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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
Debuts At - Unscheduled
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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Bread scientist, oven builder, and Slow Food advocate Dick Bessey on how to bake the perfect loaf, featuring music by My Sister in 1994 (Travis Stewart, Ben Engel, Tom Barr, Donald Ducote).
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Bread 101: An Introduction (14:19)
Tags:
Roberta's bread project, oven, Dick Bessey, step-by-step, bread how-to, origins, Ben Engeld, ingredients, buy best ingredients you can afford, flour, salt, water, no commercial yeast, sourdough culture, King Arthur Flour, unbleached, bleaching removes flavor, whole grain flour, health properties,Ingredients (32:14)
Tags:
King Arthur Flour, general purpose flour, $5/5lbs. bread, no additive salt, plain kosher salt, tap water, bready vs. yeasty flavor, steps, straight dough, mix flour and water, mix instant yeast, add salt, let rise, punch down, hand mix, folding dough, pull it all together, dig and fold repeatedly, dough becomes elastic, dump out of bowl, flour countertop, serves 2 loaf measurements, weigh your ingredients, baker's math, 60% hydration loaves, wetter doughs harder to handle, yeast, when to add, 100% flour 65% water, 100 grams flour 65 grams water 2 grams salt 10 grams dried yeast, cover cup with plastic wrap for thirty minutes, mix in salt and yeast or sourdough starter, shaping process, baguettes, slashes, blowouts,Tools (18:56)
Tags:
tools, minimal tools, gram scale, pizza stone, ceramic, preheat oven, heat transfer, stone conducts heat into loaf, 1/4 to 3/8'' thick, HearthKit, preheat oven at 500 degrees with stone in it for one hour, quarry tile, pull heat back down to 450 degrees when you put dough on stone, peel, wood paddle, parchment paper, instant read thermometer, take internal temperature before removing loaf from oven, done when center is 200 degrees, let it darken before taking temp, remove and let sit until room temperature, ACME Bread Berkeley,To comment on this episode click here. There are currently Comments
