Anthony Mangieri of Una Pizza Napoletana makes the same thing every day, only slightly better than the day before.
The Pizza Perfectionist
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Daniel Young
Let’s Make Pizza Toast with Tim Anderson
Once a standard at Japanese coffeehouses known as kissaten, pizza toast satisfies our collective appetite for simpler times when nothing could beat melted cheese on toast. “It isn’t real pizza,” says chef Tim Anderson of London’s Nanban “but it’s real good.
Franco Pepe’s Mistaken Margherita
The Margherita Sbagliata – “Mistaken Margherita” – is the signature pizza of Franco Pepe, the world’s pre-eminent pizza chef. It’s a deceptively simple pizza topped only with mozzarella before it goes in the oven. Once fully baked, the white pizza is finished with red dashes of tomato passata and green dots of basil and olive oil pesto.
Franco Pepe’s Pizza Dough Recipe
Franco Pepe, the world’s pre-eminent pizza chef, reveals his recipe for pizza dough with one proviso:
Small variations in temperature, humidity and other conditions can change the dough. You’ll have to adapt, with adjustments in quantities or minutes as you go.
No-Knead Pizza Dough Recipe
recied is)30 No-Knead Pizza Dough (makes 4 dough balls for 4 pizzas 30-cm/12-in pizzas) This go-to pizza dough from Ooni Pizza Ovens is a reliable, no-fuss method. It requires no-kneading and can be ready-to-go in 5 hours. Unused portions can be frozen for...
I’d rather wait for my fish & chips than have my fish & chips wait for me
Are you a conscientious cook who will only buy fish from someone who can tell you where, when and how it was caught? If so the eight words you most want to see or hear at your chippy may be the same as those you expect from your fishmonger: Our fish locally sourced...
Top 10 Fish and Chips in London
When the batter coats a fresh cod fillet in a single layer and the frying time, temperature and oil are right, the fish effectively steams within its crisp golden shell. The hidden treasure – firm, glistening flakes of pearly white cod – distinguishes my picks for Top...
