Originally from NYC, so I'm a slice kinda gal, but I figured I'd start with focaccia since it's easier. In LA, I love the Vito's pie with ham & jalapeño but not for 35$, so why not try to recreate some reasonable facsimile for a fraction of the price?
This scratched the itch, though next time I will make a NY style sauce instead of the uncooked passata version with just a bit of sugar/olive oil/tomato paste added (I wanted for dried oregano & basil in the sauce).
Good crunch, air bubbles & all the requisite hallmarks of a good slice of homemade bread so I am pretty chuffed considering this was my first time making this iteration. (I've baked a boule once before but I'm by no means experienced with pastry/baking)
by ILoveLipGloss
1 Comment
Much of the west coast pizza flunks east coast standards anyways so I can’t fault you making your own. We have great weather and a fun culture but most of our pizzas and bagels are depressing cardboard circles.