Comments on: Focaccia http://www.stuffonfire.com/2008/01/31/focaccia/ don't you worry about blank, let me worry about blank Fri, 04 Jul 2008 03:47:10 +0000 http://wordpress.org/?v=2.1-alpha2 by: Phil Aaronson http://www.stuffonfire.com/2008/01/31/focaccia/#comment-26059 Mon, 04 Feb 2008 18:22:19 +0000 http://www.stuffonfire.com/2008/01/31/focaccia/#comment-26059 I made this last night and it came out really really nice. Thank you very much! My wife is allergic to pork, so we went with caramelized shallots and the herbs instead, wonderful! I'm unfortunately not Italian, but while making this, I put on my colnago cycling cap and channelled Dave Stoller. It helped :) I made this last night and it came out really really nice. Thank you very much! My wife is allergic to pork, so we went with caramelized shallots and the herbs instead, wonderful!

I’m unfortunately not Italian, but while making this, I put on my colnago cycling cap and channelled Dave Stoller. It helped :)

]]> by: admin http://www.stuffonfire.com/2008/01/31/focaccia/#comment-26037 Mon, 04 Feb 2008 06:50:56 +0000 http://www.stuffonfire.com/2008/01/31/focaccia/#comment-26037 So, to follow up on this, I've made a couple more of these -- since tomatoes are out of season right now (only watery romas are available -- waiting for summer dry-farmed to make tomato sauces) I've been leaning on mushrooms, leeks, salumi, and garlic to provide a lot of flavor. I have been making 1cm or so thick pizza/foccacias, halfway in between the two traditional types I guess. I would make thinner ones, but I am not yet good enough at stretching dough. :) Like anything else, there are many grades of pizza in America, from the unbelievable to the terrible, available in a wide variety of prices and flavors. We're responsible for the Thai chicken pizza with curry and cilantro -- at once the best and worst of America, and yet, it's surprisingly good. So, to follow up on this, I’ve made a couple more of these — since tomatoes are out of season right now (only watery romas are available — waiting for summer dry-farmed to make tomato sauces) I’ve been leaning on mushrooms, leeks, salumi, and garlic to provide a lot of flavor.

I have been making 1cm or so thick pizza/foccacias, halfway in between the two traditional types I guess. I would make thinner ones, but I am not yet good enough at stretching dough. :)

Like anything else, there are many grades of pizza in America, from the unbelievable to the terrible, available in a wide variety of prices and flavors. We’re responsible for the Thai chicken pizza with curry and cilantro — at once the best and worst of America, and yet, it’s surprisingly good.

]]> by: Biappi http://www.stuffonfire.com/2008/01/31/focaccia/#comment-25825 Thu, 31 Jan 2008 22:48:37 +0000 http://www.stuffonfire.com/2008/01/31/focaccia/#comment-25825 Just a couple of things i remember of the days my grandma used to bake pizzas: first of all, no spatulas or whatever, you've got to use your hands! :) Then before putting the dough to rest she was making a deep cross-shaped cut in the "ball", this is meant to make the yeast chemistry work better with more air, then she covered it with an heavy tablecloth. As for baking, she used to put in the oven only the "base" pizza/focaccia, i.e. only dough and tomato sauce (better with fresh basil) or the olive oil, then she was adding toppings only at 1/2 or 3/4 of the overall baking time. A little note on measures (and sorry being metrical here :), a typical pizza should be roughly an half centimeter thick, while a focaccia can be to 2 to 4 even 5 centimeters. (Sometimes in american movies i see really strange pizzas... do you really /eat/ those things?! :P) p.s.: i'm clearly not an english native speaker, and i do not really know kitchen words, so sorry in advance for strange word/sentence mistakes :) Just a couple of things i remember of the days my grandma used to bake pizzas: first of all, no spatulas or whatever, you’ve got to use your hands! :)

Then before putting the dough to rest she was making a deep cross-shaped cut in the “ball”, this is meant to make the yeast chemistry work better with more air, then she covered it with an heavy tablecloth.

As for baking, she used to put in the oven only the “base” pizza/focaccia, i.e. only dough and tomato sauce (better with fresh basil) or the olive oil, then she was adding toppings only at 1/2 or 3/4 of the overall baking time.

A little note on measures (and sorry being metrical here :) , a typical pizza should be roughly an half centimeter thick, while a focaccia can be to 2 to 4 even 5 centimeters. (Sometimes in american movies i see really strange pizzas… do you really /eat/ those things?! :P )

p.s.: i’m clearly not an english native speaker, and i do not really know kitchen words, so sorry in advance for strange word/sentence mistakes :)

]]>