white pizzas with fior di latte and proscuitto crudo and more...




white pizzas with fior di latte and proscuitto crudo

Pizza with proscuitto Fior di latte

It’s been a while now since I first shared my favorite NY pizza dough recipe. I’ve received so many positive comments, and I’m thrilled to know that many folks are as happy with the recipe as I am.

I love being able to make good pizzas at home. After a while, experimenting with new flavors becomes more and more interesting, especially since I love to try new foods.

Since purchasing my BlackStone oven, I’ve even been experimenting with making new doughs, namely by using 00 Italian flour since the Caputo flour has been specially designed to perform at very high oven temperatures. But, the 00 flour is not easy to find, even here locally in the Philadelphia suburbs where Italian foods have been so popular for so many years.

Pizza with proscuitto-1

Experimenting with various toppings has also become routine around here over the past several years. And so, when the folks over at Vegas.com asked me to think about a pizza inspired by one of their Las Vegas hotels, I immediately thought of the Italian-inspired Bellagio.

To me, the one mark of great Italian foods is that they are not overly complicated, but instead use simple yet high quality ingredients to produce an incredible end product.

Based on that principle, I chose to make a white pizza, drizzled with olive oil, sprinkled with grated hard cheese, and topped with proscuitto crudo, and fior di latte (fresh mozzarella).

Fior di latte

After forming the dough into the pizza shape, you simply drizzle some extra virgin olive oil on top along with a sprinkling of grated cheese (I used Parmesan) and chunks of fresh mozzarella (fior di latte)

Pizza with proscuitto-5After baking, the pizza is removed and topped with a few slices of proscuitto crudo.

Serve with a nice salad and maybe even a glass of wine, and you’ll be transported to beautiful Italia!

4.0 from 1 reviews
white pizza with fior di latte and proscuitto
 
Recipe for 4, individual-sized white pizzas with Italian ham (proscuitto) and imported mozzarella (fior di latte) cheese, drizzled with olive oil and grated cheese.
Author:
Ingredients
For the dough:
  • Flour, bread flour or all-purpose*: 597.01 g | 21.06 oz (about 4.5 to 5 cups flour)
  • Water: 370.15 g | 13.06 oz (about 1½ cups)
  • Instant Dry Yeast: 2.99 g | 0.11 oz | (1 tsp)
  • Salt: 11.94 g | 0.42 oz (2 tsp)
  • Oil: 5.97 g | 0.21 oz (1.5 tsp)
  • Sugar: 11.94 g | 0.42 oz (1 tbsp)
  • Total dough weight: 1000 g | 35.27 oz | 2.2 lbs
  • A single ball: 250 g | 8.82 oz | 0.55 lbs (recipe makes 4 individual sized pizzas)
For each individually sized pizza:
  • pizza dough, 250 grams (~9 ounces)
  • Fior di latte or fresh mozzarella (1/2 ball), torn into chunks
  • Proscuitto crudo, about 3 to 4 slices (use San Daniele or Parma proscuitto; domestic brands are overly salty and not very good)
  • Grated parmesan cheese, about 2 tablespoons
  • Olive oil, about 2 tablespoons
Instructions
For the pizza dough
  1. Combine all ingredients in the bowl of a standing mixer, with the exception of the salt and oil and stir to combine
  2. Add salt and knead until all flour is incorporated, then add oil and continue kneading for 5 to 10 minutes
  3. Divide dough into 4 portions and seal into oil coated plastic containers or plastic bags and place in refrigerator for 1 to 3 days.
  4. Take dough out of refrigerator and the containers about 30 to 45 minutes before using and place on countertop to warm up when ready to bake
To prepare pizza and bake
  1. In a conventional oven, insert a pizza stone or steel within 6 to 8 inches of the top of your oven and preheat for at least 45 minutes prior to baking
  2. Just before the oven is ready, form the dough ball into a round shape, taking care to leave slightly more dough around the rim and place on parchment paper or a lightly floured pizza peel
  3. Top with olive oil, grated cheese, and mozzarella
  4. Transfer pizza to oven using pizza peel or parchment paper and bake until golden brown (between 4 to 5 minutes depending on your oven make and model)
  5. After baking, top with proscuitto crudo
Notes
According to finercooking.com, "All-purpose flours have a protein range between 9% and 12%. King Arthur flour has a protein content of 11.7%, while Pillsbury and Gold Medal are both 10.5%."
For this pizza dough, aim to use a brand like King Arthur flour, preferably, or Pillsbury or Gold Medal. Flours will a 9% protein content will not produce the same results.

 

Original article: white pizzas with fior di latte and proscuitto crudo

©2016 Feeling Foodish. All Rights Reserved.

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New York Bialys

Bialys-7

Ahhhh…bialys! These little gems bring back fond memories for me. In my past life, I was a children’s wear buyer for a Philadelphia-based department store. That job brought me to NYC regularly to shop the new clothing lines each season. It feels like a lifetime ago!

