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Falkirk Herald Bulletin 16-05-24
⏲ 2:14 👁 63.4M
Ooni Koda Pizza Peel Compared to GiMetal's Azzurra Line
⏲ 9 minutes 7 seconds 👁 7.9K
The BEST Pizza Peel. Gi. Metal
⏲ 5 minutes 5 seconds 👁 4.5K
The Most Famous Pizza Styles From Around the World
⏲ 1:31 👁 23.5M
MOLINI PIVETTI - DOUGH WITH PIZZA AZZURRA FLOUR by FEDERICO PERRONE
⏲ 11 minutes 33 seconds 👁 318
HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH
⏲ 19 minutes 59 seconds 👁 2.4M
Everything MUNA Loves About L.A.
⏲ 13:20 👁 2.8M
How to choose a pizza peel for your Ooni or Gozney Oven.
⏲ 5 minutes 12 seconds 👁 2.1K
How To Launch Pizza Smoothly Every Time. Ooni Koda 16.
⏲ 27 minutes 34 seconds 👁 54.3K
Signs your food is authentic and not a cheap knock off - from pizzas to pasties
⏲ 1:57 👁 5.5M
Perforated pizza peel and small turning pizza peel - How to use it? -
⏲ 49 seconds 👁 9.8K
Come fare la Pizza FIORI e ALICI su Tonda Romana - Le Classiche del Lunedì
⏲ 7 minutes 24 seconds 👁 3.3K
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_falkirk-herald-bulletin-16-05-24.webp "Editor Jill Buchanan talks us through the headlines from The Falkirk Herald.")
_ooni-koda-pizza-peel-compared-to-gimetal39s-azzurra-line.webp "Jepgato")
_the-best-pizza-peel-gi-metal.webp "Mostly Pizza")
_the-most-famous-pizza-styles-from-around-the-world.webp "The Most Famous Pizza Styles , From Around the World.<br/>Cozymeal compiled a list of <br/>the 10 most famous styles of pizza <br/>from around the globe. Here they are:.<br/>Neapolitan Pizza, This pizza started it all. It typically has a <br/>thick, bready crust with slightly charred edges <br/>and is topped with fresh ingredients.<br/>New York Style, This style was created by Italian immigrants <br/>in New York. While it resembles Neapolitan, the <br/>crust is thinner and the pizza is typically sold by the slice. .<br/>Chicago Deep-Dish, Resembling more of a pie, this type <br/>of pizza has a tall crust. The middle is filled with cheese, meats and veggies with the sauce layered on top.<br/>Chicago Deep-Dish, Resembling more of a pie, this type <br/>of pizza has a tall crust. The middle is filled with cheese, meats and veggies with the sauce layered on top.<br/>Margherita Pizza, This type of pizza was created in 1889 and named after <br/>the queen of Italy. It always contains red tomatoes, white mozzarella and green basil, the colors of the Italian flag.<br/>Sicilian Pizza, The crust resembles more of a focaccia bread <br/>and is shaped like a rectangle or square. It is generously topped with tomato sauce, cheese and other ingredients.<br/>Hawaiian Pizza, Love it or hate it, Hawaiian Pizza <br/>is here to stay. Created by a Canadian chef, <br/>this combination generally features pineapple and ham, though variations with bacon or pulled pork also exist.<br/>California Pizza, This type of pizza gained traction in the 1980s. <br/>The crust falls somewhere between NY style and <br/>Neapolitan. They're traditionally meant <br/>for one person and come with fancy toppings.<br/>Greek Pizza, Originating with Greek immigrants in New England, <br/>the texture of this pizza is similar to Sicilian pizza, but <br/>it's made in a metal pan. It also contains lots of olive oil.<br/>Greek Pizza, Originating with Greek immigrants in New England, <br/>the texture of this pizza is similar to Sicilian pizza, but <br/>it's made in a metal pan. It also contains lots of olive oil.<br/>Detroit Style Pizza, Also originating with Sicilian immigrants, this rectangular pizza is layered with tons of cheese and toppings with <br/>only a little sauce on top. The crust is chewy and crispy.<br/>Detroit Style Pizza, Also originating with Sicilian immigrants, this rectangular pizza is layered with tons of cheese and toppings with <br/>only a little sauce on top. The crust is chewy and crispy.<br/>Tavern Style Pizza, Many Chicago locals prefer this style of pizza <br/>over Deep Dish. This thin-crust pizza has typical <br/>toppings and is cut into squares. Some say this is <br/>so that a slice would fit on a bar napkin")
