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Pizza night, but actually good
Nonna taught me three things, this is the one I actually perfected.
Cold-ferment the dough 48 hours, don't rush it
San Marzano tomatoes, crushed by hand, never simmered first
Fresh mozzarella drained on paper towels for ten minutes
A pizza steel preheated for a full hour, not twenty minutes
Basil and good olive oil added after the oven, never before
Grandma-style pan pizza with an olive oil crust for lazy weeks
Garlic knots from the leftover dough scraps
Add a note about using a pizza peel dusted with semolina, not flour
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