Wednesday, June 12, 2019

Brooklyn PIZZA New York




Mark Iacono with Dom DeMarco




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The PIZZA SHOW

FRANK PINELLA

BROOKLYN PIZZA




MARK IACONO & FRANK PINELLA

in Mark's Vintage CHEVY IMPALA CONVERTIBLE

Take a Ride to visit with PIZZA MASTER

DOM DeMARCO at DiFRA PIZZERIA

BROOKLYN , NEW YORK

Note the PROVOLA hanging from Mark's Car Mirror

It's a a GIFT for DOM DeMARCO

As two Younger New York Pizzaioli pay Homage to The "MASTER"


"DOM is da BOMB"





SUNDAY SAUCE










Thursday, June 6, 2019

Lucali Pizza Brooklyn








MARK IACONO


LUCALI PIZZA



The STORY of LUCALI




Mark Iacono







LOUEY'S CANDY STORE

CARROLL GARDENS 

BROOKLYN

NEW YORK

"One of the few times when a great old business in New York closes, and an even Better Place opens in the old spot. This is the case with the old Louey's Candy Shop whcih became LUCALI PIZZERIA by Mark Iacono. Bravo Mark!



When Jay Z was on The JIMMY KIMMEL SHOW, Kimmel asked him, what place makes the Best Pizza in Brooklyn, New York, Jay Z didn't skip a beat, and answered "Lucali."

We Whole Heartily Agree ...


.




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How Make Pizza Dough Home






PIZZA







HOW to MAKE PIZZA


At HOME




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VIDEO

HOW to MAKE PIZZA DOUGH

AT HOME





NONNA BELLINO'S COOKBOOK







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Pizza Metro Mario Petrolo





MARIO PETROLO Throws Some DOUGH !!!


L'INFINITO PIZZERIA / RESTORANTE

CORREGGIO






.

Watch MARIO PETROLO

THROW SOME DOUGH

And MAKE a PIZZA




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The RAGU

BOLOGNESE COOKBOOK


RECIPE For The WORLDS BEST BOLOGNESE









Wednesday, December 19, 2018

Dominico DeMarco DiFara Pizza Video

 
b2f49-DiFRApizzaaa
DOMINICO DeMARCO
 
 
 
Adding FinishingTouch to another Great PIE
 
 
DiFRA PIZZA
 
 
Avenue J , Brooklyn , NEW YORK
 
 
 
Watch This Awesome Video about Dominic DeMarco
 
 
by Emily MacKenzie
 
 
The Master Pizzaiolo of DiFARA PIZZERIA
 
BROOKLYN
 
NEW YORK
 
 
 
Dom Throwing Dough
 
 
Making another Pie
DOM and DOM
 
 
The Man and a Painting of Him
 
 
Mr. Dominic DeMarco
 
 
 
 
These 2 Guys drove 24  Hours straight from FLORIDA
 
 
Just for DOM'S PIZZA
 
Now that's Dedication
 
 
Just Like Dom
 
 
 
 
This Guys says, "I love. Better than my Girlfriend."
 
 
He's talking about Dom DeMarco's PIZZA
This is His PIZZA
 
"Peppers ! You gotta get it with PEPPERS !"
 
 
He Says
 
 
 
 
DOM Talks PIZZA
 
 
Here, he says that He'll Keep Making PIZZA as Long as He's Able to.
 
 
 
Di FRA PIZZA
 
 
BROOKLYN
 
 
 
 
 
DOM'S PIZZA DOUGH
 
 
Maybe The WORLDS BEST
 
 
 
 
 
 
 
 
 
GRANDMA BELINO 'S COOKBOOK
RECIPES FROM MY SICILIAN NONNA
Daniel Bellino "Z"
 
MARK IACONNO Pays HOMAGE toz DOM
 
At LUCALI PIZZERIA
 
 
Carroll Gardens
 
 
BROOKLYN , NY
 
 
 
 
.
DiFRApizzaaaaaaaa
Another GREAT PIE
Crafted by The GREAT DOM DeMARCO
DiFARA PIZZERIA 
BROOLYN , NY
.
 
 
 
 
 
 

Tuesday, December 18, 2018

Dom DeMarco Talks Pizza

06870-DomDeMARCOoo


DOMINIC DeMARCO


DiFARA PIZZA


BROOKLYN

NEW YORK


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Dom DeMarco Talks PIZZA










The RAGU BOOGNESE COOKBOOK


And The WORDS BEST RECIPE
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Tuesday, December 4, 2018

Real SICILIAN PIZZA Recipe Palermo

 
SfincioneSICILIAN.jpg


SFINCIONE

This is Real Authentic SICILIAN #PIZZA
the Kind you find in PALERMO


RECIPE :
  • 1 tablespoon dry active yeast
  • ¼ cup/45 grams fine semolina
  • 2 cups/255 grams 00 flour or all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil

FOR THE TOPPING:

  • 2 tablespoons olive oil, plus more for greasing pan and drizzling
  • 1 small onion, thinly sliced
  • 1 ½ cups plain tomato sauce (look for passata, which is not a thick purée)
  •  Salt and pepper
  •  Pinch of red-pepper flakes, or to taste
  • 1 cup fine dry bread crumbs
  • 1 cup/85 grams grated pecorino or other sheep’s cheese (3 ounces)
  • 8 anchovy fillets, cut into 1-inch pieces
  •  Dried oregano, preferably Sicilian
  1. Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
  2. Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don’t add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
  3. Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
  4. Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
  5. Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
  6. Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
  7. Bake for 30 to 35 minutes on the oven’s middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
  8. Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.


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ARACINI (Sicilian Rice Balls)
PASTA con SARDE
MACCHERONI
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