Tuesday, July 31, 2007
Sunday, July 29, 2007
Thursday, July 26, 2007
It has a lot of pictures with correct pizza.
It goes about history and Esposito family.
It explains and defined DOS pizza standards and provide bridge to
American ingredients. There are a lot of Italian slang (mozzarella
buffal) and many cool recipes.
This one is old and rare, but try your luck
too. It will be more hides and more fire safe. I will not have to
build legs , but I will need some tables and wood storage so building
outdoor kitchen there not so cool as well. I do have other places in
back yard so I should think hard.
Wednesday, July 25, 2007
This is a first one and it is very fundamental one. It is b/w inside
but more like ensiclopedia britanika for pizza. This book writer by
Evelyne Slomon claimed to be one of the USA experts on pizza.
You can try to get used from here :
Tuesday, July 24, 2007
Thursday, July 19, 2007
Now ... It simply does not get any better then this : Fresh baggets you baked, that your wife shaped and oven your build and fresh ingredients plus cold premium Japanese beer (seasonal small batched) in Japane, on vocation with nice company and kids...
Ah.... Life is GOOOOOOD !!!
This is a competition. It use a secret technique : you use a lot of water and you let your dough stay overnight : 18-24 houres. Yeast kind of work for you and make nice texture. Then you use hot glass or cast iron pot and bake it closed. You get almost ARTIZAN bread as result with very minor efforts but it still takes a lot of time.
Monday, July 16, 2007
Secret Ingredients :-)
1. One cube of fresh yeast
2. A cup and a half of hot water
3. 2 teaspoons and some of salt ( per taste)
4. About 4 cups of flour
and one tablespoon of olive oil, of course :-)
How to do:
Place the yeast in an empty glass.
Add 1 teaspoon of salt.
Add ½ cup of hot water (60cc max) and let it melt.
The water should be almost scolding.
Mix using a fork until the yeast is completely dissolved.
In a large plate, pour a cup of hot water,
1 tablespoon of olive oil and 1 tea spoon of salt.
Add the yeast mixture.
Add about 4 cups of flour, mixing well after each cup,
Knead until the dough stops sticking to the hands.
Shape the dough into a ball, place it on a floured surface and cover with olive oil.
Let it rise until doubles in size and punch. Divide into balls the size of pizza (apple or orange size).
Cover with towel soaked in cold water.
Cover with blanket and let rise.
When the dough is ready you are ready to make pizza!