Pizza

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Ereka Vetrini on Instagram: "My dad @luigivetrini stops by to teach me how-to make CRISPY, THIN CRUSTED PIZZA DOUGH! Full recipe below. My dad, Luigi opened up his first pizzeria when I was a one year old. That pizzeria, @ginos_pizzeria_bronxville , is now owned my bro Elio! If you are in the neighborhood, be sure to stop by and grab some of the best pizza in Westchester county! They do it all thin-crusted, regular, Sicilian and more! Yields 5, 1lb loaves. Ingredients: 2 ¼ tsp premium instant yeast 2 ⅔ cup warm water 110F 2.2 lb bag of double zero flour (preferably @mulinocaputo ) 1/2 tsp salt 1 ½ cups simple sauce (recipe below) or marinara 6 ounces fresh mozzarella -Preheat oven to 500F -Place a pizza stone or baking tray in the oven face down. -Add the yeast and the warm water to a
Thom Bateman on Instagram: "The most ridiculously garlicky and cheesy pizza bread. This was monstrous and absolutely delicious, a true crowd pleaser. It will serve 6-8 people at this size. Dough. 1kg strong white flour 5g dried active yeast 20g salt 700g tepid water Garlic butter. 2 large whole heads of garlic 250g butter 2 tbsp olive oil Pinch of salt Thyme Bay leaves 2 tbsp Honey (optional) Zest of 1 lemon Handful flat leaf parsley Toppings 150-200g low moisture mozzarella 30g Parmesan. 1. Add the flour, yeast and salt to a bowl and whisk to evenly distribute then add the water and combine until no dry spots remain. Allow to sit for 30 mins for the flour to hydrate 2. Knead for 10 mins or use a stand mixer until your dough forms it will be quite sticky that’s ok you just have to m
How To Make Pizza Dough That Knocks Your Socks Off
Pizza Dough Rise Times: 1 to 72 Hours (What Works Best). #pizzadough #dough #doughrise
Baking Steel on Instagram: "Let’s make New York Style Dough. It’s epic. Crispy bottom, chewy center, that perfect NYC fold. And this dough? It cooks beautifully on any of our Baking Steels. Here’s what makes it special: • 24-hour fermentation (flavor bomb) • Just the right hydration for that signature snap + chew (65%) No pizza stone can touch this. This is New York style—elevated by steel. #bakingsteel #pizza #nystyle"
Persnickety Plates - You can make and keep this dough for when you are ready to make a fresh pizza. I like making a couple rounds of dough and storing them in separate airtight containers in the freezer. It keeps in the freezer for 3 months! | Facebook
Rob Papandrea on Instagram: "24 hour dough recipe to make two pizzas👌 ▪️600g 00 flour ▪️400g cold water ▪️1 tsp active dry yeast ▪️1 tsp sugar ▪️4 tsp salt ▪️4 tsp extra virgin olive oil Recipe yields two dough balls about 520g each👌 you can make two round pies, two grandma squares or one of each👌 #pizza #pizzalover #homemade #brooklyn #newyork #nyc #fyp #dough #Recipe #pizzachef"
Aydan Fabian on Instagram: "Easy Same Day Pizza Dough Recipe: Ingredients: 290g / 2 cups 00 pizza flour 2g / 1/2 tsp active dry yeast 15g / 2 tsp salt 403g / 2 cups cool water (60% hydration) 382g / 2 heaping cups Bread Flour (about 2.5cups) Rest times: 6hr room temperature after mix 60-90min room temperature after balling Ready to bake! To learn everything home-oven-pizza subscribe to my Patreon🍕🏠 link in bio"
Pizza Sauce
This Homemade Pizza Sauce comes together with just a few ingredients in the blender and adds the perfect flavor to your homemade pizza. You probably already have the ingredients waiting in your pantry!
cozyfoodwithemi on Instagram: "cheesy pepperoni pizza rolls 1 cup (240g) warm water 1 tbsp (12g) sugar 2 1/4 tsp (7g) active dry yeast 3 tbsp (42g) butter, melted ~3 cups (360g) bread flour 1/2 tsp garlic powder 1/4 tsp onion powder 1/2 tsp dried oregano 1/2 tsp dried basil 1 1/2 tsp salt filling: 1/2 cup marinara olive oil (enough to cover the dough, I used 2 1/2 tsp) italian seasoning to taste (optional, i used oregano and basil) 1 1/2 cup shredded cheese (i used pizza mix and mozz) pepperoni cheese for bottom of baking pan method: to a large bowl add warm water, sugar, yeast. Let bloom about 5 minutes. Then add in butter, flour, and seasonings. Mix well and knead until smooth. Let rest about 30 minutes in a warm environment. Roll out dough and spread on olive oil and then the sauce.