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As time passed, Angelo lamented that there were only a handful of places left that truly made he called real pizza. “The crust has to be blackened and crisp! Only fresh mozzarella and tomatoes!” he would often say.
Cut to 1999, Angelo and his wife Giovanna opened their flagship restaurant, Massa Café Italiano, which has been a staple in Chicago for 25 years. At Massa, they specialize in authentic Italian foods, award-winning gelato (yes, actually award winning!) and fresh roasted coffee.
Jun 30, 2021 · Initially, Angelo’s used American flours. Danny was in fact convinced that Italian flour was only suitable for the classic Neapolitan pizza, cooked in a wood-fired oven.
Mar 18, 2024 · Check out his inventive recipe to utilize pasta as pizza crust below. Pasta Pizza. Serves: 4 to 6. Total time: 1 hr. Ingredients. 2 tablespoons kosher salt. 4 tablespoons (1/4 cup) extra-virgin olive oil. 1 pound fettuccine. 2 large eggs. 16 ounces whole milk mozzarella, shredded (4 cups) 2 cups (16 ounces) jarred tomato sauce, warmed.
Widely regarded as the best pizza chef in the world, Franco Pepe's pizza dough recipe is a closely-guarded secret. Although he will never give up the recipe used at his restaurant Pepe in Grani, this one is pretty close and comes from the great man himself.
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Jul 1, 2020 · Pizza in Teglia | Homemade Italian Pan Pizza Recipe. The Secret to Making Perfect Pizza in a Home Oven. A real Neapolitan pizza cooks in about 90 seconds in an extremely hot oven.
People also ask
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Aug 26, 2023 · Johnny and I got together to show you how to make a beautiful Neapolitan pizza with dry yeast in the crust. That’s right: Dry yeast for those who don’t have fresh yeast at home. This means you can make fresh, authentic, tasty pizza crust whenever you want.
