It is also delicious simply slathered on toast with jam or honey. Howard reccommends using this homemade ricotta the next time you make lasagna and you will marvel at the difference it makes. They tried the recipe using store bought ricotta and it fell flat, and with the homemade ricotta it soars. Howie's Artisan Pizza uses the fresh ricotta as a filling for our stuffed Eggplant Pillows. Fresh homemade ricotta has a delicate fluffy texture and a simple fresh milk flavor that is simply delicious. The ricotta cheese found in most supermarkets has its uses, but Howard finds it to be a fairly uninteresting product. Use generous amounts of flour to press out the dough to the desired diameter and thickness.Remove dough from the refrigerator a couple hours before use so that it can come up to room temperature before pressing out.Refrigerate for at least six hours or overnight.Place each piece of dough into zip lock bag.A fourteen ounce piece of dough will make a 13 inch diameter pie.Note that a ten ounce piece of dough with make a 10 inch diameter pie.Portion the dough into 10-14 ounce pieces.Work on medium speed for 5-7 minutes or until dough is smooth and homogeneous.Work slowly for 1 minute to bring ingredients together.Allow water and flour to rest in the bowl for thirty minutes.Place the water and the flour into the mixer bowl.Normally, he prefers dough made without the added sweetness of sugar. The addition of sugar is to enhance browning in a home oven. Howard suggests using a stationary mixer fitted with a dough hook to prepare the dough. The dough is a bit sticky, which makes kneading by hand a little tricky. The following recipe is a good all purpose recipe for home use. In all, it's a complicated process which might be a bit out of a reach for the household cook. The dough at Howie's Artisan Pizza is a 24-pre-fermented starter called a 'poolish.' The dough then rests another 24 hours before baking.
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