The American champion Tony Gemignani and the master of the Neapolitan tradition Enzo Coccia once again together to celebrate the two richest and most delicious pizzas ever invented: the Chicago Deep Dish and the variant of the Neapolitan calzone known as Cappello del Prete (Priest hat). A clash of titans, which beyond stereotypes and clichés, highlights the boundless love for pizza.
In collaboration with Mulino Caputo www.mulinocaputo.it/?lang=en
See also "Pizza: Napoletana vs. New York Style with Enzo Coccia and Tony Gemignani": • Pizza: Napoletana vs. ...
Discover the first book dedicated to homemade pizza by Italiasquisita: shop.vertical.it/en/products/...
INGREDIENTI/INGREDIENTS
Chicago Deep Dish
Pizza pan/Teglia per pizza 30 cm
Dought
Lievito secco/Instant yeast 1 g
Acqua fredda (4°C)/Cold water (40°F) 272 ml
Caputo Americana 430 g
Farina di mais macinata media/Medium grind corn meal 23 g
Malto a bassa diastasi/Low diastatic malt 9 g
Burro/Butter 36 g
Salt/Sale 9 g
Topping
Salsiccia al finocchio/Sausage with fennel 425 g
Spinaci saltati/Sautéed spinach 200 g
Mozzarella a fette/Sliced Mozzarella 456 g
Pecorino romano/Romano cheese qb/to taste
Origano secco/Dry oregano qb/to taste
Olio EVO/EVO oil qb/to taste
Aglio/Garlic 10 g
Salsa al pomodoro/Chicago Tomato sauce:
Passata di pomodoro/Ground tomato 86 g
Concentrato di pomodoro/Tomato paste 170 g
Pomodori pelati/Whole peeled tomato 225 g
Origano secco/Dry oregano qb/to taste
Basilico fresco/Fresh basil qb/to taste
Salt/Sale qb/to taste
Pepe nero/Black pepper qb/to taste
Olio EVO/EVO oil 23 g
Calzone Cappello del Prete
Farina 00/00 Flour 800 g
Acqua/Water 0,5 l
Sale/Salt 25 g
Lievito secco/Dry yeast 3 g
Farcitura/Filling
Pomodori pelati San Marzano/San Marcano piled tomaoes 70 g
Ricotta di Bufala/Bufala ricotta chees 180
Salame/Salami 70 g
Prosciutto cotto/Baked ham 60 g
Pecorino romano/Romano cheese 40 g
Olio EVO/EVO oil 8 cl
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