1/2/2024 0 Comments Artisan bryan sourdough![]() ![]() ![]() It should be noted that Imo’s is not the only purveyor of the St. “There are a lot of flatbreads you can think of like that, like a Turkish lahmacun,” he adds. The dough rests twice for 20 minutes each time to help the gluten relax. “There is no fermentation that occurred here,” he explains. Flour, olive oil, water, sourdough starter, and salt are mixed together into a smooth dough. To produce a thin crust, Ford opted against yeast. “It’s a little more upscale than the cheese blend on an Imo’s.” To that, he introduced a smidgen of liquid smoke to give the flavors more depth. Unable to source Provel, Ford grated up his own version by combining white cheddar, Swiss cheese, and provolone. “The plastic thing kind of resonates with me,” he says, comparing it to his love of hyper-processed American cheese and its low melting point. This description alone is enough to excite Ford, who is mulling texture, taste, and meltability. Because that 30 minutes in the box is the time when the cheese turns into a type of plastic that layers the crispy crust.” “You either go and pick it up and drive it home in the box,” Fischer explains, “or you have it delivered. Louis, especially in Fischer’s experience. While “freshly made” and “piping hot” are usually sought out as characteristics in a regular pizza, the opposite rings true for pizza alla St. Today, it remains the sole distributor, and the cheese is a hallmark of the pizzeria’s 99 outposts in Missouri, Kansas, and Illinois. True fame would arrive once Imo’s Pizza bought exclusive rights to sell Provel. The exact origin of this culinary novelty is contested, though most theories agree it was invented specifically to be melted on pizzas. So, how would Fischer describe Provel? “It’s a made-up cheese, of provolone and something in the processed family of, say, Velveeta,” she muses. ![]() Louis specialty as a “pasteurized process cheese” - another way of calling it a blend. The word is pronounced pro- vell instead of proh-vuhl, and the FDA categorizes this St. Shape and base aside, the pizza’s most defining feature comes down to the topping, an almost-cheese called Provel. “It’s a very, very thin crust,” Fischer explains, “a crispy, wafer-y sort of thing.” A baker herself, the Office Ladies podcast co-host broke down the components of her dream pizza to Flaky Biscuit host and baker Bryan Ford, whom she initially met on social media while seeking bread-making advice. And unlike Chicago deep-dish, the crust here is less bready and more cracker-y. To start, it’s sliced into squares, much like a Detroit-style pan pizza, but is baked round in the fashion of a New York pie. Louis-style pizza lives in a sphere of its own. It was like, ‘Should I buy a new couch, or should I fly in Imo’s?’ And I just sat on the floor with my pizza.” Perfect pieįor the unacquainted, a St. “With the money that I got from this first big-deal paycheck, I flew in Imo’s Pizza on dry ice and served it for my 30th birthday,” Fischer says on The Flaky Biscuit podcast. Meet ‘The Flaky Biscuit’ Podcast Host Bryan Ford. ![]()
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