Homemade pizza is a bit of a pipe dream. At least for those who are expecting to get a full restaurant experience at home. If you want to make pizza at home without special equipment, but still know you are getting an authentic experience, look no further than pizza in teglia. It is a homestyle pizza straight from Italy, and requires no special tools. In this episode, we are going to go over what we like in a pizza, the science behind gluten, the importance of simplicity, and how we can apply these things to our own homemade pies.
Resources:
Intro song: Nemico Della Patria?(1920) from the Library of Congress
Giordano, Umberto, Titta Ruffo, Josef Pasternack, and Rosario Bourdon. Nemico Della Patria?. 1920. Audio. www.loc.gov/item/jukebox-38555/.
High molecular weight glutenin: Takata K, Matsushita K, Goshima D, Nakamura T, Yamauchi H. Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of 'Harunoakebono'. Breed Sci. 2019 Sep;69(3):478-486. doi: 10.1270/jsbbs.19045. Epub 2019 Aug 1. PMID: 31598081; PMCID: PMC6776135.
FDA flour protein: www.accessdata.fda.gov/script...
Italian flour regulation:
www.pasta-unafpa.org/public/u...
Neapolitan pizza association:
www.pizzanapoletana.org/en/
A slice of NY pizza:
asliceofny.com/
Timecodes
00:00 - Intro
01:47 - A slice of New York
01:53 - Congressman
02:18 - Pizza breakdown
02:49 - Science
03:47 - Tips
07:36 - The Italian solution
08:18 - The dough
11:09 - Tomato sauce
11:58 - Pesto
13:48 - Salad
14:06 - Dinnertime