the video like I'm watching the Zapruder film.  Here, below, is a TikTok from Aurelio's that shows off their Homewood location .  There, you'll usually hear about the 'old ovens' as a source of the best pizzas.  But, it appears that in addition to older ovens, they also have some other, pretty great, old equipment.   @aureliospizza Simple ingredients perfected by 67 years of practice. #ItsTheDough ♬ original sound - Aurelio’s Pizza There' so much to see in this video. From the mixer (the mixer!) to the dough trough.  The liquids.  ...

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 ....

I've documented a few pizza operation tips over the years here on the blog.  From what a pizza parlor could/would look like to the signage to the uniforms/tabletops to the *actual name* ( Dorianell's ), I've 'dreamed' a lot about the front-of-house.   But, I've also documented tips and tricks for the back-of-house.  Including how Aurelio's pre-pans their dough to the type of tomatoes and more.   This past Spring, Summer and...Fall...I built out my own wood-fired pizza oven.  (Note:  I REALLY need to finish those posts!).  So, I'm turning my attention to building out the rest of the oven setup; including prep tables.   The latest tip comes via world's best pizza guy - Chef Anthony Mangieri, owner of Una Pizza Napoletana in NYC in this YouTube video from Bon Appétit . Here, below, is the full video - but further down, I've taken a few screenshot stills from it that I wanted to call-out. First...he talks about setting up his layou...