MelissaLuvlyness

Posts tagged I want it

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darkchef: Rae’s Pizza Napoletana Margherita Neapolitan-Style Pizza with Buffalo Milk Mozzarella For the Pizza Dough: makes six 6-ounce pizza crusts Ingredients   Volume        Ounces Grams bread flour, chilled 4 1/2 cups 20.25 574 sea salt 1 3/4 tsp .44 12 instant yeast 1 tsp .11 3 water, ice cold 1 3/4 cups 14 399 Pizza Dough Instructions Mix: Mix all of the pizza dough ingredients until evenly incorporated. Knead 6 to 8 minutes Rest 5 to 15 minutes. Knead 1 minute to further strengthen the gluten. Divide 6 equal pieces. Preshape: Shape each piece into a loose ball In a sealable container, store the dough in the refrigerator at least overnight, or keep for up to three days. For the Pizza Margherita Toppings fresh or canned plum tomatoes, peeled, seeded, and chopped, preferably San Marzano varietal a pinch of sea salt mozzarella cheese, preferably made with buffalo milk, about 3 to 4 ounces extra virgin olive oil, about 1 to 2 teaspoons fresh basil leaves, torn cornmeal or semolina flour, for dusting the pizza peel Notes: Pizza Napoletana Margherita is traditionally baked with the basil on top, but I prefer to add the torn leaves immediately after pulling from the oven. When dusting the pizza peel, use more cornmeal or semolina flour than you think you’ll need. There’s nothing worse than stuck pizza dough. To Bake and Assemble Pizza Napoletana Margherita: Remove the desired number of dough balls from the refrigerator 2 hours before baking. Preheat Oven Preheat to the maximum temperature, preferably with a  baking stone. You can also use a heavy gauge sheet pan that won't warp at high temperatures. Preshape Preshape the pizza dough into a disk about 4 to 5 inches wide.Rest About 15 minutes Shape Toss the pizza dough by bouncing it on your fists, until about 9 to 12 inches in diameter. It's a bit harder than it sounds and takes a bit of practice. The edges will be much thicker than the center.The Tomatoes In a spiraling motion from the center, apply a thin layer of tomatoes. Evenly distribute a pinch of sea salt over the tomatoes.The Cheese Spread about 3 to 4 ounces of sliced mozzarella over the tomato sauce. Drizzle lightly with extra virgin olive oil.Shake Before loading the oven, make sure that the pizza is not stuck to the peel. Shake the pizza loose until it slides around freely. Bake Bake until slightly charred on the edges. It takes about 4 to 5 minutes when baked on a screaming hot baking stone in my oven. Your mileage may vary.Serve Sprinkle with the torn basil leaves and cut into 6 to 8 pieces using a pizza cutter or large knife. Serve immediately. ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh my god.

darkchef:

Rae’s Pizza Napoletana Margherita
Neapolitan-Style Pizza with Buffalo Milk Mozzarella

For the Pizza Dough:

makes six 6-ounce pizza crusts

Ingredients   Volume        Ounces Grams
bread flour, chilled      4 1/2 cups         20.25         574
sea salt                  1 3/4 tsp            .44          12
instant yeast                 1 tsp            .11           3
water, ice cold           1 3/4 cups         14            399

Pizza Dough Instructions

Mix: Mix all of the pizza dough ingredients until evenly incorporated. Knead 6 to 8 minutes Rest 5 to 15 minutes. Knead 1 minute to further strengthen the gluten. Divide 6 equal pieces. Preshape: Shape each piece into a loose ball In a sealable container, store the dough in the refrigerator at least overnight, or keep for up to three days.

For the Pizza Margherita Toppings

fresh or canned plum tomatoes, peeled, seeded, and chopped, preferably San Marzano varietal
a pinch of sea salt
mozzarella cheese, preferably made with buffalo milk, about 3 to 4 ounces
extra virgin olive oil, about 1 to 2 teaspoons
fresh basil leaves, torn

cornmeal or semolina flour, for dusting the pizza peel

Notes:

  • Pizza Napoletana Margherita is traditionally baked with the basil on top, but I prefer to add the torn leaves immediately after pulling from the oven.
  • When dusting the pizza peel, use more cornmeal or semolina flour than you think you’ll need. There’s nothing worse than stuck pizza dough.

To Bake and Assemble Pizza Napoletana Margherita:

Remove the desired number of dough balls from the refrigerator 2 hours before baking. 
Preheat Oven    Preheat to the maximum temperature, preferably with a
                baking stone. You can also use a heavy gauge sheet pan
                that won't warp at high temperatures.
 Preshape     Preshape the pizza dough into a disk about 4 to 5
                inches wide.
Rest           About 15 minutes

Shape           Toss the pizza dough by bouncing it on your fists,
                until about 9 to 12 inches in diameter. It's a bit
                harder than it sounds and takes a bit of practice.
                The edges will be much thicker than the center.
The Tomatoes In a spiraling motion from the center, apply a thin
                layer of tomatoes. Evenly distribute a pinch of sea salt
                over the tomatoes.
The Cheese      Spread about 3 to 4 ounces of sliced mozzarella over the
                tomato sauce. Drizzle lightly with extra virgin olive oil.
Shake           Before loading the oven, make sure that the pizza
                is not stuck to the peel. Shake the pizza loose until
                it slides around freely.

Bake            Bake until slightly charred on the edges. It takes
                about 4 to 5 minutes when baked on a screaming hot
                baking stone in my oven. Your mileage may vary.
Serve           Sprinkle with the torn basil leaves and cut into 6 to 8
                pieces using a pizza cutter or large knife.

                Serve immediately.

ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh my god.

(via dorkchef-deactivated20130404)

Filed under need to make this get in me nao pls food I want it

152 notes

darkchef: Caprese Grilled Cheese Sandwich Ingredients 4 slices bread 2 tablespoons olive oil 4 tablespoons basil pesto 1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick 1 large ripe tomato, room temperature, sliced 1/4 inch thick salt and pepper to taste Directions Heat a non-stick pan over medium heat. Brush the outside of each slice of bread with oil, spread the pesto on the inside, place the mozzarella on the pesto on of one slice of bread, top with the tomato, season with salt and pepper and finally top the other slice of bread pesto side in. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side. omg this looks amazing. I want it nao!

darkchef:

Caprese Grilled Cheese Sandwich

Ingredients
  • 4 slices bread
  • 2 tablespoons olive oil
  • 4 tablespoons basil pesto
  • 1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick
  • 1 large ripe tomato, room temperature, sliced 1/4 inch thick
  • salt and pepper to taste
Directions
  1. Heat a non-stick pan over medium heat.
  2. Brush the outside of each slice of bread with oil, spread the pesto on the inside, place the mozzarella on the pesto on of one slice of bread, top with the tomato, season with salt and pepper and finally top the other slice of bread pesto side in.
  3. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

omg this looks amazing. I want it nao!

(via dorkchef-deactivated20130404)

Filed under I want it come to me now food get inside me omg please yum need to make this