Frico Crust - A la Apollonia’s

[foreplease]

Here is the pie. Bar style.

It looks good. Are you saucing all the way to the edge? That may be the missing link.

[Monkeyboy]

Tried adding a frico edge to my Detroit pizza last night - failed.
490 oven, bottom rack with steel.
I did try parbaking the dough for approximately 4 minutes this time, never did this before - this was really helpful for a more airy crust - more lift vs adding toppings to the raw dough.

Made my Detroit pizza as normal after the parbake.
Then I added full fat shredded extra sharp cheddar (from a block) with 3% cornstarch added.  Added this generously on all sides, trying to get it up the pan.
Back in oven for about 10-15 more minutes until done

As you can see, the cheddar just melted down.  Any height was lost even more to extracting the pizza from the pan.
Did not get pics of a cross section - had guests over.

Back to the drawing board.

(The flavor was great though)

[NewtoQ]

It looks good. Are you saucing all the way to the edge? That may be the missing link.

Hmmm. I did not sauce all the way to the edge. With Detroit I sauce after and have been able to get a ok frico?

[NewtoQ]

Tried adding a frico edge to my Detroit pizza last night - failed.
490 oven, bottom rack with steel.
I did try parbaking the dough for approximately 4 minutes this time, never did this before - this was really helpful for a more airy crust - more lift vs adding toppings to the raw dough.

Made my Detroit pizza as normal after the parbake.
Then I added full fat shredded extra sharp cheddar (from a block) with 3% cornstarch added.  Added this generously on all sides, trying to get it up the pan.
Back in oven for about 10-15 more minutes until done

As you can see, the cheddar just melted down.  Any height was lost even more to extracting the pizza from the pan.
Did not get pics of a cross section - had guests over.

Back to the drawing board.

(The flavor was great though)

Was there shrinkage with the parbake that would create enough space for the cheese to slide down?

[wiz_d_kidd]

Traditionally, Italian Montasio cheese is used to make Frico, but good luck finding it. America's Test Kitchen found that the best substitute is Asiago cheese. Has anyone tried that?

[HansB]

See post #532 and #555 here. https://www.pizzamaking.com/forum/index.php?topic=42012.540

Using a bit of cheese before par baking keeps the crust from pulling away from the pan.

A young cheddar or Monterey Jack are the most common for frico edge.

[HansB]

Traditionally, Italian Montasio cheese is used to make Frico, but good luck finding it. America's Test Kitchen found that the best substitute is Asiago cheese. Has anyone tried that?

Do you have any links to anyone using it for DS frico edge?

[NewtoQ]

See post #532 and #555 here. https://www.pizzamaking.com/forum/index.php?topic=42012.540

Using a bit of cheese before par baking keeps the crust from pulling away from the pan.

A young cheddar or Monterey Jack are the most common for frico edge.

Thanks for the tip on the par bake. I’ve been avoiding the par bake simply for this reason so will be interested to try.

[NewtoQ]

Do you have any links to anyone using it for DS frico edge?

Never heard of using asiago. I’ll have to do some research

[foreplease]

Hmmm. I did not sauce all the way to the edge. With Detroit I sauce after and have been able to get a ok frico?

I was looking at and commenting primarily on your round pizzas in posts 17 & 19 above withall that cheese around the edge. For DS, no, no sauce to the edge.

[nanometric]

Just curious: is the interest in obtaining such a high, lacy frico motivated by :

- technical challenge (%)
- eating pleasure from experience (%)
- anticipated eating pleasure w/no experience (%)
- aesthetics (%)
- other  (%)

?

 

[HansB]

Just curious: is the interest in obtaining such a high, lacy frico motivated by :

- technical challenge (%)
- eating pleasure from experience (%)
- anticipated eating pleasure w/no experience (%)
- aesthetics (%)
- other  (%)

?

I think that some feel that it looks good. In reality frico like Apollonia's (below) is a par-bake with a ton of cheese on the edge, then more cheese added. I had it and could not eat the corner, it's the only pizza that have not been able to eat.

[NewtoQ]

Just curious: is the interest in obtaining such a high, lacy frico motivated by :

- technical challenge (%)
- eating pleasure from experience (%)
- anticipated eating pleasure w/no experience (%)
- aesthetics (%)
- other  (%)

?

I do enjoy the taste and flavor of the frico crust but you don’t need it to creep up the pan to get the flavor. So for me it’s about the technical challenge.

[fitzgen]

Aesthetics and challenge. Similar to getting that perfect ear on your sourdough loaf, for me.

[Andrew t]

I do enjoy the taste and flavor of the frico crust but you don’t need it to creep up the pan to get the flavor. So for me it’s about the technical challenge.

you can put cheese below the crust too. If the flacor is what you're looking for. I tried it after reading about it. It works. Not sure how much I dig it but I will play with it some more.

ANdrew

[NewtoQ]

you can put cheese below the crust too. If the flacor is what you're looking for. I tried it after reading about it. It works. Not sure how much I dig it but I will play with it some more.

ANdrew

Yes I’ve seen Modernist do this by using Ghee and finely grated parmesan. See pic of the pan

[Timpanogos Slim]

Yes I’ve seen Modernist do this by using Ghee and finely grated parmesan. See pic of the pan

As a cynic i might try that with butter flavor crisco and regular shaker parm.

But i do think it presents a challenge where if you were hoping to stretch the dough in the pan, that would alter the cheese distribution.

[NewtoQ]

As a cynic i might try that with butter flavor crisco and regular shaker parm.

But i do think it presents a challenge where if you were hoping to stretch the dough in the pan, that would alter the cheese distribution.

Yes you essentially have to stretch it fully outside the pan for it to work

[nanometric]

I had it and could not eat the corner, it's the only pizza that have not been able to eat.

My palate gets sore just contemplating that ferocious corner. I prefer a thinner, shorter, more tender frico vs. the "wall of Mordor" style that admittedly makes such nice photos.

[HansB]

My palate gets sore just contemplating that ferocious corner. I prefer a thinner, shorter, more tender frico vs. the "wall of Mordor" style that admittedly makes such nice photos.

Yeah, the corner was like a rock...inedible.