Rückblick auf Pizza Alto-Napoli mit @jonaslink
Pizza und Peroni, Keller-Separée und Tanzaufführung. Von A bis Z wurden alle Stücke gespielt (und gegessen). Riesiges Danke an die Nachbarschaft, natürlich speziell an Laura und Jonas. Mir geht das Herz auf wenn die Leute so zusammen kommen wie im Januar in der Goethe.
Am 24. Januar gibts Pizza im Wohnzimmer Altonas! DIE GOETHE und unser Nachbar Jonas Link holen ein bisschen Süden ins Runde Eck, genau richtig gegen graue Tage und kalte Gesichter.
Es gibt neo-neapolitanische Sauerteig-Pizza und Focaccia, frisch gebacken und vor euren Augen belegt. Dazu feine Drinks und Weine, ein bisschen Italodisco und viel Nachbarschaftsgefühl, das erwärmt jeden Wintertag.
Wer in den letzten Jahren beim Waterloostraßenfest dabei war, weiß: Jonas’ Pizzen können was. Jetzt zum ersten Mal indoor und zur kalten Jahreszeit, entspannter Nachmittag mit Drinks, Pizza und guten Leuten.
Kommt einfach rum und werdet Teil von der Goethe und ihren Lieblingsmenschen.
🕓 24.01. 16–22 Uhr 📍 Goetheallee 19
Hello AI. Sound On. Thanks @glamourboy2002 for the track! Love it! Experimenting with #freepikspaces using #nanobanana #nanobananapro #kling and #minimaxhailuo
Herzlichen Glückwunsch, Jonas Link!
Der Videokünstler wurde gerade mit dem ThaliaFreunde-Nachwuchspreis 2024 (sponsored by Albert Link) für seine Arbeit in "Der Talisman" ausgezeichnet.
Wir freuen uns sehr für Jonas, der bei uns in der Videoabteilung seine Laufbahn begonnen hat und mittlerweile als Videokünstler an zahlreichen Theaterhäusern arbeitet. Die Laudatio für Jonas hielt Schauspieler Julian Greis, der viele Weggefährt:innen zur Zusammenarbeit befragte.
"Der Talisman" ist wieder am 16. November in der Gaußstraße zu sehen - und zu Silvester erstmals auf der großen Bühne im Thalia Theater!
#thaliatheater #talisman
📷 Charlotte Spiegelfeld
Throwback to last saturday… Baking around 90 pizzas for our neighborhood festival together with @romanbeesch was so much fun and a great experience. #waterloostrassenfest #strassenfest
#sourdough #sourdoughpizza #wildyeast #sourdoughlove #pizzaporn #effeuno #oonikoda @oonide #Homemade #Pizza #neapolitanpizza #PizzaMaking #HomemadePizza #Baking #PizzaDough #pizzaday #instapizza #LievitoMadre #lievitomadrepizza #sauerteig #veggiepizza #margherita #pizzamargherita
SOURDOUGH RABBIT
Country loaf with @draxmuehle organic Manitoba flour and 89% hydration. Again with 20% of that super flavorful “Rotkorn” whole wheat. Did a looooong cold autolyse over night with 87% of the water. In the morning I added another 1% each with the levain and 30 minutes later with the salt.
#sourdough #sauerteig #LievitoMadre #bread #sourdoughbread #artisanbread #baking #homemade #sourdoughclub #sourdoughlove #breadporn #baker #bakingbread #opencrumb #manitoba #breadsofinstagram #bakingaddiction #sourdoughstarter #sourdoughculture #HighHydration #HighHydrationDough #WildYeast #countryloaf #SourdoughLove #NaturallyLeavened
20 PIZZAS
It’s the third year since we reacitvated the old oven at the farm of my girlfriends grandmother in #southtyrol
It was my biggest dough so far.. cooked pizzas for the whole family.. more than 5kg, 20 pizzas in total.
It was a great experience and everyone loved the pizzas.
