I keep coming back to this Bon Appetit clip featuring the boss of Una Pizza in New York, Anthony Mangieri. His process, his insistence on ferocious control of ingredients and technique when it comes to a meal of very humble origins fascinate me. Seriously, dude, get another dough chef on the line.
Pizza is turning into a bit of an obsession, with it landing for dinner in our house more and more regularly. Specifically, a seafood pizza, which seems to be tricky to get if you go out. Tuna, prawns and mussels is a favourite. It’s all about the dough, though, and I’ve been playing around. Nothing like Anthony’s careful tweaks with different flours and hydration ratios. I use the pizza setting on my 30-year old Panasonic bread maker to make a simple dough with type-00 flour, and let it sit in the fridge overnight. That slow ferment means it comes out lively, bubbly and flavoursome, ready to blast in a hot oven under cheese and a homemade tomato sauce (more below). It’s a good way to decompress and eat something good on a Friday night.
Wherever you are, whenever you are, however you are, welcome to The Swipe.
Featured image by Dominic Wade.
Continue reading The Swipe Volume 3 Chapter 5
