Here I will teach you how to make authentic Neapolitan pizza dough, fresh pasta, and many other dishes that I make. My main focus will be Italian but I will also add other recipes that I like or that I find interesting from other parts of the world as we travel, and of course from here at home.
You’ll notice most of my directions are short and to the point. You won’t have to fight through a wall of text, history, and what Nonna said one day in the kitchen.
Several things you need to know about what you should have to make some of these recipes.
Flour
Do not use bread or all purpose flour unless called for. You really really really need to find a good 00 flour. I get Antico Molino Caputo Tipo Doppio Zero flour from Pennsylvania Macaroni Company in Pittsburgh. It really does make a difference.
Tomatoes
San Marzano tomatoes are the way to go. Most stores have them in large 28oz cans already peeled and ready for cooking. If you can get DOP, even better.
Cheeses
For pizza, if you can find whole milk low moisture mozzarella in blocks, that is what you want so you can grate it yourself. Fresh mozzarella is also a very good creamy option. As a last resort, buy the pre-shredded cheese as it is usually treated with a waxy spray to keep it looking fresh and effects the creaminess when it melts.
Cooking Utensils
You will need a digital scale for measuring all of the ingredients for all of the doughs. You should have
