Kitchen & CraftDo you want perfect sheet pan pizza from a simple, same-day dough? This is your go-to recipe! Mix the pizza dough in the morning and have a delicious grandma style pizza ready to eat by dinner. The crust is light and crispy, the cheese nice and melty, and the sauce has some serious zing. What more can you ask for in a video on how to make sheet pan pizza? :)
Sheet pan pizza (aka Grandma style) is slightly thicker then a New York style pizza, but not quite as thick as a Sicilian style pizza. It's satisfying, but not too filling. Give my homemade pizza recipe a try and tell me what you think in the comments.
SHEET PAN PIZZA DOUGH RECIPE (a.k.a. Grandma Style Pizza) Makes One 600g Doug Ball Bread Flour (100%), 348g or 12.25 oz. Tepid Water (70%), 243g or 8.5 oz. Kosher Salt (2.5%), 9g or 0.33 oz. Instant Dry Yeast (0.2%), .75g or 1/4 tsp.
NEW YORK STYLE PIZZA SAUCE Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.) Garlic, 28g (4 cloves or 2 Tbsp.) Dried Oregano, 1 tsp. Crushed Fennel Seed, 1/4 tsp. Crushed Red Chile, 1/4 tsp. San Marzano Tomatoes, 794g (1-28 ounce can) White Sugar, 14g (1/2 oz. or 1 Tbsp.) Fine Sea Salt, 12g (about 1/2 oz. or 1 1/2 tsp.)
OTHER INGREDIENTS Whole Milk, Semi-Dry Mozzarella, 454g or 16 oz. Extra Virgin Olive Oil, as needed
Do you have a different size sheet pan? Here's an easy explanation on how to scale this recipe:
1- Determine the size of your pan in square inches (cm if metric) by multiplying the length and width. For example, a standard 13x18" sheet pan is 234 square inches.
2- I use a 14"x14" pan for this recipe, which is 196 square inches. Divide the 234 by 196 and you'll get 1.19 or 119%. Now you know that the 13x18" sheet pan is 19% larger than my 14x14" pan.
3- In this scenario, just increase the measurement for each ingredient by 19%.
â° TIMESTAMPS Intro - 00:00 Collaboration Info - 00:16 Ingredients for the Dough - 00:40 Mixing the Dough and Resting - 02:08 Mixing and Fermentation - 03:09 Stretching the Dough and Proofing - 04:40 Topping the Pizza - 07:34 Baking the Pizza - 08:36 Result and Taste Test - 08:50 Outro - 10:39
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Sheet Pan Pizza Thatll Impress Any Italian Grandma (Same Day Dough)Kitchen & Craft2021-06-29 | Do you want perfect sheet pan pizza from a simple, same-day dough? This is your go-to recipe! Mix the pizza dough in the morning and have a delicious grandma style pizza ready to eat by dinner. The crust is light and crispy, the cheese nice and melty, and the sauce has some serious zing. What more can you ask for in a video on how to make sheet pan pizza? :)
Sheet pan pizza (aka Grandma style) is slightly thicker then a New York style pizza, but not quite as thick as a Sicilian style pizza. It's satisfying, but not too filling. Give my homemade pizza recipe a try and tell me what you think in the comments.
SHEET PAN PIZZA DOUGH RECIPE (a.k.a. Grandma Style Pizza) Makes One 600g Doug Ball Bread Flour (100%), 348g or 12.25 oz. Tepid Water (70%), 243g or 8.5 oz. Kosher Salt (2.5%), 9g or 0.33 oz. Instant Dry Yeast (0.2%), .75g or 1/4 tsp.
NEW YORK STYLE PIZZA SAUCE Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.) Garlic, 28g (4 cloves or 2 Tbsp.) Dried Oregano, 1 tsp. Crushed Fennel Seed, 1/4 tsp. Crushed Red Chile, 1/4 tsp. San Marzano Tomatoes, 794g (1-28 ounce can) White Sugar, 14g (1/2 oz. or 1 Tbsp.) Fine Sea Salt, 12g (about 1/2 oz. or 1 1/2 tsp.)
OTHER INGREDIENTS Whole Milk, Semi-Dry Mozzarella, 454g or 16 oz. Extra Virgin Olive Oil, as needed
Do you have a different size sheet pan? Here's an easy explanation on how to scale this recipe:
1- Determine the size of your pan in square inches (cm if metric) by multiplying the length and width. For example, a standard 13x18" sheet pan is 234 square inches.
2- I use a 14"x14" pan for this recipe, which is 196 square inches. Divide the 234 by 196 and you'll get 1.19 or 119%. Now you know that the 13x18" sheet pan is 19% larger than my 14x14" pan.
3- In this scenario, just increase the measurement for each ingredient by 19%.
â° TIMESTAMPS Intro - 00:00 Collaboration Info - 00:16 Ingredients for the Dough - 00:40 Mixing the Dough and Resting - 02:08 Mixing and Fermentation - 03:09 Stretching the Dough and Proofing - 04:40 Topping the Pizza - 07:34 Baking the Pizza - 08:36 Result and Taste Test - 08:50 Outro - 10:39
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.How I Build a Perfect BLT SandwichKitchen & Craft2023-09-17 | Crafting the perfect BLT sandwich requires a little finesse, and adherence to some fundamental principles, as veering off-course can lead to a lackluster, crumbly mess. Allow me to share my personal blueprint for what I deem the quintessential bacon, lettuce, and tomato masterpiece.
đĨ THE BACON (1) Go with bacon that's cut medium-thick, and is hardwood smoked. (2) The bacon needs to be cooked until very crispy, but not burnt. This provides a nice contrast in texture to the juicy tomatoes. (3) Soft bacon makes the sandwich hard to eat, and will most likely just pull right out in one piece when you take a bite. (4) The stove top method over medium heat is great for cooking just a few pieces at a time.
đĨŦ THE LETTUCE (1) Shredded iceberg is my go to for the fresh crunch and stability it provides in the sandwich. (2) Iceberg grabs into the tomatoes, which can be slippery, and keeps them in place. That's important because you don't want your sandwich falling apart as you eat it. (3) Other options might include some shredded Romaine, or a few leaves of green leaf lettuce.
đ THE TOMATO (1) The tomato is the star of this sandwich. (2) Avoid out of season tomatoes that are mealy and bland. (3) Stick to locally grown varieties, that are large and meaty, rather than ones that are small or filled with seeds. The more flesh, the better. (4) Season the tomatoes with salt to extenuate their sweetness. A little black pepper provides a nice bite. (5) My secret ingredient, a dash of celery salt, adds this unexpected warm and hearty flavor to the tomatoes.
đTHE BREAD (1) Bread that's too holey won't provide enough support, and makes for a messy sandwich that falls apart. (2) Stick to a good loaf of classic, white sandwich bread. It's light enough, but dense enough to not interfere while still providing a solid platform to build your sandwich.
đĢ THE MAYO (1) Mayo adds a creamy element to the sandwich (2) It provides a barrier between the juicy tomatoes and the bread, which helps ward off sogginess.
CHAPTERS Intro - 00:00 The Bacon - 00:10 The Lettuce - 01:07 The Bread - 01:52 The Tomato - 02:33 The Secret Ingredient - 03:04 The Mayo - 03:11 Building the BLT - 03:30
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.The Pi Prime Pizza Oven From Solo StoveKitchen & Craft2023-08-18 | Buy Your Pi Prep Board and Oven Here! (My Affiliate Link) solostove.pxf.io/kitchencraftpi
The Pi Prime pizza oven is the successor to the original Pi Pizza Oven launched by Solo Stove a few years ago. This version is gas-only. Set up is a breeze so you'll be baking incredible Neapolitan-style pizza in no time.
đ VIDEO NOTES (This section is updated anytime I have more to add) The Pi Prime does not fit on the current Pi outdoor stand. That stand will only work with the original Pi Pizza Oven launched a few years ago.
In the video, I mention that a stone temp between 775°F - 800°F (413°C - 427°C) is good. After further testing, closer to 800°F (427°C) works best.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
CHAPTERS Intro - 00:00 Unboxing the Pi Prime - 00:20 Pi Prime Setup - 02:27 Preheating the Oven - 04:23 User Guide Review - 05:03 Match Holder Demo - 05:47 Temping out the Oven & Pizza Size - 06:13 Shaping Dough on the Pi Prep Board - 06:48 Making a Chicken, Bacon & Ranch Pizza - 07:44 Baking the Pizza - 09:48 Taste Test - 11:52 Final Thoughts - 12:30This Electric Pizza Oven Is The Best!Kitchen & Craft2023-05-18 | The Ooni Volt 12 electric pizza oven is sleek and well designed. Watch me unbox it, set the oven up, and test bake my first pizza in an all-electric, indoor oven!
