Recently I made a Tuscan Schiacciata - which might be thought of as a grape pizza. The base was an untraditional, no-knead pizza sour dough. The filling was Pantelleria-grown dried raisins bought at Gustiamo. The flavor enhancers Nocellara Belice olive oil,...
Sometimes viewed as a pizza, other times a tarte, the "pissaladiere" is a Mediterranean treat with equal stake in Italy and France. And with its base of flavors of earth and sea, the pissaladiere is a treat that might define all what's delicious in the delicious...
After five days in my fridge at work, this Napoletana dough defied expectations of being acidic. I ended up with a delicious tasting and lovely looking pizza.
Using the final bit of grams left of Skura flour, (and disregarding the advice of Antonino Esposito) I made a sourdough pizza. I gave the dough a long bulk ferment (over 40 hours), and then allowed it to it sit for four more hours after making the pizza....
Verace Napoletana is the organization that lays out guidelines for this terroir based pizza. I did my best to follow them. Honestly? I strayed considerably, while paying attention to the codefied weight parameters of the ingredients. I still I got some nice...
Some simple steps described below should get you there. Hydrate the flour Add the rest and knead Ferment Leaven Make dough balls More fermentation and Levitation Don’t break your wrists, make love!
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