Faccio la PIZZA FRITTA di FRANCO PEPE (Pepe in Grani)
#pizza #pizzafattaincasa #pizzafritta #foodporn
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Ooni Station
Ooni Stack
Beef and Cheese Stuffed Calzone. Beef recipes. Pizza Pocket Recipe
Beef and Cheese Stuffed Calzone. Beef recipes
#Calzone
#BeefRecipe
#CheeseAndBeef
#EidRecipes
#MeatRecipes
Herrine Makes New York's Best Pizza At Home With Lucali Chef Mark Iacono
Lucali is one of the most popular pizza restaurants in New York City. Chef and owner Mark Iacono teaches Insider’s Herrine Ro how to make the best home-cooked version of his famous margherita pie. The ingredients used include pantry staples and common grocery-store cheeses.
DOUGH:
33.6 ounces of water
3 1/2 pounds of flour
0.3 ounces of yeast
2 Tablespoons extra virgin olive oil
2 Tablespoons of salt
Put room temperature water in a large mixing bowl.
Remove a cup of water and dissolve the salt in it.
Add the yeast in the mixing bowl and dissolve. Then add your olive oil and stir.
Add 25% of your flour to the water and mix until smooth.
Add the salt water and mix for approximately 15 seconds, add the remaining flour. Mix/knead for approximately 10 minutes.
When finished kneading, cover dough with saran wrap and let rest for 45 minutes.
Cut the dough into eight, 10-ounce balls.
Baste with EVOO, then cover with saran wrap and let rise in the refrigerator for six hours to overnight.
TOMATO SAUCE:
Yellow onion, finely chopped
Garlic, minced
Dry oregano
Canned tomato sauce
Salt
Pepper
Sugar
Basil
CHEESE:
Low moisture mozzarella
Bufala mozzarella (or fresh mozzarella)
Grated parmesan cheese
MORE COOKING FROM HOME:
The Best Way To Upgrade Boxed Pancake Mix | Best At Home
The Best Way To Upgrade Boxed Macaroni And Cheese | Best At Home
Recreating New York's Best Pancakes With Clinton St. Baking Company Chef Neil Kleinberg
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#Pizza #NYC #FoodInsider
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Herrine Makes New York's Best Pizza At Home With Lucali Chef Mark Iacono
#3 Homemade Pizza : Baking on Steel ! Big Time !
Video on how to bake your Homemade Pizza on a Massive Slab of Stainless Steel aka a Baking steel. Crazy delicious results at the end, that thick and heavy metal tray definitely is the best solution to bake a neapolitan pizza indoors. Maximum heat capacity and maximum heat conductivity makes it a banger !
This video is part of the series named « THE PIZZA ODYSSEY » in which we attempt at making the most perfect pizza indoors, with a classic domestic oven. Watch all the episodes right here :
Warning this footage is performed by professionals in fire safe environnement, and for entertainment purposes only. Accordingly, the Frenchie and the producers insist that no one attempt to re create or re enact any action performed in this show.
Great Music by :
Artist : ProleteR
Album : Curses from past times EP
Song : April showers
Here is the first source I trust and interpret freely :
Associazone Verace Pizza Napoletana website :
And their PDF pizza guidelines & rules document :
Other online sources I trust :
Youtube Subscribe :
Facebook :
for mouth watering photos and good discussions ;)
Instagram :
I am thinking of making a great cookbook, if you are interested, drop me a line there :
Lots of love,
Alexis Gabriel
Keto Calzone / Calzone de Keto
Recipe: For the Dough this make up to two Calzones: 2 2/4 cups of almond flour / 2 2/4 cup of mozzarella cheese / 6oz cream cheese / 2 eggs / 2tsp xanthan gum / For the filling it’s at your liking mine is pepperoni, and bacon and mozzarella cheese with marinera sauce. Your filling can be whatever you like / 1egg battered at the end season with complete seasoning from badia and Italian seasoning 1tsp of each bath the calzone wit. The season egg before placing it in the oven
Receta: Para la masa puedes hacer hasta dos Calzones: 2 2/4 tazas de harina de almendras / 2 2/4 taza de queso mozzarella / 6 oz de queso crema / 2 huevos / 2 cucharaditas de goma xantana / Para el relleno está a su gusto, la mía fue de pepperoni, tocino y queso mozzarella con salsa marinera. Su relleno puede ser lo que quiera / 1 huevo batido con condimento completo de badia y condimento italiano. 1 cucharadita de ca
DELIVERY STYLE PIZZA (Most Nostalgic Pizza I've Ever Made)
This delivery style pizza recipe is what your childhood pizza dreams are made of. Delivery pizza tasted REAL good when we were kids and (let's face it) it's still sort of tasty now, but is it ACTUALLY good? Not usually. Today though, we're making our own and paying tribute to the Domino's / Pizza Hut / Little Caesars delivery style pizza that fueled our youth and it's going to be nostalgic and delicious as heck.