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
CHAPTERS Intro: 00:00 Unboxing the Volt 12: 00:15 Setup & Oven Controls Review - 03:39 Volt 12 Measurements - 05:39 Seasoning the Oven - 06:45 Preheating the Volt 12 - 07:41 Shaping a Neapolitan-Style Pizza - 08:36 First Bake in the Volt 12 - 10:27 Shaping a NYC Style Pizza - 12:30 Baking a NYC Style Pizza in the Volt 12 - 14:13 Final Thoughts - 16:00I Tested a Prototype Electric Pizza Oven | QStoves ElectriQ12Kitchen & Craft2023-05-10 | I tested a prototype of the soon to be released ElectriQ12 pizza oven from QStoves. This oven is an option for making high-temp Neapolitan-style pizza indoors. It's price is considerably less expensive than other electric pizza ovens currently available so it might be a great fit for someone who's budget minded.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
CHAPTERS Intro: 00:00 Oven Features: 00:34 Stretching a Pizza: 03:25 Baking in the ElectriQ12 Oven: 04:08 Results: 04:51Cru Model 30 Pizza Oven ReviewKitchen & Craft2023-03-28 | The Cru model 30 pizza oven embraces the age old technique of cooking food with a hardwood fire. This oven is for the purist who scoffs at that the idea of using gas for convenience, and truly believes in the art of fire.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
đ CHAPTERS Cru Model 30 Details - 00:00 Unboxing the Oven - 00:41 Setting up the Oven - 01:49 Preheating the Oven - 03:16 Making the 1st Pizza - 04:25 Baking the 1st Pizza - 05:19 Tasting the 1st Pizza - 06:55 Pizza #2 Fail - 08:25 Baking the 3rd Pizza - 08:34 Result and Taste test - 09:40 Final Thoughts - 10:21Fresh Pasta Made Easy: Perfect Dough for Pasta MachinesKitchen & Craft2023-01-15 | Rolling out fresh pasta is very easy if you have the right dough, and how to form sheets is pretty much the same no matter what type of pasta roller you have.
đ¨âđŗ FRESH PASTA DOUGH RECIPE (makes enough for 3 to 4 people) 00 Flour, 300g (10.5 oz. or about 2 Cups) Large Eggs, 2 each Egg Yolks, 5 each Fine Sea Salt, 1/4 tsp. (or 1g) EVOO, 1 tsp. (about 3g or 0.125 oz.)
đ STEPS TO MAKING FRESH PASTA DOUGH Pour the flour out onto a work surface and make a well in the center. Add the whole eggs, egg yolks, the salt and olive oil.
Use a fork and start incorporating some of the flour into the liquids using a swirling motion. Once a paste is formed, use a dough scraper or your hands to work the ingredients into a solid, cohesive mass.
The dough will seem shaggy at first, but keep kneading it. After 4-5 minutes, it will come together into a smooth and silky dough.
Form the dough into a ball or disc, and wrap it tightly with plastic film. Let the pasta dough rest for 30 minutes. You can prepare it 24 hours ahead. Just place it in the refrigerator, and pull it a few hour before you plan to roll the dough out.
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MUSIC Song: 99Instrumentals - Coffeehouse Music provided by Tunetank. Free Download: tunetank.com/track/5075-coffeehouseIs this the BEST SMALL PIZZA OVEN on the market?Kitchen & Craft2022-12-19 | The Raptor multi-fuel oven has some unique features that help set it apart from the competition. All Glowen pizza ovens are manufactured 100% in Slovenia with a strict eye on quality control and craftsmanship.
Watch this video for a walk-though on the oven's specifications and a demo of baking pizza with both propane and hardwood.
THE ALPINE PIZZA Turnip Crema (recipe below) SautÊed Cabbage with Caraway Seeds Smoked Sausage Taleggio Cheese Parmesan Cheese
TURNIP PUREE Heavy Cream, 16 fl. oz. 473ml Diced Turnip, 120g or about 1 cup Fresh Garlic, 1 clove Fresh Thyme, 1 sprig Sea Salt, to taste
Place the heavy cream in a small sauce pot. Add the garlic, turnip, fresh thyme and season with salt. Bring the cream to a simmer, and reduce by 1/3. The cauliflower should be tender at this point.
Remove the fresh thyme stem, then blitz the turnip cream with a stick blender until relatively smooth. Cool the cream in a refrigerator until you're ready to make pizza.
CHAPTERS Intro - 00:00 Raptor Oven Specs - 00:18 Glowen Accessories - 02:59 The Alpine Pizza - 04:13 Baking a Pizza with Propane - 05:31 Tasting the Results - 06:11 Building a Fire in the Raptor - 07:12 Speck and Olive Pizza - 07:58 Baking a Pizza with Hardwood - 09:14 Tasting the Results - 10:00 Thoughts About the Glowen Raptor - 10:59
#pizzaoven #kitchenandcraft #glowen
Please note - Glowen sent me an oven to review, however, I was not paid for this video.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Italian Biga Pizza Dough RecipeKitchen & Craft2022-11-28 | A Biga is the Italian version of a preferment or a yeast starter. It's very low in hydration compared to other variations, and I think that makes it very easy to manage. Preferments add more flavor to your dough without extending the fermentation time of the final dough.
The Pizzello Forte pizza oven is by far the most affordable oven I've reviewed so far. Up front, it's very capable of producing a great Neapolitan-style pizza so it could be a great option for aspiring pizza makers on a budget.
45% HYDRATION BIGA PIZZA DOUGH RECIPE (Biga is 35% of final dough - 4 dough balls) 00 Flour #1, 252g Water #1, 113g Yeast, 1/4 tsp.
FINAL DOUGH 00 Flour #2, 378g Water #2, 290g Salt 17g
For the Biga, combine flour #1 with the yeast. Add water #1 and toss the ingredients together until you have a shaggy mixture. Some loose flour is perfectly fine. Cover the Biga and let it ferment at room temperature for 12-14 hours,.
Place the Biga in a mixing the bowl and add water #2. Swish the biga around to break it up a little, then add flour #2 and the salt. Mix the ingredients until you have a solid, uniform mass.
Knead the dough for 5 minutes or until you have a fairly smooth dough. Turn it out on the counter and cover the dough. Let it rest for 10-20 minutes.
Knead the dough for another minute or two, then form it into a ball and place it in a lightly oiled bowl. Cover and let it rest for 1-2 hours or until slightly risen.
Portion the dough into 250-260 gram pieces. Form them into balls and place each one into an oiled container with a lid. Rest at room temp until doubled in size. Now you're ready to make some pizza.
Alternatively, you can cold ferment the pizza dough for 24-48 hours before using it. Just remember to rest the dough at room temp for an hour or two before baking with it.
CAULIFLOWER PUREE Heavy Cream, 16 fl. oz. 473ml Fresh Garlic, 1 clove Cauliflower, small handful chopped Fresh Thyme, 1 sprig Sea Salt, to taste
Place the heavy cream in a small sauce pot. Add the garlic, cauliflower, fresh thyme and season with salt. Bring the cream to a simmer, and reduce by 1/3. The cauliflower should be tender at this point.
Remove the fresh thyme stem, then blitz the cauliflower cream with a stick blender until relatively smooth. Cool the cream in a refrigerator until you're ready to make pizza.
SAUTEED SWISS CHARD Extra Virgin Olive Oil, 2 Tbsp. Brown Anchovy, 2 fillets chopped Swiss Chard, 1 bunch cleaned and chopped Fresh Garlic, 2 cloves minced
Place a 2 tablespoons of olive oil in a large saute pan. Heat it up over a medium-high flame. Add the anchovy fillets. Stir and add the Swiss chard. Cook for 2 minutes to wilt the greens, then add the garlic.
Continue cooking for a few more minutes until the chard is very tender. Season with salt and pepper, then chill in the refrigerator until needed.
Please note - Pizzello sent me an oven to review, however, I was not paid for this video.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Should You Make Homemade Pizza Dough Or Buy a Kit?Kitchen & Craft2022-11-16 | This new pizza making kit from Solo Stove could be a great option for new pizza makers who want to get familiar with their new pizza oven before tackling homemade pizza dough. It's called the Neapolitan "Artisan" Pizza Kit, and it's currently for sale on Solo Stove's website.
Please note - Solo Stove sent me a pizza kit to try out, however, I was not paid for this video.
â° TIMESTAMPS Intro - 00:00 What's in the Box - 00:26 Stretching the Dough - 01:33 Topping the Pizza - 03:11 Baking the Pizza - 03:56 Results and Taste Test - 05:04
#pizza #kitchenandcraft #solostove
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.đ´ Kitchen & Craft LIVE! | Classic Spaghetti and MeatballsKitchen & Craft2022-09-30 | Real-time preparation of classic, Italian spaghetti and meatballs.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.đ´ Kitchen & Craft LIVE! | Preparing Cheese Fondue for a Sunday Night MealKitchen & Craft2022-09-19 | Hey everyone. Come hang with me while I prepare a traditional cheese fondue for my our Sunday night dinner.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.My three favorite fresh pasta shapes that I make by handKitchen & Craft2022-08-14 | You don't need a machine or any fancy equipment to make great fresh pasta at home. Sometimes you don't even need a rolling pin. Here are the three fresh pasta shapes that I make at home, all the time, with just my hands.
