Why I Oughta...

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

Over the weekend, I took the Bar Pizza Class from Slowrise Pizza featuring Adam Kuban and learned a bunch of things.  I also cooked eight pizzas over the previous 72 hours.   And, I think I've gotten a little bit better with each of those eight.  Here's a look at the undercarriage of one of the slices that I housed shortly after it came out of the oven.  Really lovely pizza chassis that I can work to modify going forward to make my own. It was light, crisp, flakey and super thin. Of the eight pizzas (not pies), two of them can be classified as "stunt pizzas" - a term that I learned during the class.  One of them based on Adam Kuban's Margot's pizza menu and one of my own creations.  I think that they'll be offering more/other classes or making the class that I took 'on demand', so I don't think it is appropriate to disclose anything else from the class here online other than a few notes (below).  But, I will tell you that Bar Pizza is going to

Ahead of the virtual Bar Pizza class I am taking today, I added a new pan to my pizza making gear at home.  It is another pan from Lloyd's Pans out of Washington State .   I've been very happy with my Lloyd's pans over the years including the long, narrow ones that I bought last year during quarantine and the cutter pans that I've been using for years.   For the Bar Pizza Class , the instructions provided by the instructor (Online Pizza OG Adam Kuban) recommended a specific pan, but provided for a couple of alternatives including a cheap one from Target and using cutter pans that I have on hand.  I figured that I should go all-in and spring for the *right* pan.    That pan is the one you see below from Lloyd's Pans - a 12" Deep Dish Stacking Pan .   Here's how it came in the box: A close look at the label shows the specs and mentions the PSTK coating that Lloyd's puts on their pans. One thing to mention, I ended up buying this pan via Lloyd's stor

 I took the Sclafani Crushed Tomatoes plunge.  Via a 12 pack of these 28 ounce cans from Amazon.  They don't seem to be available locally and the price on Amazon comes out to $2.32 per can , so I figured I'd give them a try.  I can get the Kroger brand of Crushed Tomatoes for $1.49, so there's certainly a premium, but these are (by all accounts) a good, quality item .  When they arrived, I opend up the case and saw those adorable cans. In the post from a couple of weeks ago , I mentioned that online pizza OG Adam Kuban was who recommended these via the instructions that SlowRise sent out related to Adam's Bar Pizza online class.   I've long been a user of 6-in-1 tomatoes, which are billed as "ground tomatoes" , but unfortunately, our local Mariano's (Kroger) stopped carrying them in 28 ounce cans.  They, occasionally get the gigantic, food-service-size cans, but I'm not equipped to deal with that volume of crushed tomatoes.  The guys over at Zeppe&

 I've just done something that feels a little bit out of my comfort zone.  I've registered for a pizza making class via Zoom that is coming up in a few weeks.  I'm thinking it is going to be incredibly interesting and fun and I'll learn quite a bit about Bar Pizza.  There is a little bit of prep homework you have to complete before the class begins including making some dough, prepping the various items and making some sauce.  The instructor (Pizza Web OG Adam Kuban) included in the class instructions a mention of his favorite tomatoes:   Scalfani Crushed Tomatoes.  I had not heard of them before.  But, it turns out, they're available on Amazon for a 12 pack for $27.82 .  That is NOT an affiliate link. The cans are adorable.  Here is the listing below: With 12 cans, they come out to be $2.32 per can, which I can't hardly beat at the local Mariano's.  Seems like only the Kroger house brand is typically cheaper at $1.99.  And most recently, our local Mariano&#

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

Just about two years ago, I posted some photos of the new (to me) Ezzo pepperoni that I bought online that was billed as 'cup and char' pepperoni .  I was a little bit late to trying the Prince Street Pizza square that seemed to have kicked off the cupping pepperoni trend, but I was able to get to it in April of 2019 and found it to live up to the hype .  For me, the Ezzo stuff was hard to get (had to order online), so it wasn't something that I was getting all the time.  I had a really nice, thick-cut replacement that Mariano's carried, but they stopped carrying it for some reason during the pandemic. That's when I put my antenna up about new pepperoni.  Over the past year or so, I've been hearing/reading about Hormel introducing something called Rosa Grande .  It is, however, foodservice only.   After reading up on the PizzaMaking.com forums , it turns out that most people there believe that this latest market entrant:  Cup N Crisp from Hormel is really the sa

At the beginning of COVID and the start of social distancing/stay-at-home, I saw some unique pizza pans from Lloyd's pans on Instagram and was 'influenced' (swipe up) to buy them .  These new pans are long and skinny and hold a lot of promise for me as a home pizza maker. I've been fine-tuning my formulations on these pans over the past 60 days and have had some success.  Still plenty of work to do - as the last time I used these I had a TERRIBLE flop - but I'm seeing some good results like these below: I've recently started to use some of our sourdough starter in the formulation.  I've consistently used a 1.5 cup of flour as the basis for the chassis.  I've historically used ADY, but over the past few weeks, I've been using three 'scoops' of our starter and just a little bit of ADY - which...we're running low on.  When I use the starter in bread doughs, I go the whole starter --> poolish --> dough.  But, in these p

A few weeks back, I saw in Adam Kuban's Instagram Stories (he's the "OG pizza blogger" that I've posted about from time-to-time ) that he had purchased some new pans from Lloyd's Pans that included a long/thin pan that had a pretty unique shape.  I think...he then included a 'repost' (is that what we call them on Instagram?) of a story from TheKitchenWhisperer.Pizza where she was talking about how she was using similar pans.  Here's one of her posts .  And if you look at her feed, there are a bunch .  This one appears to be when she first acquired the pans .    Here's one of a full topped pie below: View this post on Instagram 🎵 “I’m feelin’ Hot! Hot! Hot!” This pizza was SPICY 🔥 in all the best ways! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I couldn’t let another day go by without using my 18” Long Pan from @lloydpans . A girl’s gotta eat after all! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Layers of 🔥🌶spicy banana pepper sauce, cheese blend,

