Pizza Dough

Wholemeal Flour Pizza Dough

Pure Flour From Europe — Tue, 23 Nov 2021 06:38:10 +0000

This recipe has been kindly provided by CAPUTO – Il Mulino di Napoli

The post Wholemeal Flour Pizza Dough appeared first on Pure Flour From Europe.

Gluten-Free Pizza Dough (Chef Recipe)

Pure Flour From Europe — Tue, 23 Nov 2021 06:06:27 +0000

Gluten-Free Pizza recipe suggested by Chef Andrei George – Amaranto, Rome

The post Gluten-Free Pizza Dough (Chef Recipe) appeared first on Pure Flour From Europe.

Roman Ciabatta Dough – Indirect Method (starter)

Pure Flour From Europe — Wed, 20 Oct 2021 15:50:05 +0000

This recipe has been kindly provided by Agugiaro & Figna and 5 Stagioni flour

The post Roman Ciabatta Dough – Indirect Method (starter) appeared first on Pure Flour From Europe.

Gluten-Free Pizza

Pure Flour From Europe — Fri, 10 Sep 2021 02:50:45 +0000

This dough is quite different in term of the flour used and the rising time. 700 ml of water and 1 kg of gluten free flour are kneaded for about 5 minutes with about 10 g of yeast and 25 g of salt. 50 ml of extra virgin olive oil is added to the mixture, which is kneaded for another 2 minutes and left to rest for 60 minutes in the refrigerator at +4°C. The dough is then removed from the refrigerator and divided into 6 loaves of 250 / 280 g each and the pizza based stretched uniformly. This pizza is cooked in the oven at 350°C for 2-3 minutes.

The post Gluten-Free Pizza appeared first on Pure Flour From Europe.

Neapolitan Pizza: tradition and modernity

Pure Flour From Europe — Fri, 10 Sep 2021 02:16:21 +0000

Neapolitan Pizza is not about the tomatoes, nor the cheese, though those are utterly delicious and taste uniquely like Naples, but at its heart: Neapolitan pizza is all about the crust! Airy and puffy at the outside rim, flat and almost soupy in the centre. There is nothing quite like it!
The Neapolitan Pizza that we know today has nearly 500 years of history behind it. It was originally a hugely-popular street food, but at first it was eaten only inside the Naples city walls. Even if it was never mentioned in recipe books of the time, travellers’ accounts and journals from the mid-1800s mention it. One of most famous was from Alexander Dumas who, after a journey to Naples in 1835, describes it: “The pizza is a sort of bun like those made at Saint Denise: it is round, and made of the same dough as bread. It is of different sizes according to the price. The pizza is prepared: with oil, with bacon, with lard, with cheese, with tomatoes, with small fish.”

The post Neapolitan Pizza: tradition and modernity appeared first on Pure Flour From Europe.