We call this “focaccia pizza” (aka Slab Pizza) around the office because it merges the flavor, chew, and height of focaccia with a pizza dough that takes almost no times to make—no overnight rise, just one hour of active time. The key to the airiness and chew is a higher level of hydration, which weakens the gluten and turns to steam in the oven, creating bubbles in the crust. And a layer of olive oil and semolina on the baking sheet ensures a crunchy, crispy crust. Today’s pizza is brought to you by our culinary production director @wesmartincooks. Get the recipe for Arrabbiata Slab Pizza via the link in our profile, under “RECIPES” → @177milkstreet #milkstreetrecipe #milkstreetbakes #focaccia #pizza #pizzarecipe #slabpizza #easyrecipe #cooking #recipe
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onDec 12, 2024Christopher Kimball’s Milk Street
177milkstreet.com
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We call this “focaccia pizza” (aka Slab Pizza) around the office because it merges the flavor, chew, and height of focaccia with a pizza dough that takes almost no times to make—no overnight rise, just one hour of active time
Dec 12, 2024, 12:03 PM
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