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Author Topic: Frico Crust - A la Apollonia’s  (Read 1632 times)

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Offline NewtoQ

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Frico Crust - A la Apollonia’s
« on: August 09, 2022, 08:14:13 AM »
Anyone have any luck uncovering the blend Justin uses or has come close to achieve the frico crust? Below is modernist’s recipe using just a whole milk mozz on the edges with an anti caking agent.

Offline saucelord

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Re: Frico Crust - A la Apollonia’s
« Reply #1 on: September 13, 2022, 02:44:18 PM »
Looks good! What anti-caking agent did you use?
There are those of you that have merely adopted the pizza. I was born into it...molded by it.

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #2 on: September 14, 2022, 07:26:44 PM »
Looks good! What anti-caking agent did you use?
Cellulose powder

Offline Pizza-Face

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Re: Frico Crust - A la Apollonia’s
« Reply #3 on: September 15, 2022, 06:52:25 PM »
Stacked slices along the edge of the pan?

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #4 on: September 15, 2022, 11:31:45 PM »
Stacked slices along the edge of the pan?
Just used shredded along the edge

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Offline fitzgen

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Re: Frico Crust - A la Apollonia’s
« Reply #5 on: December 18, 2022, 12:47:07 PM »
Ah very interesting so the anti caking agents, while typically avoided for general pizza, actually provide a benefit here by giving some structure to the frico! Been wondering how the pronounced frico crown was done and it makes perfect sense now.


Did you add cellulose yourself or buy pre-shredded that had cellulose?


Would adding some cornstarch (only anti-caking agent I already have) to my own shredded cheese work? And what bakers percentages relative to the cheese should I do?

Offline fitzgen

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Re: Frico Crust - A la Apollonia’s
« Reply #6 on: December 22, 2022, 12:44:01 PM »
I did an experiment to determine what kind of cheese would create the best frico.


Starting from the upper left and going clockwise we have:


* home-grated low moisture whole milk mozz (top left)
* home-grated muenster (top right)
* home-grated cheddar (right top)
* home-grated cheddar with 2% cornstarch (right bottom)
* home-grated cheddar with 2% flour (bottom right)
* pre-shredded cheddar with cellulose powder (bottom left)
* pre-shredded low moisture part skim mozz (left)


Pressed each cheese up against the edge of the pan, baked at 480F for 6 minutes. Probably would have been a little better if I had some actual dough in there, but oh well.


The cheeses with anti-caking agents did indeed seem to cling to the edges of the pan better and slip down less while baking. Cornstarch seemed better than flour. The pre-shredded options performed best. The fattier cheeses (LMWM mozz and muenster) didn’t perform well.

Offline foreplease

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Re: Frico Crust - A la Apollonia’s
« Reply #7 on: December 22, 2022, 03:58:19 PM »
Interesting. I’d suggest dropping some artichokes and a splash of white wine on that and put it back in the oven for a couple minutes!  :chef:
-Tony

Offline fitzgen

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Re: Frico Crust - A la Apollonia’s
« Reply #8 on: December 22, 2022, 05:38:56 PM »
Already ate it as it was with my hands like a feral child haha

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #9 on: December 23, 2022, 12:51:21 PM »
Nice experimenting! I believe white cheddar is the go to for frico crust. I didn't add any cellulose powder myself, just some low quality grocery store pre shred. I imagine corn starch would work the same. For apollonia it does look like they are using large grated cheese/peeled (see picture)

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Offline fitzgen

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Re: Frico Crust - A la Apollonia’s
« Reply #10 on: December 23, 2022, 03:47:48 PM »
Nice experimenting! I believe white cheddar is the go to for frico crust. I didn't add any cellulose powder myself, just some low quality grocery store pre shred. I imagine corn starch would work the same. For apollonia it does look like they are using large grated cheese/peeled (see picture)


Yeah looks more like thin grated slices than shreds. Interesting!!!!

Offline fitzgen

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Re: Frico Crust - A la Apollonia’s
« Reply #11 on: December 23, 2022, 03:54:47 PM »
Just made a personal 6x6 inch DSP.

White cheddar with cornstarch (didn’t measure bakers percentages but more than my previous experiment probably at least 5%) for the frico. Applied a little during the par-bake and then more during the final bake. Really packed it into the edges and corners.

Also I buttered not just the bottom half of the pan’s walls, but the whole wall all the way to the top so that removing the pizza without breaking the frico would be easier. Used a paring knife rather than a spatula to carefully disconnect the frico from the wall.

Pretty good results I think! Still lost some height from the frico crown when removing the pizza from the pan but overall I’m pretty happy with this.

Offline fitzgen

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Re: Frico Crust - A la Apollonia’s
« Reply #12 on: December 23, 2022, 03:57:06 PM »
Nice experimenting! I believe white cheddar is the go to for frico crust. I didn't add any cellulose powder myself, just some low quality grocery store pre shred. I imagine corn starch would work the same. For apollonia it does look like they are using large grated cheese/peeled (see picture)


The other thing I notice from this photo is that they are par-baking pretty dark, that’s a lot of browning and caramelization on that crust.

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #13 on: December 24, 2022, 09:16:53 AM »
Nice looking pie and good frico! It does look like a pretty dark par bake you’re right. I tend not to only because of the shrinkage I get with it.

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #14 on: January 06, 2023, 12:55:30 PM »
I tried larger grated white cheddar cheese that I let dry uncovered in a bowl in the fridge over night. It did not give me good results

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Offline fitzgen

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Re: Frico Crust - A la Apollonia’s
« Reply #15 on: January 07, 2023, 12:01:29 PM »
Huh. Any idea why it might have turned out like that?

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #16 on: January 07, 2023, 12:04:17 PM »
Huh. Any idea why it might have turned out like that?
Only thing that comes to mind is it didn’t have any binding agents like cellulose powder. It was just fresh grated young white cheddar cheese with a day in the fridge post grate.

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #17 on: January 07, 2023, 12:20:03 PM »
Maybe I didn’t use enough or the round vs square had an impact

Offline foreplease

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Re: Frico Crust - A la Apollonia’s
« Reply #18 on: January 07, 2023, 01:15:38 PM »
Maybe I didn’t use enough or the round vs square had an impact
It would be interesting to see a photo of the finished pizza if you have one. I am having trouble imagining how this gave you disappointing results.
-Tony

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #19 on: January 07, 2023, 09:20:30 PM »
Here is the pie. Bar style.

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