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18h ā¢Ā
š The Pizza Day recap is live!
Three styles, one kitchen, a thousand bakers, and thirteen hundred comments before the ovens cooled. New York, sourdough Neapolitan, Detroit, grandma pies, breakfast pizza at dawn. Your week, in print. Full recap: https://www.perplexity.ai/computer/a/90917fe8-b7d3-4650-94db-acd32cf10a21 If you baked, posted, cheered, or troubleshooted someone's soggy bottom this week, you're in here. Go find your name. @Colleen Vergara @Sandy Chong @Ann Snow @Deborah Karaban @Cheryl Odden @JoAnn Amato @Robert Caldas @Heather Lattanzio @Terri Pevsner @Ehsan Omara @Stacey Avraham @Maria Kajka @Linda Gregory @Mauvette Bailey @Candy Barnes @Gareth Parkes @Maureen Kilbride @Mary Nunaley @Judy Lyle @Linda Glantz @Candi Brown-McGriff @Jill Hart @Susie Kendall @Kelli Howard @Kathee Judd @Donna Angelo @Michele Nilson @Patt Stanaway @Sue Giaccone @Jayla Weaver @Anne Pletcher @Dianne Givens @Noah Trent @Briana Rodulfo @Stephanie Noble @Leigh Skowronski @Matt Davies @Angela Sides-McKay @Dennis Blevins @Jana Hassett @Michel Jodoin
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22h ā¢Ā
What a bake-along yesterday. š„š
Iām still buzzing from it. The photos, the saves, the way you all showed up for each other in the threads. Thatās the whole point of this place right there. The full recap is in the oven right now. I gave myself a 3 oāclock deadline, so keep an eye out this afternoon. Youāll want to see who showed up swinging. While Iāve got you, Iām building out this monthās bake-along agenda and I want your voice in it. Hereās the question: What bread do you want to learn? Not the loaf you already pull off in your sleep. I mean the one thatās been staring you down. The bake you keep scrolling past because it looks like more than youāre ready for. Thatās the one I want to hear about. This calendar is built to stretch you, not keep you comfortable. Iāll announce this weekās bread tomorrow. But the rest of the month is still wet clay, so tell me what you want to see on it. Drop it in the comments. Be specific. If three of you name the same loaf, itās going on the calendar. ~ Henry āš„
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19h ā¢Ā
The thing about good bread that nobody puts in the recipe
Almost every recipe I've ever written leaves something out. Not on purpose. I just can't put experience into a list of ingredients and steps. @Leigh Skowronski said something in the Bake-Along thread yesterday that I keep thinking about. She made the same pizza last week with a different recipe and it was dismal. She made it yesterday and she was proud of it. The difference wasn't the recipe. It was knowing what to look for. Here's the thing that's hard to write into a recipe: how the dough feels when it's ready. Not how long it's been sitting, not what the clock says. How it actually feels. Soft but not slack. Alive without being out of control. Dome without being exhausted. That sense takes time to develop and it develops faster when you bake next to people who already have it. That's the whole point of this kitchen. What's the one thing you've learned here that you couldn't have gotten from a recipe? Drop it below.
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2d ā¢Ā
š PIZZA BAKE-ALONG IS LIVE. Drop Your Pies Below.
Today's the day. Three pizzas going across our kitchen, every skill level represented, and this is the thread where it all happens. Here's how it works. As you mix, stretch, top, and bake, post your photos and your questions right here in this thread. I'll be in the kitchen with you all day. Ask anything. Show me your dough fighting you. Show me your beautiful disaster. Show me your kid's dinosaur-shaped pizza. The information is in the dough, and the answers are in this thread. š½ New York Style | https://skoo.ly/ny-style-pizza Beginner-friendly, foldable, bakes in a regular home oven. The classic. š„ Sourdough Neapolitan | https://skoo.ly/sd-neapolitan The stretch track. Blistered crust, Vitale doing the work, three days of patience paying off. š§ Kids Can Bake Personal Pan | https://skoo.ly/kids-pan-pizza One dough ball, one little baker. Bring a kid to the counter. Quick reminders before you launch: Crank your oven to max with the stone or steel inside for a full 45 minutes. No stone? Inverted heavy sheet pan works great, or grandma-style in a metal pan on the bottom rack. Sauce light. Cheese moderate. Toppings spread out, not piled. Paint the bare rim with olive oil and a pinch of flaky salt before launching. Three seconds, big payoff. Hold the basil until after the bake. Burns to a brown spot if it goes in raw. Let it rest two minutes before slicing. Drop your tracks below. Tell me which one you're baking and show me your dough. I want pictures all day long. The crust, the crumb, the char, the chaos. The mistakes too, those are where the learning lives. Let's bake. Henry āš„
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54m ā¢Ā
Beef Tallow
I was shopping at Costco and came across this Beef Tallow. I know it's the in thing right now and like everything else a craz and eventually phases out. It was a great price 2 jars for $10.00. It's currently on sale right now. Normally, it's $17.99, what a bargain. I grabbed it real quickly as wanted to learn how to utilize it and to it's full potential. I know it's an oil and to deep fry it will require a ton. Please share your pros and cons. Taste and flavor and any benefits to it as well. I would love to incorporate it into my bread, cake and cookie baking. Does it have a beefy smell or flavor to it. I am always curious as usual. Please share yiur outcome with your bakes.
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