Wood fired pizza, sandwiches, homemade pastas, fermentation, gardening, foraged and wild foods. Content by Phil Buccellato.
I stumbled into a patch of young ramps on an early morning turkey scout and the menu suddenly changed for the evening’s pizza party. Video below.
I’ve been really happy using the naturally leavened pizza dough recipe from the Ken Forkish book Flour Water Salt Yeast.
When thinking about pizza and New York City I doubt many people would consider a sfincione pie, but as a child of Sicilian immigrants it was an essential part of my pizza experience. When visiting relatives in Brooklyn, we always stopped at @rosas.pizza because they made some of the best sfincione around. It wasn’t until recently that I decided to make it myself. This version is wood fired in a cast-iron skillet using a naturally leavened dough and it brings me back to those long car rides on the BQE with the smell of a warm sfincione hanging in the air.
A few months ago I came across an article about an outdoor cookware company looking to contract a small group of bakers and home cooks to become “Official Pizza Taste Testers”. And if there is one thing I’m good at, it’s eating pizza. So I applied along with over 5,000 other people. Fast forward a few months and I get notified that I was officially selected. A years-long obsession with being able to make proper wood fired pizzas became a reality. It’s an unusual opportunity but one that I’m excited to explore. So over the course of the next few months I’ll be developing and testing recipes, and making short videos about the process - some of which you can find over at @oonihq. This first video is an homage to my family of Sicilian immigrants and to the women who orchestrated our Sunday suppers.
