Hello TFLers! It is that point of the 12 months once more for my necessary year-end submit. I do not wanna finish my streak. 🙂
This was the pizza that I made earlier this 12 months. I lastly bought my arms on some actual 00 flour used for making Neapolitan Pizza so I used to be excited to strive it. I haven’t got a wood-fired oven for La Vera Pizza Napoletana so  clearly, the following smartest thing to make is the “different” Neapolitan Pizza which is Pizza Montara. This was similar to the primary one I made right here.
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This was made in the midst of a meltdown from work so I didn’t trouble utilizing my sourdough which was unfed for 8 months within the fridge. My starter needing days of “restoration and strengthening” feeds for which I shouldn’t have the time, I simply purchased a packet of immediate yeast which was the one time I used immediate yeast in decade since establishing my starter. (Oh, the issues that we do to maintain our work and hold ourselves sane. :P)
The style was much like my earlier submit minus the tang and a few complexity however the texture was actually a lot better. The 00 flour actually made a distinction, the pizza was puffy, stretchy, and tender with the slightest little bit of chew. This was my best texture that has eluded me for years. It was actually near the native Neapolitan-style pizza that I can discover. Now, I actually need to trace down 00 flour for my pizzas, I nonetheless have not tried it in pasta although.
I do know it isn’t probably the most stunning (rusty baker right here) however it certain was tasty. The mozzarella that I purchased this time was tremendous melty that made it messy to eat. We had it with some native honey that made it even higher.
That is the primary time that I had a cornicione this puffy and open.
At present, I made some pasta. I discover making home made pasta so therapeutic. I nonetheless used my rolling pin however I really feel I want to make use of a pasta machine quickly as a result of the portions I make are getting bigger.
Tortelli Zucca e Salsiccia. Morsels of contemporary pasta full of roasted squash, sausage, and cheese; served in brown butter and sage sauce. It was heavenly!
I do know it’s not a conventional pasta dish however it was impressed by a conventional Italian combo. The one factor that I may have finished to make it higher was to make the pasta thinner however my again hurts earlier so I haven’t got the endurance to roll it thinner. Nonetheless we have been happy and pleased, individuals who like that chew of their pasta would love this.
I hope you loved this submit. And I hope that my annual visits on this web site can be a bit extra common. Wishing everybody a more healthy and happier 2026! Thanks and God bless!
