This week, it's all about the dough: Focaccia and flaky filled pastries from Funke and a pizza pop-up slinging a new style of pizza called Hokkaidough.
, tried the cipollina Catanese at Caffe Europa in Catania, he let out a loud “wtf!”
The Funke version is served as a golden square of dough folded into a loose envelope. When it hits the table, the smell of butter is all encompassing. It’s the kind of pastry that gets everywhere, with an extra crisp, puffy croissant-like dough that explodes on contact. “I just started sending it out compliments to people,” he said. “Same story when I first started making cacio e pepe in ’08. Now we sell out every night. It’s wild. So simple and familiar but you don’t know what the f— this thing is.”What is cacio e pepe and how did it take over the world?
Funke’s sfincione has a similar texture, with a dough that starts crisp then fades into an airy pillow. Inspired by a sfincione rosso he had in Sicily, Funke serves his bread with a tomato and onion sauce, shaved Ragusano and Sicilian provolone, wild oregano and breadcrumbs.Ranking the city’s best new pizza restaurants. Plus, it’s micheladas season!
After the encouragement and media coverage, Schell decided to turn his pandemic hobby into a business. He set up a Toast account and started selling pizzas on weekends.Does anyone else eat onion rings for dinner? Just me? Cool. Here are three of the best places in Los Angeles to try now Schell took some bread-making classes and settled on a poolish method that involves adding a pre-ferment to his dough. The result was something close to the texture of the“I accidentally put too much sugar in one day and here we are,” he said. “I might have been drinking, making the dough. That one really stood out and that’s the version that we have today.”
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