Tag Archives: Pizza

Chocolate Heart Pizza – Sugar Plum

SUGAR PLUM’S BROKEN HEART CHOCOLATE PIZZA (COMPLETE WITH MALLET)
Heartbreak Never Felt or Tasted This Good!

This is the best broken heart you have ever had! Sugar Plum’s Chocolate Heart Pizza is a unique treat that you are simply bound to fall head over heels for. Every one of these Chocolate Heart Pizzas comes with a wooden mallet, so you can feel free break this heart into bite-sized bits knowing it’ll never return the favor! Sugar Plum tops their 12-ounce milk chocolate “pizza” with crushed pretzels, cookies, potato chips, candied chocolate gems, and a drizzle of white chocolate. Too luscious to save just for the lovelorn, this sweet is also a cheeky change from boxed candy and a deliciously fun dessert for any gathering. $35

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Make Pizza in your Back Yard! – Californo

This July 4th celebrate INDEPENDENCE with the best gift you’ll ever buy yourself – a wood-fired oven from CALIFORNO! When you aren’t getting lost in the hoopla of the holiday, highlight the perfect meal with wood-smoked burgers and hot dogs BBQ-style. Roasted meats, veggies, a whole turkey– if it goes in a conventional oven, Californo has you covered. Prefer portability? Enter the Californo Pizza Oven Trailers! The portable Carrello model comes in three sizes, plus in wood and propane. Dazzle at your next extravaganza with the Garzoni line, which features easy to install wood-fired oven kits with options for custom-tiling to suit your home décor.

This domed oven is US made, handcrafted using traditional Italian methods perfected over centuries. Durable, long lasting with zero maintenance results in higher cooking temperatures that give you a pizza with crispier toppings and delicious flavor! This dome coupled with perfected high temperature concrete mix mimics firebrick in its application. It not only provides substantial savings but also stays authentic to the original form and function.

Whether cooking out by candlelight amidst the fireflies or marveling over the spectacular overhead displays, share slices of homemade pizza with family as rockets burst. Rejoice in the revelry from the simplicity of your own residence with this restaurant-rivaling product. Match the shriek in the sky with the sizzle of fresh wood-smoked steak. Couple the eye popping crescendo with flavor blasted by true wood-fire taste and set your taste buds ablaze! Cause sparks at your next gathering! With your new pizza oven kit you can host your own wood-fired pizza party any time you want from the comfort of your own backyard; with the savings on eating out, it will pay for itself, ten-fold.

C
aliforno crust is crisp, light, and most importantly delicious. Bake breads like a French patisserie with symphonies of crackle – perfectly perfumed smoke-infused crusts. Make memorable times with the whole family, while it melts in your mouth. Might we suggest our recipe for Authentic Vera Pizza Napoletana Dough? Remember, cooking is truly one of life’s great pleasures. Buon Appetito!

Bonus: Here’s a recipe for pizza dough!

Pizza Dough – Authentic Pizza Napoletana Dough Recipe

INGREDIENTS
500 Gram 00 flour
325 Gram water (65% hydration)
10 Gram salt
3 Gram active dry yeast

INSTRUCTIONS
1. Place all the ingredients in the mixing bowl.
2. Mix the dough ingredients in a stand mixer, or by hand. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
3. Cover the dough and let it rise for 2 hours, or until double.
4. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.
5. To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer “skin.” Set your ball seam-side down where it can rest.
6. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. That’s to prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.

7. Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza. If you won’t need your dough for more than an hour, refrigerate it until you are ready to start.

8. At this stage your pizza balls are ready to be rolled into thin Neapolitana dough using your wooden dough roller.

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Chocolate Pizzas from Adoro Lei

Giacamo Pizza 2

New York City’s Adoro Lei, known for its fresh, sexy, and fun take on pizza, recently announced a new savory and sweet pizza created in conjunction with neighbor and prominent Master Chocolatier, Jacques Torres.

