Flatbread

Flatbread

Ingridients: 450ml water 20g fresh yeast 40g tbsp butter 315g fine rye flour 1 tsp salt 400g plain (all-purpose) flour, plus extra for dusting ½ ammonium carbonate (baker’s ammonium) Method: Heat the water to 37 ℃. In a large bowl, mix the water and yeast, whisking to dissolve the yeast. Add the remaining ingredients and…

Rye crispbread

Rye crispbread

Serves 20 crispbreads 450 ml milk 40g fresh yeast 300g fine rye flour 55g coarse rye flour 2 tsp salt 370g plain (all-purpose) flour 225g rye flour for rolling out Method: Heat the milk to 37 ℃. In a large bowl, mix the milk and yeast, whisking to dissolve the yeast. Mix in the rye…

Rustic pizza dough

Rustic pizza dough

Serves 6 pizza doughs 5 cups all-purpose or 00 flour + some for dusting 1 1/2 tsp active dry yeast 1 1/2 tsp sea salt 2 1/4 cups lukewarm water 1 tbs extra virgin olive oil Method: Preheat your oven as high as it will go for at least 45 minutes to one hour. In the bowl of your kitchen aid and using the paddle attachment…

Pizza sauce

Pizza sauce

1 ½ tbsp extra virgin olive oil 2 tsp minced garlic 3 tbsp tomato paste 500 g can crushed tomatoes 2 tbsp chopped fresh basil 1 ½  tsp dried oregano Salt and freshly ground black pepper Method: Heat olive oil in a medium saucepan over medium heat. Add garlic and saute for 10 seconds, then…

Pesto Sauce

Pesto Sauce

Small jar (about 200 ml) : 90 g of olive oil 20 g of fresh basil 15 g of roasted almonds in a pan or oven ¼ teaspoon of salt ¼ a teaspoon of pepper 2 tablespoons water 1 clove of garlic 25 g of hard cheese Method: Crush all the listed ingredients in a…

Tomato sauce

Tomato sauce

Ingredients for 1 jar of sauce: 400 g of canned tomatoes 4 cloves garlic 1 yellow onion 1 teaspoon sugar 1 teaspoon salt ½ a teaspoon of pepper 1 teaspoon dried oregano or basil 3 tablespoons olive oil 5 g of fresh basil (optional but worth it) Process: Heat a pot or pan with high…

Pizza dough

Pizza dough

Ingredients for 2 medium-sized pizzas: 250 g of wheat flour + an additional small handful to sprinkle on the table 3 g of salt 5 g of dry yeast 190 ml of warm/lukewarm water (it must be warm but not hot, otherwise the yeast will become ineffective and the dough will not rise!) 5 ml…