Posts Tagged ‘stuffed fougasse’

Late April Superbaking


Patty Nally is the brains behind our whole baking operation. She has mastered the art of baking and makes practically all our schiacciata, fougasse and specialty stuffed breads.

Dag! The worse thing about having a blog and making alot of food is being too busy (and thus too forgetful) to document all the processes, recipes and drama that happpens in baking.


Above is my “Scaletta,” an Asiago-stuffed slim ciabatta with black and green Cerignola olives, Molinari pepperoni and roasted garlic.

This year, I’m trying to commit myself to document some the righteous, bodacious, delicious and downright wierd stuff we bake here at Avalanche. Luckily, I’ve got a grat guy named Keith Mc Carthy to help with photo’s. Otherwise, I’ll  stop, was my hands, grab the camera and snap away.


Here is my King Family Farm chorizo and peppered bacon meatballs on a schiacciata with Bellweather Farms Crescenza from Sonoma County, fresh mozzarella, Stanislaus Alt Cucina tomatoes, fresh basil and Calabrian chili’s. (do I even havta say ‘yum’)


I love making these Boule’s or what the French call “Bowls.” I use an organic levain made with spelt flour and knead these three times over a period of 2 days while they are retarding in my walk-in, this makes for a tight but consistant crumb perfect for sandwiches or bowling. “Steeeee-rike”

Here is a video of what we baked for this weeks Farmers Market. Please try to overlook the fact that my brain is fried from baking for 12 hours straight. (I mis identify the large loaf which is actually what I call a “Flintstone Wheel” or a Tortanno-type of large bread.)

A Year in the Pizza Life, 2010 (Part 2)

Here are some more pictures of people, places and pizza from my life in Athens, Ohio and around the world, 2010. I hope you enjoy them.

Four different types of schiacciata, all delicious

Team acrobatics during the World Pizza Championships

Local freshwater scampi pizza

Bruno di Fabio with his pizza that won "Best of" at Pizza Expo

Domenico Crolla's Chanterelle pizza (I couldn't just let it sit there)

Italian pizza competitors, World Pizza Championships

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Chorizo Pizza

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Joe Carlucci, winner of 2010 Pizza Pizzaz at the North American Pizza and Ice Cream Show, Columbus, Ohio

Stuffed spingtime fougasse with Amish asparagus, mustard, ricotta, pistachio

Chicken Yakitori Pizza


The Goon preparing six appetizers in the Heinz Beck Trophy competition, Italy

Pizza romana in Rome, Italy


Kids love pizza, and the Goon loves being very, very uncool!

Tomato and squash fresh from the field (note the floured pizza shoe)

Where we stayed in Positano, Italy

Loads of Turkish-style Pide (Pi-DAY)

Eric Corbin, expert pizza acrobat (Placed third in the world with a broken foot)

Mid-summer organic schiacciata

Late fall meaball pizza with Alto Cucina tomatoes, basil and local chorizo-peppered bacon meatballs

The Goon and his soldiers foraging for woodland edibles

A boat-load of Amish aspargus fresh from the field

Bruno and an Italian autograph seeker, World Pizza Competition (Nice shirt)

Local ham and bacon bialy with cilantro and aged cheddar

The winning pizza (pre oven) at the International Pizza Challenge

Joel Fair, General Manager of Avalanche Pizza, with his curry fougasse

Pizza a due chef at the World Pizza Championship

Three Sisters pizza (Yes it's cooked; the light was tremendous)

Me and Gigi, my Italian pizza oven judge

Giuseppe with our "Alici Marinati" or marinated anchovies, Positano, Italy

Probably the greatest pizza chef in the world, Tony Gemignani

Big ass bread, my Flinstone Wheel

Pete Shew from Shews Orchard with late season persimmons

Springtime aspargus and prosciutto pizza (With a nod to Tony Gemignani)

What a small-time pizza guy sees when he looks down.