How To Make A Cheese Pizza with Alex Fiacchi from a mano Kitchen & Bar.
National Cheese Pizza Day is September 5th, 2020 and to celebrate we brought Alex Fiacchi, from a mano kitchen and bar in Downtown Syracuse to the Gerharz test kitchen to show us how to make an amazing cheese pizza and a peach manhattan!
Flatbread Pizza Summer Recipe With Mezzetta Peppers!
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This video is sponsored by Mezzetta, and I had so much fun making (and eating) it! And I'm proud of myself for coming up with the recipes because it came out AMAZING! I only do sponsored videos for products I love, so you know they will always be approved by me :)
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NEAPOLITAN PIZZA IN A $30.000 vs $200 PIZZA OVEN
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In this video i went to my favorite pizzeria and i compared the first ever ooni that today is worth it less then 200$ vs a professional 30k pizza oven from stefano ferrara, and of course i show you how to make the perfect neapolitan pizza at home or business with special recipes
tell me in comment what you think of this comaparation and what was your favorite pizza oven
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Cast Iron Pan Pizza
My fool-proof recipe for a pan pizza with a deeply caramelized rim.Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
****LINKS****
Mother Bear's Pizza in Bloomington, Indiana:
My friend David Ragsdale's vintage cast iron restoration business in Athens, Georgia:
Webpage showing the history of my new cast iron pan:
****RECIPE****
10-inch Cast Iron Pan Pizza
Serves two — if you want to feed more people, you need more pans
1/4 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water
1-1.5 cups flour (bread or all purpose)
1/2 teaspoon salt
olive oil
cornmeal
oregano
additional salt
pepper
1/3 cup canned pureed tomatoes (I like Pastene Kitchen Ready ground tomatoes)
additional sugar
fresh basil
grated parmesan
4 ounces whole milk, low moisture mozzarella, grated and kept cold
1 jalapeño pepper (optional), thinly sliced
Mix the yeast, sugar and warm water together in a bowl and let sit for 5 minuets. If the yeast float to the top and start to go foamy, that means they're alive and you're good to proceed. Put in one cup of flour and the 1/2 teaspoon of salt, mix until it comes together, flour your hands and start kneading. Keep adding flour as needed to keep the dough from being untenably sticky, but don't add too much; it should be pretty wet and sticky at the end. Knead until you can stretch it out thin without it tearing. Form the dough into a smooth ball, coat it and the inside of the bowl with olive oil, cover, and let rise — either for at least 24 hours in the fridge, or 1-2 hours at room temperature — until doubled in size.
In a 10-inch cast iron pan (or 10-inch Teflon pan), pour in enough olive oil to coat the bottom well. Put in a pinch of cornmeal, a little oregano, lots of black pepper and a small pinch of salt. Mix that together with your fingers and spread the seasoned oil around the bottom, corners and edges of the pan. Before you wash your hands, grab the risen dough ball and stretch it out a little wider than the pan. Put it in the pan, and let ir proof in there for a half hour, until puffy.
For the sauce, combine the tomatoes with a glug of olive oil, a pinch of sugar, and a few torn leaves of fresh basil. Make sure your cheese is ready and kept cold in the fridge.
Put the pan on your largest burner. Turn the burner on medium and your oven's broiler (grill) on high. Spoon the sauce onto the dough and spread it edge to edge. After the heat has been on for about 5 minutes, sprinkle the pizza with parmesan and then the mozzarella, edge to edge. Put on the jalapeño slices (or any other toppings, or not), and get ready to transfer the pizza to the oven. It's hard to tell when the right moment is — in my cast iron pan, 7-8 minutes from the time I turn on the burner is the perfect time, but it takes practice. The best indicator may be your nose — the second you smell something starting to burn, move the pizza. Broil it on a high rack until the top is brown to your liking, 4-5 minutes.
Remove the pizza and let it cool in the pan until firm. Use a butter knife to release the rim of browned cheese from the pan, and then pull the pizza out with tongs. The bottom may stick a bit — you can either try to scrape under there to release it, or simple tear it off with the tongs, it should be solid enough after cooling down to come out intact.
Sourdough Pizza II Surdej Pizza II Pizza de masa madre II 酸比萨
We often get homemade pizza, and I make a fresh sourdough ready before bedtime. Sourdough adds extra flavor to the pizza crust. ????????????
To achieve these completely crispy and airy pizzas, I always bake on a baking stone. The baking stone must be heated together with the oven to hot when the first pizza is ready. If you do not have a baking stone or pizza stone, or baking steel, you can put 2 baking trays together and let them heat up together with the oven. It gives a bit of the same effect, though just not quite as effective.
For 2 pizza servings, you will need:
158g water (63%)
6g fine sea salt (2,4%)
6g olive oil (2,4%)
55g starter (100% hydration) (22%)
200g pizza flour (80%)
50g blue Caputo flour or manitoba flour (20%)
Procedure:
MAKING THE DOUGH
1. Prepare your starter. You can use this ratio: 30g starter + 30g water + 30g flour
2. Once the starter is ready and bubbly, combine water, salt, olive oil, and starter. Then add flour. Stir until no dry flour is left. Cover and let the dough rest at room temperature for 1 hour.
3. Then perform 3 times stretch and fold every 1 hour. Then let the dough rest, undisturbed, for 2 hours.
4. If you want to bake the pizza on the same day, let the dough rest for another 2 hours. But I prefer to cold-proof my dough in the fridge for 24 hours. Before I transfer my dough to the fridge, I divide it into two, shape it into a boule, place each dough seam side down into a plastic container lightly dusted with flour. Cover and put in the fridge for 24 hours.
5. 4 to 5 hours before baking, take the dough out of the fridge.
6. 1 hour before baking, preheat the oven (with fan) at 260C/500F with a baking stone/steel, pizza stone, or inverted baking tray inside.
7. While waiting, prepare your pizza toppings, your workstation, and pizza peel.
SHAPING THE PIZZA DOUGH
8. Dust your workstation and pizza peel with flour (I used semolina flour).
9. Carefully tip or take one dough from the container and place it onto a floured surface.
10. Press your fingers into the middle of the dough, leaving the outside untouched.
11. Carefully lift the dough and stretch it using the back of your fists and knuckles. Then gently stretch it as you turn the dough.
12. Immediately transfer onto your pizza peel. Stretch the dough again on your desired pizza size.
13. Then top your pizza with sauce and your favorite toppings.
14. Bake the pizza for around 7 minutes.
15. Enjoy! ????
Boboli Calzini Salami & Chicken
new to me but the dough is quite good!
deutsch ab 7.13 min