Just want you to know how much I love your advice. Such great recipes and suggestions. I've given your pizza book as gifts many times and plan to continue doing it this holiday season.
It's essentially the thin-crust pizza dough without the olive oil using Petra 5063 flour. I've been working on a recipe for a scaled up version of the outdoor variation of the Neapolitan-ish pizza dough, using that Petra flour. It's actually 68% hydration and, again, without olive oil. I had a few past-prime rounds in the fridge, so I rolled it thinly and baked it in my home oven. Will share that recipe soon!
This looks delicious! Can I ask: when you prep a larger batch of olive-oil based dressing in advance, how do you deal with the olive oil-solidifying-in-fridge issue? Do you divide the dressing into single use (single bowl?) jars before putting in fridge? Otherwise it seems like you'd have to wait a long time for a large amount of dressing to come to room temp before using. Hope my question makes sense!
Great question. It does take a long time to come to room temperature... I do try to remember to remove it from the fridge an hour before using, which is easy for me bc I'm almost always home but not ideal for others come home from work. Transferring the vinaigrette to smaller jars is a great idea! That is what I would do if I found myself always dealing with solidified oil.
I was going to ask this too! But I'd also love to know how long it will last in the fridge? I love big batch prepping of stuff like this, and I've never known the "rule" for homemade vinaigrette.
It will last at least 2 weeks in the fridge if not longer... always taste before using. I don't think there is a hard and fast rule. Honestly, in all the years I have been making large-batch dressings only once did I pull out a jar that had gone rancid. And it was apparent immediately upon tasting it. I think it had gotten forgotten about in the back of the fridge, and I'm not sure how long it had been back there, but my guess is a very long time :)
Just want you to know how much I love your advice. Such great recipes and suggestions. I've given your pizza book as gifts many times and plan to continue doing it this holiday season.
Thank you for all you do to make cooking joyful.
Awww this means the world... thank you so much for reading, for spreading the Pizza Night love, and for your kind words 💕💕💕💕
Is there a link to the dressing recipe with quantities? I'm sorry, I may be missing something, but I cannot seem to find it. Thank you!
Yes! It's at the very bottom of the post — there's a red button that says "Citrus-Shallot Vinaigrette". Here's the direct link though: https://docs.google.com/document/d/1sbvli9zMbBiPKKA_00Gd38gzBD81_8kMdfCxNw3klpg/edit?tab=t.0#heading=h.u4j9g420wik9
Which pizza a did you make? Is it the Roman pizza from your book?
It's essentially the thin-crust pizza dough without the olive oil using Petra 5063 flour. I've been working on a recipe for a scaled up version of the outdoor variation of the Neapolitan-ish pizza dough, using that Petra flour. It's actually 68% hydration and, again, without olive oil. I had a few past-prime rounds in the fridge, so I rolled it thinly and baked it in my home oven. Will share that recipe soon!
This looks delicious! Can I ask: when you prep a larger batch of olive-oil based dressing in advance, how do you deal with the olive oil-solidifying-in-fridge issue? Do you divide the dressing into single use (single bowl?) jars before putting in fridge? Otherwise it seems like you'd have to wait a long time for a large amount of dressing to come to room temp before using. Hope my question makes sense!
Great question. It does take a long time to come to room temperature... I do try to remember to remove it from the fridge an hour before using, which is easy for me bc I'm almost always home but not ideal for others come home from work. Transferring the vinaigrette to smaller jars is a great idea! That is what I would do if I found myself always dealing with solidified oil.
I was going to ask this too! But I'd also love to know how long it will last in the fridge? I love big batch prepping of stuff like this, and I've never known the "rule" for homemade vinaigrette.
It will last at least 2 weeks in the fridge if not longer... always taste before using. I don't think there is a hard and fast rule. Honestly, in all the years I have been making large-batch dressings only once did I pull out a jar that had gone rancid. And it was apparent immediately upon tasting it. I think it had gotten forgotten about in the back of the fridge, and I'm not sure how long it had been back there, but my guess is a very long time :)
🙌🏼 my kind of dressing!!