Rollon Food - Tomato soup and grilled cheese.

Sometimes you just want something comforting. Home pizza makers have everything they need to make this classic dish.

This recipe uses the following pizza dough recipe to make bread.

950g all purpose flour

300g starter or discard

590g water

2.8g instant dried yeast

22g diastatic malt

30g vital wheat gluten.

35g sugar

20g salt

30g Coconut oil (not virgin-flavored like coconut)

Whisk dry ingredients together together except the salt. set that aside with the coconut oil until later.

mix dry ingredients together putting the salt to the side

add 300g starter or discard to 590g water

add the set ingredients to a mixer, turn on low speed, then add your dry ingredients. mix on low setting for about 5 to 6 minutes then add the oil and salt.. then mix for another 3 minutes

make into a nice big doughball and put it onto your fridge overnight. 12 hours seems to be a nice amount. after those 12 hours, punch the gas out of the dough and shape into doughballs for pizza, or if you are following the rest of the instructions for this particular video, start at the next step with one of them.

Get a doughball out of your fridge for one hour. keep it covered at room temp. then after that hour shape it into a batard shape by pulling it from both sides to elongate it, then fold one side over and pich it down. repeat on the other side, then both ends. create some surface tension by using the palms of your hands underneath it.

then cover it up with either some lightly dusted dish towels or one of these baneton cloths. you can get them from amazon here

then keep that covered up and at room temp for 4 hours, after about 3 hours, start to pre heat your oven. 450 degrees for 45 minutes at least. you also need a steel or stone to bake the bread directly on. mine can be found here i also have the 14 inch steel from nerd chef as well.

after that time, score it and throw it on top of a steel on the middle rack of your oven. I use a hack i learned from this book by david norman, which i will detail in the next steps.

I use a mix of about equal parts all purpose flour and semolina, with half that amount in medium grind cornmeal to dust everything i make that is bread.

Get some 316 grade stainless steel scouring pads from here then, ionside a cast iron griddle pan or similar put these on the bottom shelf of your oven with the a pizza steel or stone directly above it.

once you are ready to bake the bread and your oven is nice and hot. the next step is to boil some water and measure out one cup.

voila! loo at that face though.

I use this hack for my pizzas as well!

Right after you have put the bread in the oven throw your cup of water onto the chains and close the door as quickly as you can.

if you want to go all out you need one of these funnels, it will help keep the oven door closed for longer mine is found here . if not you can just throw the water in using a cup.

then lower the heat of the oven by 50 dgrees to 400. and spray the inside of your oven every ten seconds for 30 seconds. so.. 3 times.

then after 8 minutes, turn the bread 180 degrees and put back in for another 8. check the bread after that last 8. if it is golden brown, sounds hollow when you tap it, and or , has an internal temp of 190 or more . she's done.

Easy Peasy Homemade Tomato soup.

500 ml San marzano or other canned tomato

100ml red wine vinegar

100g sugar

6-8 small tomatoes

1 medium onion.

6oz/170g unsalted butter.

salt and pepper to taste

fresh basil lto finish.

Make a gastric with the sugar and vinegar by combining in a pan, and heating on medium heat until it reduces a little bit. then take off the heat and set aside.

Chop the onion and separate the seeds from the tomatoes (optional).

then sweat the onions on low heat, add the tomatoes and reduce down by 25 percent, then blend until smooth, add the butter and gastric to taste, along with the salt and pepper.

make some grilled cheese with your fancy new bread, some fresh basil and fresh mozzarella.

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