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> You don't need a stand mixer, it's a no knead recipe (long overnight rise builds all the gluten). You don't need a fancy super hot oven That recipe is just f
by trynewideas 4y ago
> You don't need a stand mixer, it's a no knead recipe (long overnight rise builds all the gluten). You don't need a fancy super hot oven
That recipe is just focaccia with about half the olive oil, probably replaced by whatever runs off the toppings: https://www.saltfatacidheat.com/fat/ligurian-focaccia https://www.saltfatacidheat.com/fat/ligurian-focaccia
- no stand mixer
- no kneading
- overnight room-temperature rise
- 4:3 flour-water ratio
- dough is dimpled in the pan before baking
The Ligurian focaccia recipe brines it with salt water, which you don't strictly have to do but helps considerably, and bakes at 450F, which arguably so should any cast-iron pizza because the crust won't crisp up as much at 400F.
- webkike 4y agoFocaccia is basically pizza without the sauce so I'm not sure if the clarification is helpful? Wikipedia claims that some places even call focaccia pizza bianca
- alarge 4y agoThere is no way that New York style pizza can be compared to Focaccia. They have almost nothing in common. Now that Chicago thing, maybe. But as far as I'm concerned, that's not pizza.
- qbasic_forever 4y agoNo one said this was NY style. The original comment was lamenting that Pizza Hut pan pizza doesn't taste as good as it did in the 80s and 90s. I pointed out recipes that directly mimic that classic pan pizza style. Pizza Hut is not and has never claimed to be New York style pizza. It's an entirely different style that's neither New York nor Chicago style. It's closest to Detroit style pizza.
- atonse 4y agoLove it. Pizza Hut slices also worked well for eating with a fork and knife cuz they were thick and crunchy. Been meaning to try Kenji’s pan pizza recipe. Thanks for jogging my memory.
- dnissley 4y agoNot sure if you were trying to object to the comparison, but this comment made me realize just how similar Pizza Hut pan pizza crust is to focaccia!
- trynewideas 4y agoSo does the Pizza Hut-alike recipe, but I didn't expect the actual recipe there to literally be a drier focaccia.
- ilyt 4y agoPizza by ingredients is just flour, water, salt, yeast. All the details and differences are in hydration and how it is mixed/kneaded/baked. It really is the definition of "the devil is in the details".
- graycat 4y agoAs at times I got told: "Cruel. So cruel. How could you be SOOOO cruel?" Ah, come ON: You no doubt know more about pizza than she does! Moreover it seems that it is common here at Hacker News for people to know a LOT about pizza making! But, for that poor woman, she is trying! Soooo, try to be kind!!!
- kortilla 4y ago“A grilled cheese recipe is just a recipe for toast with some differences.”
- qbasic_forever 4y agoYes and if you've had a Pizza Hut pan pizza it tastes just like a buttery focaccia bread smothered in cheese and sauce. The ATK recipe at 400 degrees works because you cook it on the very bottom rack right next to the heating element. Then when it's done you cook it longer on your range at medium heat to really crisp the crust--it's in a cast iron pan after all. You can get the crust as toasty as you want.