Started with hot Italian sausage, then added diced red and green peppers and shallots, some grated garlic. A squeeze of…
recipe I used: for the dough: flour 250 g water 150 ml dry yeast 5–7 g salt 1/2 tsp sugar…
Progress! 72 hour cold ferment. Low hydration dough. Delicate hands. Oil on rim. 575 ish degrees. And some other factors…
Work by Godd9000
Good day. What support do you require? If you’re watching this slideshow, you’re getting a real feel for Balagio Ristorante…
Cavatelli con sugo di pomodoro by future__expat
Hi, New to pizza making and really struggling with my dough sticking to my pizza tray. This time it was…
I normally prefer a 3 day cold fermentation but don't always have one ready. I used the beer "cheat" for…
Not my best effort on the Amatricana but it was still yummy. Made with guanciale, Passata and pecorino will bucatini…
I feel like i really nailed it this time, the aluminum pan makes temperature control so much easier. I ate…
Tonight I made a dish inspired by my time in Puglia. I extruded my own Paccheri on my Philips machine…