If you ever manage to get your hands on a jar of 'Nduja (a spreadable salami), buy it and combine it with sweet & spicy jalapeños! This combination will definitely blow your mind - guaranteed! If you're interested in more pizza inspirations, follow the link or visit us on Instagram @manopasto.
This pie was baked with a homemade chestnut cream and mozzarella. After baking, I topped it with homemade cheddar chips and toasted walnuts. This gives a super delicious contrast between the slightly sweet chestnut cream and the flavourful cheddar chips! If you're interested in more pizza content, follow the link or visit us on Instagram (@manopasto).
You want to make an authentic Neapolitan pizza at home? Let me show you how it's done! I've compiled everything you need to know in order to make a Neapolitan pizza at home on my blog. You'll not only find clear instructions on how to make the pizza, but also a video where you can follow me doing it from scratch. Happy to answer any questions!
I topped this pizza with a ricotta herbs cream, smoked salmon, marinated onions and grated horseradish. I loved the combination of all these intensive flavours! The pizza was baked in my Ooni Koda 16 🔥. Wish you all a nice weekend! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 📋 💯 % biga dough, Manitoba flour, 💦 72% hydration, 48 hours fermentation. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Have you already tried horseradish on pizza?
Yes, you're reading that right, it’s a Margherita - but with a yellow tomato sauce! These Pomodorino Giallo Dolly were a souvenir from my last Italy trip and brought a lovely sweet note to the pizza. Baked in the Ooni Koda 16 🔥. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 💯 % Biga dough, 💦72% hydration, 48 hours fermentation. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Have you ever tried a yellow Margherita?
These pizzas were based on a 💯 % biga dough with a Manitoba flour and 48 hours Fermentation. They all came out really nice, with an airy and puffy crust 💨 Baked in a Ooni Koda 16 🔥. Top: Roasted pineapple sauce, nduja, jalapeños, mozzarella and hot honey drizzled on top. Bottom: White pie with ricotta herbs cream, smoked salmon, marinated onions and grated horseradish on top
Mama mia, that pizza is delicious! I want to present to you this mouth-watering pizza: San Marzano tomatoes, fior di latte, grilled peppers and nduja. Aaand on top of that, homemade candied jalapeños. The combination of hot and sweet goes so well together!😭 You should try it, too! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Baked in Ooni Koda 16 🔥 📋 💯% Poolish dough, 💦71% hydration, Dallagiovanna 70% Anna / 30% Uniqua Blu flour, 72 hours fermentation. Detailed recipe can be also found on my blog!
How about a Pizza Margherita with a twist? With burrata made from buffalo mozzarella instead of mozzarella! How do you make it? It's simple! Cover the pizza dough with tomato sauce and bake in the oven. After baking, add the burrata to the pizza and you're ready to feast! The merging of the warm pizza with the fruity tomato sauce and the cool, creamy burrata makes for an absolute treat! Check out my blog for more treats like this.
Did you know that worldwide more than 10,000 tomato varieties exist? I find that fascinating and as I love tomatoes in every shape and size, I have chosen 3 different, colorful tomato varieties for this pizza. I topped it with tomato sauce, mozzarella and the 3 different tomatoes cut into thin slices. After baking it, I garnished it with shaved Parmesan and basil. The play of colors of the tomatoes looks just gorgeous and in addition, the pizza tastes exceedingly light and fruity, try it out!
After all the gluttony during the holidays, I wanted to kick the new year off with a lighter pizza, so a marinara lends itself perfectly to that. After all, it's #veganuary too! For the marinara, all you need are good canned tomatoes (e.g. San Marzano), season them with salt and oregano if desired; a finely chopped clove of garlic, basil and a good quality olive oil to drizzle over them. And it's ready to go! Baked in the Ooni Koda 16 with wood and coal.