Frankie G's Woodfired Flatbread Pizza
Sometimes, you just want something crispy and tasty. Well, this is it.
This video demonstrates another form of pizza and what can be made if you have the right ingredients on hand.
It also includes a vision of how to top a pie, keeping a focus on how the end result will effect the flavor of each slice...
FGpizza items included in this video are the Oilera Traditionale, the Pizza Cutter - Professional Quality, the Roman Flatbread Peel, and the 59" Banjo Peel
Frankie G's Pizza Primavera.
Spring! What a wonderful time... the birds are singing, the weather is beautiful... but more importantly... the FAVA BEANS ARE HERE!!
We've created this springtime pizza for you to share with your family. It includes fresh fava beans, asparagus, artichokes, lemon ricotta, lemon extra virgin olive oil, and three different cheeses. We hope you and your family like it.
FGpizza items included in this video are the .75 Liter Oilera Tradizionale, the Pizza Cutter - Professional Quality, the Pizza Cutting Board & Serving Peel, the 14" Pizza Serving Tray, and the Napoletana-Style Peel with 20" handle.
Pizza alla' Romana
Wet dough makes a great pizza, and this pizza is as wet as it gets. Daniel Leader's book "Local Bread" presents this wonderful 85% hydration dough. The book may be found on our FG pizza's Bookshelf.
We have adapted this for a wood-fired oven, and simply top it with San Marzano Tomatoes, olive oil, fresh garlic and oregano. The crust is crispy with lots of holes. Very delicate and very delicious.
Using our Romana Peel is the absolute perfect vehicle for this pizza. The detachable blade allows this six-foot-beast to ship affordably and you will love the American craftsmanship.
Pizza con Zucca Fiore.
Summertime presents wonderful gifts in the Italian garden. One of them is zucchini or squash blossoms.
We fry them, stuff them and yes... make pizza with them...
FGpizza items included in this video are the Dough Proofing Pans-Set of 3 w/ 1 cover , the Pizza Cutter - Professional Quality, the Pizza Cutting Board & Serving Peel, the Pizza Serving Tray 14",and the ICED Pizza Topping Holder.
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 whatever you like, or "cook" it to the doneness of however you desire. We have made three in this video, Grape & Sugar, Gorgonzola & 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. The tools used in this section are the 1/4 Sheet Pans - Focaccia!, Dough Scraper / No Scratch , Stainless Steel Flour Shaker , and FG pizza's Digital Scale .
Pizza - Frankie G style, from dough to table.
We get a lot of our friends and customers asking how I make pizza in my woodfired oven. In this little video, Natalia and I demonstrate how to make dough balls, stretch pizza dough, top and cook pizza in a woodfired oven.
Although there are many techniques for stretching pizza, I like this one the best. I toss and spin it some times, but I am faster and better at this table-stretching technique so that is what I do.