Pizza: Difference between revisions
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[https://www.177milkstreet.com/2020/08/pour-in-the-pan-pizza by Christopher Kimball 10/20 MILK STREET] | [https://www.177milkstreet.com/2020/08/pour-in-the-pan-pizza by Christopher Kimball 10/20 MILK STREET] | ||
My journey started at L’Antica Pizzeria da Michele in Naples. A visit to da Michele, first opened in 1870, is an act of pilgrimage, even appearing in “Eat, Pray, Love.” That meant a raggedy line extending well down the sidewalk. After 45 minutes, our family nabbed a small table near the mouth of the wood-fired oven. | My journey started at L’Antica Pizzeria da Michele in Naples. A visit to da Michele, first opened in 1870, is an act of pilgrimage, even appearing in “Eat, Pray, Love.” That meant a raggedy line extending well down the sidewalk. After 45 minutes, our family nabbed a small table near the mouth of the wood-fired oven. | ||
=====Jim Lahey's Pizza Bianca===== | |||
[https://www.seriouseats.com/jim-laheys-pizza-bianca-recipe by Caroline Russock 5/4/19 serious eats] | |||
Beginning nine to twelve hours before you plan on baking, the dough comes together, sitting and fermenting until just about doubled in size. The super sticky dough is then divided into two portions and allowed to rise again for an hour or two. When you're ready to bake and your oven is preheated and blazing hot, the dough is shaped, dimpled with your fingertips, sprinkled with rosemary, and slid onto a pizza stone. | |||
