I was quite happy with this. Maybe it could have achieved a little more spring, but the ratio of crust to centre was nice for a small 11-12 inch pizza.

Direct dough, 70% hydration, Caputo Red Flour. Long bulk fermentation, fridge in balls for 8 hours. I still don’t entirely understand fermentation theory.

My house sauce recipe, fresh mozzarella, pecorino and basil. Terra Di Bari Castel Del Monte Extra Virgin Olive Oil, which is my favourite cheap olive oil for pizza.

Sage Breville electric pizza oven running as hot as it can.

hi guys, kind of random but is anyone willing to send me some flutti latte mulino blanco brand? my afrid daughter is willing to eat only those, I will pay and also send some croatian sweets in exchange. thank you!🥰

Let me just start out by saying that of all the 5 mother sauces, tomato is my favorite, and in my opinion, Italians have perfected it.

Currently I am on a crusade to make my own tomato sauce but at an elevated level. I want to know the secret to a really good tomato sauce. Not mediocre, not a sauce that just blends in but is the highlight of the dish.

I place so much importance on tomato sauce, it is my favorite part of a pizza, and I judge a pizza's quality mostly from the sauce. Mozzarella is such a mild cheese, that you really need a beautiful sauce to bring life to the dish.

I've watched countless YouTube videos on how to make sauce, but I'm still not satisfied with my results.

A good sauce for me is one that isn't too sweet, very savory, has no acidic after taste, and all the herbs blend and harmonize perfectly. I know not to keep the lid on the pot where the sauce is simmering since that dilutes the sauce with water and too much water kills flavor

But what's the secret though? The best way I can describe the type of sauce I like is Rao's Tomato Herb. Any insights or suggestions are welcomed and molte grazie.

While looking for the traditional recipe I camera across a lot of different opinions on what is traditional and what is not. Is it true that the cannoli shell is fried in lard? And does it add a lot to the flavor?

My cannoli turned out pretty good for the first time. I was especially surprises how good the ricotta filling turned out. All the credits go to the recipe, I'm not taking any.

But my cannoli did not even looked and tasted like the ones I buy at my local bakery. The cannoli from my bakery has a shell that is more moist and sticky. And the filling tastes more like a crème.

If you want feel free to dump all your cannoli wisdom because it feels like there is a lot to explore in the cannoli universe.

Found a deli that had guanciale so had to try it, first time making and eating it. Recipe link: https://m.youtube.com/watch?v=SsUGomHw85o 🤌

These sweets are from my mom’s office party back in 2012 I really loved and I’d like to make something similar to them but what are these items called? Thank you!

Fusilli capri

I live in a major city, but I've only been able to find fresh porcini at one store so far - for a whopping $85 per lb. It feels like they're being held for ransom. Aside from going without, what other solutions has anyone else figured out?

I got it as a gift, not sure how seriously I should take the suggestions and recipes in it.

And I’m truly not trying to be snarky. Italians sure like their food and their food is truly celebrated, many of which are tomato-based. They make it seem like it’s truly a long tradition, yet, the tomato is indigenous to the Americas. The Americas was only “discovered” in the past several hundred years. What did Italians eat before the tomato, dirt clods? Please educate me.

I used some chilli oil to top it off for that extra spicyness.

What do you guys think, how did i do?

It was nice, but I was still hungry afterwards…