Posts Tagged: recipe Results 156
We like a puffed-up, pillowy pizza crust with a charred surface and a tender, chewy crumb. A combination of fine-milled, low-gluten 00 Italian flour mixed with a higher-protein bread flour helps achieve this result. The dough is mixed and allowed to rise in bulk, and is coated with olive oil while being turned at 30-minute intervals, to help achieve the elasticity and strength needed to be pulled superthin. After 2 to 3 hours (depending on the ambient room temperature), we punch the dough down a final time and retard it in the walk-in fridge for a minimum of 24 hours. Then we divide it into 6½-ounce portions and allow a final rise before shaping the pies. We have found that a dough with some age has a more complex flavor, caramelizes to a more beautiful golden hue, and develops a crisper outer crust than a younger dough made under the same conditions.
Mushroom stock is a versatile staple to keep on hand — its deep, rich flavor and color make it a great substitute for beef stock. We save the scraps of vegetables from the soup — peels, ends and stems — to fortify the stock, so nothing goes to waste. If you have it, you can substitute 4 cups roasted vegetable stock.
Dates, one of the seven species traditionally eaten on Tu B’Shvat, are represented in Deuteronomy (8:7-8) by their honey, called devash in Hebrew.
The almond tree is blooming
And the golden sun is shining.
Birds atop each roof
Bless the arrival of the festival.
Tu B’Shvat has arrived
The festival of trees.