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The pizza generally consists of pizza dough, olive oil, garlic, cheese, salt and, sometimes, toppings including vegetables such as spinach, tomato, and herbs. [2] [3] [4] A béchamel sauce is sometimes used in place of tomato sauce, and sliced tomatoes may be added to top the pizza. [5] It is sometimes referred to as pizza bianca (lit.
This is then fried until crisp. The dish can be served as a "pizza supper" (with chips) or single (without chips), in whole and half pizza portions. The dish may be served with salt and vinegar, or with "salt and sauce" (a mixture of brown sauce and vinegar) in Edinburgh and the surrounding area, according to the custom of local chip shops ...
[8] [9] [10] Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with scalded milk, butter, and sugar. [11] The restaurant's cook Alice Mae Redmond later adjusted the recipe to be made with water and olive oil and a "secret dough conditioner" to make it stretch better.
Coat a large bowl with butter and place the dough inside, coating it with butter as well. Place the dough in the refrigerator and allow it to rise for 8 to 10 hours.
Sometimes referred to as pizza bassa ('short pizza') to distinguish from pizza alta ('tall pizza' – the Neapolitan style). [6] One of the key differences in the ingredients for the dough compared to the Neapolitan style is in the addition of oil, which contributes to the crispness of the resulting base, described using the word scrocchiarella ...
Potato rosemary focaccia is sometimes called "potato pizza" in New York City. [30] Although rosemary is the most common herb used to flavor focaccia, [31] sage is also used, and the variant is called focaccia alla salvia. [23] Focaccia al rosmarino may have a moist texture, and the exact recipe varies. [32] It may be savory or sweet. [32]
This is about the point in time when some process similarities of yeast pre-ferments to sourdough or levain starters begins to diverge. The typical amounts of time allotted for the yeast pre-ferment period may range from 2–16 hours, depending on the dough's temperature and the added amount of viable yeast, often expressed as a bakers' percentage.
Soda bread is a variety of quick bread made in many cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of yeast. The basic ingredients of soda bread are flour, baking soda, salt, and buttermilk.