Its been a few weeks since I’ve written, I’ve been hibernating in this cold weather we’ve been experiencing recently in NYC. Makes me want to stay inside and make yummy meals. So last week my boyfriend and I went to Chelsea market to get ingredients to try and recreate one of my favorite pizzas from Keste.
Chelsea market is awesome and has so many yummy treats. We started at the wine cellar to pick up Gragnano; the most delish pizza wine. It’s a red you serve cold, its bubbly and goes so well with pizza. I thought I could only find it at Keste but low and behold in NYC you really can find anything.
Next stop we headed to Buon Italia. This is the go to for fresh Italian ingredients. They have the greatest selection of oils, cheeses, pastas that are fresh, frozen or dried, charcuterie, spices etc. The buffalo mozzarella is imported from Italy and it is the most divine thing I’ve ever tasted! Always always upgrade to the buffalo, it is creamier and a tad saltier and can elevate your dish to the next level.
We opted for a ball of the fresh buffalo mozz, a can of san marzano tomatoes (exactly what they use in Italy), prosciutto di parma aged 24 months, and fresh basil.
I also splurged on a small bottle of truffle oil to drizzle over the pizza and use for pastas. A pinch of this stuff will jazz up any dish. Also grabbed a huge chuck of the pecorino romano to use when making pasta.
Next we needed to get the fresh pizza dough. On our walk home we stopped in Pizza Roma on Bleecker street to pick it up. They graciously gave us their dough for free! Apparently the chef is so honored that you like his dough and want to create a pizza at home, they just give it to you. They told us how to carefully prepare it and off we were!
1) First things first…we put the wine in the fridge to chill:)
2) Up next, you leave the dough out for at least 2 hours prior to you wanting to use it to let it rise. It already comes with the special flour which you use on the bottom and as you knead the dough to stretch it. This was my boyfriend’s job. The dough was very delicate and it feels like you might rip it but he did a great job. Once it is stretched you preheat your over to 500 degrees.
3) Drizzle some EVOO onto your baking tray. Lay your dough onto the baking tray and drizzle some EVOO on top as well as your red sauce. Go delicately as you don’t want to weigh down the dough too much.
4) Bake it for 10 minutes in the middle of the oven.
5) Once its done, add more tomatoes, lay the buffalo mozz across the entire pie, add the fresh basil leaves and drizzle a sprinkle of the truffle oil.
6) Put back into the oven to melt the cheese. This time put it closer to the top to just get the ingredients toasty. Keep in mind buffalo mozz is much creamier and juicier then other cheeses so expect some juice.
7) Once the cheese is melted to your taste, take out and lay the fresh prosciutto on top.
8) Cut and serve.
Voila! Homemade pizza in 15 mins with little to no cleanup. It came out scrumptious and crispy and tasted just like Keste. Can’t wait to do it again!
Let me know how yours turns out!
Happy Eating!
Little Star
oxox
No comments:
Post a Comment