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2d •
🍕 This Saturday We're Making Pizza 🍕
We just pulled the last of the English muffins off the rack, so we're switching gears. This weekend the Saturday Bake-Along is pizza, and there's a lane for every one of you. 🙌 𝐇𝐞𝐫𝐞'𝐬 𝐡𝐨𝐰 𝐢𝐭 𝐛𝐫𝐞𝐚𝐤𝐬 𝐝𝐨𝐰𝐧. 🗽 New York Style is our anchor bake. Beginner-friendly, foldable, chewy, and it bakes in a regular home oven. No pizza steel required, no 900-degree wood oven. If you've never made pizza from scratch, this is your loaf. Mix the dough Friday, ball it, let it cold ferment in the fridge, and bake Saturday. You can also go same-day with a 2-hour rise if Friday gets away from you. 👉 https://skoo.ly/ny-style-pizza 🔥 Sourdough Neapolitan is the stretch track for anyone who wants the blistered, leopard-spotted crust and wants to put Vitale to work. Heads up: this one runs about 3 days. Build your levain now, today or tomorrow, so you're ready by Saturday. 20% inoculation, a long cold ferment, the works. This is the one that rewards patience. ⏳ 👉 https://skoo.ly/sd-neapolitan 👧 Kids Can Bake Personal Pan Pizza is for the family table. One 10-inch pizza per kid, they make their own sauce, shape their own crust, pick their own toppings. Same-day, no starter, done in an afternoon. If you've got little ones, pull up a chair and let them run the show. 🧒 👉 https://skoo.ly/kids-personal-pan 🍞 Two loaves, or in this case two pies, is the house standard. Pick your track, post your progress in the thread, and don't wait until Saturday to ask questions. The information is in the dough. 📸 Post your bakes. I want to see the crust, the crumb, the char, the kid-built chaos pizzas, all of it. Perfection is not required. Progress is. Henry ⭐🔥
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2d •
🗽 How New York Built the Fold
We're baking pizza this week, and before you stretch a single dough ball, I want to tell you where that foldable New York slice actually came from. Here's the short version: it wasn't built that way on purpose. Pizza showed up in New York as immigrant food, baked in coal ovens that were really bread ovens. Soft pies, eaten right there at the table. Then the gas deck oven came along, dried the crust out just enough, and the city did the rest. Rent, workers, lunch breaks on the move. The slice had to travel. The fold became the handle. That history is sitting right inside the dough we're making this week. Strong flour for structure, the right hydration so it bends without breaking, and an overnight cold rest for flavor. When you stretch your dough this Saturday, you're making a piece of that story. Watch the deck, then come bake it with us. You can find all our recipes at: https://recipepantry.app/ 🍕 New York Style recipe: https://skoo.ly/ny-style-pizza Henry ⭐🔥
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24h •
🍕 Pizza dough is just bread dough that learned to relax
Here's the thing most people get wrong about pizza. They treat it like a different animal from a loaf. It's not. Same flour, same water, same salt, same yeast or starter. If you can make bread, you can already make pizza. You just don't know it yet. So what's actually different? Two things. Hydration and relaxation. Hydration is how wet the dough is, and pizza usually runs a little drier than a high-hydration artisan loaf so you can stretch it thin without it tearing into lace. That's it. Same ingredients, different ratio. Relaxation is the one that trips people up. You go to stretch your dough and it fights you. It springs back, it won't hold the shape, it tears. That's not a bad dough. That's a tight dough. The gluten hasn't relaxed yet. Here's the fix, and it's the whole secret. Stop fighting it. Cover it, walk away, give it ten or fifteen minutes. Come back and it'll open like it wanted to all along. A rested dough stretches. A rushed dough resists. Watch the dough, not the clock. That's the lesson. Pizza isn't a new skill. It's bread that learned to relax, and your job is to let it. 🔥 Sourdough Neapolitan crew: today's your day to build the levain. That bake needs about three days of runway and Saturday's coming fast. Build it now and you're right on schedule. 👉 https://skoo.ly/sd-neapolitan ~ Henry ⭐🔥 All of our recipes can be found at: https://recipepantry.app/
2d •
From Oven to Market Assignment
OK @Henry Hunter , just finished the first module and am doing my first assignment. I'm not sure what Welcome section you meant for the post, so just putting it here as we work out kinks. For those of you not in the course yet, it is intended to help those of us working to sell our products at farmers markets and other vendor events. This first assignment is to make a public commitment on the goal date for your first event, or if you're already selling, what is the one thing you want to fix. We are currently selling every Saturday at a farmers market in Elkton, VA. This little town is so welcoming to small business, that we decided this is where we want to eventually open our first brick & mortar. We have been trying a number of different products to see what sells and what isn't. So the first thing we want to fix (because there's more than one), is to streamline our product selection. Have one dough that can make 3-5 sellable products, and figure out the best accessory products to sell with them. We haven't yet sold bread, but we do plan to have croissants for this Saturday's market. We're also testing a brand new product, devised by Heather just for me. Imagine my 2 favorite pastries, a cinnamon roll and a croissant, have a baby. Thus is born our new product, the Cinnassant! I hope it tastes as good as I imagine - this week is the first time trying it. I'll post pics and let you all know how it turns out. As I was typing, Heather said she also wanted to try a S'moressant. What fun! I'm sorry I haven't been in on the Bake-Alongs; working the market Saturday mornings and all the paperwork and planning involved really takes up my time. I've only started this course, but I can tell already that Henry has put together a wonderful course and I can't wait to glean all this knowledge from him. I know it will be worth every penny!
3d •
Hot dog buns
If you haven't found the hot dog bun recipe... run don't walk! Amazing! Our traditional meal for Memorial Day is hot dogs from CT, a special Greek chili and macaroni salad. Simple and hardy.
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