Made this recipe last week and again this evening! Follow the directions from the link for this recipe to the letter. Last week I let the dough rest in fridge for four hours and it was wonderful. I made the dough last night and let it sit until about 3 PM today both were fantastic but the crust today was mind-blowing. Crispy on the outside soft chewy on the inside just amazing!
this is the first time i have watch your show lidia..i loved it.. its simple its fast.. ingreidients are fresh.. now i know why my dad chose to be an italian chef.. your meals feels like home..
The Chicago thin crust pizza is very airy, with pockets in the crust. I’m living in Singapore and learning how to make my own. The Asians are Qing for Pizza Hut 😆
Dearest Lidia, I first & foremost thank you and love your show. I have a question. When I just saw you .ake the dough I noticed that when you made the yeast mixture the yeast wasn't that foamy. I really should wait for the yeast to be more foamy right? I just want it to be great. OK. I hope that I get an answer back from you or even one you guys that write comments to Lidia, I just need a little help. So, Ciao and take care. Cheers to you Lidia and all of my Lidia buddies!❤❤🎉❤
How is so wonderful when you cooking Italian Pizza 🍕 👏💕💝💖🌸🌺 I been in Roam recently at the restaurant We order for the Ravioli Spinach it was so delicious 😋 also we had real Italian pizza 🍕. The bread crust was too Tin. I love 💕 to learn how they make that Pizza bread so Tin.
I lost my cookbook in my move, I need t Lidia's Raviolli recipe and the Potato Crosta recipe too, can anyone please help me out? Thank you in advance, from Ontario, Canada.
Hi Lidia, I grew up in Uruguay where there are many Italian immigrants from WWll. It's really common there to eat the pizza with "faina" (Farinatta di Ceci). I live in California and I want to make Farinatta at home. Have you ever tried to make it here in US? How do you do it? I would love to see you in a video making it. Thank you!
In truth, my thoughts are with Gianni of Long Beach in San Francisco, I think. He is also on You Tube. If you are able to extend to him any kind of assistance; he isn’t seeking any from anyone; it would be a good thing.
For anyone who has used her method, I have a couple of questions. Do you slide the dough off the parchment paper/back of sheet pan onto the pizza stone? When she took the pizza out of the oven, it was still on the parchment paper atop the baking sheet and the parchment was browned. If you leave it on the paper, doesn’t it scorch or burn at 550 F? Thank you for any help you can give. We all remember paper burns at 451F from high school English class...
As I recall, Lidia said to slide the pizza (along WITH the parchment) onto a preheated pizza stone in the oven. Parchment is made to withstand the heat of an oven so it should be fine in the typical home oven. She was using the sheet pan as a "peel" so what she probably did was transfer the pizza (which had baked ON the parchment placed on the stone) onto the pan....just to transfer it from oven to the counter. (11/28/20)
As a non italian speaking American I just want to know the proper way to say the name of this pizza. Is it Margarita like the mexican drink? Is it Mar-her- eat - ta like the g is silent? Is it Marge - er - right - ta? Help me!
Icarly yes Shakira box tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly tomorrow morning is Icarly birthday party in the morning and I have Icarly and School bus is Icarly tomorrow morning
Lydia, you know I love you but you drive me crazy like most women do.... How much flour? How much warm water? How much yeast? How much sugar? I'm hungry for pizza. Do you know why you drive me crazy? I realize that some women expect men to be mind readers, but now I think it's just a tactic Italians use because romance is the not knowing of all there is. You drive me crazy. That's why I love you. XOX , ❣️🙃
