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Stories 14 stories
Chef @danieleuditi of @pizzana knows how to make a good pizza — and hey, they're still open for delivery & pickup, if you're in LA and want to show them some love! 🍕 INGREDIENTS Flour or semolina Extra-virgin olive oil Freshly cracked black pepper Salt 2 to 3 tablespoons regular heavy whipping cream, per pizza 1 2/3 cups grated dry whole milk mozzarella 2 1/2 cups grated fresh mozzarella 5 tablespoons Parmigiano-Reggiano STEPS 1. Place a pizza stone on the bottom rack of your oven and another one on the top rack. Preheat oven for 1 hour at 500 degrees or on broil. (This will help the stone absorb some heat and give you an extra 50 to 100 degrees.) 2. Sprinkle a little semolina or flour on a wooden pizza peel. 3. Stretch the dough in a circular shape and place it on the pizza peel. 4. Brush the crust with olive oil, and lightly whip heavy cream with a pinch of salt and pepper. Spread 2 to 3 tablespoons of the cream on the dough. Spread to the edges without touching the crust. 5. Sprinkle 1/3 cup of dry whole milk mozzarella and 1/2 cup of fresh mozzarella evenly over the dough. Last, sprinkle 1 tablespoon of Parmigiano-Reggiano on top. 6. Slide the pizza onto the bottom pizza stone and let cook until crust is golden brown, approximately 6 to 7 minutes. 7. Place the pizza on a cooling rack for 30 seconds. This will allow any initial steam to release. 8. Cut pizza into slices and squeeze or spoon over 1 tablespoon of Parmigiano crema on each piece. Finish with cracked black pepper over top.
INGREDIENTS 226g butter, softened 1 cup granulated sugar 1 large egg 1 tsp. baking powder 1 tsp. vanilla extract 2 1/2 cups all purpose flour 3 drops yellow food gel 3 drops orange food gel STEPS 1. Begin by creaming the butter in a large bowl until it’s soft and creamy. 2. Add the granulated sugar and mix until the sugar is completely integrated with the butter. 3. Add the egg, baking powder, and vanilla extract. Mix until creamy and all the ingredients are combined. 4. Add the Flour one cup at a time mixing between each new addition. The dough should be pliable but not sticky. If the dough is still sticky, add more flour (about 1/4 cup at a time) until the dough is no longer sticky. 5. Separate the dough into three even parts. Colour one yellow, one orange, and leave the other plain. 6. Once the doughs are coloured, wrap in plastic wrap and chill in the fridge for 15-20 minutes. 7. Once the dough is firm, roll each colour out to about 1/2″ thick. Stack the doughs on top of one another with orange on the bottom, yellow in the middle, and white on the top. 8. To roll the dough, begin by Starting on one of the long sides, roll the dough all the way to the other side to form a log. 9. Wrap in plastic wrap and allow the dough to set for about 40 minutes in the fridge. You want it to be nice and firm before you cut it. 10. Preheat your oven to 350 F (175 C) and line your baking sheets with baking paper. Remove the dough from its plastic wrap and use a knife to cut it into 1/2″ thick cookies. 11. Bake for 8-10 minutes or until the cookies are no longer shiny on top.
Cintestines INGREDIENTS 1/2 cup whole milk 3 tablespoons butter, melted 1 packet active dry yeast 1/2 cup granulated sugar 3 1/2 cups all-purpose flour 1 egg 1/2 cup pumpkin puree STEPS 1. In a small saucepan, heat milk and butter until milk is just warm to the touch but not hot (about 100 degrees). Pour milk liquid into a stand mixer with the dough hook attached. 2. Add yeast packet and a pinch of sugar and gently stir. Let yeast bloom for 5 minutes. 3. Next, add flour, remaining sugar, egg and pumpkin puree. Mix on low speed until dough ball is formed. Increase speed to medium-high and knead dough for about 6 to 8 minutes. 4. Cover bowl and let dough rest in a warm place for about 1 hour or until doubled in size. 5. Lightly grease a 9x9 baking pan. Place risen dough ball on a lightly floured surface and roll out into a 15x12-inch rectangle. 6. Cut dough horizontally into 4 equal strips. Spread butter and pumpkin mixture on each strip, followed by the brown sugar mixture. 7. Roll dough long ways to create long, snake-like shapes. 8. Place each long roll into the baking pan in an intestine shape. There is no wrong way to do this. 9. Cover dough with plastic wrap and let rise for another 30 to 45 minutes. 10. Once risen, bake at 350 degrees for 25 to 30 minutes. If intestines get too dark, cover with aluminum foil. Let cool for 10 minutes before adding glaze. 11. Place glaze in a piping bag and drizzle over creases of intestines. Enjoy! Filling INGREDIENTS 1 cup brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg Pinch of salt 6 tablespoons butter, room temperature 1/4 cup pumpkin puree STEPS 1. Make the filling: In a small bowl, combine brown sugar, cinnamon, nutmeg and salt. In a separate bowl, combine butter and pumpkin puree. Blood Glaze INGREDIENTS 4 ounces cream cheese, room temperature 1/2 cup powdered sugar, sifted 2 to 3 tablespoons whole milk Red food coloring STEPS 1. In a medium bowl, combine all glaze ingredients and desired amount of red food coloring until smooth.