1️⃣ Fresh Flour Cheese Pizza - I’ve been playing around with milling fresh flour for pizzamaking again, with a focus on sifting out the bran and retaining the germ (the latter being the nutritional powerhouse of the wheat berry). I’ve also started grinding my own malt to learn about another dimension in dough making 🍕
2️⃣ Hojicha White Chocolate Chip Cookies - Never saw myself as much of a cookie maker, but having the Halo Pro spiral mixer has opened a new world of baking for me to tap into. These had a nice earthiness to them that went so well with the sweet creaminess of the white chocolate chips. You can find the recipe in this recent post or on the Next Level Pizza website (www.nextlevel.pizza) 💚
3️⃣ Ramazan Pidesi (Ramadan Bread) - This is a traditional Turkish flatbread made during Ramadan that’s usually topped with sesame and nigella seeds. I made this with the same dough as the pizza dough seen in 1️⃣ I always like to say that if you know how to make bread and pizza, you already know how to make this; you can find a demo that I did on this in a recent post! ☪️
4️⃣ Pizza Marinara - I came to the realization that I needed more practice on this specific classic pizza, so I went for it! Baked in 90 seconds in the Volt 2, it made me consider just what is so special about a marinara (see the Meditations on Marinara post) 🍅
5️⃣ Fresh Flour Sourdough Boule - While the bread was made with sifted flour, I rolled the dough in the sifted bran, which toasts beautifully as the bread bakes. I’ve been baking with poolish / levain hybrids, with the latter made with Leaven Foods Instant Sourdough 🍞
6️⃣ Mushroom, Kimchi, Kabocha, Red Onion Grandma/Roman Pizza, made with the same dough in the bread in 5️⃣ A typical “clear the fridge” pizza that I do every once in a while 🍕
Favorite Bakes Not By Me
7️⃣ - 9️⃣ Seirinkan popup at Sake no Hana 7️⃣ Margherita Pizza 8️⃣ Fuji White (with a side of wasabi, something I need to try for my own future pies! 9️⃣ Chef Susumu Kakinuma launching one of his pizzas for bake. I’ve been wanting to visit Seirinkan in Tokyo for years and was so glad to have made it to the popup 🍕