ready in about 190 minutes;
serves 6
You might need to buy:
- By Volume
- Molino Caputo Tipo 00 flour
- salt
- dry active yeast
- By Weight
- 500gr Molino Caputo Tipo 00 flour
- 10gr salt
- 3gr active dry yeast
ready in about 5 minutes;
serves 3
You might need to buy:
- roma tomatoes diced
- spinach leaves torn
- sea salt and EVOO to taste
ready in about 420 minutes;
serves 6
You might need to buy:
- garlic
- rosemary or 3 Tablespoons dried rosemary
- thyme or 2 Tablespoons dried thyme
- wild fennel pollen**
- Black pepper to taste
ready in about 190 minutes;
serves 6
You might need to buy:
- By Volume
- Molino Caputo Tipo 00 flour
- salt
- dry active yeast
- By Weight
- 500gr Molino Caputo Tipo 00 flour
- 10gr salt
- 3gr active dry yeast
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts
ready in about 25 minutes
You might need to buy:
- salt
- water
ready in about 20 minutes;
serves 2
You might need to buy:
- FOR THE MARGHERITA TOPPING:
- instant dry yeast
- FOR THE PIZZA:
- good olive oil
- fresh basil leaves
ready in about 25 minutes;
serves 4
You might need to buy:
- barbecue sauce
You might need to buy:
- Semolina flour or cornmeal for dusting
- instant yeast
- olive oil
- King Arthur White Whole Wheat Flour
- salt