Pizza Recipe
Details
- Lactose-free
- Vegetarian
- Difficulty: Easy
- Serves: 2
Ingredients
- 350g Caputo 00 flour
- 250ml Water
- 12gr Salt
- 0.5 g dry yeast / 1 g fresh yeast
- Home oven: 250°C for 7 minutes
- Add 1 tablespoon of oil into the dough (when it’s almost done).
- Pizza stone: heat it up at least 30 minutes before use.
Instructions
To prepare the pizza dough, start by dissolving the yeast in the water. Then slowly add the 350 g of flour into the 250 g of water.
Mix gently with your fingers, making sure the dough doesn’t stick to your hands. The dough should feel moist but not sticky.
Work the dough by folding and pushing it for about 3–4 minutes, then add the salt and keep kneading until it becomes smooth and elastic.
To check elasticity, press the dough gently; if it springs back, it’s ready.
Divide the dough using the mozzatura technique (an old method used by mozzarella makers) or simply with a knife, keeping some space between portions so they don’t stick.
Place the dough balls on a tray and cover them with a damp cloth and then plastic wrap.
Let them rise for at least 2–4 hours at room temperature.
Then refrigerate the dough for up to 24 hours.
Before stretching the dough, let it rest at room temperature for 10–20 minutes after taking it out of the fridge. Then you can prepare your pizza.
Gelato Recipe
Details
- Vegetarian
- Difficulty: Easy
- Serves: 2
Gelato Ingredients (Serves 2)
- Whole milk: 250 ml
- Sugar: 60–65 g
- Vanillin: about ⅓–½ of a standard sachet
- Butter: 25 g
- Salt: a pinch (optional, enhances the flavor)
- Tip: Make sure the ice cream maker bowl (or container) is already well chilled.
Instructions (≈50 minuti)
1. Melt and Mix (5 min)
In a small saucepan over low heat, melt the butter with about 50 ml of milk. Remove from the heat, add the sugar and vanillin, and stir until fully dissolved.In un pentolino a fuoco basso sciogli il burro con ~50 ml di latte. Togli dal fuoco, aggiungi lo zucchero e vanillina e mescola finché è sciolto.
2. Emulsify (1 min)
Add the remaining milk (200 ml) and the salt. Blend with a hand blender (mini pimer) for 30–60 seconds until smooth and emulsified (this is important because we’re using butter).
3. Quick chill (8–10 min)
Pour the base into a bowl and set it over an ice bath, stirring until it drops below 10°C.
Alternative: chill in the freezer for 10–12 minutes, stirring 2–3 times, without letting it freeze around the edges.
4. Churn (20–30 min)
Pour the well-chilled base into your ice cream maker and churn until creamy, like soft-serve.
5. Set (10 min)
Transfer to a shallow container, cover with plastic wrap pressed directly onto the surface, and freeze for 10 minutes to firm up. Serve using a spoon dipped in hot water.