I used a mixture of the local yellow and blue type 00 flour by @rieper.mehl.farina
Dough procedure included a cold overnight autolyse, 7h bulk, 5h ball. Hydration somewhere around 69%. As in the last years I brought my starter Toni with me specifically for this event..
On the picture you can see the last pizza. I made for myself with all the leftover toppings: parma/rocket, grilled vegetables, Salame with fennel, tuna and onions, anchovies and capers.
#sourdough #sourdoughpizza #wildyeast #sourdoughlove #pizzaporn #woodfired #holzofen #woodfiredpizza #holzofenpizza #olang #visitvaldaora #südtirol
#Homemade #Pizza #neapolitanpizza #PizzaMaking #HomemadePizza #Baking #PizzaDough #pizzaday #instapizza #LievitoMadre #lievitomadrepizza #sauerteig
PIZZA WITH VEGAN NDUJA
Dough
✅ @molinocaputo Nuvola
✅ 72% hydration
✅ no knead / only four or five folds
✅ 15% stiff starter (Lievito Madre)
✅ 24h cold fermentation
✅ baked on a @bakingsteel in my home oven at 300° C
Pre-bake toppings
✅ homemade vegan Nduja
✅ mozzarella
✅ parmigiano
✅ red bell pepper
For my homemade vegan Nduja (spicy calabrian sausage) I mashed a vegan sausage (a soft one, which almost is like a real raw sausage) and added three different kinds of chili + mild paprika + granulated and fresh garlic and liquid smoke. It almost tastes like the original…
Post-bake toppings
✅ rocket
✅ homemade hot honey drizzle
Hot honey is so easy to make: grab a packet of hot fresh chilis (I used Rawit, Habanero and Jalapeño) and cut them to tiny pieces. Use the seeds as well. You can add a lot of chili to a small jar of honey, since the honey will make it a lot milder but leave the intense taste of the different chilis. Acacia honey works well since its very liquid by nature. The honey will get a bit more liquid during the process since it will soak the water from the chilis. In the first week you should turn the jar every day, so that all chilis are covered with honey to avoid mold. After a week it is ready and you can use it.
#sourdough #sourdoughpizza #wildyeast #sourdoughlove #pizzaporn #bakingsteel
#Homemade #Pizza #neapolitanpizza #PizzaMaking #HomemadePizza #Baking #PizzaDough #pizzaday #instapizza #LievitoMadre #lievitomadrepizza #sauerteig #veggie #veggiepizza #vegetarianpizza #vegetarian #nduja #hothoney #sauerteigpizza
Country loaf with @draxmuehle organic Manitoba flour, 20% whole wheat and 88% hydration. Converted my stiff wheat starter to 90% Manitoba / 10 % whole wheat (it used to be 50/50). This, the 1% higher hydration and the fact that I didn’t srcrew up scoring this loaf, led to a amazing oven spring and the most beautiful open crumb I ever achieved. ☺️
I followed @fullproofbaking basic method but for the first 2.5 hours folded every 30 minutes to give the dough enough strength.
Baked without a cast iron pot but on my @bakingsteel
Took me a while to figure out how to use the steam function of my oven properly because the crust always formed too quickly. This is how it works
- Preheat to 240° C
- Launch the bread and put a baking sheet on the upper floor of the oven to shield the bread from the direct heat from above
- Turn the steam function on and reduce temperature to 130° (sic!) for 10 minutes. The baking steel will hold enough heat!
- Turn the heat back to 230° for another 10 minutes
- Let the steam escape, turn it off and remove the baking sheet
- Bake for another 10-13 minutes until golden brown
#sourdough #bread #sourdoughbread #artisanbread #baking #homemade #sourdoughclub #breadporn #baker #bakingbread #realbread #opencrumb #steamoven #bakingaddiction #sourdoughstarter #sourdoughculture #HighHydration #HighHydrationDough #WildYeast #NaturallyLeavened #noyeast
