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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in pizza (2)

Sunday
Oct092016

Marcello's margherita pizza

DateSunday, October 9, 2016 at 1:26PM

This recipe from Marcello Basini, trader at Borough Market, is probably the closest you'll get to a proper pizza at home. A domestic oven is never going to give you the crisp base you get from a wood fired oven, but Marcello has some great tips to help you get as close as possible. This recipe first appeared on the Borough Market website as part of my series, I Am What I Eat, where I interview Borough Market traders about the foods that are important to them and why. 

“If it’s a good pizza, I like it simple,” says Marcello Basini of Jumi Cheese. “As an Italian my favourite is the margherita.” Marcello uses a ‘mother’ or ‘starter’ for his pizza dough, but as most people are unlikely to have that to hand, I’ve given the option of using yeast as well.

He makes his dough the night before, then knocks it back in the morning and leaves it to rise again until the evening. You can get away with letting it rise for 2 hours first time, knocking it back and then letting it rise again for another 30 mins, but the longer it proves, the better.

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AuthorVix | CommentPost a Comment |
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Monday
Jul122010

Firezza pizza al metro

DateMonday, July 12, 2010 at 10:29PM

Following  an unfortunate accident on Saturday, I was incapacitated in the cooking department last night, so the boyfriend offered to order a pizza delivery. We are fortunate enough to have a Firezza pizza about 5-10minutes walk from our house, which is about as good as it gets in the delivery department; the pizza, not the distance. The fact that it is only a short walk to collect the pizza might also be seen as fortuitous, but we are lazy and pay extra for the privilege of being so. In fairness though, the delivery does arrive piping hot having spent barely 2 minutes in transit.

Firezza deal in pizza al metro, or pizza by the metre, a name which is almost literal but for the fact that each pizza is actually only half a metre (which for logistical reasons is quite understandable) and different toppings are ordered by the quarter metre.

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AuthorVix | Comment4 Comments |
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