Serious Eats - seriouseats.com

"Even after a pie has cooled, the crust—at least near the edges—retains its crunch. )"

What's interesting is that I have seen, at Lucali, the outer portion of the skins (and only the very outer lip) methodically rolled by another worker with a wine bottle before they are eventually shaped by Mark. I think that is one of the keys to how the Lucali crust does not have much hole structure in the lip--leaning more towards only a few, large voids of air in the rim which lend to the crispy outer crust (because the inner crust dries out more).

Is the same practice occuring at Guisippina's?

Nice write-up. --K

Great write up Adam and I agree....really good slice.

The Joe & Pat's, Nunzio's and Denino's tri-fecta on SI really impressed me. They blow most of the pig slop "NY-Style" stuff sold in Manhattan out of the 'friggen water.

I still need to hit up the newer coal fired joint on SI with that rotating oven. I can't think of the name for some reason, but boy does this Great Divide Brewing Hoss Rye Lager go down easy.

Enough for a phone comment. Nice Adam! -k

Instant way to proclaim to everyone you serve said pizza to that yes, you are an effing tool. --K

@JW....lmfao. Perfect timing....

I alluded to deleting a part of my post (while multi-tasking on another e-mail)....you essentially just covered my bases with that.

Thank you sir! --K

@bierebeer The additional acidity introduced to the dough by utilizing a sourdough culture both chemically and physically strengthens the gluten bonds, making them more elastic.

Are you sure about your formula? I don't have access to measuring cups and a scale, but your formula of 6 cups flour to 1.25 cups of water is (ballpark) about 25.50oz of flour to 10.40oz water, for a hydration of 41%, which is quite low.

BTW, that's far too much starter (about 25% of flour) for a 48 hour room temperature fermentation, but we'll get to that.

Have you accounted for the additional water in your starter when making your pizzas according to your old method?

You mentioned you are using 1 cup of starter and that you keep it pretty wet. Assuming your starter is approximately equal parts flour and water, that is equivalent to adding another 1/2 cup of water to your mix, or an increase of 40% (1/2 cup of your starter attributable to water divided by the 1.25 cups of water in your formula).

That would bump your flour and water to (ballpark):

27.62oz flour
14.56oz water

New hydration about 53%, or an 12% increase over your formula when using "regular" yeast. That's a significant increase. The more water in your dough, the faster the fermentative processes that will occur in a dough (assuming the same temperatures, mixing regimen, salt, yeast, etc. between two doughs). Which means a wetter dough will be ready in a shorter amount of time, will require a smaller amount of initial yeast to finish in the same time, a lower temperature or some combination of these.

There could be any number of reasons your dough is overly weak and tearing, but the weakening of the gluten network and subsequent dough tearing created by protease enzymes is a likely candidate. You used a wetter formula and, most importantly, a heavy amount of starter (about 24% of flour) for your time period of fermentation.

To get in the ballpark of a 48hr room temperature fermentation, you would need to drop down to 1/16 of a cup of starter in your formula, if not 1/32 of a cup. Even then it will be tough if your room is above 70 degrees.

Finally, it is important to note that when using some 00 flours and natural fermentation (sourdough), you may see little, or no, visable signs of lift or fermentation during the bulk rise. Often you will not see any signs of fermentation until after the dough balls have been formed and allowed to proof for a matter of time. --K

@jedd63 less than 1 pound per week is WAAAY below the average American....who eats about 210-220lbs of meat per year, depending on what data you are looking at (a completely repulsive figure on so many levels). That's a pretty low number to be sure. --K

Mr Matt. Love the Baltimore love, but BOP is good "for Baltimore". One of the most over self-promoted and generally hyped pizzerias I've ever eaten at. --K

What about tacos and hot dogs? Baltimore is strong there too....

"My meals have been every bit as tasty as well, if not tastier because I've been working a little harder than usual to come up with some great recipes during this project."

Well said Kenji. I get so tired of people asking me, "WHAT do you eat then" or something like that. Some of these people I know quite well and I just have to keep it to myself that the truth is often "much more different and varied stuff than you do!".

Nice post Kenji.

Being mindful of what goes into your body is not the sole provenence of vegans, but the shift towards a new diet, a vegan one at that, has likely heightened your awareness significantly.

Out of curiosity, how many times a day are you eating, roughly, and how many calories a day are you eating (ballpark).

I eat something roughly 5-6 times a day and generally hover in the 1800 to 2200 calorie range. But then their is this damned thing called beer that caused me to go well over that range from time to time! :) --K

Baltimore throws down crabs (whole), crab cakes, oysters, shrimp, clams, mussels, great fish (Bay rockfish is damned good), sea urchin and other seafood with the best of 'em.

Yes, crabs are a huge part of the Baltimore tradition. But many out of towners don't realize Baltimore is an ass kicker in all types of seafood.

North Shore fishing? We've got the chicken plan runoff pristing waters of the Chesapeake Bay and the Inner Harbor to grow all sorts of interesting critters, ya heard?! --K

Add in the Attwater's Deli sandwiches and the beef sandwich category is clearly Baltimore's.

G&M crabcakes @attgig?

--K

Man, from a food perspective NYC vs SF is a clash of the titans. For real. --K

Type II diabetes is indeed, in the great majority of the cases, a self-inflicted disease (as are most of the leading causes of death in this country).

I was eating breakfast at a place with the TV on and she was on the Today show. Al Roker mentioned it's all about moderation and Dean immediately quipped "I always eat in moderation". Take one look in the mirror Paula, you ain't been eating in moderation for many years. Denial is a bitch, but cut the BS on public TV.

That being said, I wish no one ill will and hope she is able to correct her eating habits, lower her weight and knock that Type II diabetes outta there (if indeed it is not a genetic related issue)! --K