Pizza Interlude // Sitting on a @ChicEats draft post for my high-temp 00/ww pizza dough and ran the final successful test this past weekend. I've been using roughly the same 48-hour routine for some time while also playing around with varying %s of whole grain ranging from 3% to 10%. Settled on 5.5% (for now). With such a small amount, you don't see much if any visual changes in the cornicione but the texture is a touch chewier. Nothing wrong with that, but I really enjoy the feel and fine shattering of the outer layer (layer?) with 100% 00 and wanted to preserve it as much as possible. Will get the post up soon. // Pictured is a seriously rich and delicious pie - the @robertaspizza Cheesus add speck. Basically their ode to cacio e pepe on a pie skin. Adding speck was suggested during a visit to Roberta's in Brooklyn and now I won't have it any other way. The recipe minus the speck is in their cookbook.
Santa Monica, California