Wondering what to do with your extra pizza dough? Try these favorites of our family. Natalia and Frankie G demonstrate how to make bread sticks filled with pesto & grated cheese, and sausage bread (sometimes called stromboli).
These are both fun to make and wonderful to eat! Let us know how you like them!
While all ovens are different, this video can help one when firing their oven and getting it up to temperature and ready for bread.
Frankie G's Focaccia Trio.
I searched long and hard to make a focaccia that gave me the taste of what my grandmother would make us at Christmas time. This is a form of Peter Reinhart's recipe from his book- Bread Baker's Apprentice. I tweak it a bit, but there is no doubt that Peter's recipe is the bomb.
The result is a soft dough with a slightly fried textured bottom - almost resembling pastry dough on the exterior. It's truly wonderful.
I say this recipe is "Dough and Process" because I believe that you can "top" it with what ever you like, or "cook" it to the doneness of what ever you desire. We have made three in this video, Grape & Sugar, Grogonzola & Rosemary, and a version of my grandmothers sfincione which she called civata, (shi-va-tha).
We have made three in this video, Grape & Sugar, Grogonzola & Rosemary, and a version of my grandmothers sfincione which she called civata, (shi-va-tha).
We usually put anchovy on the sfincione but I omitted it this time since Natalia does not care for anchovy and I was making this for her. I do make a note in the video that if one wants anchovy, place dime-size pieces directly on the dough, under the sauce. It's delish.
This is my daughter's favorite appetizer. Every pizza party we have, Natalia wants to make sure we have some dough put aside for garlic knots before the pizza party. So here's a quick little video on how we make them.
What are garlic knots? They're soft, warm, garlicky, cheesy knots of dough. Originally made on the east coast of the US, and slowly trickling towards the west.
We hope you try them with your family and friends. Send us a note and let us know how you like them!
Frankie G demonstrates how to shape a baguette. This video is a collection of pictures so that each fold can be seen with detail.
Use your favorite baguette dough recipe. Rise times depend upon temperatures and style of yeast or starter that you are using. The technique shown in this picture-video helps you understand how to shape the baguette, after the dough has fermented and risen, and is ready to be shaped.