kenjilopezalt

6 ms·

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by kenjilopezalt 4y ago
Home Run Inn literally invented the style, FYI.
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by kenjilopezalt 4y ago
00 pizza flour is great for Neapolitan pizza baked at very high temps. At lower temps it doesn’t brown or char very well because it’s unmalted. It’s not a good choice for most American pizza styles.
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by kenjilopezalt 4y ago
I have a lot of friends (mostly from college) on here who inevitably tell me when something of mine shows up.
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by kenjilopezalt 4y ago
I’m a New Yorker as well. For NY style I strongly recommend getting a wooden peel and a metal peel. Wood to launch and metal to turn and retrieve. You also need to top and launch fast to keep the dough from sticking.
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by kenjilopezalt 4y ago
Oh geez that’s a tall order!
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by kenjilopezalt 4y ago
Thanks for this note. It’s always nice to know you’ve made a positive impact.
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by kenjilopezalt 4y ago
That’s fitting because John Carruthers, who founded Crust Fund Pizza in Chicago works for Revolution Brewing as his day job.
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by kenjilopezalt 4y ago
I actually talked with Jim Ellison who is a historian of Columbus style pizza. He also confirmed the style started in taverns on the south side of Chicago and spread from there, including to Columbus where it took on its own regional differ
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by kenjilopezalt 4y ago
This thin crust recipe is time consuming but actually solves a lot of those problems. Rolling witb a pin and letting it dry out overnight actually makes it really easy to slide off the peel.
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by kenjilopezalt 4y ago
It’s ironic because those $1 slice places that popped up in the mid 2000s are what actually destroyed decent NY slices which couldn’t compete because transplants and students would rather pay $1 for garbage than $1.50-$2.50 for a true class
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by kenjilopezalt 5y ago
I don’t really encounter many people period because I’ve only lived here during pandemic. My daughter’s preschool teacher is non-binary though, and we have a neighbor whose teenager is also non-binary so maybe you’re right. I donut to be in
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by kenjilopezalt 5y ago
I personally find this super frustrating because I used to be able to tell when I wrote something by visiting serious eats. Now I have to search through my old archive hard drives which is way harder. Unfortunately I have no role at serious
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by kenjilopezalt 5y ago
I don’t even assume that what I do is right.
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by kenjilopezalt 5y ago
I use a gopro 9 with the strongest stabilization setting. I haven’t tried horizon leveling yet but that’s a good idea to test.
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by kenjilopezalt 10y ago
Please report back! FYI, for my testing the pizzas were cooked in a home oven at 550°F. Though I really, really doubt that pre-sliced, fiber casing pepperoni will curl at all at any temperature. It kinda just melts and falls into the contou
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by kenjilopezalt 10y ago
Your friend is Paulie Gee, or the pizzaiolo at the new Paulie Gee in Chicago? Either way, get your butt in there because Paulie is the MAN. He was a regular on Serious Eats for years before he opened up his first pizzeria. He was in a total
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by kenjilopezalt 10y ago
Well... I did used to work for Cook's Illustrated so it's not a huge stretch to say it's a major influence!
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by kenjilopezalt 10y ago
> In all sicilianness, the author just wanted an excuse to binge on home-baked pizza. Fact.
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by kenjilopezalt 10y ago
That was an old one but really fun to do. The french fry recipe is a little out of hand in terms of the time and effort it takes to make them. Works better if you batch them and keep them in the freezer.
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by kenjilopezalt 10y ago
Why thanks!