Some ideas for the kitchen

Ingredients for the dough: 500 g 00 flour (preferably type "0" for good crunch) 325 ml water 10 g salt 10 g sugar 2 g dry brewer’s yeast (or 5 g fresh brewer’s yeast) 2 tablespoons extra virgin olive oil Ingredients for the topping (optional): Tomato sauce (or crushed fresh tomatoes) Mozzarella (ideally fiordilatte mozzarella or pizza mozzarella) Extra virgin olive oil Salt, pepper, and oregano (to taste) Other toppings: cooked ham, salami, mushrooms, etc. Preparation: Dough preparation : In a large bowl, mix the flour with the salt. In another bowl, dissolve the yeast in warm water with the sugar, and let it rest for 10-15 minutes until foam forms on the surface. Add the yeast mixture to the flour, mixing with a wooden spoon or by hand, then incorporate the olive oil. Knead for about 10-15 minutes until you get a smooth and elastic dough. If needed, add a little flour, but be careful not to add too much. Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it doubles in size. Shaping the pizza : Preheat the oven to 250°C (482°F), preferably with a pizza stone if you have one, to get a more even and crispy bake. Once the dough has risen, divide it into balls (to make 2-3 pizzas depending on the desired size). Roll out each ball on a lightly floured surface, trying to get a very thin disk (about 1 cm thick). Roman pizza dough should be very thin to achieve its characteristic crunch. Topping and baking : Transfer the dough to a baking tray (if you don’t have a pizza stone) or onto a well-floured pizza peel. Spread a thin layer of tomato sauce over the dough, add a pinch of salt, some pepper, oregano, and a drizzle of olive oil. Add the mozzarella (if you’re using fresh mozzarella, make sure to drain it well to avoid making the dough too wet). Bake for about 7-10 minutes, until the base is golden and crispy and the mozzarella is melted. Serve : Once the pizza is cooked, take it out of the oven and add another drizzle of olive oil if you like. Cut and serve immediately. Roman-style pizza is known for its crunchiness, so be careful not to make it too thick and make sure the oven is very hot for a quick and even bake. Enjoy your meal!

Berliners, also called "Berliner Pfannkuchen" in Germany, are delicious doughnuts filled with jam, cream, or even chocolate. Soft and golden, they are perfect for a sweet snack or special occasion. Discover how to make them at home with this simple, traditional recipe. Ingredients For about 10 Berliners, here’s what you’ll need: 500 g wheat flour 200 ml warm milk 80 g sugar 80 g softened butter 2 eggs 20 g fresh baker's yeast (or 7 g dry yeast) A pinch of salt 1 tablespoon rum (optional) 1 teaspoon vanilla extract Jam, custard, or spread for filling Powdered sugar for decoration Oil for frying Preparation 1. Dough preparation Dissolve the yeast in warm milk with a spoonful of sugar and let rest for 10 minutes. In a large bowl, mix the flour, remaining sugar, and salt. Add the eggs, softened butter, rum, and vanilla extract. Then incorporate the dissolved yeast and knead until you get a smooth, elastic dough. 2. First rise Cover the dough with a clean cloth and let rise for about 1 hour 30 minutes, until it doubles in size. 3. Shaping the Berliners Roll out the dough on a lightly floured surface to about 1.5 cm thick. Cut circles with a cookie cutter or glass. Place them on a baking sheet and let rise for another 30 minutes. 4. Cooking Heat the oil to 170°C in a pot. Fry the Berliners for about 2 minutes on each side until golden brown. Drain on paper towels. 5. Filling and finishing Using a piping bag, fill each doughnut with jam, custard, or chocolate. Sprinkle with powdered sugar before enjoying. Tips for perfect Berliners Be careful not to overheat the oil to avoid burning the doughnuts. For an even softer texture, let the dough rise slowly in the refrigerator overnight. Experiment with different fillings like applesauce or caramel. Enjoy these delicious doughnuts and share them with your loved ones! 😊  

Genoese focaccia, or "fugassa" in the Ligurian dialect, is a soft, flatbread typical of Genoa, famous for its airy texture and slightly salty taste. Perfect to enjoy on its own, with olive oil, or with cold cuts, it is a staple of Italian cuisine. Discover here how to prepare this specialty at home! Ingredients For a classic focaccia, here’s what you’ll need: 500 g type 00 wheat flour 300 ml warm water 15 g fresh baker's yeast (or 5 g dry yeast) 10 g fine salt 10 g sugar 40 ml extra virgin olive oil Coarse salt and olive oil for finishing Preparation 1. Dough preparation In a bowl, dissolve the yeast in warm water with the sugar and let it rest for a few minutes. Then add the flour and start mixing. Add the salt and olive oil, then knead for about ten minutes until you get a smooth and elastic dough. 2. First rise Form a ball with the dough, place it in a lightly oiled bowl, cover with a clean cloth, and let it rise for about 2 hours, or until the dough doubles in size. 3. Shaping and preparing the focaccia Once the dough has risen, spread it in a lightly oiled rectangular pan, gently stretching it with your hands. Let it rest for another 30 minutes. Then, use your fingers to make dimples all over the surface of the dough. 4. Second rise and seasoning Let it rise for another 30 minutes. Then, drizzle the dough with a mixture of water, olive oil, and a pinch of coarse salt. 5. Baking Preheat the oven to 220°C and bake the focaccia for 15 to 20 minutes, until it is nicely golden. When it comes out of the oven, brush with a little olive oil and let it cool slightly before enjoying. Tips for a perfect focaccia For an even more flavorful focaccia, add aromatic herbs like rosemary or thyme. If you like a sweet touch, try adding a bit of honey to the dough. For a richer version, top it with olives, cherry tomatoes, or cheese. Enjoy your meal! Now that you know how to prepare Genoese focaccia, all that's left is to try it and savor it like in Italy!  

Shokupan, also known as Hokkaido milk bread, Japanese milk bread, and pai bao, is a very soft Japanese milk bread, also popular in Korea, China, and Singapore, and literally means "food bread." It is often mistakenly associated with our bread, whereas in reality, it is more similar to brioche and can be enjoyed with both sweet and savory ingredients.

What is pizza dough fermentation? Types of fermentation Temperature: an important factor Steps for proper dough fermentation The benefits of good fermentation  

What brewer's yeast does in pizza dough How much brewer's yeast to use? Dry or fresh yeast? Tips for good rising

Pasta alla Nerano

Pasta alla Puttanesca Recipe

Bonci pizza is a METHOD for tray and peel pizza created by Gabriele Bonci, the King of Roman pizza. Bonci pizza is quite different from the usual pizzas we all know, as the dough he uses is very hydrated and very light, and it is also a homemade pizza.

The Tang Zhong method is a technique used in bread making to improve the softness and freshness of the finished product. Originating from China, Tang Zhong involves creating a roux (a mixture of flour and water) that is then incorporated into the bread dough.