Speaking of pizza toppings: I’m sharing my recipe for “Italian” chili crisp to paid subscribers this week. I was going to post the Slab dough recipe, but I need at least a few more days of testing to lock it down, so I’m sending this out instead. Here is a picture of the two combined from the other night:
I’m going to do the class a little differently than last time. Rather than hold it in the evening, it will start in the middle of the day (at least for those of us on the East coast), and I’ll walk you through the entire ~4h recipe over the course of 90 minutes or so. You can either follow along at home and have pizza ready for dinner that evening, or just watch me and make it whenever you want. And if you can’t make the class, you can still sign up and receive a video version a day or two after the class ends. (Paid subscribers: you’ll find the November 25% off discount code at the tail end of this email.)
Here’s the link to sign up, hope you can join us!
Connecticut-style bar pizza is often served with a bottle of “hot oil” on the table, which is just a plain chile-infused oil. While I liked the idea of that, it turns out it is not all that interesting in practice. Inspired by it, I’ve instead adapted my own chili crisp recipe to give it an Italian flavor profile, using dried herbs & spices like basil, oregano, and fennel, and cured anchovies, along with the essential chile flakes, fried shallots and garlic. It’s a bit of work to make, but is really nice, keeps well, and is versatile. My wife, who is generally not a fan of anchovies, approves of their use here, so I recommend you include them unless you are vegetarian. (The sauce is not fishy-tasting.)
If you want in on it and you aren’t already a subscriber, you know what to do…
Italian Chili Crisp Recipe
Makes about 2 cups