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????INSTAGRAM:
????MY GEAR
PIZZA STEEL:
MY FAV STAINLESS BOWL:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
VITAMIX BLENDER:
PIZZA PEEL:
BOOS BLOCK CUTTING BOARD:
HALF SHEET TRAY + RACK:
Recipe makes 2 pizzas
FOR THE DOUGH:
270g or 1 1/8c water (86F/30C)
30g or 2 Tbsp olive oil
5g or 1 3/4 tsp instant yeast
35g 8 1/3 tsp sugar
430g or 3 1/2c ap flour (11.7% protein or similar)
12g or 2 1/8 tsp salt
Into the bowl of a stand mixer fitted with a dough hook measure water, oil, yeast, sugar, flour, and salt. Mix on low for 3 min or until combined. Increase to high speed and continue to mix for about 4 minutes. Transfer to an oiled bowl, cover, and ferment at room temp for 30 minutes. Add 4 stretch and folds as shown @1:44. Cover and let bulk ferment at room temperature for another 30 minutes. Divide dough into 2 equal pieces. Pre-fold/shape, then round each ball into a taught ball as shown @2:30 and transfer to an oiled sheet tray. Cover and refrigerate for 4-24 hours.
Before you build your pizzas, pull the dough balls from the fridge and allow to temper for about 90 minutes, covered.
PIZZA SAUCE
150g or 2/3c tomato paste
150g or 2/3c water
1g or 1/8 tsp salt
10g or 2 1/3 tsp sugar
10g or 2 1/4 tsp olive oil
1/4 tsp dried basil
1/4 tsp dried oregano
1g or 1/2 tsp black pepper
1g or 1/3 tsp garlic powder
1g or 1/2 tsp onion powder
Combine all sauce ingredients in a container and blend with an immersion blender.
TO BUILD AND BAKE THE PIZZA:
200g or 2c full fat aged mozzarella, grated
90g or less than 1c aged provolone, grated
finely ground cornmeal (for dusting)
flour (for dusting)
pinch of salt
Preheat oven and pizza stone or steel to 550F/287C for 30 minutes. Dust dough balls and work surface generously with finely ground cornmeal and flour before placing dough on work surface. using your fingertips, work to spread the dough into a large circle from the middle out, making sure to leave a raised border around the perimeter for the crust. Pop any air bubbles. Once the dough is about 8 in diameter, continue to increase the dough size using the stretch, flip, and rotate maneuver shown @7:25 until the pizza reaches about 12 across.
Dust a pizza peel with cornmeal, then flip the dough onto the peel. Spread approx 1/4c or 5-6 tablespoons of sauce onto the pizza dough, leaving about a 1/2 border for the crust. Sprinkle with cheese, a pinch of salt, and thinly sliced pepperonis (or other toppings of your choice). Transfer the pizza onto the preheated steel/stone and bake until crust is well browned and cheese is melted and golden (about 7 minutes in my oven, but baking times will vary depending on your oven).
#deliverypizza #pizzatime #pizzarecipe
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