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Manual Pizza Pilgrims: Recipes from the Backstreets of Italy

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A handful of basil leaves. Extra virgin olive oil. For the pizza dough:. I kg '00' flour with a high gluten content. To make the pizza dough.

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Tip the flour onto your work service and make a well in the centre. Dissolve your yeast in the water and pour into the middle of the well a little at a time whilst using your hands to bring the walls of the flour in so that the water begins to thicken. Once you've reached the consistency of custard, add the salt and bring in the rest of the flour until it comes together as a dough.

Knead for ten to fifteen minutes.


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Cover and leave to rest for ten minutes before kneading again quickly for I 0 seconds this helps to develop the flavour and the gluten. Divide the dough into gram balls and leave to rest overnight or for at least eight hours 24 hours is optimal, 48 hours maximum in a sealed container or a deep baking dish sprinkled with flour and covered in cling film. Remember to leave space for each of your dough balls because, as the gluten relaxes, they will spread out to take up twice the diameter that they do initially.

After proving, the dough balls are ready to use straight away. We would recommend always making this amount of dough, even if you are only making pizza for a few people. There is a good chance you might want a second or third, or fourth etc. Scrape a dough ball out of its container using a spatula and as much flour as you need to ensure it doesn't stick. The rounder the dough.

Put the dough ball onto a well-floured surface. Using your fingertips, press out the dough ball firmly, starting at the centre and working out to the edge. Ensure you leave a centimetre around the rim of the pizza untouched. Turn the dough ball over and repeat the pressing out process on the other side. Using the palm of your hand, do one firm push in the centre of the dough ball to ensure the thickness of the base is consistent not counting the raised edges.

Take the newly flattened dough ball on the back of your hands, ensuring the weight is on your knuckles and that your fingertips and nails are not going to poke a hole in the dough. Using the back of your hands, stretch the dough out as far as you can without tearing it now there's a challenge. Turn the dough through 90 degrees and repeat this stretching. Do this a few times.

You should now have a disc of dough around I0 inches in diameter, consistently thin but with a slightly thicker rim. We are ready to cook.

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To make the tomato sauce, first crush the tomatoes by hand. This stops the seeds being whizzed up by the blender; which makes the sauce bitter. Add a pinch of salt, then blitz with a hand blender until you have a tomato sauce with a slightly rough texture. Preheat the grill to its absolute highest setting. Incredible pizzas and authentic Italian recipes from street-foodie brothers who have taken London by storm. Pizza Pilgrims is the brainchild of James and Thom Elliot who decided to give up their 'proper' jobs to follow a dream.

[PDF] Pizza Pilgrims: Recipes from the Backstreets of Italy Free Books - video dailymotion

Excited by the burgeoning street food movement in London, they decided to travel 4,km around Italy in their Ape three-wheeler van, meeting food p. Excited by the burgeoning street food movement in London, they decided to travel 4,km around Italy in their Ape three-wheeler van, meeting food producers, top chefs and passionate local cooks, to uncover the best-kept secrets of pizza making and bring them home.

Armed with their Italian foodie knowledge, they set up shop or van in Berwick Street market in Soho selling incredible takeaway pizzas at a reasonable price. This book shows how to make the best pizzas ever — from the simple but revered Neapolitan margherita to saltimbocca pizza sandwiches and pizza nduja pizza topped with a spicy pork sausage.

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[PDF] Pizza Pilgrims: Recipes from the Backstreets of Italy Free Books

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Preview — Pizza Pilgrims by Thom Elliot. James Elliot. Excited by the burgeoning street food movement in London, they decided to travel 4,km around Italy in their Ape three-wheeler van, meeting food p Incredible pizzas and authentic Italian recipes from street-foodie brothers who have taken London by storm.

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