Why I Oughta...

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...