Bronx girl who grew up on Arthur Ave in the "Little Italy" Child of immigrant parents who learned from my Nonna & Mother Passionate about my culture and traditions and in particular food traditions! I love to share my passion for cooking and baking and make it approachable for everyone!
I never knew focaccia was so easy! I made this and topped it with garlic, black olives, cherry tomatoes, dried basil, sea salt & pepper, and parmesan. (I ran out of feta or it would've been on there too). It was so good I cried tears of joy as I was eating it. With more olive oil of course.
This looks amazing 😍 Thank you for sharing your wonderful recipes with us and I absolutely LOVE the way you explain everything, makes it so easy to follow..❤
So So beautiful I want that too😂 I do garden on my decks because I live where there's lots of deer in elk in all kinds of things that would love to eat my stuff if I garden on the ground without the help of somebody building me something sturdy . That was so enjoyable.Thank you for sharing p s I cannot wait to make yourFocaccia🎉
Use of a scale is the way to go! Baking is a science. I use a round cast iron pan. I also use Parchment paper on the peel to put the pizza in / on the pan. I remove the parchment paper after a few minutes.
That is NOT neopolitan pizza Here is a recipe I have made for pizza Napolitana contemporanea, this is not for beginners because the dough hydration is 80% Ingredients (for 6 pizzas) 1kg of type 0 flour with w rating of 360 and above (I use caputo Manitoba) 30g of salt 3g of dry yeast 800ml water (must be ice cold) 1g of malt (1g of honey is an alternative) Biga Take a pitcher or bowl and pour out 500ml of water out of your initial 800ml then dissolve your malt and yeast into the water then slowly incorporate all of your flour Knead until your dough is structured well enough, it is 50% hydration which is going to be hard Now oil up an airtight container and place your biga inside cover and let it ferment for 2 hours at room temperature and up to 48 hours in the fridge, I do 24 then release your biga and you should see bubbles from the fermentation, divide into smaller pieces then prepare a saline solution with 30g of salt and 300ml of water and make it as cold as possible to retain the gluten structure Then take a small portion of your water and pour it into the biga, the biga should be tough Turn your stand mixer on with the paddle attachment wait until the biga unifies again, then pour a bit more of your saline solution, once see that the bowl is clean, add more water, gradually pour the water to help the flour absorb the mixture once your dough reaches 75 degrees Fahrenheit or 23 degrees Celsius, your dough should be ready, which is why we never start with warm water, because the mixer is transferring heat into the dough, if the dough overheats, the gluten structure collapses Then oil your hands and countertop slightly and put the dough in front of you it should be hydrated, but not sticky, if it is sticky, cover the dough and let it rest for 10 minutes, then make a ball bulk ferment your dough in the fridge for 18 to 24 hours, but for the first 3 hours, stretch and fold the dough every hour then once your dough has risen, pour it out on an oiled countertop and weigh out 6 portions weighing 280g, it’s fine of one of the 6 balls weigh slightly less Make your dough balls tight and smooth, and seal the bottom to trap the air this should rise for only an hour before it’s ready just use the correct neopolitan “clap technique” to stretch the dough then cook in an oven at 450c (850f) for 2 mins enjoy
I may be needing one of those next year. Apparently there’s been a “return of the rabbits” in my gardening space. A chewed off squash vine, peppers on the ground….and the little critter himself hopping away a few minutes ago….sigh….and it’s just the first of July…. sigh again 😢
🙂WOW...🙂Amazing!👍Excellent job! 🙂Thanks for sharing this wonderful video 🙂 really fascinating 🙂🙂Carry on!🙂Your friend with big like!🙂Stay connected!🙂🙂With best wishes🙂🙂🙂🙂
I also make a lot of bread. I have multiple Danish Whisks and I highly recommend them. For reliable RISING...I get the best results for bread when using the Plastic CAMBRO Containers. The lid seals well...ensuring the dough rises a bit more or quicker...even. I use the 4 Qt for one loaf and the 6 quart for multiple. I gotta try this recipe. I need it for my Panini adventures.