đ§âđŗ FRESH PASTA DOUGH - No Eggs - 48% Hydration (Makes enough cooked pasta for 3-4 people) Semolina Flour - 227g (8 oz. or 1 1/4 cups) OO Flour - 128g (4.5 oz. or 3/4 cups) Tepid Water - 170g (6 oz. or 3/4 cups) Sea Salt - 3g (0.125 oz. or 1/2-3/4 tsp)
â° TIMESTAMPS Intro - 00:00 Fresh Pasta Recipe - 00:16 How to Make Orecchiette - 01:49 How to Make Trofie Pasta - 03:12 How to Make Cavatelli - 04:22 Bonus Pasta Shape - 04:55
#freshpasta #kitchenandcraft #pasta
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Stoke Pizza Oven | Unboxing, Setup and First ImpressionsKitchen & Craft2022-08-07 | The Stoke 13 inch pizza is only $345. This includes a pizza peel, cutter and travel cover. Sounds like a deal to me, but how well does this oven perform?
STOKE 13" PIZZA OVEN SPECS Current Price as of 8/7/22: $345 (includes peel, cutter, and cover) Fuel Source: Propane gas Width - 13 in. Depth - 18.22 in. Height - 11.15 in. Weight - 40.7 lbs. (18.45kg)
VIDEO NOTES 00:07 "pizza" = oven 02:58 "bolt" = nut
â° TIMESTAMPS Intro - 00:00 Unboxing the Oven - 00:29 Assembly - 02:37 Check the Stone Temp - 04:28 Building the Pizza - 04:50 Baking the Pizza - 06:02 Results, Impressions & Taste Test - 07:20
#pizza #kitchenandcraft #pizzaoven
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.The New Pi PIZZA OVEN From Solo Stove | Unboxing and Initial ReviewKitchen & Craft2022-06-15 | Bake superior Neapolitan-style pizza in the new Pi Pizza Oven from Solo Stove. This compact, countertop oven can cook pizza in about 90 seconds and reach an internal temp upwards of 800°F.
Please note: Solo Stove sent me this pizza oven to test out. I do have to return it and I did not receive any type of compensation for shooting this video.
â° TIMESTAMPS Intro - 00:00 Unboxing the Pi Pizza Oven - 00:12 Installing the Propane Burner Attachment - 05:50 Turning On The Oven - 06:42 Reviewing Pi Oven Accessories - 07:01 Checking the Stone Temperature - 08:01 Baking the First Pizza - 08:25 Pizza #1 Results - 10:08 Baking the Second Pizza -10:49 Pizza #2 Results - 11:42 Lighting the Pizza Oven With Hardwood - 13:10 Baking the Third Pizza - 14:17 Pizza #3 Results - 15:16 Last-Minute Details and Oven Pricing -16:03
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Struggling with an undercooked pizza base? Try this.Kitchen & Craft2022-05-25 | Portable, high temp pizza ovens are very popular right now, but a common struggle is getting the bottom of your pizza cooked before burning the top and outer crust. Here's an easy technique that will help you solve that problem.
VODKA SAUCE FOR PIZZA (makes about a quart) Cheap Vodka, 76g (2.67 oz. or 1/3 Cup) Garlic, 28g (4 cloves or 2 Tbsp.) Dried Oregano, 1/2 tsp. San Marzano Tomatoes, 794g (1-28 ounce can) Calabrian Chile Paste, 15g (1/2 oz. or 2 tsp., or sub dried chile flakes to taste) Fine Sea Salt, 12g (about 1/2 oz. or 1 1/2 tsp.) Heavy Cream, 76g (2.67 oz. or 1/3 Cup) Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.)
DIRECTIONS 1- Simmer the vodka or medium heat for a few minutes or until slightly reduced. 2- Add the minced garlic and oregano, and cook for a few more minutes. 3- Stir in the San Marzano tomatoes and Calabrian chile paste. Continue to simmer. 4- Stir in the salt and heavy cream. Reduce heat and simmer for 20 minutes. 5- Blitz with a stick blender or break up the tomatoes by mashing them with a whisk. 6- Stir in the extra virgin olive oil, then transfer the sauce to a container and let cool. 7- Chill in the refrigerator until you are ready to bake pizza. It'll keep for about a week.
â° TIMESTAMPS Intro - 00:00 Wrong Way to Bake Pizza in a High Temp Oven - 00:20 Building the Next Pizza - 02:14 Temping out the Pizza Stone - 03:41 Correct Way to Bake Pizza in a High Temp Oven - 03:59 Showing a Properly Cooked Pizza Base - 04:53 Finishing the Pizza - 05:28 Taste Test- 06:58
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Best Overnight Pizza Dough Made With All-Purpose FlourKitchen & Craft2022-04-03 | Yes! You can bake great Neapolitan "style" pizza with dough made from regular all-purpose flour. 00 Flour is what's traditionally used, but this type of flour isn't always immediately available. When you're in a pinch, reach for what's already in your pantry to make great overnight pizza dough at home!
BEST OVERNIGHT PIZZA DOUGH WITH ALL-PURPOSE FLOUR (Makes 4 dough balls about 300g each)
All-Purpose Flour - 727g or 25.67 oz. (100%) Warm Water 68% - 495g or 17.50 oz. (68%) Sea Salt - 18g or 1/2 oz. (2.5%) Instant Dry Yeast - 1/4 tsp. or 0.8g (0.11%)
â° TIMESTAMPS Intro - 00:00 Mix Flour and Water - 00:21 Autolyse the Dough - 00:58 Add Yeast to the Dough - 01:20 Add Salt to the Dough - 01:45 Knead the Pizza Dough - 02:08 Dough Fermentation - 02:25 Divided the Dough & Second Rise - 02:58 Shaping the Dough - 04:05 Real-Time Pizza Bake - 08:09 Results and Taste Test - 09:59
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Orecchiette Pasta with Broccoli Rabe | Great for Weeknight MealsKitchen & Craft2022-01-27 | Quick and healthy pasta recipes play a huge role in weeknight meal planning. You can whip up a single portion or feed the entire family with this recipe. Orecchiette, or "Little Ears" in Italian, are the perfect shape for scooping up a bit of rapini, some sauce and breadcrumbs in this dish. You can't go wrong in giving this dish a try.
ORECCHIETTE PASTA WITH BROCCOLI RABE (this is a single serving, scale as necessary) Dried Orecchiette Pasta - 4oz. (113g or about 1.25 Cups) Extra Virgin Olive Oil - 1oz. (28g or 1 Tbsp.) Broccoli Rabe - 2.5oz. (71g or 2 Cups) Garlic, minced - 0.125oz. (4g or 1 tsp.) Anchovy Paste - 0.125oz. (4g or 0.5 tsp.) Salt and Pepper - to taste
QUICK TOASTED BREADCRUMBS (makes 1 cup) Extra Virgin Olive Oil - 1oz. (28g or 1 Tbsp.) Panko Breadcrumbs - 2oz. (60g or 1 Cup) Red Chili Flake - 0.25 tsp. Italian Parsley, minced - 0.25oz (7g or 2 Tbsp.) Salt - to taste
â° TIMESTAMPS Intro - 00:00 Make Quick Toasted Breadcrumbs - 00:09 Cooking Orecchiette Pasta - 01:42 Saute Broccoli Rabe and Garlic - 01:56 Add the Anchovy Paste & Why - 02:49 Add the Cooked Orecchiette to the Pan - 03:16 Finish the Pasta with Breadcrumbs - 03:47 Taste Test - 03:59
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Pasta Gorgonzola with Peas (Sauce From Pasta Water)Kitchen & Craft2022-01-09 | Sometimes simpler is better. This pasta gorgonzola dish requires just a few ingredients and takes only minutes to prepare. It's the perfect weeknight meal or if you want to impress friends, but you're short on time. Note that the recipe is for a single serving so double, triple or even quadruple the measurements if needed. Any decent blue cheese will do here, but DOP Gorgonzola is the best. Frozen peas do great as a substitute for the fresh.
PASTA GORGONZOLA WITH PEAS (makes a single serving) Fresh Peas - 2oz. (57g or 1/3 Cup) Dried Penne Pasta - 4oz. or 113g Unsalted Butter - 1/2oz. (14g or 1 Tbsp.) Gorgonzola Dolce - 2 oz. (57g or about 1.2 Cup) Cracked Black Pepper - to taste Parmesan Cheese - to taste
â° TIMESTAMPS Intro - 00:00 Cooking the Fresh Peas - 00:06 Cooking the Pasta - 00:41 Making the Gorgonzola Sauce - 01:12 Building-Finishing the Dish - 02:18 Plating the Pasta & Taste Test - 03:19
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.AMAZING Same Day FOCACCIA Bread Recipe (Focaccia Genovese Style)Kitchen & Craft2022-01-01 | Make dough in the morning, and have delicious focaccia ready for dinner. Homemade bread doesn't get much easier than this recipe right here.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.A Simple Method to Make Soft and Fluffy Dinner RollsKitchen & Craft2021-12-02 | This simple method makes dinner rolls soft like a pillow, and they stay fluffy for days. All you have to do is include one easy step when making the dough. This step allows you to work with higher hydration bread doughs that don't feel sticky at all, and it locks in that additional moisture, which keeps your dinner rolls unbelievably soft and fluffy.
