Beautiful BANFI Castle in Montalcino Italy
Banfi webpage:
The wines: Brunello di Montalcino 2010, 2013
2010 Vintage of a lifetime:
😉
😉My webpage:
Let me help you plan a wine trip or coach you in making your plans in traveling to Italy. I can offer a lot of advice for serious travelers. I do wine demos also.
🥰LEARN ITALIAN:
All photos by Greg The Wine Traveler
😉I always use these wine glasses. Schott Zwiesel Tritan Crystal Glass. They are great and resist breakage. Please use this link to order:
😉The best yeast for bread or pizza dough is Saf Instant:
(does not have to be activated in water)
LOOOK: Best pan for baking pizza:
Pizza Dough Recipe: And guess what, if you are not exact, it will still work!! This is a hybrid recipe not relying only on the sourdough starter that is not always so reliable for me when making pizza dough.
1 1/2 Cup Warm Water, up to 230 grams – Hold Back 30 gram to dissolve yeast and sugar.
2 1/4 tsp Active Dry Yeast, 1 packet of yeast – 6 gram. Saf Instant works fast
2 1/4 tsp Sugar, 12 gram.
4 Cups Bread Flour, 700 grams but hold back 100 g to add as needed. Additional flour for dusting.
100g of sour dough starter, not very wet. You can leave this out.
1 tsp salt, some people use more but it inhibits yeast.
1/8 Cup Olive Oil, 20 grams
While sipping some wine……This takes less than an hour, really! Without the wait time but after some practice. Brunello helps…
1. Stand mixer with paddle, add flour and water, only 200g. Mix low to make shagging dough, not wet. Let rest 2 min.
2. In the meanwhile, mix yeast, sugar and tepid water. Swirl.
3. Add the sourdough starter and mix 1 min on low to incorporate. Let stand 5 min to hydrate to an extent. The dough ball forms so switch to the dough hook.
4. After 5 min to the starter wake up. Add the yeast sugar mixture and start the blender on low for 1 minutes. Add a teaspoon or two of water if the dough ball does not come together.
5. Add the oil in two portions and not at one time like I did in the video. After these ingredients start to incorporate. Stop and let it set for 1-2 minutes.
6. Start the blender. I then add the salt with the blender running, now that the yeast and starter has had a chance to start to react. Now you need to gage whether to add any additional small portion of flour in case the dough is too sticky.
7. Now we are doing most of the work with the mixer. The dough hook runs on 1-2 for 5 minutes. Stop and scrape if needed.
8. Remove and scrape on dusted surface. You will have at least 900 gram of dough. More than enough for two large 14” pizzas. 400g each is enough of 500 for a thicker crust or 3-10” pizzas, 250-300g should be more than enough. Also, a huge focaccia or two small rustic loafs. Let rise a second time.
9. Cover with towel. This will double in 2-3 hours if you place in an oven with the light on.
10. Take out and divide into balls. Fold so the balls have a tight exterior like in the video. Cover and let set 30 minutes.
11. I cannot toss a dough in the traditional way so I roll it in the final phase. Put in on a pizza pan with holes in it and top it like you want. Tip: Not too much sauce or toppings!!!
12. Bake at 550F preheated oven.