I've been hanging onto this screenshot Via Adam Kuban on his Instagram stories for a number of months in preparation for times *just* like these.  Being stuck at home, I figured it was time to try something like this.  The problem?  I didn't have a ton of peppers, so I improvised.  The recipe calls for 5 chilies - and it looks like Adam Kuban used jalapenos.  I had one jalapeno on hand.  And a couple of Fresno peppers.  And a bell pepper.  So, I used them all.  I also didn't have coriander seeds, so I just tossed in a little ground coriander.  I've posted about Adam Kuban before - who is someone that I watch like a hawk when it comes to pizza.  He's both great at knowing/sharing/talking pizza and seems like a pretty great dude at the same time.  But, I haven't posted about the other guy mentioned in his story. These are courtesy of "International Pizza Consultant" Anthony Falco - who you can find on Instagram @ millenium_falco . As for

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

Yesterday, I posted about our visit to St. Louis and eating at Blueberry Hill with their awesome Schlitz Beer lamps .  We ate good in St. Louis and I figure I should share more.  Being a pizza nerd, a visit to St. Louis isn't complete without grabbing a St. Louis-style pizza.  Not familiar with St. Louis being a regional pizza style?  Start here with this post on Serious Eats .  It is thin, tavern-cut pizza with the most defining characteristic being that it is topped with provel cheese. Provel is a combo of Swiss, provolone and Cheddar.  We ordered a medium pizza because it was an odd time of day - and we were on our way to the ballpark for a game.  We had half plain cheese, half pepperoni.  They lay the 'roni under the provel, so there's no cuppage or #ronicups to be found at Imo's . This pie felt like a close cousin of Chicago tavern pizza, but since we didn't order the sausage, it is hard for me to make that link directly. There's tons of posts/storie

I think I've disclosed here on the blog about how my favorite Instagram handle is @ronicups .  As in Pepperoni Cups.  They curate and post photos of pizza that features cup-and-char pepperoni.  Or "Grease Chalices" as Adam Kuban calls them.  I've written about Kuban before here on the blog . He coined the term back in 2005 .  But Cup and Char Pepperoni has only become quite vogue in the past few years and I just covered the concept here on the blog back in November when I bought some online . Where I think I would point to as the 'touchstone' #ronicup pizza is the square from a place called Prince Street Pizza as it became "pizza famous" because of the photos of what they call the "Spicy Spring" that were showing up on Instagram.  Just look at the @ronicups handle and you'll see many pics of the square. So, imagine my delight when I found an hour in the late afternoon on a recent trip to the Edelman office in SoHo where I cou

One of my teammates gifted me this bar of pizza soap.  Two things I like about this: 1.  It is soap that smells like pizza. 2.  It is bar soap. That is all.

Over the years, I've honed by at-home pizza game.  First it was the discovery and use of Chellino Scamorza Cheese out of Joliet .  Won't make a pie without it now.  Then it was the acquisition of new cutter pans , serving pans and stands .  And now it is buying cup and char pepperoni on the internet. PennMac sells Ezzo 38MM Pepperoni in 1 lb bags and I took the plunge recently.    The bag you see above is one of two that I bought online - but I also bought an Ezzo stick that I haven't sliced.  If you follow the instagram account /ronicups (which I don't know why you wouldn't be, right??), or visited a hip, new pizza place that is making Detroit or bar pies, you've undoubtedly come across Ezzo cup and char pepperoni. View this post on Instagram Roni Cups on a square pizza by @danwongishungry at @psp_nyc #squarepie #squarepizza A post shared by Pepperoni - Roni Cups 🍕 (@ronicups) on Oct 8, 2018

I mentioned in my post about our visit to Louis' Lunch - the home of the hamburger sandwich - that we also hit up another foodie-important stop while we were in New Haven.  That was Frank Pepe's Pizzeria Napoletana.  Or "Pepe's" as the locals call it.  There is a style in New Haven and there are a series of places that you can choose from.  According to Eater, this is serious business . There is pizza, and then there is apizza. New Haven-style pizza is the latter; a hotter, crispier, and dirtier descendant of Neapolitan style pie. What ribs are to Kansas City, cheesesteak to Philadelphia, and crabcakes to Baltimore, pizza is to New Haven. Why New Haven?  Again, Eater : At the turn of the twentieth century, New Haven became a popular town for Italian families who settled in the United States during the country's diaspora. Neighborhoods such as Wooster Square became home to many displaced southern Italian families primed with palates that appreciated

Via Adam Kuban on his Instagram handle (story) For years, I've been poking around this thread (and the various sub-threads ) on PizzaMaking.com that focus on Chicago-style thin crust (aka Tavern pizza) and in various places, posters have occasionally mentioned using diastatic malt powder - or sometimes non-diastatic - in their dough formulations.  And while I've been intrigued, I've never gone out and procured the stuff, let alone find out where I could buy it locally.  But then, this happened over the weekend on Instagram.  Slice (RIP) Head Honcho and "pizza influencer" Adam Kuban posted this upskirt and description in his recent stories .  I screenshot it above.  ( You can follow Adam here on Instagram .  Or you can learn more about his pop-up Margot's Pizza here .) He called out that he added diastatic malt powder for oven spring and color.  Color, people?!?!  That's one of the things that I've been working on over the years is a consisten