Tangzhong Recipe (7% of total weight of flour, 5:1 ratio of liquid to flour) Whole Milk - 190g or 6.67 oz. All-Purpose Flour - 38g or 1.33 oz.
Final Dough Recipe (about a 75% Hydration Dough) All-Purpose Flour - 507g or 18 oz. Instant Dry Yeast, 3/4 tsp. or 2.36g Sugar - 42g or 1.5 oz. Kosher Salt - 15g or 0.5 oz. Tangzhong - 1 batch (recipe above) Whole Milk - 220g or 7.75 oz. Butter - 42g or 1.5 oz.
â° TIMESTAMPS Intro - 00:00 What is a Tangzhong? - 00:12 How to make a Tangzhong - 00:56 Mixing the Dough - 01:49 Shaping the Dough & Bulk Fermentation - 03:12 Portioning the Dough Into Rolls - 04:07 Proofing the Dinner Rolls - 05:16 Final Prep and Baking the Rolls - 05:25 How to Store the Dinner Rolls - 06:17 Results and Taste Test - 06:33
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Ooni Koda 16 vs. Karu 16 | A Comparison VideoKitchen & Craft2021-11-14 | Trouble deciding between the Ooni Koda 16 and the Karu 16? In this comparison video, I review the features of each Ooni oven, bake some pizza, and provide my pros and cons for each model. Hopefully, this video will help you to choose the best outdoor pizza oven for your home or business!
â° TIMESTAMPS - Ooni Koda 16 vs. Karu 16 Intro - 00:00 Ooni Koda 16 Features - 00:25 Ooni Karu 16 Features - 01:37 Lighting each Ooni Oven - 03:45 Baking Pizza in the Koda 16 - 04:57 Baking Pizza in the Karu 16 - 06:41 Comparing the Pizza & Taste Test - 08:27 Pros and Cons for the Koda 16 - 09:21 Pros and Cons for the Karu 16 - 10:52 Outro - 13:22
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Ooni Koda 16 Flame Guard | 2.0 Version | Any Better?Kitchen & Craft2021-10-20 | Struggling to make great pizza in your Ooni oven? A flame guard is an accessory that's supposed to help keep you from burning your crust. In a previous video, I tested a flame guard to see if it actually helps. There were some design flaws that I think hurt it's performance so the manufacturer sent an updated version. Is this new flame guard any better than it's predecessor?
Big thanks to Craftsman House for sending me their flame guard to test out. Check them out here: etsy.com/shop/craftsmanhousefab in your description.
â° TIMESTAMPS Intro - 00:00 Installing the Flame Guard - 00:31 Adding Flame Guard During Preheat vs. After - 00:45 Oven Temperature Check - 01:16 Building the First Pizza - 01:29 Baking a Pizza with Flame Guard - 02:51 Baking Pizza Without Flame Guard - 04:01 Results and Comparison - 05:00 Baking Pizza with Flame Guard Added After Preheat - 05:35 Comparing All Three Pizza - 07:09 Outro - 07:52
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Biscotto Pizza Stone for the Ooni Koda 16 | First ImpressionsKitchen & Craft2021-09-29 | The biscotto pizza stone is supposedly a huge upgrade from the stock cordierite stone sent with each Ooni pizza oven. A key benefit, it allows for baking pizza at very high temperatures without burning the bottom of each pizza.
I recently received a biscotto saputo stone for my Ooni Koda 16 oven. In this video I'll unbox it, walk through the burn-in process for the pizza stone, bake a pizza and quickly discuss some first impressions.
INFORMATION ABOUT BISCOTTO STONES INTERNATIONAL AS
Biscotto Stones International AS We are excited to introduce Biscotto Stones International AS, a proud distributor of Biscotto stones from Naples, Italy. We are a small Norwegian company with strong roots to the US.
As a partner to a retailer of OONI ovens, we are thrilled to offer these pizza stones which enhance the quality of the gourmet baking experience. The Biscotto stones we sell are the original Saputo stones from Casapulla /Napoli. These handmade stones made from clay in the Gulf of Naples are designed for OONI Pizza Ovens. Biscotto Stones offer the unique feature of enabling a pizza to be cooked with a crispy crust at 850°F for 60-90 seconds, without burning the pizza. Biscotto stones maintain and evenly distribute the heat due to the mineral content of the alluvial clay used in the construction of the stone. Biscotto stones can be used in wood and gas ovens for businesses as well as leisure use. We ship worldwide and all shipping is done by DHL Express.
According to International Regulations established by the Associazione Verace Pizza (True Neapolitan Pizza Association), to cook authentic Neapolitan pizza, the stone temperature of the wood-fired oven needs to be in the range of 430°C - 480° C (806°F - 896°F).
If you are in pursuit of the perfect Neapolitan style pizza using your Pizza oven, the Biscotto stones are a must-have accessory.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.How to make EGGPLANT PARMESAN at home (a seriously easy method)Kitchen & Craft2021-09-19 | This is the simplest way to make eggplant parmesan at home. It requires very little time to prepare, needs just a few ingredients (most of which you have already) and makes for a quick clean up. Best of all, your don't have to soak and scrub a giant baking dish. It's a great way to make eggplant parm with loads of flavor and minimal effort.
EGGPLANT PARMESAN RECIPE Medium-Sized Garden Variety Eggplant, 1 each (makes two parmesan) All-purpose Flour, about 1 cup Fine Sea Salt, a few large pinches Ground Black Pepper, as needed Large Eggs, 3 each Cooking Oil, enough to fill your fry pan with about 1/4" of oil Whole Milk Low-Moisture Mozzarella Cheese, about 6-8 oz. Homemade Tomato Sauce, recipe below Parmigiano-Reggiano Cheese, as needed to finish
SIMPLE TOMATO SAUCE Extra Virgin Olive Oil, 1 fl. oz. (28g or 2 tbsp.) Yellow Onion, 2.25 oz. (64g or 1/2 cup) Fresh Garlic, 1/2 oz. (14g or 1 heaping tbsp.) Great Quality Canned Tomatoes, 28 oz. (or 794g) Kosher Salt, .1 oz. (3g or 1 tsp.)
â° TIMESTAMPS Intro - 00:00 Choosing the Perfect Eggplant - 00:03 Cutting the Eggplant - 00:36 Setting up the Breading Station - 01:09 Simple Tomato Sauce Recipe - 02:15 Breading and Frying the Eggplant - 03:00 Building the Eggplant Parmesan - 04:16 Cross-Section of Baked Eggplant - 05:15 Plating and Tasting - 05:31
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Authentic Carne Asada TacosKitchen & Craft2021-09-01 | Carne Asada simply translates to "grilled meat". This preparation is a nod to what's considered an authentic carne asada recipe. You'll find variations of it everywhere in Latin America, but the base ingredients, at least for the marinade, pretty much remain the same. In this video, I thinly slice the grilled meat and use it to make tacos, which is my favorite way to enjoy carne asada. Pair it with your favorite salsa and some Queso Fresco or Cotija cheese. You'll love it!
For this carne asada recipe, I used premium, split pecan wood from Cutting Edge Firewood. This wood wasn't just a fuel source, but also an ingredient that provided beautiful flavor and aroma to the food. Not to mention, it's easy to work with and lights up very quickly. Please click on the link below to learn more about Cutting Edge Firewood and their amazing products.
AUTHENTIC CARNE ASADA RECIPE Beef Loin Flap Meat (Skirt or Flank work too) - about 2 lbs or 1kg) Lime Juice - from 2 limes Orange Juice - from one orange Garlic Paste - from 3 cloves Soy Sauce - 2 Tbsp. (1 oz. or 28g) Dark Agave Syrup - 2 Tbsp. (1 oz. or 28g) Ground Ancho Chile - 2 tsp. Mexican Oregano - 1 tsp. Ground Cumin - 1/2 tsp. Ground Black pepper - 1/4 tsp. Kosher or Sea Salt - 1 tsp. Olive Oil - 1/3 Cup (2.6 oz. 74g) Medium Yellow Onion - 1 each
â° TIMESTAMPS Intro - 00:00 Carne Asada Marinade - 00:07 Description of Beef Cut - 01:49 Marinating the Beef - 02:06 Cutting Edge Firewood Info - 02:51 Building a Fire - 03:32 Time to Grill Everything - 04:05 Slicing the Carne Asada - 04:59 Building the Tacos - 05:40 Taste Test & Results - 06:31
This video was a paid partnership with Cutting Edge Firewood.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Ooni Koda 16 Flame Guard | First ImpressionsKitchen & Craft2021-08-20 | Do you burn pizza in your Ooni Koda 16 oven? A flame guard is supposed to help eliminate that issue. In this video, I test an Ooni Koda 16 flame guard to see how effective it is in making the pizza baking process easier.
