Stone-baked bacon and mushroom pizza & potato and rosemary pizza Difficulty Easy Ingredients Pizza Dough: 2 balls of Pizza Dough (250g each) For Bacon and Mushroom Pizza: Tomato Sauce Smoked Bacon Portobello Mushrooms Mozzarella Cheese Egg For Potato and Rosemary Pizza: 1 Potato Coarse Salt Olive Oil Procedure: For Pizza Dough: Preheat your MB Chef […]
Deep-dish pizza dough and baked ham fugazzeta Difficulty Easy Ingredients Dough: 1 kg Bread Flour 600 cc Water 20 cc Olive Oil 30g Salt 50g Fresh Yeast Topping: For Regular Pizza: 1 liter Tomato Sauce 400g Mozzarella per pizza For Fugazzeta: 1 kg Mozzarella per pizza 200g Cooked Ham 3 Onions Salt 50g Parmesan Cheese
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Wood-fired pizzas: fugazzeta special and ham, egg, and bell pepper Difficulty Easy Ingredients Dough: 500g Bread Flour (Harina 0000) 300g Water 15g Salt 10cc Olive Oil 20g Yeast 1 tsp Sugar Raw Tomato Sauce: 500cc Tomato Puree Seasonings to taste Classic Pizza: 300g Mozzarella, shredded 100g Cuartirolo cheese 100g Cooked Ham, sliced 1 Tomato, sliced
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Simple Homemade Pizza Dough Preparation Time 2 hours, with up to 24hs for rising Yield 8 to 10 10-inch pizzas Cook Time 3 to 5 minutes Difficulty Easy This recipe serves as an excellent introduction to crafting delicious hand-tossed pizzas in the comfort of your home. It provides the fundamental elements and techniques for a
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Pizza Oven Pizza Dough Preparation Time 2 hours, with up to 24hs for rising Yield Dought 10 Pizzas Cook Time 3 to 5 minutes Difficulty Easy Ingredients 735 grams all-purpose flour 735 grams 00 flour 1000 grams water 30 grams salt Yeast Options (Choose One): 15 grams fresh yeast (1%) 5 grams active dry yeast
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Rosemary Focaccia Preparation Time 2 hours Yield 12-by-16-Inch Focaccia Cook Time 20 to 30 minutes Difficulty Easy Focaccia, a distant relative of pizza, is beloved across Italy but often misunderstood in the United States. American versions vary from soggy to dry, and laden with toppings. This recipe seeks to revive its Old World essence by
Homemade Pizza Sauce Difficulty Easy Yield Approximately 400 ml/1¾ cups Ingredients 8 tablespoons (½ cup) olive oil 2 garlic cloves, finely chopped 1 teaspoon dried oregano 2 x 400g (14-oz.) cans of chopped tomatoes, drained with juice reserved Salt and freshly ground black pepper to taste Instructions: In a large, shallow pan, heat the olive
