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Author Topic: Frico Crust - A la Apollonia’s  (Read 2969 times)

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Offline foreplease

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Re: Frico Crust - A la Apollonia’s
« Reply #20 on: January 08, 2023, 07:26:46 AM »
Here is the pie. Bar style.
It looks good. Are you saucing all the way to the edge? That may be the missing link.
-Tony

Offline Monkeyboy

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Re: Frico Crust - A la Apollonia’s
« Reply #21 on: January 08, 2023, 09:00:09 AM »
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)


Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #22 on: January 08, 2023, 09:28:50 AM »
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?

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #23 on: January 08, 2023, 09:31:10 AM »
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?

Offline wiz_d_kidd

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Re: Frico Crust - A la Apollonia’s
« Reply #24 on: January 08, 2023, 09:32:53 AM »
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?

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Offline HansB

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Re: Frico Crust - A la Apollonia’s
« Reply #25 on: January 08, 2023, 09:43:52 AM »
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.
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Offline HansB

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Re: Frico Crust - A la Apollonia’s
« Reply #26 on: January 08, 2023, 09:46:23 AM »
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?
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #27 on: January 08, 2023, 10:03:06 AM »
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.

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #28 on: January 08, 2023, 10:05:11 AM »
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

Offline foreplease

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Re: Frico Crust - A la Apollonia’s
« Reply #29 on: January 08, 2023, 10:06:53 AM »
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.
-Tony

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Offline nanometric

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Re: Frico Crust - A la Apollonia’s
« Reply #30 on: January 08, 2023, 10:19:40 AM »
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  (%)

?

 

Offline HansB

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Re: Frico Crust - A la Apollonia’s
« Reply #31 on: January 08, 2023, 10:39:54 AM »
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.

« Last Edit: January 08, 2023, 01:08:50 PM by HansB »
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"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #32 on: January 08, 2023, 11:10:53 AM »
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.

Offline fitzgen

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Re: Frico Crust - A la Apollonia’s
« Reply #33 on: January 08, 2023, 12:23:54 PM »
Aesthetics and challenge. Similar to getting that perfect ear on your sourdough loaf, for me.

Offline Andrew t

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Re: Frico Crust - A la Apollonia’s
« Reply #34 on: January 08, 2023, 06:30:26 PM »
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

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Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #35 on: January 09, 2023, 11:41:29 AM »
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

Offline Timpanogos Slim

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Re: Frico Crust - A la Apollonia’s
« Reply #36 on: January 09, 2023, 11:54:51 PM »
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.
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Offline NewtoQ

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Re: Frico Crust - A la Apollonia’s
« Reply #37 on: January 10, 2023, 09:04:00 AM »
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

Offline nanometric

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Re: Frico Crust - A la Apollonia’s
« Reply #38 on: January 10, 2023, 10:29:38 AM »
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.

Offline HansB

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Re: Frico Crust - A la Apollonia’s
« Reply #39 on: January 10, 2023, 12:19:35 PM »
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.
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

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