Big thanks to Craftsman House for sending me their flame guard to test out. Check them out here: etsy.com/shop/craftsmanhousefab in your description.
â° TIMESTAMPS Intro - 00:00 Installing the Flame Guard - 00:27 Making the First Test Pizza - 00:40 Temping out the Pizza Oven - 02:17 Baking Pizza With Flame Guard - 02:29 Results - 03:10 Baking Pizza Without Flame Guard - 03:28 Results and Comparison - 03:55 Outro - 04:42
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Vegetarian Pizza Toppings | 3 Delicious CombinationsKitchen & Craft2021-08-05 | It's pretty easy to fall in love with these three vegetarian pizza topping combinations. You can't beat the simplicity and the flavor is 10 out of 10. Use these vegetarian pizza as a base, and pile on more delicious toppings or switch up the cheeses. The possibilities are endless, but this is a great starting point for wonderful homemade pizza.
These pizza were baked in a small, high-temp oven using premium, mini cut pizza wood from Cutting Edge Firewood. I love this wood because it burns super hot and clean, which helps me focus more on the pizza and less about the fire. Clean up is a snap too because there's not much ash left in the firebox when I'm done baking. To learn more check out the link below.
Also, the pizza dough recipe used in this video can be found here: youtu.be/9IWsV-8jSmI.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Ooni Karu 16 Unboxing | Best Pizza Oven On The Market?Kitchen & Craft2021-07-22 | Is it the Ooni Karu 16 or the Koda 16? Maybe the Roccbox or Gozney Dome? What is the best pizza oven on the market for home cooks? In this video I unbox Ooni's new flagship oven, the Karu 16 mulit-fuel pizza oven. This sturdy, tabletop unit is fully assembled on camera, then I fire it up and give the pizza oven a test bake with some homemade pizza dough.
â° TIMESTAMPS Intro - 00:00 Unboxing and Assembling the Karu 16 - 00:18 B-Roll - 09:30 Preparing the Pizza - 10:13 Baking Pizza in the Karu 16 - 11:19 Tasting and Results - 11:58
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.The Grilled CHICKEN KEBAB RECIPE That I Make Every WeekKitchen & Craft2021-07-03 | This is your go-to chicken kebab recipe if you're looking for something easy to prepare, and produces super juicy chicken with maximum flavor. The recipe is my version of chicken souvlaki with a little twist. I add greek yogurt to the marinade, which keeps the chicken tender as well as providing some "glue" for the seasonings to stick to as the skewers are grilled over a wood fire.
For this recipe, I used premium, split pecan wood from Cutting Edge Firewood. This wood wasn't just a fuel source, but also an ingredient that provided beautiful flavor and aroma to the food. Please click on the link below to learn more about Cutting Edge Firewood and their amazing products.
GRILLED CHICKEN KEBAB SKEWERS (SOUVLAKI) (makes 4 skewers) Chopped Fresh Parsley - a few Tbsp. Chopped Fresh Oregano - about 2 Tbsp. Fresh Lime Juice - about 1 Tbsp. Garlic Paste - 2 tsp. Greek Yogurt - about 1/2 Cup Extra Virgin Olive Oil - about 1/2 Cup Kosher Salt - 1 1/2 tsp. Fresh Ground Black Pepper - to taste Chicken Breast - 1 1/2 lbs.
SIMPLE TZATZIKI SAUCE RECIPE Greek Yogurt - 1 Cup Grated Cucumber - about 1/2 Cup Chopped Fresh Dill - 1 to 2 Tbsp. Fresh Lemon Juice - about 1 Tbsp. Kosher Salt - about 1/2 tsp.
QUICK TOMATO SALAD RECIPE (I just eyeballed all the ingredients to taste) Small Tomatoes - halved or quartered Red Onion - thinly sliced Capers - crushed and coarsely chopped Fresh Parsley - finely chopped Red Wine Vinegar - to taste Extra Virgin Olive Oil - to taste Ground Black Pepper - to taste Kosher Salt - to taste
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This video was a paid partnership with Cutting Edge Firewood.Testing My 100% Biga Pizza Dough RecipeKitchen & Craft2021-06-08 | Adding a preferment, like the one from this biga pizza dough recipe, is a great way to boost the quality of your pizza. A biga is simply Italy's version of a low hydration preferment. This extra step in dough making takes little effort and provides a maximum return on flavor and texture. The biga I prepared in this video uses 100% of the flour needed for the entire recipe. It's just one way to do it so I encourage you to experiment!
This pizza was inspired by the classic dish Oysters Rockefeller. I used delicious, farmed oysters from White Stone Oyster Company. This business is local to my area and their oysters are top-notch. I encourage you to visit their website and lean more about White Stone's unique growing process.
Use code KC10 to get 10% off when purchasing from whitestoneoysters.com!
BIGA PREFERMENT RECIPE 00 Flour, 736g or 26 oz. (100%) Water, 368g or 13 oz. (50%) Active Dry Yeast, 1/4 tsp.
FINAL DOUGH RECIPE (Target 65% hydration) Water - 110g or 4 oz. (15%) Salt - 26g or 1 oz. (3.5%) Biga Recipe - 1 each
OTHER INGREDIENTS Reduced Crema Fresh Mozzarella Caramelized Shallots SautÊed Spinach with Garlic Smoked White Stone Oysters Pecorino Romano Fresh Parsley Kosher Salt Ground Black Pepper
â° TIMESTAMPS Intro - 00:00 Making the 100% Biga Dough - 00:14 Stretching and Shaping the Dough - 01:51 About White Stone Oysters - 03:30 Topping the Pizza - 03:47 How to Smoke the Oysters - 05:22 Topping the Pizza (cont.) - 06:02 Baking the Pizza - 06:22 Finishing the Pizza - 07:21 Result and Taste Test - 07:50
This video was produced in partnership with White Stone Oysters.
#pizza #kitchenandcraft #ad #sponsored
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.How To Make Roni Cups on Pizza & Why Theyre ImportantKitchen & Craft2021-06-04 | Here's a quick video about two tips on how to make roni cups when baking pizza. Why do you want your pepperoni to form a cup? Two reasons, it holds the flavorful fat that renders from the pepperoni when cooked, and the crispy edges provide wonderful texture when paired with the soft dough and melty cheese.
A big thanks to the folks over at Serious Eats for doing a ton of research on the roni cup topic. I'm not providing any ground breaking information in this video...just passing along some of the tips they covered. Check out the link to their roni cup article below.
â° TIMESTAMPS Intro - 00:00 Two Tips for Perfect Roni Cups - 00:21 Baked the Pepperoni Pizza - 00:47 Roni Cup Results - 01:25
#pizza #kitchenandcraft #ronicups
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Leftover Pizza Dough? Make Panuozzi!Kitchen & Craft2021-05-24 | It happens every time. You have leftover pizza dough and wonder what to do with it. Freezing the leftover dough is a good option, but there are better alternatives! Panuozzi is an Italian sandwich that uses pizza dough as the bread. It's like a panino-pizza hybrid. Bake off the dough like you would pizza, cut it open and stuff the panuozzo with whatever sounds delicious!
â° TIMESTAMPS Intro - 00:00 Ingredients and Shaping the Dough - 00:27 Oven Temp and Baking Bread - 01:23 Making a Cold Panuozzo - 02:12 Making a Hot Panouzzo - 04:25 Results, Taste Test and Thoughts - 06:07
#italian #kitchenandcraft #panuozzo
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Chicken Tikka Masala Recipe | A Family FavoriteKitchen & Craft2021-05-18 | We've been making this chicken tikka masala recipe once a week. It's my son's favorite dish right now. A lot of recipes leave the tikka masala sauce coarse, but I prefer a velvety smooth curry. This is how our favorite Indian restaurant in town prepares it, so I try to make my tikka masala the same way.
