Hello TFLers! It is that point of the 12 months once more for my necessary year-end submit. I do not wanna finish my streak. 🙂

This was the pizza that I made earlier this 12 months. I lastly obtained my fingers on some actual 00 flour used for making Neapolitan Pizza so I used to be excited to strive it. I haven’t got a wood-fired oven for La Vera Pizza Napoletana so  clearly, the following smartest thing to make is the “different” Neapolitan Pizza which is Pizza Montara. This was similar to the primary one I made right here.
 

This was made in the course of a meltdown from work so I didn’t hassle utilizing my sourdough which was unfed for 8 months within the fridge. My starter needing days of “restoration and strengthening” feeds for which I should not have the time, I simply purchased a packet of on the spot yeast which was the one time I used on the spot yeast in decade since establishing my starter. (Oh, the issues that we do to maintain our work and maintain ourselves sane. :P)

The style was much like my earlier submit minus the tang and a few complexity however the texture was actually a lot better. The 00 flour actually made a distinction, the pizza was puffy, stretchy, and tender with the slightest little bit of chew. This was my very best texture that has eluded me for years. It was actually near the native Neapolitan-style pizza that I can discover. Now, I really want to trace down 00 flour for my pizzas, I nonetheless have not tried it in pasta although.

I do know it is not probably the most lovely (rusty baker right here) nevertheless it positive was tasty. The mozzarella that I purchased this time was tremendous melty that made it messy to eat. We had it with some native honey that made it even higher.

That is the primary time that I had a cornicione this puffy and open.

Immediately, I made some pasta. I discover making do-it-yourself pasta so therapeutic. I nonetheless used my rolling pin however I really feel I would like to make use of a pasta machine quickly as a result of the portions I make are getting bigger.

Tortelli Zucca e Salsiccia. Morsels of recent pasta filled with roasted squash, sausage, and cheese; served in brown butter and sage sauce. It was heavenly!

I do know it isn’t a standard pasta dish nevertheless it was impressed by a standard Italian combo. The one factor that I might have performed to make it higher was to make the pasta thinner however my again hurts earlier so I haven’t got the persistence to roll it thinner. Nonetheless we had been happy and comfortable, individuals who like that chew of their pasta would love this.

I hope you loved this submit. And I hope that my annual visits on this web site might be a bit extra common. Wishing everybody a more healthy and happier 2026! Thanks and God bless!