Starting September 8, diners at Adoro Lei can savor the “Giacamo,” a unique pie incorporating Torres’ famed cocoa powder into Adoro Lei’s authentically-formed crust. This Neapolitan-style pizza is topped with two cheeses, caramelized onions, fig puree, bacon and ground Jacques Torres Chocolate cocoa nibs for an experience that plays with the senses.

“Chef Mario struck just the right balance by blending my cocoa powder into an expertly made crust and then topping the pizza with well-paired ingredients including Adoro Lei’s homemade mozzarella,” explains Chef Jacques Torres. “My first reaction when tasting it was, ‘Delicious!’   No doubt our fellow neighbors in Hudson Square, and all of New York City, will love this combination.”

Harriette Pizza

The second new Adoro Lei offering named the “Henriette,” is a sweet dessert pizza with Jacques Torres Chocolate’s famous chocolate ice cream, fresh cream, berries and chocolate drizzle on top a fried, cocoa Zeppole.

“These pizzas are an exciting extension to the innovative offerings we have at Adoro Lei. Chef Mario Gentile continues to elevate the concept of pizza, this time through quality products crafted by confectionary visionary, Jacques Torres,” says Michael DiBugnara, creative director for Adoro Lei.

Opened in February 2015, Adoro Lei is buzzing. With a string of celebrity sightings, spectacular reviews, and their upscale take on Italian classics, Adoro Lei is bringing new flavor to a hidden gem of Manhattan neighborhoods.

“As Hudson Square continues to grow and change, it’s important for local business to join talents and support one another,” said DiBugnara who is also a board member of the Hudson Square Connection.

Meaning I adore her in Italian, Adoro Lei loves showing adoration for its patrons. The ambience of the restaurant is polished and lively with a DJ booth in the center. Lead by Executive Chef Mario Gentile, Adoro Lei is making a splash in the New York City restaurant scene for its dedication to fresh ingredients, respect for traditional Italian cuisine and love for its customers. Chef Mario has been trained internationally by Michelin-star chefs and owns a restaurant of his own.

Both the “Giacamo,” and “Henriette” pizzas are available at Adoro Lei today along with Jacques Torres Chocolate’s world famous Blood Orange Sorbet.

About Adoro Lei
Adoro Lei is bringing New York City an elevated Italian dining experience, where gracious hospitality and delicious food meet fun music and good times. Through its focus on fresh ingredients made in-house daily, Adoro Lei is expanding its mission of unabated adoration to its patrons; living up to its name which means “I adore her” in Italian. Located in Manhattan’s Hudson Square neighborhood, the restaurant opened its doors in February 2015 with delectable creations from executive chef Mario Gentile, refreshing cocktails by renowned mixologist Elayne Duff, and walls boasting the emotive art of Dessie Jackson. Guests are embraced by a unique culinary experience at a truly upscale “pizza party” with pies name for both famous and infamous Renaissance era figures.

For more information, visit www.adorolei.com.

About Jacques Torres
Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. Raised in France, Jacques fulfilled his American dream in 2000 with the opening of his first chocolate factory, Jacques Torres Chocolate in the DUMBO neighborhood of Brooklyn, New York.  Jacques was a pioneer—the first artisan chocolatier to start from cocoa beans to make his own chocolate.  In 2013, Jacques moved his production to a 40,000 sq. ft. chocolate manufacturing space at the Brooklyn Army Terminal in Sunset Park, Brooklyn.  Jacques prides himself on specializing in fresh, hand-crafted chocolates using premium ingredients free of preservatives and artificial flavors.  He has served as Executive Pastry Chef at Le Cirque for 12 years, has hosted several of his own series on Food Network & PBS as well as written three cookbooks. Additionally, since 1993 Jacques proudly serves as Dean of Pastry Arts at the award-winning International Culinary Center. He has nine retail locations throughout New York City.

For more information, visit  www.mrchocolate.com.

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