Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friendly Reminder...
|
Friends, hello. I'm popping into your inbox today quickly with a reminder: If you make your pizza dough tonight, you can have a pizza party tomorrow ππππ And if you're having a pizza party, have you considered making pan pizza? And specifically grandma pizza? I can't sing its praises enough:
This last point has been a recent revelation. When I make grandma pizza for my family during the week, I bake it ahead of time. Then, at dinner, when I'm feeding everyone in waves as they come and go, I reheat slices directly on my Baking Steel. The slices crisp up so beautifully. Dare I say they taste even better reheated? Anyway, Friends, as I mixed my pan pizza dough this morning, I thought of you and felt the need to send off this reminder. This Halloween, I'm making all grandma pies because, of all the pan pizzas, it's my favoriteβthe crust-to-toppings ratio is ideal. 'Til tomorrow π
A Few Other Pan Pizza To TryβDetroit-Style Pizza:β
βSesame-Crusted Grandma Pie (over on my pizza Substack):
βSicilian-Style Pizzaβ
Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! πππππ₯π₯
5 Free Resources Available to You
PS: All previous editions of this newsletter are available here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, at last, the morning buns are here βοΈβοΈβοΈ This week, I ran two experiments. Up first: assembling the pan of buns, storing them in the fridge, and baking them in the morning. The result? Success! β You do still have to remove the pan from the fridge at least 3 hours before you plan to serve them to allow them to fully proof and bake, but you could always remove the pan, then return to bed. Second, I sped up the timeline: On Thursday night, I mixed the dough, chilled it for 1 hour,...
Friends, good morning. It's shaping up to be a beautiful sunny Saturday, and I am so looking forward to it. βοΈ Let's get down to business. This week, the morning bun experiments continued, but before I post the recipe, I need to make one more batch, mostly to figure out how to actually make the buns so they emerge in the morning. I don't think it will be hard, but right now, they may as well be called evening buns. This week, I also finally updated this simple sourdough bread recipe, which...
Friends, good morning from Long Island (again!) βοΈ I hope you all had a week as glorious weather-wise as we did here in Upstate New Yorkβbright blue skies every day, crisp mornings, warm, sunny afternoons, the most perfect walking weather... I'm dreading the season's end. This week, I made progress on both the morning buns (above) and the chocolate croissants (below) using this cheater's croissant dough recipe. The overall feedback from the family on the chocolate croissants? Too much...