Thin and Crispy Margherita Pizza with Poolish. Inspired by Frank Pepe's in New Haven
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I was inspired by a recent trip to New Haven CT where we visited a few of the most iconic pizzerias in the country. Specifically, Frank Pepe's specialty Margherita Pizza.
Pizza Oven Temperature:
700F or 370C Ambient
650F or 343C Floor Temp
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I researched New Haven style pizza and found this recipe from Modernist Pizza which is easily the most compressive collection of Pizza recipes you will find. I highly recommend that book if you are serious about making pizza at home.
For the Poolish:
1/16 teaspoon instant dry yeast (.05 g)
1/4 cup water (55g)
1/3 cup bread flour (55g)
For the Dough:
3/4 teaspoon Instant Dry Yeast (2g)
1 1/3 cup Water (330g), 70F/21C
2 tsp fine kosher salt (12g)
4 cups Bread Flour (550g)
Barstool Pizza Review - Frank Pepe Pizzeria Napoletana (New Haven, CT)
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Frank Pepe's White Clam Pizza | THE PIZZA SHOW
Bring the flavors of New Haven home with the recipe inspired by 'the #1 pizza in America': the white clam pizza from Frank Pepe's.
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Remembering New York's Ultimate Pizza Icon
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Frank Pepe Pizza 1925 in New Haven with @MarkWiens
When you got your eye on the pie ????????
My FAV pie from the day was the fresh tomatoes from Pepes! This was our last stop of the day and I could have eaten the entire pie it was THAT GOOD! That specific pie is seasonal so make sure you inquire about what pie they currently have when you decide to go.
I also enjoyed trying the clam pies at Pepe and Zappardis bc I haven't had anything like it before! Have you been to any of these spots? Which is your fav?
#CheatDayEats #pizza #onebiteeveryoneknowstherules
It's about $25 for a medium pizza pie.
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My name is Jessica Hirsch and I travel the world with my business partner and soulmate, Mr.CheatDayEats.
Together we visit different places all over the world to capture and bring to you the most amazing travel and foodie destinations.
As a sponsored Sony Alpha photographer, I spend countless hours editing and producing content for my audiences to enjoy on various different social media platforms. My youtube channel is a great platform for relatively longer versions of my videos that I create compared to my other channels.
I'm a foodie at heart and love to share with my audiences and that's why I decided to leave my teaching career as a high school math teacher in the Bronx in June 2017. There's a link below that goes more in-depth but my partner and I both started this in 2017 and our dream is to keep eating and travelling the world forever and sharing amazing content with you all.
Eating is a great way to connect with different people all over the world and you can learn a lot about a culture through the different food options they have. Everytime I pick a destination to travel, I always consider the culinary aspect behind that destination.
You'll find a steady mix of vlog style, travel 'feels' style videos, food reviews, and more on this page and I always respond to as many comments as possible on all my social media channels so I'd love to hear what you all have to say and maybe would like to see more/less of on my page(s)
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Bobby Flay and Giada De Laurentiis Eat Cacio E Pepe PIZZA in Italy | discovery+
The things we'd do to be eating this creamy cacio e pepe pizza in Italy with Bobby and Giada ???? Find it at Sforno in Rome!
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Bobby Flay dropped everything to spend six weeks in Rome and fell in love with the lifestyle, the culture and, most of all, the food. Wanting a local guide to really help him understand Italy, Bobby called Giada De Laurentiis. Having grown up in Italy, Rome is in her blood, and together they embark on the trip of a lifetime. Bobby and Giada spend a month in Rome and Tuscany, getting inspired by the history and traditions of Italian cuisine and enjoying la dolce vita!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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[Video title]
The DELICIOUS Savoury Pies Every Middle Easterner Loves
Fatayer are savoury pies, which are filled with all sorts of delicious fillings. They are a great make ahead and freeze food, perfect for snacking on or serving at a party. Today I'll show you the perfect dough, and we'll be making the 4 classic flavours, Spinach, Cheese, Meat and Za'atar.
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0:00 Intro
0:47 Cheese Filling
1:45 Spinach Filling
3:33 Meat Filling
4:35 Zaatar topping
4:45 Making the dough
7:35 Spinach pies
8:23 Meat pies
9:04 Cheese pies
9:28 Zaatar pies
9:37 Cooking
10:06 Outro
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Cheese Filling: (makes 24)
250g Mozzarella, Akkawi, or Nabulsi cheese
200g Feta Cheese
20g Parsley
2 Eggs
1 Tbsp Nigella Seeds
1 Tsp Dried Mint
Spinach Filling: (makes 24)
250g Spinach
250g Onion
30g Pine nuts
2 Cloves Garlic
4 Tbsp Olive oil
2 Tbsp Lemon juice
1 Tbsp Sumac
1 Tbsp Pomegranate Molasses
1 Tsp salt
1/4 Tsp Pepper
1/4 Tsp Cayene pepper
1/4 Tsp Paprika
Meat filling: (makes 24)
250g Lamb mince or high fat beef
175g Tomatoes
125g Onion
1.5 Tbsp Tomato Paste
1 Tsp Salt
1 Tsp Paprika
1/2 Tsp Sumac
1/4 Tsp Pepper
1/4 Tsp Cayenne
Zaatar: (makes 8)
2 Tbsp Zaatar
2 Tbsp Olive Oil
Dough: (makes ~68)
1kg All Purpose Flour
540g Whole Milk or water
240g Vegetable Oil
4 Tsp Sugar
4 Tsp Dry Active Yeast
2 Tsp Salt
Directions:
Cheese filling:
Shred the cheeses, then roughly chop the parsley. Whisk the eggs, and then add to the cheese with remaining ingredients. Mix well to combine
Zaatar:
Mix to combine
Spinach filling:
1- Roughly chop the filling then add 1/2 Tsp salt and massage in. Allow to sit for 15-30 mins, then squeeze out all the water
2- Add half the oil to a pan, and toast the pinenuts until golden
3- Add the other half of oil to a pan, and add the onions, chopped to a small dice. Saute until soft and just turning golden
4- Once cooled add the onion, pinenuts and remaining ingredients to the spinach and mix together
Meat filling:
1- Dice your tomatoes and onions small, then place the tomatoes in a sieve to drain. Once drained add to a bowl with the meat and other ingredients
2- Knead together until well incorporated and the mixture can form a smooth log
Dough:
1- Heat your milk to a warm temp (28c) and then add the sugar and yeast. Mix together and let rest somewhere warm until frothy (15-30m)
2- In your stand mixer, add the flour and salt. Mix together briefly
3- Pour in the oil and mix to combine with the flour, until it is sandy and clumpy
4- Add the milk and combine, then knead for about 3 minutes until soft and it leaves no trace on your hands
5- Oil a bowl, and add the dough, then allow to rest for 30 minutes
6- After resting portion out into 25g pieces then shape and top them
To cook:
Run a timed test batch at your highest oven temperature. You want them to be turning golden on top, with a golden underside. Don't forget to oil the tray after every batch to ensure you get a lightly fried bottom