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#panpizza is amazing!

I’m so excited to partner up with @lloydpans and @pizzaiolotribe for this HUGE collab

256 square inches huge

1000g of dough huge

1/2lb of cheese that I could have easily doubled huge

huge huge

swipe for a comparison shot of my standard 8×10 pan and I even have one with a penny for a little context.

This 16” x 16” x 2” Sicilian pizza pan from my friends at @lloydpans is huge. And like all the pizza pans I’ve tried from them, it’s amazing.

In one of the videos you’ll see me getting to the middle slice, where typically you’d see some barely cooked dough with budget pans. Not here. Perfectly crunchy and golden even at the very center of the largest pizza pan I’ve even seen.

The golden crust is all due to the pan being made from heavy duty 14 gauge aluminum which is important. Too thick or too thin pans or pans made of less conductive material won’t transfer heat correctly to both cook and brown pizza perfectly.

Unlike steel pans, there’s no need to season them and their patented coating makes it durable and non stick and incredibly easy to clean.

In my ebook I talk a lot about the pan pizza style which includes Sicilian, Roman al taglio, grandma style, and Detroit style, among others. The common tread is, well, the pan! And you need a good one!

Here is 1000g of dough that was half bread flour and half 00. The 1000g total dough weight was worked out from other grandma style pan pizzas I’ve done and it was perfect for this 16×16 crowd pleaser!

It was 75% water, 16% #sourdoughstarter, 3% salt, and 3% olive oil and followed the same timeline as the overnight cold proof Detroit style pizza #recipe from my ebook.

I even got my 171 year old sourdough starter Nonna out for this one and she came through big.

I did a parbake method here, just baking a stretched and oiled dough for 10 minutes before topping.

After the parbake I rubbed the pan sides down with butter (just adds a little something) and then topped with red sauce, shredded mozz, bell pepper, olives, onion, basil, pepperoncini, and both Parmesan and Pecorino. 🤤🤤

This Grandma Pizza was special!

Thank you @lloydpans !

#gifted #howilloydpans #SicilianSaturday
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The bench rest. What is it and why it’s important.

As a #homebaker, you probably only make 1-3 loaves at a time, and typically they’ll be mixed in their own bowl.

Compare this to a bakery making dozens or hundreds of loaves at a time. The dough proofs in huugggeee bins. Then it’s spilled out on to a bench, portioned, and pre-rounded. By the time you’ve pre-rounded them all and you go back and start shaping them, the dough has rested. Then by the time you’re done shaping them all and you go back and put them all in baskets, again the dough has rested.

Now back to the home baker who can often neglects this crucial step that is built in to the bakery baker’s workflow because they are only doing 1-3 at a time.

Why is it crucial? The dough isn’t covered. The outside skin of the dough, the one that’s eventually in contact with the basket, is exposed to air.

That tiny little detail, often overlooked by home bakers, leads to the dreaded basket stick 😭😭

This tip I learned from watching bakers in bakeries. I was like oh wow the dough is uncovered for a long time, wouldn’t that dry out the outer layer of the dough ball? Yeah. A bit. That’s the point. It’s easier to shape and it less likely to stick to your basket.

For me it was a game changer. I even do this when I make pizza now, I let the dough rest uncovered for about an hour before I bake. It’s long enough for the outer layer to dry out a tad, not long enough for it to form a skin. It helps it not stick to the peel just like it helps it not stick to the basket.

Finding that perfect amount of time will require you to run some experiments because it’s different by climate. For me it’s about an hour right now. But when it’s warmer and dryer, 30 minutes is fine.

Give it a try!
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Sometimes #sourdough sure feels like magic doesn’t it?

Here’s Lucille looking very strong. I think she’s liking the change in weather.

As seasons change, your sourdough will change too.

If it’s cooler in your kitchen, it will raise more slowly.

