pizza

Franco Pepe’s Pizza Dough Recipe

Franco Pepe’s Pizza Dough Recipe

Franco Pepe, the world’s pre-eminent pizza chef, reveals his recipe for pizza dough with one proviso:

Small variations in temperature, humidity and other conditions can change the dough. You’ll have to adapt, with adjustments in quantities or minutes as you go.

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No-Knead Pizza Dough Recipe

No-Knead Pizza Dough Recipe

recied  is)30   No-Knead Pizza Dough (makes 4 dough balls for 4 pizzas 30-cm/12-in pizzas) This go-to pizza dough from Ooni Pizza Ovens is a reliable, no-fuss method. It requires no-kneading and can be ready-to-go in 5 hours. Unused portions can be frozen for...

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Meet the Pizzas: 2018 London Pizza Festival

The 800 pizza-loving Londoners who attend the 2018 London Pizza Festival, which returns to Borough Market Sunday May 20th, will not have to settle for just one or two of the featured pizzas and forgo the rest. They'll be served quarter-pizza slices of all 6! The only...

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Ice Cubes on a Pizza

What's the most outrageous pizza topping you've ever tried– or sworn off ever trying? Pineapple? Spaghetti? Hot dogs? Sauerkraut? Kimchee? Pastrami? Tortilla chips? The great Stefano Callegari of Sforno Pizza e Vino in Rome tops his Cacio e Pepe Pizza with a base...

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Music to Make Pizza By

The longest hour of my life consisted of 60 interminable minutes waiting for a couple of slices at Di Fara Pizza in Brooklyn. Years before he turned 80, pizza legend Dom DeMarco worked at a pace all his own. On a return visit earlier this month I didn't watch the...

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Ethereal Pizza: In the Spaces Between

In Beauty, the Design Triennial Exhibition at the Cooper Hewitt in New York, curators Andrea Lipps and Ellen Lupton define "ethereal" as it relates to design: Designers create forms that shape space, time, light, or air, sometimes defying permanence and weight in...

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London is One Hot Pizza Town

Competing for pizza glory at the 13th September London Pizza Festival the team behind Made of Dough chose to showcase its Chorizo pizza topped with spicy chorizo and piquillo peppers. The pizza dudes from Brixton clearly understood a factor that I, a Margherita man,...

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Slinging Slices of Pizza in London’s West End

  Three new fast-casual restaurants bring pizza-by-the-slice to Charing Cross road in Central London. Here are my early takes based on single visits to NY FOLD, Fornetto and Vico. NY FOLD The New Yorkese way to attack a triangular slice cut from a large pizza is...

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The Curse of the Two-Euro Gelato

Le Strade della Mozzarella (#LSDM) stopped in London on Monday to spread the joy of Mozzarella di Bufala Campana DOP and so did the master gelataio Simone Bonini. The craftsman behind the Carapina shops in Florence and Rome showcased stracciatella ("torn apart")...

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Top 5 Posts of 2014

The Young&Foodish year ended on a high note, with my signing on with Phaidon, the prestigious publisher of books by Massimo Bottura, Ferran Adrià and René Redzepi, to compile a guide to the world's best pizzerias. This happy development should not come as too much...

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Why Pizza in Naples Has to be So Soft

  Naples shared its love of pizza and dry pasta with the world many years ago but something got lost in translation. Rather than eat pasta al dente and pizza soft, in the Neapolitan way, foreigners learned to do the opposite. Non-Italians at last discovered the...

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Da Michele’s Master Pizzaiolo Shows His Age

The very first pizza of PizzaTuesday Naples, the young&foodish group tour of the world's pizza capital, was shaped by the hands of Luigi Condurro at the legendary L'Antica Pizzeria da Michele. The master pizzaiolo lightly pinched the corners of the uncooked pizza...

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For 3 Franco Pepe Pizzas, A Special Delivery

Forget the great operatic tenors of La Scala. No voice in all of Italy is so lyrical as that of a Pepe in Grani waiter serving you a Franco Pepe pizza. At this incomparable pizzeria in a hilltop village some 30 miles (50km) north of Naples, every pizza made by Pepe,...

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8 Naples Pizzerias in 1 Day & 2 Minutes

  On September 25th at 6:10am GMT I flew from London to Naples, Italy. On September 25th at 9pm CET I flew from Naples back to London. I spent the time between trying 16 Neapolitan pizza at eight of the world's greatest pizzerias in the space of 8 hours. To fully...

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The Straight DOP on Mozzarella & Margherita

Order a Margherita at the best pizzerias of Naples and you typically get a pizza topped with fior di latte, a mozzarella made from cow's milk. Don't believe any Neapolitan who tells you the only mozzarella his brethren will tolerate on a pizza is from the milk of...

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Pizza Doughnut Pops Up in City of London

Call them pizzelle fritti, if you insist on using the correct term for this Neapolitan treat. But I took one bite of the golden dough fritter topped with spicy tomato sauce and grated Parmesan and instantly thought doughnut. Savoury doughnut. Pizza doughnut. Two of my...

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