On tonight’s episode of the Coronavirus Cooking Diaries let’s talk about dough. Pizza dough to be exact. This weekend was filled with a lot of cooking and Felix wanted to learn how to make pizza dough with me so we we said what the heck, why not? Here he is stretching the dough. We make pizza Buffalo style, if you know what that means, it’s a thicker crust, but the crust tastes good and it’s light, fluffy and delicious when done right. We also made the focaccia dough together. He really got into the dough stretching and could feel the warmth of fermentation, the texture, the moisture and the softness of the dough. He helped prepare the yeast and measure the ingredients too. He was an excellent Sous Chef! Scroll through and enjoy the videos. For the dough we used a bread flour and mixed the active yeast and 85 degree temp water. A touch of sugar, salt and Crisco finished out the ingredients. The dough came out soft and fluffy. We are looking forward to making some pizza for dinner tomorrow night! What’s for dinner at your house? And remember, if you have to do takeout and delivery, call the restaurant first and skip those bastards at Seamless, GrubHub, Delivery.com, Uber Ears, Postmates, etc. None of them our helping@our local restaurants the way they should be! Prove me wrong if you feel otherwise. . . . . . . . . . #pizzaalwayswins #pizzaforthewin #pizza #homemadepizza #homemadepizzadough #buffalopizza #buffalostylepizza #pizzadough #buffalopizzaisthebestpizza #buffalony #buffalony716 #buffalonewyork #nyclife #nyclifestyle #mancancook #mancanbake #foodlover #foodislove #sexyslices #nyc #newyorker #212 #buftonyc #716 #buffaloproud #nycmanofmanytalents #ilovepizza #mypizzagameisstrong #ilovetocook #chefswhorock (at New York, New York) https://www.instagram.com/p/B_tp0iqJat9/?igshid=1inus94nmirus
