No-stick Neapolitan pizza — 75% hydration
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***RECIPE, MAKES FOUR 10 IN (25 CM) PIZZAS***
700g bread flour
9g active dry yeast
15g salt
525g water
1 14 oz (400g) can San Marzano tomatoes (or similar product)
olive oil
salt
.5-1 lb (225-450g) fresh mozzarella
fresh basil leaves
Combine the flour, yeast, salt and water in a bowl, and mix with a big wooden spoon until it gets too dry to stir. Kneed with your hands until it gets too wet to work. Go back to the wooden spoon and use it to kneed the dough as best you can until you see it starting to go smooth and stretchy. Cover the bowl with a wet towel and let it rise for an hour or two on the counter.
Take the spoon and use it to punch down the dough, then kneed it a few more minutes to get it as smooth and stretchy as you can. Lay out a couple big sheets of parchment paper on your counter. Divide the dough into four balls and place them on the parchment, spaced far enough apart that they could double in size and not touch. I like to use scissors to portion it out, and if it's too sticky to handle, try wetting your hands, rather than flouring them.
Get each dough ball in a roughly round shape on the parchment, but don't stress too much about shape. Cover each dough ball in a big bowl or anything else that can serve as a dome, and let rise for at least a couple more hours, and as many as five.
Make your sauce by removing the tomatoes from the canning liquid (I discard the liquid) and either crushing them with your hands or pureeing them smooth. Stir in olive oil and salt to taste.
Prep your oven. In this video I used a pizza stone in a wood-fired pizza oven at about 650 F (340 C) though some people prefer more char on Neapolitan-style pizza and bake at upwards of 1,000 F. If you're using a normal domestic oven inside, I would simply crank it as high as it goes and preheat a pizza stone or steel in there for a full hour.
When you're ready to bake, flour your hands and the tops of the dough balls. Press the center of the ball flat, and then slowly widen it outward without deflating the outer ring of dough. Since it's stuck to the parchment, this might take a minute, but keep nudging it and it will gradually spread.
Top with a spare amount of sauce and a few chunks of fresh mozzarella. Optionally, you can brush the outer ring of dough with a little olive oil. Take your scissors and cut off the excess parchment around the pizza, so that it's sitting on a circle of parchment not much water than the pizza.
Transfer it to your cooking surface and cook right on the parchment. When the pizza is done, top it with fresh basil leaves, and peel off the parchment paper.
Polenta Pizza Crust - Gluten Free & Vegan
Polenta Pizza Crust
Ingredients for the polenta crust:
2 cups of polenta*
1 L of water
1 tsp of salt, garlic & onion powder
Combine all ingredients and cook in middle heat for about 5-8 minutes, then transfer it to a flat surface to cool down.
After a few hours in the fridge, the polenta will be firm enough to be cut in the desired shape.
* I personally like a very firm polenta crust, but you can slightly decrease the amount of polenta if you prefer a more soft texture.
Top with your favourite sauce & toppings and cook on a frying pan until there's a thin golden crust on the bottom of your pizza crust.
Enjoy! :)
Nonna Pia's Pasta Sauce Recipe!
All you need to know to prepare pasta sauce just like Nonna Pia!
Pizza Rustica (An Easter Pie)
Take a seat at Angie's kitchen table and watch her make her version of pizza rustica, a traditional Italian Easter pie that contains eggs, Italian meats, and a ton of different cheeses. Good thing Easter comes but once a year!
Tavola di Valmozzola Northern Italian Cooking with Susan diRende - Potato Torta
This video demonstrates how to make a favorite rustic Italian dish, the potato torta. Rich with butter and Parmesan cheese in a flaky crust, the potato torta is the perfect side dish or snack. It is a filled pie crust that you either make or buy, placed flat on a cookie sheet, filled to about 1 1/2 inches deep with the mashed potato mixture. Then the sides are folded up around the filling to keep in in place. It can be made on a round or square cookie sheet.
Filling for a 9 cookie sheet:
8 large Idaho potatoes
4 large leeks
1 stick (8T) butter
2 cups Parmesan cheese
1 egg white (optional)
Like all rustic recipes, it is pretty simple and straightforward to make and you can adjust the ingredients to make it more to your liking with more or less butter, cheese, or leeks.
Lay the crust flat on the cookie sheet. Boil the potatoes. Sautee the leeks in the butter until they are tender and clear. Drain the potatoes and mash them with the leeks until they are smooth and lump free. (Don't use a food processor or the potatoes will get too gummy.) Add the Parmesan, mix and spread evenly over the crust. Leave a good inch of crust free and fold it up and over the sides of the filling. Spread egg white over the top. Bake at 350˚F for about an hour until the crust is golden brown.
This cooking video brought to you by Splash TV, part of Splash Magazines Worldwide.
Tavola di Valmozzola: rustic recipes from my grandmother's Italian kitchen
Distributed by Splash TV
Produced by No Cents Films
Created by Susan diRende
Edited by Michelle Clay
La Cucina Napoletana - The Neapolitan Cuisine
In this important culture of Campania video, we will learn about the Neapolitan Cuisine, or La Cucina Napoletana. We will learn some of the most basic and essential ingredients in every kitchen in and around the Campania region, and then learn some great Neapolitan dishes that are all eaten daily all over Campania and Italy today. We will also see and learn how some delicacies and dishes are prepared. Most dishes have different variants, but we have selected the most authentic Neapolitan dishes as possible, but if you do notice that one of your favourites missing then please comment them below!
Chapters
00:00 - 01:15 - Intro
01:15 - 03:59 - Ingredients
03:59 - 04:06 - Bread
04:06 - 04:26 - Pasta Dishes
04:26 - 06:40 - Rice Dishes
06:40 - 7:17 - Pizza
7:17 - 08:07 - Fish and Seafood Dishes
08:07 - 09:27 - Vegetable Dishes
09:27 - 09:53 - Fried Food
09:53 - 10:56 - Side Dishes
10:56 - 11:42 - Savory Pies
11:42 - 12:02 - Cakes and Desserts
12:02 - 13:07 - Fruit
13:07 - 13:56 - Wine
13:56 - 14:33 - Liqueurs
14:33 - 15:05 - Neapolitan Street Food
15:05 - 16:28 - Ending
If you enjoyed this video please don't forget to give us a Like, and Comment with your ideas and thoughts, click Subscribe to be notified about our future Neapolitan Culture videos. Thanks!
Our Patreon Page, where you can support our channel for the future, and find extra Neapolitan content and behind-the-scenes material, can be found at:
patreon.com/aaronestefano
Thanks for your support, and we hope that you enjoy our video!
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