Tuesday, July 20, 2021

Iconic New York Pizza "The Worlds Best" ?

 



JOHN'S PIZZERIA

aka JOHN'S of BLEECKER STREET

My FAVORITE PIZZERIA OVERALL





TOTONNO'S PIZZERIA NAPOLITANO

NEPTUNE AVENUE

CONEY ISLAND, BROOKLYN

NEW YORK

"LOVE IT"





Pizzaiolo Michael

TOTONNO'S

Coney Island





The MASTER

Dom DeMarco

DiFARA PIZZA

Avenue "J"

BROOKLYN, NY





The Great Mark Iacono

At LUCALI'S

Carroll Gardens, Brooklyn





The OVEN at LOMBARDI'S

"This is where it all Started"

AMERICA'S 1st PIZZERIA

Opened in 1905 by Genaro Lombardi




Genaro Lombardi with pizzaiolo Totonno Pero

1905

SPRING STREET

NEW YORK NY




Inside LOMBARDI'S








JOE'S PIZZA

Carmine Street

New York NY

NEW YORK'S BEST LOVED SLICE







The Soho Square

From PRINCE STREET PIZZA

Now my FAVORITE PIECE of PIZZA in New York

But when it comes to a so-called Plain Slice ?

Nobody Beats Dom DeMarco and his awesomely tasty PIZZA
at DiFARA PIZZA Brooklyn, New York, and the World's Single Best PIZZA

"SERIOUSLY" !!!





The GREAT DOM DeMARCO

ANd The WORLD'S BEST PIZZA ?

"DOM'S"

DiFARA PIZZERIA

BROOKLYN, NEW YORK







PATSY'S PIZZERIA

East Harlem , New York


"FRANK SINATRA'S FAVORITE"






SUNDAY SAUCE

alla BELLINO alla PACINO







JOHN'S PIZZA













SAL & CARMINE'S PIZZA

Since 1957

Upper West Side of Manhattan

2671 BROADWAY, NY NY

As The Signs says, "CRISPY PIZZA" !!!

One of NEW YORK'S BEST






FAMOUS BEN'S PIZZA

SPRING STREET

Soho





SFINCIONE

"REAL SICILIAN PIZZA" !!!

BEN'S is one of The Few Places in NEW YORK 
to Get REAL AUTHENTIC SICILIAN PIZZA, "SFINCIONE"

aka PIZZA PALERMITANA

Of PALERMO






RECIPES From MY SICILIAN NONNA
























Thursday, July 1, 2021

How to Make Focaccia at home - Recipe

 

 



A Fresh Baked FOCACCIA 





FOCACCIA RECIPE

3 ¾ cups all-purpose flour
1 tablespoon kosher salt
1 teaspoon  active dry yeast
1 ¾ cups  warm water


MAKING The DOUGH

Step 1: In a large bowl, thoroughly combine the flour, salt, and yeast. Pour in the warm water (about 110 degrees) and use your hands to mix and fold the dough until all the flour is incorporated. The dough will be sticky.

Step 2: Transfer the dough to a plastic container and store covered in the fridge for at least 8 hours and up to two days.


COOKING the FOCACCIA

Step 1: When you are ready to make your pizza, remove the dough from the refrigerator. Temper it for about an hour at room temperature.

Step 2: Use the olive oil to generously coat an 18-by-13-inch baking sheet. Transfer the focaccia dough to the pan and fold it over on itself. Let the dough rise in a warm place for 1½ to 2 hours, or until doubled in size. (Your rising time will vary depending on climate and humidity.)

Step 3: Preheat the oven to 450 degrees and turn on the convection fan if you have one. If you have a baking stone or baking peel, place it in the center of the oven rack.

Step 4: Coat your palms using the olive oil that pools in the sides of the pan, and gently press, stretching and flattening the dough to the edges. Use your fingertips to gently dimple the dough. Sprinkle the flaky sea salt and ½ teaspoon Aleppo pepper across it, then top with the green garlic and zucchini slices, and finish by sprinkling the remaining ½ teaspoon Aleppo pepper.

Step 5: Bake for 15 to 18 minutes or until the crust is golden-brown.

Step 6: Using a large metal spatula, transfer the focaccia pizza from the baking sheet to a cooling rack. Top with grated Parmesan cheese, lemon zest, and ricotta salata.





FAVORITE ITALIAN FOODS

And SECRET RECIPES