Wow! Turned out great.
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Thank you!
Thank you Munchkin – but what is WAG ?
I’d love to amaze people with this.
Wild ass guess.
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^^^This.
Really, don’t overthink this one. It’s easy. My recc, if you’re hesitating, is to try it in a loaf pan first (striped = straight line down the middle the long way), and then move on to the round pan (bullseye).
ETA: I’ve seen the results of your baking skills. This one truly is a no-brainer for you.
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Gorgeous!!!
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I have been telling myself I’d dig up a ”tomato pie” recipe. Something akin to the NJ or Philly mozzarella-less pizza or Rhode Island’s “red strips”. And lo and behold, King Arthur appears in my YouTube feed with just such a recipe:
Fresh from the oven. You can still see the steam!
Dressed w olive oil, dried oregano, microplaned commodity parm.
Cross section. So happy with this.
Undercarriage. Passes the fork-scrape test.
Basically a thin focaccia that crisps up really well. Sauce is rich, a touch sweet from the tomato paste and reduction in the oven. Absolutely hit the target I was going for, which is something as good as the “tomato pie” slice from Tomato Pie in L.A., one of my favorite pre-movie dinners when I lived there.
Notes for next time, might switch pans to slightly smaller (this was an 11x17) in better shape for less sticking when depanning.
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i don’t love cheesy, gloppy pizza so this looks really appetizing to me. especially the well-browned bottom!
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Philly tomato pie has a slightly thicker crust, I think.
Looks great!
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You can use a 13x13 grandma pan (or any other pan w a smaller area) to get a thicker crust. You can also not degas and dimple the dough as much as I did before topping and baking. Being more gentle doing any final shaping/dimpling and spreading the sauce (an offset spatula is your friend!) would leave you with a thicker, breadier crust. The pan size is probably the first variable I’m gonnna play with.
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I’ve never even tasted a Snickerdoodle before but someone here posted the NYT recipe so I just tried it. 6 on each tray. Easy and tasty.
(Smitten Kitchen very recently published one too but hers has cream cheese and no cream of tartar. Has anyone tried it?)
I could have sworn I had at least a half full big jar of Vietnamese ground cinnamon from Costco and I can’t find it. I’ve looked everywhere about 4 times. I just had to use the last of what I had in small jars.
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The Kirkland Vietnamese cinnamon is good! Their black peppercorns are also high-quality.
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Penzey’s fan here (Vietnamese cinnamon). I love that NYT snickerdoodle recipe. Yours are beautifully, perfectly round. Did you scoot them?
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Until someone gave me two-thirds of a jar of the Kirkland, I believe I’d only ever tried Penzey’s Vietnamese cinnamon. I was surprised by how fresh and good the Kirkland is.
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Good to know! We don’t get out to a Costco too often, but I’ll put it on the list.
What do you mean? I didn’t do pan banging, just followed the recipe.
Oh yes, I used a scoop then rolled it around in my palm then dropped it in the container of cinnamon sugar.
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SallyT introduced us to the scooting idea. Right after you pull the pan of cookies from the oven, you take a round cookie cutter a bit bigger than the cookie’s diameter and use a circular motion to “scoot” the cookie into a perfectly round shape while it’s still a bit soft, before it fully sets up.
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They just don’t taste like snickerdoodles to me without it.
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I’d really like to know how they compare with Smitten Kitchen. It’s easier to keep cream of tartar in the house than cream cheese.
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Oh.
Mine came out round easily.
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