The Roadside Pie King's blog

Baguettes de Paris par la maison des Falzon.

Having way too much fun making sticks!

Today, I will endeavor to create yet another iconic N.Y.C. street food. The Kinish.

The Copper Mine Road Special... Par-baked,
Four Italian cheese, meat lovers.

By George, I think I have it! 

The levian

Ingredients 

AP flour 100% - 540 g

Warm water 88% - 474 g

I.D.Y. .5 % - 2.7 g

Morton Kosher salt - 1.9% - 10 g

Pinch of sugar 

Process 

Preheat oven 475°F

In celebration of the opening of the Spring Street Pizza location in Tempe AZ. My humble rendition. 
Making of a clone.
The Iconic spicy Spring square. Spring Street Pizza.
It's not the journey, it's the destination.
First I want to deconstruct the spicy Spring into the individual components.
1. The pepperoni
This I have covered. Hormel cup& char.
2. The Fra Diavolo sauce.

The tail of the tape
75% semolina 
25% sprouted whole wheat 
100% hydration 
1.3% IDY
2% Salt
1.25% Honey 
8% olive oil
8% Butter
Par-baked 12 minutes at 450° F
Build to follow.

Edited to add one more important parameter, the mix.

Hand mixed, two stretch and folds. Cold retard/bulk fermented 48 hrs. 2.5 hours warm to room temperature/ proof. 

I invented this cookie dough formula myself! 

Pumpkin, cottage cheese,  Almond flour cookies 

Ingredients:

Dough

3/4 stick unsweetened butter(softened)

1 cup Monk fruit sugar 

1 cup whole milk cottage cheese ( blended until smooth)

1/2 cup (122 g) pure pumpkin puree 

2 TBs pumpkin spice 

1 tsp vanilla extract 

3 LG. Eggs

1 1/4 cup extra fancy semolina (150 g)

1 1/4 cup Almond flour ( 159 g)

1 tsp baking powder 

Pinch salt

Icing

These turned out well. My wife ate them without complaining. 214 cal. 18 g Protein.

I'mI am within 100 g of two perfectly squared loaves.