Tutta la golosità della nostra ARICCIA CHE PORCHETTA con pomodoro San Marzano, fiordilatte di Agerola, scarola riccia a crudo e porchetta di Ariccia 😍 ☎ Chiamaci allo 0439 779125 per prenotare il tuo tavolo ✅ SIAMO APERTI
Mar - Ven: 19 - 23.30
Sab - Dom: 18.30 - 23.30
2tsp instant yeast
1tbsp powdered sugar
1/4cup water (room temperature)
Mix everything and let it rest for 10-15mins to activate the yeast. The mixture will look foamy on top.
188gm or 1 1/2cup all purpose flour (loosely packed)
62gm or 1/2cup whole wheat flour (loosely packed)
You can you all 250gm of all-purpose flour as well.
1 1/2tsp salt
1/3cup water (or required amount to make a soft dough)
Knead for 10 mins and cover and keep in an oiled bowl until it doubles in size. After its doubled, add 1tbsp of semolina and knead for 2 mins and divide into 3 or 6 equal parts(depending on the size you want your calzones to be)
2 large onions chopped
2 large capsicum chopped (use mixed bell peppers if you have)
3/4cup Paneer cubes
1tsp chilli flakes
1/2cup pizza sauce (@funfoods_bydroetker pizza and pasta sauce)
1/3cup mayonnaise (@funfoods_bydroetker )
Sprinkle some flour and semolina on the surface. Take a ball of dough and roll into 3mm thickness circle. Put some filling, olives, jalapeños and grated cheese. Apply water to the edges and fold in half to seal. Crimp the edges using a fork. Place on a floured baking tray and spray water on top. Bake @180C for 15-20mins or until golden brown. Apply sum butter and mixed herbs and serve hot.
Several years ago when I was working till 9:30-10 pm, Billy took over the cooking - his words “you cooked for the first 30+ years, I’ll take the next 30.” But once in a while I take the kitchen back and create some pretty good dinners. #pizza#pizzafordinner#homemadepizza#homemadepizzadough
No yeast smoked salmon & pepperoni and jalapeño pizza... thanks to @recipe_tin for the dough recipe! The whole process takes less than 20 minutes and the pizza tastes so good, you wouldn’t even know it’s missing yeast 😉. Recipe will be posted tomorrow 😋 link in bio!
Ten weeks ago our Community and world was hit with the terrible COVID-19 pandemic. For close to two months many businesses from our community closed down, frustration among the streets and sadness and fear were present in our community. We continued working as an essential business, serving many patrons and frontline workers, bringing all the customers that supported us in such a difficult time a smile in their faces.
For more than two months we were able to do it THANKS to you! 🤲🏻 Being deeply loved and supported by our community, filling us with courage to continue following the road ahead. There are not enough Thanks we could say to all the support we received from our community; we could have never done it without you! 💛
Today we wanted to THANK YOU!
We will continue working hard offering the best of us! Many blessings for our community, our customers and employees who stood right by us during this difficult time 💛🙌🏻
It’s a pizza and chill sort of day don’t you agree?
After the weird week last week where Tuesday felt like Friday and Thursday felt like Monday, I took a much needed chill day today. Included in that chill is this Paleo Chicken Bacon Alfredo Pizza which came out absolutely unreal. I used @cappellos naked pizza crust and topped it off with @primalkitchenfoods Alfredo sauce. I cooked the pizza crust and the alfredo in the oven on 425 for 11 minutes, then removed from the oven and added arugula, chicken, bacon, and @kitehillfoods ricotta almond milk cheese and cooked for an additional two minutes. Topped it off with some avocado and I promise you, I did not share. Happy Saturday! #losingitwithmelissa#pizzanight#paleorecipes
So we got a pizza oven and it’s basically the best thing ever. 🤤 🍕I love my veggies but I also really love pizza. Ya with me? 🙋🏻♀️
It’s taken a bit of practice but the pizza was made on Sunday was our best one yet! We bought the @uunihq pro and it’s been pretty easy to use! I can’t wait to try new pizza combos this summer.
This pizza pie was @raoshomemade tomato basil, ricotta, mozzarella, and basil. For the first, we used a recipe from @nytimes and it was delicious!
I’m sharing a full day of eating on the blog so head over to see what other goodies i enjoyed on Sunday!
What’s your favorite pizza topping?
32 87723 May, 2018
see that? those are melty mounds of whipped goat cheese topped with fresh arugula, tangy lemon zest, and drizzled with our house garlic oil. we’re still here for your curbside pick up and delivery needs, all options just one click away on our website.
25 31029 April, 2020
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