161–170 of 297 posts
I typically buy my dough from Trader Joe's but what to start doing it myself. There's a recipe in the article, but anyone else have a goto recipe they love?
This recipe is worthy of your attention: https://www.wpr.org/recipe-overnight-straight-pizza-dough
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> It is still a mystery to me how the Italians manage to produce such consistently good coffee I thought they use moka pots. https://en.wikipedia.org/wiki/Moka_pot Easy to clean, easy to use, doesn't burn the coffee, like a percolator inevitably will.
The reason why moka pot is so famous has also to do with massive post-war production. Alessi and Bialetti used to make moka pots with equipment originally used to produce mortar shells for WW2. The main difference between the Alessi and Bialetti coffee makers were that the latter used the traditional 8 sided shape which aided in screwing-unscrewing. Renato Bialetti, which I was lucky enough to greet, got his ashes pu…
basket or collecting chamber? I hope they didn't brew it afterwards...
I can't speak to pizza, but I have an espresso story to tell. One of my favorite things about going to Italy is the quality of the coffee. I really like extreme dark roast (your typical American diner coffee doesn't even count as coffee in my book). In Italy you can go into pretty much any coffee shop and come away with a top-quality espresso. (Don't even get me started on Starbucks.) It's a taste I inherited from my…
I don't know much about espresso, but the pourover coffee I make at home is certainly much higher quality than a Keurig machine. The beans are the most important part - you should get them roasted within the last few weeks. Even the fanciest pourover funnel costs only 50 dollars, but you can certainly get by with a cheap plastic one for a few bucks. If you want to go full hipster, you will also need a temperature con…
That's the key. When I buy mid-range beans (usually what I do—the good stuff's expensive) my pourovers are really just manual drip coffee. Fine, but just... coffee. When I use really good beans, though? It's a whole different drink. All kinds of nuance and delicate flavors.
The tiers I've found are basically: truly bad coffee; a very large range of coffees that pretty much all just taste like "alright coffee" and for me this goes as low as Kirkland-brand ground coffee and as high as... well, the "nicest" whole-bean coffee Costco sells, differentiated mostly by bitterness levels or burntness; and then the good stuff that doesn't even really belong in the same category of product as the rest, purchased in small quantities, very freshly roasted.
It could well be that Italy's espresso beans are much higher quality at the same price than those in the US. That's the case for some other things in other countries—rich ones, even, not just places with much lower GDP/capita (I still don't get why we can't seem to bake a good loaf of bread at a reasonable price, which also has the effect that our sandwiches tend to either suck or be really expensive—see also, cheese).
> and a scale to exactly portion out your coffee.
You're gonna want a scale if you do much cooking, anyway. Especially baking.
I can't speak to pizza, but I have an espresso story to tell. One of my favorite things about going to Italy is the quality of the coffee. I really like extreme dark roast (your typical American diner coffee doesn't even count as coffee in my book). In Italy you can go into pretty much any coffee shop and come away with a top-quality espresso. (Don't even get me started on Starbucks.) It's a taste I inherited from my…
Nespresso. That's what Italians drink at home today. Easy peasy, always good. Even my relatives in Naples drink it. :)
My favorite read on pizza: http://www.varasanos.com/PizzaRecipe.htm
Damn, he bakes those at 825F (440 °C), which unfortunately is unattainable with most regular home ovens. Mine e.g. maxes out at 300 °C so it's not hot enough to let the crust rise significantly and produce a nicely charred underside, at least not before completely burning the top. What I'm currently experimenting with to solve this problem is to put the pizza on a flat, heavy and preheated iron pan or plancha and hea…
Then again I also think the dough my Zojirushi bread machine turns out, left to rest overnight in the fridge, is close enough to my hand-made dough that I don't really bother with the latter anymore. So maybe I'm just not very discerning. My pizza's definitely better than all but the highest-end, fancy-pizza-oven places locally, though.
Stovetop start in cast iron is great for pan-style pizza, though. Heat the oven, build the pizza (on oil) in the pan, heat it 'till it sizzles for a minute or so, then in the oven, broiler to finish the top when you think it's getting close to done. Way less clean-up and lower equipment requirements than a stone-and-peel bake.
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Ciao, Come siete ? I'm not sure if you have ever been to NYC but an interesting observation I have had with Gino Sorbillo is the pizza in Napoli is very good, but he/they opened a restaurant in NYC and it's absolutely average at best. I assume they import everything, but quality wise, the places are polar opposites. Also curious your thoughts of Da Michele?
I recently went to Naples and IMO the secret to just how amazing everything tastes there is the quality of produce. I don't know whether you can even export it - I don't know whether that kind of quality travels. On the Netflix show ugly delicious one of the chefs explain supposedly in Naples chefs will choose their mozzarella freshness by the hour (e.g. 6 hours or 12 hours) but to make "authentic" Neapolitan pizza w…
the cheese is the hardest part of the pizza to replicate outside of italy for sure, you can easily buy high quality imported olive oil, flour, and san marzano tomatos.
I can't speak to pizza, but I have an espresso story to tell. One of my favorite things about going to Italy is the quality of the coffee. I really like extreme dark roast (your typical American diner coffee doesn't even count as coffee in my book). In Italy you can go into pretty much any coffee shop and come away with a top-quality espresso. (Don't even get me started on Starbucks.) It's a taste I inherited from my…
Our last attempt: https://www.instagram.com/p/B_TDukylKSj/ We made it in a regular home oven but on maximum temperature of 285°C (545°F) and broiler on. It takes no more than 2-3 minutes. We followed this recipe: https://www.youtube.com/watch?v=1-SJGQ2HLp8
I'm curious, do you have a very thin layer of seemingly uncooked/raw/wet dough just under the tomato sauce? We use a high quality pizza steel, run our oven at max heat and preheat everything for 45 minutes, but that layer is always there.
Chef Chang ordered Domino's pizza to one of the restaurants. Hilarious.