You can do a few things to speed it up if it’s too slow.
1. Use warmer water when feeding
2. Feed at a lower ratio (1:1.5:1.5 as an example)
Or 3. use a bit more water when feeding

Your dough will also proof more slowly when it cools down out.

Likewise, you can speed it up with warmer water or using more sourdough starter in your recipe.

Or, you can just follow your sourdough’s lead and slow yourself down as well.
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this bubbly #focaccia is the sign you’ve been waiting for to start baking with #sourdough

the #recipe (which is on YouTube and in my ebook) is super easy, no-knead, and mostly hands off. Outside of an initial mix, and some folds, it is just nature at its best, transforming flour, water, salt, and olive oil into this mouthwatering edible cloud. ☁️


Swipe for dimpling video ➡️
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When in doubt, lime and cilantro make everything better 😙👌

#sourdough crust
olive oil
granulated garlic (I keep telling you about granulated garlic, hop on the train!)
shredded mozz
roasted peppers
red chilies
finished with cilantro and lime

I thought this dough was going to be crazzzy overproofed. I made it last night and meant to pop it in the fridge before bed. Whooops. Forgot. Came out this morning and it had blown the lid off the container 😂. I balled it up and kept it cool for about 5 hours before making it and it was amazing. Happy accident!!

The #pizzadough #recipe is in the ebook 👉

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I can’t say it enough.

The #recipe is in me ebook and on YouTube.

You can get my ebook at

#everythingbagel and #jalapenocheddar #bagel this weekend for us here at casa de #rosehillsourdough

So what makes these bagels so amazing?

The secret 🤫 (besides #sourdough) is baked baking soda.

Baking baking soda changes it from sodium bicarbonate (NaHCO3) to sodium carbonate (Na2CO3) by baking off water (H2O) and carbon dioxide (CO2).

Sodium Carbonate is a stronger base than standard baking soda.

Using a stronger base gives a distinctive color and texture. Crunchy outside. Soft and chewy inside. You really can’t beat it.

So. I say again.

Make. The. Bagels.

Oh and by the way, I learned this weekend you can’t put too much cheddar on a jalapeño cheddar bagel 🤤🤤
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Suuuuuuuper stoked to do a collaboration with @pearls_olives and @pizzaiolotribe

I was #gifted a MASSIVE box of olives from @pearls_olives which I was super grateful for. I love it here in Scotland but man I miss 100% California grown black olives. 🤤

I was the kid at every family event who would down at least 10 (one for every finger! #iykyk)

They didn’t stop at the black olives, they also sent along some quality pimento stuffed green olives and kalamata olives as well!

Well I couldn’t do just one bake, we’re big #olive lovers over here at the rhsd household, so I did #pizza, #focaccia and mini focaccia #sandwhiches , all staring these #wholesome #plantbased rockstars.

Swwwwwipppeeee for all the olive goodness.

Thank you @pearls_olives !
Check out all the olive creations over at @pizzaiolotribe

#dreamolive #pizzaiolotribeolives
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she loves it so much 😭

#bake with your kids!

Happy #focacciafriday everyone 🥳

#recipe in my ebook which you can get at

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🍕#pizza 🤤

#sourdough base
olive oil
granulated garlic
shredded mozz
salami sombreros ™ by @andrewvaluebrown
@muttipomodoroit pizza sauce

#baked in about 80 seconds on @oonihq #oonikoda



#recipe for the dough in my ebook
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A #cheesepizza Kevin McCallister would love

Another “low-n-slow” in @oonihq #koda16

Launched at stone temp of 375C. No flame for a couple minutes. Spin. Flame to low. Spin. Flame to high. Retrieve. Recharge for next pie.

This process has been firing out some quality pizzas. I do love a #neapolitan style, but sometimes the crispy edges and firmer base of what I call a “New World” style is what I’m craving.

I talk about a few different styles of #pizza, how to make the #dough for them, and how to #bake them in my ebook #bakingwithrosehillsourdough which you can grab from my website

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