New Pizza Oven Alert
The Gozney Tread is a new $500 portable pizza oven, using the design language of their existing ovens (Dome & Arc). It looks pretty damn cool, and it's got a great stand (extra $). I want one, and it looks perfect for pizza pop-ups.
Adamn Atkins (aka Peddling Pizza) has a YouTube video up showing it in real-world use.
Videos
Au Pétrin Moissagais, This baker bakes his bread without electricity
I found this video pretty great. They have a giant ass wood-fired oven, very worn and old tools, an LOL attitude, and great-looking bread:
Tokyo Style Pizza | Gozney
In this video, @lupacotta and @leopardcrust take a trip to Tokyo to learn about and ultimately make Tokyo-style pizza.
Down North Pizzeria, the Philly Detroit-style shop that employs only formerly-incarcerated people, has a book coming out soon—We the Pizza—containing stories and recipes from the restaurant.
Via Andrew Janjigian's Friday Bread Basket.
Sourdough Stuff
Andrew Janjigian again, this time a post on his Sourdough Strategies:
Over the years I have tested a wide variety of approaches to levain-building for sourdough breads. Most of them have worked well, but I think I have finally landed on a universal set of methods that both works reliably (for me) and builds some flexibility into the process. This is something that is especially important for home bakers, who—unlike pros—aren’t working with bread all day (or all night) long.
Most of us have to sleep some of the time—usually between the hours of 10pm and 7am. This leaves essentially two times during the day you’d want a levain to ready for use in a dough—early in the day or in the afternoon.
Memes
@immrsspacecadet: As a professional struggle runner, I have all the pro tips