TIKKA MASALA MARAINADE FOR CHICKEN Low-Fat Yogurt, 1/2 Cup (4 oz. or 120g) Garlic Paste, 2 tsp. (1/2 oz. or about 14g) Ginger Paste, 2 tsp. (1/2 oz. or about 14g) Lemon Juice, 1 Tbsp. (1/2 oz. or 14g) Salt, 1 tsp. (1/4 oz. or about 7g) Garam Masala, 1/2 tsp. Cumin, 1/2 tsp. Paprika, 1/2 tsp. (use Cayenne for a spicier version)
TIKKA MASALA SAUCE OR "GRAVY" Butter, 3 Tbsp. (1.5 oz. or 42g) Diced Red Onion, 1 Cup (5 1/2 oz. or 156g) Garlic Paste, 2 tsp. (1/2 oz. or about 14g) Ginger Paste, 2 tsp. (1/2 oz. or about 14g) Madras Curry, 4 tsp. (1/2 oz. or about 14g) Coriander, 2 tsp. (1/4 oz. or about 7g) Paprika, 2 tsp. (1/4 oz. or about 7g) Cardamom, 1/8 tsp. Dried Fenugreek Leaves, 2 Tbsp. (heaping) Cumin, 1 tsp. (1/8 oz. or about 4g) Tomato Paste, 1 Tbsp. (1/2 oz. or about 14g) Tomato Puree, 1 1.2 Cups (12 oz. or 340g) Heavy Cream, 1 Cup (8 oz. or 228g) Salt, 2 tsp. (1/2 oz. or about 14g)
TIMESTAMPS Intro - 00:00 Chicken Tikka Masala Marinade - 00:21 Portioning the Chicken - 01:50 Marinating the Chicken - 02:39 Dutch Oven Information - 03:33 Browning the Chicken - 04:25 Making the Tikka Masala Sauce - 05:13 Pureeing the Sauce - 06:45 Finishing the Sauce and Adding the Chicken - 07:38 Results and Taste Test - 08:25 Outro - 09:39
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This video was a paid partnership with Milo by Kana.I Attempted the Iconic LUCALI PIZZA RECIPE At HomeKitchen & Craft2021-05-11 | It's hard to find details about Mark Iacono's famous Lucali pizza recipe. I scoured the internet looking for dough making tips that could help produce something that resembles this iconic, thin crust pizza. Somehow, I managed to cobble together enough information to develop a pizza recipe that's definitely worth a try.
This unique pizza has a wide, crispy outer crust with a thin dough profile from edge to edge. I used a straight dough approach with a 36 to 48 hour cold fermentation. The pizza sauce is gently cooked (recipe below) and a blend of whole milk, semi-dry mozzarella, Buffalo milk mozzarella and grated parmesan cheese is used. Mark's signature pizza is a Margherita that's covered by generous amounts of fresh basil and a drizzle of extra virgin olive oil.
Lucali pizza is baked in a large brick oven that uses seasoned hardwood for heat. I tried to replicate this by using a small, countertop pizza oven and some premium, mini cut pizza wood from Cutting Edge Firewood. I think the results could definitely compete with the real deal.
Please click on the link below to learn more about Cutting Edge Firewood and their amazing products.
MY LUCALI PIZZA DOUGH RECIPE (Makes 4 dough balls that weight about 300g each) High Gluten Flour, 765g or 27 oz. (100%) Diastatic Malt Powder, 14g or 0.5 oz. (1.8%) Water, 436g or 15.33 oz. (56%) Salt, 19g or 0.67 oz. (2.5%) Yeast, 2g or 0.125 oz. (.25%)
PIZZA SAUCE Extra Virgin Olive Oil, 28g or 1 oz. (2 Tbsp.) Garlic Paste, made from 2 cloves Pureed San Marzano Tomatoes, 794g or 28 oz. Kosher Salt, 6g or 0.25 oz. (1 1/2 tsp.) Whole Basil leaves, about 4 each
Place a sauce pot over medium heat, add the olive oil and garlic. Let the paste cook for 20 seconds (don't burn it), then add the tomato puree and kosher salt. Stir to combine evenly. Bring the sauce up to a slight simmer, then reduce heat to low and add the basil leaves. Cook the sauce at below a simmer for about 1-1.5 hours.
OTHER INGREDIENTS Mini Pizza Cut Wood from Cutting Edge Firewood Whole Milk, Semi-Dry Mozzarella Buffalo Milk Mozzarella Parmesan Cheese Extra Virgin Olive Oil Fresh Basil Bench Flour (50/50 blend of Semolina and 00 Flour)
TIMESTAMPS Intro - 00:00 Mixing the Pizza Dough - 00:14 Portioning & Fermentation - 02:15 About Cutting Edge Firewood - 04:14 Preheating the Pizza Oven - 04:56 Rolling out & Stretching the Dough - 05:31 Topping the Pizza - 06:55 Baking the Pizza - 08:05 Results & Taste Test - 08:37
#lucali #pizza #kitchenandcraft #ad #sponsored
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This video was a paid partnership with Cutting Edge Firewood.THE BEST FRIED OYSTERS | with Ramp SauceKitchen & Craft2021-05-05 | Make perfectly crispy, deep fried oysters every time with this recipe. The steps involved are super easy and the fried oysters stay crispy for a long time after frying them.
Key ingredients include premium oysters (such as White Stone Oysters) for maximum flavor, buttermilk, as well as corn meal, instant flour and baking powder. The latter make up the bulk of the oyster breading and provide a crunchy, fried coating that can't be beat.
The video includes a recipe for a ranch-style sauce that includes wild ramps. What's a ramp? Well, this foraged delicacy is part of the allium family so it's essentially an onion. Ramps have an intense garlicky-onion flavor that can't be matched by any other ingredient. They're in-season right now and ramps pair perfectly with any type of oyster dish. It's the perfect opportunity to use them!
Use code KC10 to get 10% off when purchasing from whitestoneoysters.com!
OYSTER BREADING Fine Corn Meal, 213g or 1 1/4 Cups Wondra Flour, 284g or 1 3/4 Cups Baking Powder, 14g or 1 Tbsp. Fine Sea Salt, 19g or 1 Tbsp. + 1 tsp. Ground Black Pepper, 1/2 tsp.
"RAMP-CH" SAUCE Sour Cream, 120g or 1/2 Cup Mayonnaise, 58g or 1/2 Cup Fresh Dill, 4g or 1 Tbsp. Fresh Parsley, 4g or 1 Tbsp. Dijon Mustard, 14g or 1 Tbsp. Fine Sea Salt, 2g or 1/2 tsp. Ground Black Pepper, 1/8 tsp. Chopped Ramps, 20g or about 1 Tbsp. Buttermilk, 14g or 1 Tbsp.
FOR THE OYSTERS White Stone Oyster Company, Wandering Wader's Oysters, 1 jar Buttermilk, 1 Cup
This video was produced in partnership with White Stone Oysters.
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.COOKING WITH WOOD | Hot Ash 3-in-1 Fire Pit, Grill & Pizza OvenKitchen & Craft2021-04-15 | Interested in cooking with wood instead of charcoal, or a combination of both? Check out this unboxing video for the Hot Ash Rambler 3-in-1 smokeless fire pit, grill and pizza oven. I'll show you what's included when purchasing the unit, then I'll fire it up to test each piece starting with the fire pit and finishing with the pizza oven.
TIMESTAMPS Intro - 00:00 Unboxing the Hot Ash Rambler - 00:21 Setting Up the Rambler & Lighting the Fire - 04:17 Fire Pit Impressions - 04:58 Grilling Burgers - 05:23 Burger Taste Test - 07:11 Making Pizza - 07:38 Using the Pizza Oven - 09:13 Pizza Taste Test - 10:13 Final Impressions - 11:10
#grilling #woodfired #hotash #sponsored #ad
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This video was in partnership with Hot Ash.Italys Amazing Grilled Cheese Sandwich | Mozzarella In CarrozzaKitchen & Craft2021-03-27 | The English translation is "Mozzarella in a Carriage", which refers to the strings of melted cheese that resemble horse-drawn carriage reigns. This amazing grilled cheese sandwich is a product Campania, a Southern region of Italy and home to the City of Naples.
Mozzarella In Carrozza is traditionally filled with just Buffalo milk Mozzarella cheese, a richer and creamier version of typical cow's milk Mozzarella. In this video, I introduce a little twist to the sandwich by adding a quick chopped olive salad for a burst of flavor. The result is one of the best grilled cheese sandwiches I've ever tasted. Hope you enjoy the recipe.
MOZZARELLA IN CARROZZA INGREDIENTS Good White Bread, preferably a day or two old - 2 slices Large Eggs - 3 or 4 each Wondra Flour - as needed Kosher Salt and Ground Black Pepper - as needed Buffalo Milk Mozzarella - about 4oz. (or 113g) Neutral Flavor Oil for Frying - as needed
CHOPPED OLIVE SALAD INGREDIENTS (I eyeballed the measurements) Mixed, Pitted Olives Roasted Red Pepper Fresh Basil Salt and Black Pepper Extra Virgin Olive Oil
TIMESTAMPS Intro - 00:00 Selecting & Cutting the Bread - 00:17 Setting up a Breading Station - 00:42 Cheese Selection & Prep - 02:39 Quick Chopped Olive Salad - 03:56 Finishing the Sandwich Prep - 04:14 Other Suggested Fillings - 04:50 Frying the Sandwich - 05:08 Cheese Pull & Taste Test - 05:58 Outro - 07:05
#grilledcheese #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.AMAZING OVERNIGHT SOURDOUGH PIZZA | Ooni Koda 16Kitchen & Craft2021-02-28 | This recipe for overnight sourdough pizza eliminates the need for cold fermentation. It produces dough with incredible flavor, a subtle chew and it's easier to digest than pizza dough made with commercial yeast.
