In The Drink
LIVE 10:00-10:30am EST
Debuts At - Unscheduled
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Roberta's Head Pizzaiolo Anthony Falco with his step-by-step tutorial on how to make a Roberta's/Neopolitan hybrid pizza at home with an oven and frying pan.
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What Kind of Pizza We're Making (3:59)
Tags:
pizza, do-it-yourself, Anthony Falco, history, beginnings, craftmanship, Sicilian origins, heat source, wood-burning oven, no pizza stone, prep time, New York Times Rated pizza,Ingredients 101 (12:22)
Tags:
pizza, flower, water, salt, leavening agent, Caputo Flour, unbleached, don't stress ingredients, recipe for one ball of dough for one pizza, change measurements accordingly for multiple portions, New York City tap water, kosher salt, sea salt, Fleischman's Active Dry Yeast, sauce, cheese, San Marzano, pelati, toppings, consider what your toppings are bringing to the pizza, steel or cast iron frying pan,Preparation: Baker's Math (15:08)
Tags:
baker's math, 60-65% hydration rate, recipe for one ball, scale, 160 grams flour, about a cup, 100 grams water, 5-6 grams salt, 15 grams leavening agent, incorporate dry together: salt and flour, add yeast to tepid water, slowly add flour to water, mix for 1 minute, autolyse, let sit for six minutes, will feel like dough, make ball and let rise, cover and place in refrigerator for six to seven hours, should double in size to a grapefruit size, preheat oven to 450, no pizza stone necessary, coat frying pan in olive oil, flatten ball out, add sauce cheese and toppings, move up or down in oven depending on what part is cooking faster, be flexible, start on middle rack and then check bottom, move up or down, add a hard cheese and olive oil on finish,To comment on this episode click here. There are currently Comments
First Aired - 08/23/2010 01:00PM
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This week on Let's Eat In, Cathy is joined by Pizza Enthusiast and Artisan
Mark Bello. Mark tells us about his various workshops and catering endeavors, including Pizza a Casa and the Pizza Sufficiency Center. Tune in to find out how you can make pizza at home and why Neapolitan purists refuse to use rolling pins or through dough. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
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Let's Eat In: Mark Bello (13:06)
Tags:
Cathy Erway, Hearst Ranch, Mark Bello, Pizza A Casa, Pizza Self Sufficiency Center, started as a workshop out of Mark's home, Mark has been teaching pizza making for 5 years, Murray's Cheese, the Astor Center, demand pushed Mark into opening the Pizza Self Sufficiency Center, more people want to know how to make pizza, pizza as a corporate team building event, 371 Grand st, signature tomatoes flour pizza stones etc, Alleva Dairy, Little Italy hallmarks, DiPaolos, Donut Plant, Donut Plant's square donuts, the way you handle your dough is very important, getting a circle is NOT mandatory, an amoebic shaped pizza is OK!, the more you press the yeast out the flatter the pizza, Neopolitan purists say NO rolling pin and NO throwing dough!, a crust made with centrifugal force is kinda boring, let the dough guide you!, store bought dough is impossible to stretch, pizzeria dough is not made for a home oven, Pizza A Casa makes hybrid dough between pizzarea dough and home dough, cold rise dough, dough ready in 45 minutes, comparing cold rise dough and quick rise dough, dough does NOT have to take a long time to rise, Mark was a bench warmer,Making Your Own Pizza! (12:51)
Tags:
The Pizza Kids, We Like Pizza, three public classes a week, one of the reasons to open the space was to have a custom venue to do private classes and parties etc, most team building events are midweek, are there repeat customers for the classes?, bachelorette parties, pasta classes, clam pizza, Manilla Clams, bringing guests for classes, Salvatore demo at Whole Foods, mortal and pestle, what about the pizza trend?, Roberta's feels like it will be here after the pizza trend ends, what is the most aphrodisiac pizza?, knee-jerk aphrodisiac myths, Grayson Cheese, Meadow Creek Dairy, dough with a bialy-like texture, English Muffin Pizzas can be gross, what would Mark make on a romantic date?, a big bucket of seafood with bread where everyone can dive in, clam sauce can be very seductive, sauteed shallots with white wine and vermouth and parsley, a naked pizza crust in the oven will balloon and dry out, some people don't like clams, Â ,To comment on this episode click here. There are currently Comments
First Aired - 04/16/2012 01:00PM
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This week on Let's Eat In, our hostess Cathy Erway talks with Chase Emmons of Brooklyn Grange and Tim O'Neal of Borough Bees. Our guests have teamed up to start a 30 hive apiary at the new Brooklyn Grange rooftop farm in the Brooklyn Navy Yards. Tune in to hear how Chase and Tim got their starts in beekeeping, the surprising demand for NYC honey, and the plans for Brooklyn Grange's apiary this season. Learn about bee genetics, and how Chase and Tim plan to breed bees that are adaptable to New York City's weather and conditions. In other words- local New York bees! Thanks to this episode's sponsor, Whole Foods.
"When I started keeping bees, I joined the local beekeeping organization and I was the youngest member by 60 years." -- Tim O'Neal on Let's Eat In
"You want cold winters so bees can make it through the winters. They'll go more dormant, so to speak. If they don't go dormant and they stay a little too active, they go through all their emergency food supplies, which is stored honey." -- Chase Emmons on Let's Eat In
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Brooklyn Grange in the Navy Yard (16:35)
Tags:
Chase Emmons, Tim O'Neill, apiary, Brooklyn Navy Yard, Brooklyn Grange, Rooftop Farm, Long Island City, beekeeping apprenticeship, Beekeeping, dariy, butcher, sustainable, honey, stinger, hives, wood polish, Roberta's, New York's Honey Festival, Sixpoint, local honey, Bobo, pollen, nectar, organism, sugar, Burton, insects, livestock, absconding,Honey Coffee and Date Pizza (18:18)
Tags:
bees, breeding, local genetics, New York City, queen bees, drones, eugenics, Brooklyn Grange Bees, BQE, Kickstarter, coffee, honey tasting, black coffee, pies, politically incorrect pies, date meal, homemade pizza, dough, crust, cinnamon buns, milk, anchovies, honey flavor, urban bees, pesticides, wildflower, cherry blossom, maple, dandelions, Hayseed's Big City Farm Store, blog,To comment on this episode click here. There are currently Comments
