Bigger is better!

f@#! that pizza looks good 


edit: nice Ano, never seen Pici pasta before, dont think i can get it here 

mm, I think it's hard to find outside of tuscany, https://www.google.it/search?q=Pici&um=1&ie=UTF-8&hl=it&tbm=isch&source=og&sa=N&tab=wi&ei=0TUBUeWvAYaO0AW6l4GQDQ&biw=1469&bih=1306&sei=0zUBUZfxN424hAfSiIHQAg

But, maybe, sometime these hard things are available in Lidl, Penny, etc... Dunno why... Or you can do them  

Quote from: ANO on January 24, 2013, 12:14 PM
Just done and eaten. It s been AMAZING!!! You can cry when you eat something like this. Honestly.

Ragù - "ANO vErsion" -: Salsiccia e pancetta (Saucisse and bacon)

(at the end I've added a bit of one of my peppers auhauh)


The pasta I ve used for is PICI from Tuscany.

sto brutto porcoooooooooooooooooo

Btw have you ever tryed "pasta alla carbonara"? That's amazing! :p

Ribs dämn pawn

poor fada eating noodle

Quote from: Dulek on December 15, 2012, 09:17 PM
Ok, I've wrote down for Peja a recipe for the best pizza there is, but I feel like other people would also like to try it and once you try it, you're gonna love it completly!

So there we go:

For sauce you need:
-3 big tomatos (most likely some of the sauce will be left, but I always use it after to cover my with it pizza instead of ketchup )
-1 middle onion
-3 tooths of garlic
-spicy pepper in powder (or use your super hot peppers ^^)
-basil
-tomato concentrate

For dough:
-cake flour
-yeast (not instant)
-olive oil (much better than normal oil, I recommend you buy it)
-salt, sugar

Addons:
-300g of mozzarella + 100g of gouda cheese (without mozzarella don't do it)
-salami (7 or 8 slices but it depends on you)
-ham (5 or 6 slices)
-olives
-mushrooms (3 or 4 will be enough)
-whatever you want actually

Ok, let's get started:

btw: a teaspoon is a teaspoon, a spoon is a normal spoon for soup

1. take 20g of yeast and grind it into a quite big mug, add 3/4 teaspoon of sugar and spoon of flour and then add warm water (not too hot), mix the ingredients so it dissolves nicely and put somewhere where is warm
2. meassure 2,5 glass of flour (I use 250g capacity glass), 1/2 teaspoon of salt and 5 spoons of olive oil, place all of this in a bowl

the yeast must 'start' so we begin making the sauce:

1. put tomatos into a bowl and treat them with boiling water so the skin will be easier to remove, meanwhile, chop your onion and garlic
2. after tomatos spend some time in hot water take them out and remove the skin and cut into quaters with removing most of the flesh
3. warm up the olive oil on your pan and add 1 big teaspoon of spicy pepper (3 teaspoons = very spicy), mix the pepper with oil and then add onion and after a while garlic, wait till it frys a bit and add your tomatos, mix it and cover the pan leaving the fire at 40%

the tomatos must cook for ~10 mins before they fall apart

1. ok, the yeast should already have grown and almost spill out of your mug so pour them into your bowl with flour etc and start kneading it, add flour or warm water so it's not too sticky, it can't be too dry, it must be just little sticky to your hands, knead it for approximately 7 minutes, after, add some flour on the top of your dough, cover with a cloth and put in some warm place

start your oven and set it for 230 degrees

remember about the sauce, take off the cover and when tomatos fall apart (you can help them a little btw ) add 1/2 teaspoon of salt, 1/2 teaspoon of sugar, spoon of tomato concentrate and as much basil as you want, I love basil, we turn off the fire when our sauce denses greatly

mix 300g of mozzarella with 100g of gouda, chop ur mushrooms like you want, prepare all the addons



now, take the plate from your oven and oil its surface

1. we look at our dough, it should be 2x bigger then it was when we left it, ok once it's ready we take our dough and place on a table (first add flour on that table) or sth and roll it so you can place it on the plate
2. take the sauce and spread it on the dough, not too less, not too much
3. take 3/4 of your mixed mozzarella with gouda and spread it now on your pizza
4. add your ham, salami, mushrooms, olives, whatever you want
5. add the rest of your cheese on top
6. salt the whole pizza a little
7. put it to oven on 230 degrees for 14~ minutes with thermal circuit and  keep and eye on it
8. wait
9. ? ? ?
10. PROFIT!

It's a fantastic meal for 3 people or 2 very hungry students, it takes an hour when someone is helping you to make it.



Bon appetit!

Going to make this next weekend, thanks for the assist dulek.

it s nice to see people try to do pizza... but guys.. DULEKKKKKKKKKKKK!!!!

In the Pizza Dough these ingredients are forbidden:
Sugar: ABSOLUTELY NOT!!! Yeast doesn t need the sugar reaction to activate the process.
Oil: in the real dough you don t use any oil

All the rest is all about timing:
first dough like 10-12 hours
then you do balls and you leave them other 10-12 hours or so

The only yeast you need for 1kg of flour is like 3 or 5 grams.
30 gr of salt
600-650 cl water .... COLD not warm!

and also how you work the dough and where you put it is essential.

Good luck Walrus, have a yummy pizza!

ANO, I know original Italian pizza differs from the others, you use less addons, where we put as many as we want. Perhaps your recipe for the dough is awesome, but my works too, I love how it's fluffy and thick.

Yee, don't worry It's a simple italian reaction to the sugar auhuah I m sure it's good

Whats that pasta thing?something special in it? Looks totally different than in finland. I cook often that kind of food. Dämn meat souce pwns

Quote from: NinjaCamel on April 13, 2014, 08:48 AM
Whats that pasta thing?something special in it? Looks totally different than in finland. I cook often that kind of food. Dämn meat souce pwns

Pici. It's great..

Hmm i guess i should test that. Any tips how to make it perfect?

Mostly when i make the macaroni/spaghetti i put them in the hot kettle with oil and some spices. I let them be there for a short time and then add boiling water. Gives much more taste than the "basic" way.

Quote from: NinjaCamel on April 18, 2014, 06:58 PM
Hmm i guess i should test that. Any tips how to make it perfect?

Mostly when i make the macaroni/spaghetti i put them in the hot kettle with oil and some spices. I let them be there for a short time and then add boiling water. Gives much more taste than the "basic" way.

What do you mean? I can help you xD I m drunk, explain me slowly what you are talking about.
Do you want to do the pasta as well? and the sauce?
I can teach you also the ragù alla bolognese da diti nel culo

I want to know how to make delicious pici xD