In the video, I bake each pizza using the Ooni Koda 16 pizza oven, but you can easily make great pizza using this dough in a conventional oven. Just grab a pizza stone or baking steel and crank up the heat!
SOURDOUGH PIZZA RECIPE Makes 4 dough balls, about 300g each 00 Flour, 700g or 24.67oz. (100%) Room Temp Water, 454g or 15.67oz. (65%) Natural Starter, 50g or 1.75oz. (7%) Kosher Salt, 25g or 1.00oz. (3.6%)
OTHER INGREDIENTS USED IN THIS VIDEO Fresh Mozzarella Parmesan Cheese Shaved Brussels Sprouts Diced Pancetta Garlic-Infused Olive Oil Raw San Marzano Tomato Sauce (recipe: youtu.be/Bn9t4xbF3Js) Extra Virgin Olive Oil
TIMESTAMPS Intro - 00:00 Combining Ingredients - 00:35 Autolyse Benefits - 02:09 Mixing the Dough - 02:39 Bulk Fermentation - 03:03 Portioning the Dough - 04:01 Stretching the Dough & Specialty Pizza - 05:57 Real Time Bake - 08:16 Tasting Pizza #1 - 11:05 Margherita Pizza - 12:24 Tasting Margherita Pizza - 13:08 Outro - 13:46
#pizza #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.SUPER CREAMY Italian Polenta RecipeKitchen & Craft2021-02-20 | There's a ton of conflicting advice on exactly how to cook polenta properly. I'm here to tell you it's not the hard. My polenta recipe demonstrates an easy method for achieving super creamy, delicious results every single time with minimal effort. This means not having to stir the pot constantly throughout the cooking process.
SUPER CREAMY ITALIAN POLENTA RECIPE Cold Water, 4.5 Cups (1022g or 36oz.) Medium Ground Cornmeal, 1 Cup (165g or 5.75oz.) Kosher Salt, 1.5 tsp. (10g or .67oz.) Grated Parmesan Cheese, 0.5 Cups (80g or 2.75oz.) Unsalted Butter, 2 Tbsp. (28g or 1oz.) Extra Virgin Olive Oil and more Parmesan Cheese, to finish (optional)
TIMESTAMPS Intro - 00:00 Recipe Start - 00:40 Adding Salt, Parmesan and Butter - 01:41 Misconceptions About Cooking Polenta - 02:16 Plating the Polenta - 2:40
#polenta #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.The Juiciest Italian Meatballs In Tomato SauceKitchen & Craft2021-01-26 | A proper meatball should be juicy, incredibly tender without falling apart, and packed with mouth-watering flavor. That's exactly what you'll get when making my recipe for Italian meatballs in tomato sauce.
This recipe skips the step of pre-hydrating breadcrumbs or stale bread in milk. Instead, I use whole milk ricotta in the meatball mixture. This simple adjustment not only saves time, but it introduces a thicker, creamier ingredient that lends more moisture and flavor to the meatball.
I also skip the traditional step of adding pre-cooked onion and garlic, and instead opt for including a series of dry spices and garlic powder to flavor my meatballs. This speeds up the preparation and provide a really nice, flavorful twist that I think you'll enjoy.
JUICIEST ITALIAN MEATBALLS RECIPE (Makes 15, 2oz. meatballs) Ground Pork, 228g (or 8 oz.) Ground Beef, 228g (or 8 oz.) Breadcrumbs, 42g (1.5oz. or 0.5 Cup) Parmesan, 28g (1oz. or 3 tbsp.) Sea Salt, 12g (0.5oz. or 2 tsp.) Fresh parsley, 15g (1.5oz. or 0.5 Cup) Cinnamon, 0.25 tsp. Allspice, 0.25 tsp. Fennel Seed, 0.25 tsp. Dried oregano, 1 tsp. Crushed Red Chile, 1 tsp. Garlic Powder, 0.5 tsp. Eggs, 1 each Ricotta Cheese, 113g (4oz. or about 0.5 Cup )
FOR THE TOMATO SAUCE Extra Virgin Olive Oil, 28g (1oz. or 2 tbsp.) Yellow Onion, 64g (2.25 oz. or 1/2 cup) Fresh Garlic, 14g (0.5 oz. or 1 heaping tbsp.) Tomato Paste, 14g (0.5oz. or 1 tbsp.) Canned San Marzano Tomatoes, 794g (or 28 oz.) Kosher Salt, 3g (or 1 tsp.) Ground Black Pepper, to taste
TIMESTAMPS Intro - 00:00 Mixing the Ingredients - 00:14 Portioning the Meatballs - 02:27 Browning the Meatballs - 02:54 Making the Tomato Sauce - 03:29 Braising the Meatballs - 04:26 Results, Plating and Taste Test - 04:52 Outro - 07:26
#meatballs #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.MY BEST SICILIAN PAN PIZZA RECIPEKitchen & Craft2021-01-14 | The best Sicilian pan pizza I've ever made uses this method. It's a simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. This pan pizza dough ferments and proofs at room temperature so there's no refrigeration needed!
Do you have a different size sheet pan? Here's an easy explanation on how to scale this recipe:
1- Determine the size of your pan in square inches (cm if metric) by multiplying the length and width. For example, a standard 13x18" sheet pan is 234 square inches.
2- I use a 14"x14" pan for this recipe, which is 196 square inches. Divide the 234 by 196 and you'll get 1.19 or 119%. Now you know that the 13x18" sheet pan is 19% larger than my 14x14" pan.
3- In this scenario, just increase the measurement for each ingredient by 19%. For example, the flour measurement in the Biga is 265g. 265 x 1.19 = 315g.
SICILIAN PAN PIZZA DOUGH RECIPE (makes 1 dough ball for 14"x14" pan)
BIGA PREFERMENT (about 50% hydration) All-Purpose Flour, 265g or 9.33oz. | 100% Water, 135g or 4.75oz. | 50.9% Instant Yeast, .375g or 1/8 tsp. | 0.14%
FINAL DOUGH (Biga is 50% of dough, final hydration is 68%) All-Purpose Flour, 215g or 7.67oz. | 100% water, 185g or 6.5oz. | 86% salt, 15g or 0.5oz. | 7% Instant Yeast, .375g or 1/8 tsp. | 0.17% Biga, one each
SICILIAN PAN PIZZA SAUCE RECIPE Extra Virgin Olive Oil, 28g or 1oz. Garlic, 18g or 0.67oz. (about 5 cloves) Fresh Oregano, 2g or 2 tsp. Tomato Paste, 14g or 0.5oz. San Marzano Tomatoes, 794g or 28oz. Sea Salt, 8g or 0.25oz.
TIMESTAMPS Intro - 00:00 Mix the Biga Preferment - 00:14 Mixing the Final Dough - 01:41 Spreading the Dough in the Pan - 03:42 Make the Pizza Sauce - 05:39 Topping the Pizza - 07:38 Baking the Pizza & Results - 10:08
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Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.HOW TO MAKE AN OLIVE OIL CAKE | With Lemon & RosemaryKitchen & Craft2021-01-04 | Learn how to make an olive oil cake that's tender, delicate and incredibly delicious! This cake is wonderful on its own, but you could also serve it with whipped cream, fruit or gelato. The extra virgin olive oil contributes a nice fruity flavor so make sure you use something of higher quality. It also keeps the cake moist for a longer period of time than a butter-based cake.
OLIVE OIL CAKE RECIPE (makes one, 8-inch cake) Large Eggs, 4 each White Sugar, 175g or 6 oz. Extra Virgin Olive Oil, 165g or 5 3/4 oz. Whole Milk, 80g or 2 3/4 oz. Lemon Zest, from 1 lemon Fresh Rosemary, 10g All-Purpose Flour, 250g or 8 3/4 oz. Fine Sea Salt, 6g or 1/4 oz. Baking Powder, 20g or 2/3 oz.
TIMESTAMPS Intro - 00:00 Mixing Wet Ingredient - 00:25 Mixing Dry Ingredients - 01:33 Combining Wet and Dry Ingredients - 03:09 Results and Taste Test - 04:17
#dessert #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Is this the BEST LASAGNA BOLOGNESE RECIPE on YouTube?Kitchen & Craft2020-12-24 | Lasagna alla Bolognese is quite possibly the undisputed king of baked pasta. This recipe is as traditional as it gets, and definitely competes for top prize as the best lasagna bolognese recipe on YouTube. It's a bold claim, no doubt, but watch and tell me what you think in the comments below.
