Pizza

Pizza dough for a domestic home oven

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  • 1 kg pizza flour
  • 650 ml cold water (625 ml if using Caputo flour)
  • 20g of salt
  • 1-2g fresh yeast
  • 20g olive oil (0g if using Caputo flour)

Traditionally everything is mixed using your hands.

First mix the salt into the water, than mix 10% (50g) of the flour into it.

Now insert the yeast (use 2g if it’s cold and 1g if it’s hot) and mix until it has vanished.

Afterwards put some flour into the water and stir until it has combined with the rest. Do so with the left over flour until a firm dough has been formed and all flour got absorbed.

Pour the olive oil over the dough if you are not using Caputo flour. Cover the dough and let it sit for 10-15 minutes.

Now fold the dough until it has a smooth surface.

Let it rest covered for aproximately an hour until it has doubled in size.

Now either put the whole dough into the fridge for 16 hours.

Or form 6 pizza balls and let them rest again for an hour and put those in the fridge.

Get the dough out 6 hours before you want to bake the pizza (3 hours if its warm). If you have not formed the balls yet do so 1 hour before you bake the pizza.

Preheat the oven at max temparature (e.g. 275C)

Press and form a dough ball to a nice round pizza with air in the crust.

If you are using a pizza steel or -stone put 1-2 Tbsp of pizza sauce onto it, use your peel to transfer it into the oven and prebake the pizza for 2 minutes.

Otherwise transfer the pizza dough on the back of your hands onto a baking paper on the grate, put tomato sauce on top, put the grate into the oven on the lowest rack and prebake the pizza for 4 minutes.

Get the pizza out, put the cheese and other ingredients on top, drizzle some olive oil over it and bake it for another 4 minutes (without the baking paper and on the highest rack if you are using the grate method).

Asiatisch

Miso ramen broth

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  • 1 Tbsp sesame oil
  • 2 Tbsp white miso paste
  • 700 ml water
  • 300 ml soy milk
  • 1 Tbsp soy sauce
  • 2 cloves of garlic (pressed)
  • Thumb size piece of ginger
  • 1 Tsp of pepper
  • Chili (powder of fresh) as much as you like
  • 1 hand of spring onion
  • 1 small carrot cut into thin julien
  • 1 Tbsp dried shiitake

Soak the mushrooms in warm water for 30 minutes, get them out and remove the stem.

Cut the ginger, garlic and chili and roast it at mid temparature for 2 minutes in the sesame oil.

Pour the soy milk, the mushroom water and the rest of the water into the pot and cook the other ingredients in it until soft.

Fleischersatz

Salmon carrots

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  • 2-3 big carrots, peeled
  • 2 Tsp of liquid smoke
  • 2 Tbsp rapeseed oil
  • 1/2 sheet of Nori
  • 2 Tsp agave syrup
  • Enough water to cover the carrots

Cut the carrots into very thin stripes using the peeler.

Damp them for about 5 minutes over a water bath until they are soft.

Either mix or cut the Nori sheet into small pieces.

Mix all other ingredients and marinade the carrots with it.

Let it sit in the fridge for at least 1 better 2 days.

Pasta

Italian pasta rules

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  • The sauce must be ready before the noodles are cooked
  • Salt the pasta water well when it’s cooking (e.g. 1 tbsp coarse salt)
  • You shall not put oil in the water or on the pasta! Otherwise it cannot absorb the sauce!
  • The water must be cooking before you insert the pasta
  • The water must be bubbling all the time as the pasta wants to dance in it
  • Therefore the pot must be big enough. No one wants to dance in an overfilled disco.
  • Cook the pasta al dente (like described on the package)
  • Get a cup of pasta water before you drain the pasta
  • The pasta must be mixed with the sauce immediately!
  • Depending on the sauce thickness pour some pasta water into the pasta / sauce mix to help it combine