2024年10月20日星期日

Pizza dough

Rustic Italian Pizza Dough Recipe

The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).
 Course Pizza
 Cuisine Italian
 Keyword Pizza Dough, Vegan
 Prep Time 10minutes 
 Cook Time 7minutes 
 Rising Time 2hours 
 Total Time 2hours  17minutes 
 Servings 6 pizza pies
 Calories 410kcal
 Author CiaoFlorentina.com

Ingredients

  • 5 cups all purpose (or 00 flour ) + some for dusting
  • 1.5 tsp instant dry yeast (or active dry yeast)
  • 1.5 tsp sea salt
  • 2.25 cups COLD water
  • 1 tbs extra virgin olive oil

Favorite Toppings

  • Caramelized onions
  • Arrabiata Sauce
  • Heirloom Tomatoes
  • Fresh Basil
  • Green Onions
  • Smoked Mozzarella Cheese
  • Sauteed Mushrooms
  • Ricotta Meatballs
  • Roasted Peppers

Instructions

  • Preheat your oven as high as it will go for at least 45 minutes to one hour with the pizza stone already inside. (I baked at 525"F but check your pizza stone for max temperature).
  • In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the COLD water.
    5 cups all purpose (or 00 flour ), 1.5 tsp instant dry yeast, 1.5 tsp sea salt, 2.25 cups COLD water
  • Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
  • NOTE - If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water. This will vary every time you make it so keep extra flour handy.
  • After the 8 minutes have passed remove the dough from the mixer and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs or so of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area, I prefer the cold oven. ( At this stage you can also freeze the dough individually or place in the fridge overnight or a couple of days).
    1 tbs extra virgin olive oil
  • Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since it is a small pie).
  • Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Don't add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
    Arrabiata Sauce
  • Gently slide the pie on the preheated pizza stone in a hot 525"F degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
  • Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

By Hand Method

  • Pour the flour into a large bowl. Add the yeast, salt and cold water and using a wooden spoon mix to combine well.
  • Sprinkle some flour on a work surface/kitchen counter and dump the pizza dough. Sprinkle some more flour on top and using your hand knead the dough for about 10 to 15 minutes until a smooth ball forms but still a little bit sticky on the bottom. Follow the steps above afterwards.

Notes

  • Make sure to preheat your oven with the pizza stone in it for at least 45 minutes, and finish cooking the pizza under the broiler for a nice charred touch.
  • If topping with heirloom tomato slices, make sure to use the firm ones, otherwise the pizza would be watery. Thin firm slices is what you want.

Nutrition

Calories: 410kcal | Carbohydrates: 81g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 589mg | Potassium: 140mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 5mg

2023年11月10日星期五

gluten free waffle

 

  • 2 cups (280 g) gum-free gluten free flour blend (185 g superfine white rice flour + 62 g potato starch + 33 g tapioca starch/flour)
  • ¼ teaspoon xanthan gum
  • 2 tablespoons (24 g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 (100 g (weighed out of shell)) eggs at room temperature, separated
  • 3 tablespoons (42 g) virgin coconut oil melted and cooled (or a neutral liquid oil, like vegetable or canola)
  • 1 cup (227 g) plain whole milk yogurt at room temperature
  • ¾ cup (6 fluid ounces) milk at room temperature

Instructions

  • Preheat and prepare your waffle iron according to the manufacturer’s directions.
  • In a large bowl, place the flour blend, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well.
  • In a separate bowl, whip the egg whites with a hand mixer (or in a stand mixer fitted with the whisk attachment) until stiff (but not dry) peaks form.
  • Place the egg yolks and oil in a separate large bowl and blend with a hand mixer (or in a stand mixer fitted with the paddle attachment) until creamy.
  • Add the yogurt and milk, and blend until well combined. Add the dry ingredients, and blend again. The mixture will be smooth and thickly pourable.
  • Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.
  • Pour or scoop about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer.
  • Close the lid and cook until steam stop escaping from the waffle iron, between 4 and 5 minutes, depending again upon the capacity of your waffle iron.
  • Remove the waffle from the iron and serve immediately. Repeat with the remaining batter.
  • If you do not serve each waffle as soon as it is made, refresh the waffles by placing them in a toaster oven at 400°F for about 3 minutes.
  • Waffles can also be cooled completely, wrapped tightly and frozen, then defrosted and refreshed similarly before serving.

2023年10月22日星期日

2023年9月13日星期三

man tou 饅頭

 

中筋面粉500克酵母5克
水(或牛奶) 240克白糖1勺(10克)(可选)
食用油5克(可选)



all purpose flour - 500 g

water/ liquid /milk - 240g

oil - 5 g

yeast  5g

sugar 10g 

2023年9月6日星期三

枣泥山药糕

 

山药
rice flour - 40g 

pandan cake chewy

 蒸班兰香糕【Steamed Pandan Cake

◆ Ingredients 食材 ◆ 200g Glutinous Rice Flour 糯米粉 30g Wheat Starch 澄面粉 30g Sweet Potato Starch 番薯粉 ¼ tsp Salt 盐 50g Pandan Extract 班兰精华 200ml Coconut Milk 椰奶 130ml Water 清水 ( Boiling) 120g Caster Sugar 细砂糖

Steam for 30 mins

2023年7月25日星期二

Skillet Flatbreads

 

Skillet Flatbreads