_molini-pivetti-dough-with-pizza-azzurra-flour-by-federico-perrone.webp "Molini Pivetti")
_how-to-make-next-level-pizza-dough-124-double-fermented-poolish.webp "Vito Iacopelli")
_everything-muna-loves-about-l-a.webp "Today, indie group MUNA joins Condé Nast Traveler to share their favorite things about Los Angeles. From where to eat to the best nights out, Katie, Josette, and Naomi spill all their L.A. recommendations.Their hit podcast Gayotic kicked off its third season on March 27, with the premiere episode featuring drag icon Trixie Mattel. This season of the podcast has also hosted guests Hannah Einbender of Hacksand pop astrologer Chani Nicholas, among others. This year they will be doing Gayotic live residencies at Largo in LA and The Bell House in Brooklyn, all shows sold out. This summer they will be performing at Summerfest and Pitchfork Festival.https://whereismuna.com/https://www.youtube.com/@whereismunahttps://www.instagram.com/whereismuna/Director: Skylar EconomyDirector of Photography: Grant BellEditor: Alex MechanikSupervising Producer: Vara ReeseLine Producer: Joe BuscemiProduction Manager: Melissa HeberProduction Coordinator: Fernando DavilaTalent Booker: Paige GarbariniCamera Operator: Lucas VilicichAudio Engineer: Paul CornettProduction Assistant: Fernando Barajas, Brock SpitaelsPost Production Supervisor: Andrew MontaguePost Production Coordinator: Holly FrewSupervising Editor: Christina MankellowAssistant Editor: Billy WardSPECIAL THANKS TO:Courage BagelCanyon CoffeeJoyJitladaCena VeganQuarter Sheet Pizza: Photos courtesy of Eva Kolenko and Maggie ShannonMonty’s Good BurgerRuby Fruit: Photos courtesy of Jesse Saler")
_how-to-choose-a-pizza-peel-for-your-ooni-or-gozney-oven.webp "The Pizza Guy Jon")
_how-to-launch-pizza-smoothly-every-time-ooni-koda-16.webp "TRW Pizza")
_signs-your-food-is-authentic-and-not-a-cheap-knock-off-from-pizzas-to-pasties.webp "I’m an expert and this is how to tell if what you are eating is authentic.<br/><br/>Food writer and Great British Bake Off 2019 winner, David Atherton, explained a traditional Neapolitan Margherita is protected by EU law to be made with Italian flour, tomatoes, and genuine mozzarella.<br/><br/>Hand-kneading the dough is a strict requirement and the diameter should be no larger than 35cm with a crust between one and two centimetres tall.<br/><br/>When it comes to eating a Cornish pasty, you should look out for the distinctive crimping down the sides, which traditionally served as a handle for the miner’s hands.<br/><br/>It should be filled with mince, potato, swede and onion. The beef should make up exactly 12.5 per cent of the filling with vegetables making up a quarter – seasoned with just salt and pepper.<br/><br/>He explained the New York bagel should always be boiled before being baked to create a distinctive soft texture while retaining a good chew and a golden crust.<br/><br/>He adds “If it’s not from New York , it’s just a roll with a hole.”<br/><br/>Alastair Unite, a spokesperson from from New York Bakery Co., which commissioned the research, said: “We’re on a mission to champion authenticity. That’s why we’ve teamed up with David Atherton as the nation’s ‘Chief Authenticity Expert’.")
_perforated-pizza-peel-and-small-turning-pizza-peel-how-to-use-it.webp "Gi.Metal")
_come-fare-la-pizza-fiori-e-alici-su-tonda-romana-le-classiche-del-luned.webp "Marco Montuori Pizza-Chef")
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