đ MORE PASTA MAKING VIDEOS Fresh Orecchiette Pasta with Sausage & Fennel Ragu - youtu.be/CP6MrK_yYx8 Fresh Pasta alla Chitarra with Pancetta & Peas - youtu.be/UV699l0_jKY Fresh Garganelli Pasta with Braised Lamb & Pumpkin - youtu.be/LMWr1xKzGT0
TIMESTAMPS Intro - 00:00 Step One: Ragu alla Bolognese - 0:08 Step Two: Fresh Spinach Pasta - 02:56 Step Three: Bechamel Sauce - 06:31 Step Four: Cooking the Pasta - 08:04 Step Five: Preparing the Lasagna - 08:49 Sexy B-Roll and Taste Test - 10:49
#pasta #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.72 HOUR WHOLE WHEAT PIZZA DOUGH | Poolish StarterKitchen & Craft2020-12-01 | This from-scratch whole wheat pizza dough is quickly turning into my favorite! Using a preferment called a Poolish adds deeper flavor, creates better structure and makes the dough easier to stretch. Using a preferment starter is also a great way to cut down on the amount of yeast required in a recipe. Including whole wheat flour in the dough adds additional flavor and provides more nutrients since all three layers of the wheat grain are included and not just the endosperm.
SAMPLE TIMELINE FOR THIS DOUGH Day 1, 7AM - make the Poolish Day 1, 4PM - make final dough, rest 2 hour at room temp., cold ferment for 24 hours Day 2, 6PM - portion dough, cold ferment for 36-48 hours Day 4, 6AM - use dough any time, just pull it a few hours before baking
POOLISH STARTER - approx. 610g Water - 305g or 10.75 oz. | 100% 00 Flour - 305g or 10.75 oz. | 100% Yeast - .375g or 1/8 tsp. | .4%
FINAL WHOLE WHEAT DOUGH - 1164g (makes 4 dough balls about 290g each) 00 Flour - 104g or 3.67oz. | 100% Whole Wheat Flour - 273g or 9.67oz. | 100% Water - 159g or 5.67oz. | 42% Salt - 18g or .67oz. | 4.8% Poolish Starter - recipe above
SAN MARZANO PIZZA SAUCE (make enough for 8-9 pizza) Canned San Marzano Tomatoes + juices, 795g or 28oz. Kosher Salt, 1 to 2 tsp.
TIMESTAMPS Intro - 00:00 Mixing the Poolish - 00:14 Mixing the Final Dough - 01:13 Portioning the Dough - 03:00 Margherita Pizza - 04:13 Mortadella & Pistachio Pizza - 05:55 Checking the Crust - 06:48 Taste Test - 06:59
#ooni #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.FRIED APPLE CIDER DONUTS RECIPEKitchen & Craft2020-11-12 | Looking for the perfect fried apple cider donuts recipe? You found it! This recipe produces incredible, old-fashioned style cider donuts that'll impress just about anyone. Mix the dough, chill it and in a few hours you'll have delicious donuts to share with family and friends!
FRIED APPLE CIDER DONUTS (makes about 12 donuts) Unsalted Butter, 42g (1.5 oz. or 3 Tbsp.) Light Brown Sugar, 50g (1.75 oz. or 0.25 Cups) White Sugar, 110g (4oz. or 0.5 Cups) Large Eggs, 2 each Sour Cream, 243g (8.6 oz. or 1 Cup) Apple Cider, 340g reduced to 57g (1.5 Cups reduced to 0.25 Cups) Vanilla Bean, 1 each (or 1 tsp. Vanilla Extract) All-Purpose Flour, 420g (14.75 oz. or 3.75 Cups) Baking Powder, 10g (0.33 oz. or 2 tsp.) Baking Soda, 3g (0.125 oz. or 1/2 tsp.) Sea Salt, 8g (0.25 oz. or 1 tsp.) Cinnamon, 1/2 tsp. Nutmeg, 1/2 tsp. Ground Cloves, 1/8 tsp.
TIMESTAMPS Intro - 00:00 Mixing the Wet Ingredients - 00:14 Mixing the Dry Ingredients - 02:25 Making the Donut Dough - 03:51 Cutting the Donuts - 04:40 Frying the Donuts - 08:03 Coating the Donuts - 08:40 Results and Taste Test - 08:56 Outro - 09:41
#donuts #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.đ´ LIVE: How to Make Risotto at HomeKitchen & Craft2020-11-09 | LINKS Instagram - instagram.com/kitchencraftfood Website: kitchen-and-craft.com
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TIM'S BASIC RISOTTO RECIPE Butter - 84g (3 oz. or 6 Tbsp.) Yellow Onion, small dice - 56g (2 oz. or about 1/2 of a small onion) Garlic, minced - 2 cloves Carnaroli Rice - 397g (14 oz. or about 2 cups) White Wine - 4 fl. oz. (113ml or 1/2 Cup) Chicken Stock - 2 1/2 to 3 quarts (236cl to 284cl) Parmesan Cheese - about 3/4 Cup or as needed Salt and Freshly Ground Black Pepper, to taste
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.SUPER SOFT POTATO ROLLS | Burger Bun PerfectionKitchen & Craft2020-11-02 | These super soft potato rolls can be mixed, fermented, proofed AND baked in the same day. Start them around lunch time and have delicious potato rolls ready for dinner.
This recipe was adapted from Mark Sinclair of Sinclair's Bakery. My only edits were (1) I used the entire weight of one large egg (57g as opposed to 50g) and I used sea salt (the original recipe just calls for salt)
TIMESTAMPS Intro - 00:00 Mixing the Dough & Resting - 00:28 Kneading & Fermentation #1 - 03:24 Stretching, Shaping and Fermentation #2 - 04:31 Dividing the Dough and Final Proof - 05:38 Baking, Results and Taste Test - 08:18
#baking #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.PIZZA SAUCE FROM SCRATCH | Raw & Cooked VersionsKitchen & Craft2020-10-18 | Here are recipes for two very important styles of pizza sauce. First, a raw tomato sauce used for making classic Neapolitan style pizza. Second, a zesty, cooked tomato sauce that's typically found on New York style pizza, Detroit pan pizza, South Shore bar pizza, etc.
NEAPOLITAN STYLE PIZZA SAUCE San Marzano Tomatoes, 794g (1-28 ounce can) Fine Sea Salt, 12g (about a 1/2 oz. or 1 1/2 tsp.)
NEW YORK STYLE PIZZA SAUCE Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.) Garlic, 28g (4 cloves or 2 Tbsp.) Dried Oregano, 1 tsp. Crushed Fennel Seed, 1/4 tsp. Crushed Red Chile, 1/4 tsp. San Marzano Tomatoes, 794g (1-28 ounce can) White Sugar, 14g (1/2 oz. or 1 Tbsp.) Fine Sea Salt, 12g (about 1/2 oz. or 1 1/2 tsp.)
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.MAKING NEW YORK STYLE PIZZA AT HOME | in the Ooni Koda 16Kitchen & Craft2020-10-18 | Here's a simple method for making New York style pizza at home. Learn how to prepare pizza dough using overnight, cold fermentation that produces a flavorful, chewy crust just like pizza from the Big Apple. My dough making process straight forward, easy and the results are amazing.
A huge thank you to Ooni for sending me a Koda 16 oven. It's an awesome piece of equipment. Just fire it up, and 20 minutes later I'm baking pizza. Check them out here: bit.ly/37l5P5z.
NEW YORK STYLE PIZZA DOUGH RECIPE - 63% HYDRATION (makes 2 dough balls) Strong Bread Flour, 90% â 450g (15 3/4 oz. or 3 1/3 Cups) Semolina Flour, 10% â 50g (1 3/4 oz. or ) Warm Water, 63% â 314g (11 oz. or 1 1/4 Cups + 1 Tbsp.) White Sugar, 2.8% â 14g (1/2 oz. or 1 Tbsp.) Fine Sea Salt, 2.8% â 14g (1/2 oz. or 1 Tbsp.) Instant Yeast, 0.2% â 1/4 tsp. (scant 1g) Extra Virgin Olive Oil, 2.4% â 12g (scant 1/2 oz. or 1 1/2 tsp.)
NEW YORK STYLE PIZZA SAUCE RECIPE Extra Virgin Olive Oil, 28g (1 oz. or 1 Tbsp.) Garlic, 28g (4 cloves or 2 Tbsp.) Dried Oregano, 1 tsp. Crushed Fennel Seed, 1/4 tsp. Crushed Red Chile, 1/4 tsp. San Marzano Tomatoes, 794g ( or 1-28 ounce can) White Sugar, 14g (1/2 oz. or 1 Tbsp.) Fine Sea Salt, 12g (scant 1/2 oz. or 1 1/2 tsp.)
TIMESTAMPS Intro - 00:00 Mixing Dough and 1st Fermentation - 00:17 Dividing the Dough and Cold Fermentation - 02:57 Pizza Cheese Info - 04:56 Stretching the Dough - 05:50 Making a Cheese Pizza - 07:55 Baking in the Ooni Koda 16 - 09:18 Broccoli and Bacon Pizza - 10:22 Tasting the Pizza - 12:10
#pizza #kitchenandcraft #cookingshow
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.