The fashion district was a regular event on my work calendar, and although I would have loved to be shopping for women’s apparel, the children’s market was where the job was. And so we would review the babies, boys, and girls clothing lines each season.

Some of the perks of the job included being wined and dined and the occasional Broadway show or two. Although I didn’t consider bialys part of the “wine and dine” scene, they were definitely part of the food scene, and I’d never heard of them before working in the Big Apple despite growing up near some fantastic Jewish restaurants and deli’s.

Bialys-6

Now, I have to say that sadly, since then, I have not found many authentic bialys. You see, the bialys that I remember where not simply bagels with onion toppings. And that is exactly what I’ve found since. I took a wonderful art workshop in Long Island last year and was sure to stop by the local shops for the best local bagels and NY cheesecake, and the bialys were so disappointing 🙁Bialys-5

The truth is that it’s hard to find authentic bialys now. And sooo,  you just have to make your own! These were amazing, and exactly as I remembered the real bialys.  They aren’t nearly as puffy as bagels – more like a cross between English muffins and a bagel.

The process is pretty straightforward, although the topping in this recipe was much more than necessary and so I would definitely make only half of the topping next time.

Bialys-2

New York Bialys

My friend Karen, from Karen’s Kitchen stories recommended the book, Hot Breads Kitchen. This is the first recipe from the book that I’ve tried and it’s a winner. Yes, I’m a bread addict. I love everything about baking and eating bread!

Bialys-3

The recipe can be found on page 13 of this link here. Hope you give it a try!

NY Bialys

NY Bialys

Notes: I used a baking steel and so for the last few minutes, I had to use a sheet pan to prevent over browning on bottom of bialys – I might consider lowering the temperature by 25 degrees next time. Also, the filling was more than enough, and so I would cut it by at least half as a starting point for next time.

Original article: New York Bialys

©2016 Feeling Foodish. All Rights Reserved.

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Soft pretzel mini buns

Deliciously authentic soft mini pretzel buns from Rose Levy Barenbaum's Baking Bible

This soft pretzel recipe is from The Bread Bible, by Rose Levy Beranbaum

Trying to make soft pretzels at home has been on my bucket list for a while! Of course, being a Philadelphia native, pretzels were and still are a big part of living in the area. I can still remember having a deliciously soft pretzel as my grade school snack, from a vendor named Val, who would have a wonderful assortment of mustards to go along with those delicious soft pretzels that we would buy during recess from the playground. I would always ask for the extra hot mustard on my pretzel and Val would always say, “Now be careful – that mustard is HOT”. It was an extra special treat when those pretzels were still warm from the oven!

I never thought it was that hot..to this day, I like spicy mustard and spicy foods in general. 
crumb shot of soft mini pretzel buns from Rose Levy Barenbaum's Baking Bible

For truly authentic pretzels, you really must use lye. Now, I was as nervous as anyone to use lye, but perhaps my recent soap making adventures helped alleviate some of the concern about working with lye, but not necessarily eating things made with lye. Still, it’s very worthwhile because authentic pretzels must be made with lye and the lye is burned off in the oven.

If you decide to try working with lye, remember to use protective eye wear in case of splashing and gloves are also recommended. Most importantly, NEVER add water to LYE; always always always add the LYE to the WATER. I’ve read this time and time again and it’s because of the reaction that occurs when the two are mixed. If you add the water to the lye, you can create a violent reaction called the volcano effect.

Soft mini pretzel buns from Rose Levy Barenbaum's Baking Bible

Also, the pretzels must be very firm when you dip them in the lye bath and so you must refrigerate for an hour (I froze mine for 30 minutes). Afterwards, I slashed them with a lame, dipped them and set them on parchment.

To create steam in the oven, I used a pie pan filled with lava rocks that was preheated on the bottom shelf of my oven and then added 1/2 cup of water just before loading the pretzels and I baked them for about 15 minutes.

Soft mini pretzel buns from Rose Levy Barenbaum's Baking Bible

The recipe was a lot more straightforward then I thought: it is simply flour (I used Kryol, which is 14% protein; but next time I’ll aim for a flour with a protein content of 12 to 13%); instant yeast, salt, and water. Oh, and I used barley malt syrup, which can be found at the health food store. After bulk proofing and shaping, you make a lye bath to dip the pretzels in, and then they are baked.

Soft mini pretzel buns from Rose Levy Barenbaum's Baking Bible

I’m excited about developing my own pretzel recipe using this as a starting point!

These are great served with all kinds of mustards (sweet, hot, etc), cheese dip, cream cheese, and even chocolate dips. The most popular here in the Philly area are mustard and cheese dips.

Due to publisher restrictions, our group cannot share the recipes from this book. All opinions are my own, and I didn’t receive a copy of the book or any compensation for this post. For more information, the recipe can be found in The Bread Bible, by Rose Levy Beranbaum

Original article: Soft pretzel mini buns

©2016 Feeling Foodish. All Rights Reserved.

The post Soft pretzel mini buns appeared first on Feeling Foodish.

      
 

   
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