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.  ...

The last time I did a check-in on my Chicago tavern pizza progress using a dough curing process that John from Crust Fund released out into the pizza-normie world was back in March of 2023 when I shared a photo showing the undercarriage microblisters .  I moved away from this style during the warmer months, but with the cold here, I've gone back inside our home oven. Below are a couple of shots from recent bakes.  I've been getting better with keeping the skins round and I've adopted the application of blobs of fresh mozz on a plain cheese pizza (mostly for the looks).  Pre-heated our Baking Steel at full-blast in our oven (somewhere close to 550 degrees) and these baked at between 8 and 10 minutes.   Bottoms were perfect.  And tops were dressed appropriately - something I don't do very often.  (I typically go overboard on cheese.)