Pizza Crusts! Ridiculous!
Those Ridiculous things are back - sort of
Yes, they’re back! I’ve been taking too much flack from, well, everyone about discontinuing them. And I had just lost the 25 lbs that I gained in developing the recipe… I’ll make about 10 dozen for the Farmers Market at Barton Creek Mall; this month, it will be the 6th and 20th of March, 9-1. Feel free to pre-order and pick up at the Market- orders for 10, half dozen cookies will be open Wednesday a.m. If they sell well, I’ll keep making them.
Please try to restrain yourself and order just one box ! Proceeds will go to my oven fund.
PIzza Crusts are here!
Starting Saturday, March 13th!
Pre-baked on the steel, then delivered frozen on Saturdays. Eventually, I’ll offer frozen and/or fresh crusts throughout the week. Add your toppings, pop the frozen crust in a hot oven for 15-20 minutes, and you’re enjoying some damn fine pizza. The crust is crunchy yet tender and not papery, the bottom slightly chewy and crisp. I’ll continue to work on the technique and recipe. This is a bit of a Pizza in Progress so thank you for your patience.
As with the French Rustic and Market Baguette, the crusts undergo the long, cold fermentation process, the method which ensures they are as digestible as possible. The acid is present but should not overwhelm you; it will just sit pleasantly in the tum-tum.
Each 10-11” crust is perfect for two modest eaters or one robust pizza lover. Limited availability to start, then I’ll scale up as I perfect the recipe and scaling process. I’ll be expecting your feedback please!
Experimentum
By now, you know my philosophy on bread formulas: the fewer ingredients, the better. There’s an argument among foodies about ingredients. What makes a better cook: quality ingredients with average technique and experience, or mediocre ingredients prepared with Michelin-starred technique? Seeing as I’m thousands of hours away from being an accomplished baker, I’m hitching my horses to the former. And because I need to lean on ingredients, they have to be the star - not flavors or nuts or flowers or fruit.
This month, I’m testing out a dairy and sugar-free Pullman white sandwich bread. This bread is similar to the Heritage Whole Wheat, but downsized to the current 800g and using Rouge de Bordeaux “00” flour instead of whole grain and a bit more of the softer Sonora 00 flour. I plan on sending some home with my current Pullman’s Honest subscription customers in the hopes that it can replace the enriched bread. While I’m certainly no nanny or finger wagger, the 3-ingredient bread is significantly more healthful than the Honest - and my first test proved to be much more honest in taste.
Price would be the same; although the flour is more expensive, it lacks the cost of the olive oil, so it evens out. Look for it in April.
Last, I’m modifying some of the wetter formulas to account for the extra humidity of the Spring by lowering hydration slightly. Your bread should stay fresh just as long, and the chance of sporing will be reduced. Of course, the “craft” of baking the old way means that formulas change almost daily, but the baselines will change.
Housekeeping
Deliveries
A secret: I love doing deliveries. Gets me out of the oven and into the world. But we all knew it had to come: free delivery is now limited by zip code and extended zip codes will cost $15 per order. Subscription customers not in the zips will be grandfathered in so never fear! I’ll add more products and delivery days to my Vinder offering at some point and you can always pick up at the Farmers Market.
Sorry about this - it’s the “one guy” syndrome!
Moving Into The Garage
Well, the Mini Cooper will be in the summer heat in a few days. I took advantage of a restaurant closure and picked up a commercial fridge, freezer, and a few stainless tables. Next up, when demand demands, will be a 40 quart mixer, proofer, and 2 or 3-deck oven. That is some real money we’re talking - all in, probably $15k. Doing the math, I’d need to sell about 50 orders of cookies per month…