Molto Food Co.

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03/02/2023

www.itsyourmovetoronto.ca
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23/02/2019

Never Fail Pizza Dough

So many people ask me how I make my Pizza Dough. So I thought I would share the recipe.

Ingredients:

4 Cups Flour ( I only use Italian Tipo 00 for my dough )
2 Tsp yeast.
1/12 Cups of room temperature water
2 Tbsp Kosher Salt
2 Tbsp Sugar
2 Tbsp Olive Oil ( more for oiling the bowl )

Making the dough will depend on the humidity in your home. Low humidity means you may use less than the 4 cups. Vice Versa for high humidity.

In a measuring cup add the 1 1/2 cups of room temperature water. Or bring to room temperature. Then add the yeast, salt, sugar and olive oil. Stir and let sit until the yeast starts to activate. Gets foamy on the top. Takes around 10 minutes.

Add 3 1/2 cups of the flour to a large bowl, or bowl of your stand mixer with dough attachment.

Add the wet ingredients to the flour. Work the dough by hand or with your mixer until it forms a ball. Give the dough a feel. If its really sticky, add the extra flour 1 Tbsp at a time until the dough does not feel sticky to the touch. You may not use the entire 4 cups. Should feel nice and silky and not stick to your fingers. Mix for 5 minutes by hand or with mixer. On a lightly floured surface, transfer the dough and knead it for 3 or 4 minutes. (punch the dough in the middle, bring the top end back over and punch it again, repeat). When done form into a ball.

Add 1 tbsp of olive oil to a bowl and add the dough ball. Spin the ball around to coat with the oil. Cover with plastic wrap or kitchen towel and refrigerate. This dough is best if made the day before and left to rise in the fridge until needed. 3 or 4 hours will also do. When ready remove the dough from the fridge and punch it down and reform the ball. Place on counter and bring back to room temperature before rolling. This should make enough for 2 or 3 pizza crusts depending on the size of your pizza pans.

When ready put the dough on floured surface. Cut into 2 or 3 balls. lightly flour the top of the dough and roll out to the size you need. I usually roll the dough onto my rolling pin and than unroll into the pan. I always grease my pans with olive oil. Edges should not be too thick, so work with your fingers to redistribute the dough.....dress as you like.

A hot oven is a necessity to bake pizza. 400 or 425. Or if your lucky enough a backyard wood over pizza oven. 15-20 minutes should do. When the cheese is bubbling, lift a corner of the pizza to check the doneness of the crust. Should be golden brown.....remove from oven, and slide off the pan to counter and slice.

My tricks. I use a silicone baking mat to roll the dough. Any type of stone counter top will also work. For the cheese I use Buffalo Mozzarella or a Mozzarella with at least 52% humidity.

The names 00 and 0 Flour refer to specifically Italian milled flour that is used for pasta making. ... It is similar to unbleached all purpose/plain flour, which is a mix of hard and soft wheat, and though while finer, it creates a dough that is silkier and maintains a chewiness when the dough is baked.

Buon appetito.

02/10/2018

Olive Oil isn't simply for salads. Add Olive Oil as an ingredient for your Thanksgiving Dinner.

Olive Oil Mashed Potatoes

Easy to make and the added zing of Garlic lends a savoury bite to the creaminess of the dish.

INGREDIENTS

2 pounds yellow fleshed potatoes, like Yukon Gold peeled and cut into 1-inch chunks

8 garlic cloves, peeled (yes 8)

Salt

¼ cup Molto Food Co. extra-virgin olive oil

PREPARATION

Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.

Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

Remember to stop by MacMillan Orchards to pick up a bottle of Molto Food Co's EVOO for your Thanksgiving Dinner.

27/05/2018

Molto Food Co Extra Virgin Olive Oil back in stock. Directly to you from Italy. Con Amore. If you have been waiting for, or haven’t tried this velvety oil, a bit spicy with notes of fruit and citrus, visit MacMillan Orchards and get yours while it lasts.

18/04/2018

That's right. You heard correctly. Your favourite Olive Oil is on it's way back to MacMillan Farms. Arriving in early May. If your missing that spicy, buttery oil with soft fruity notes of green apple and citrus, not to worry, it's on it's way from Italy right now. Thanks to all of you who helped with our very early sell out. Bring in your empty bottle for a refill, or buy a second in our new bottle shape.

Look for us at MacMillan Orchards in May. Will provide update with specific dates once our precious cargo has arrived.

Ciao for now from all of us at Molto Food Co and stay tuned....

MacMillan Orchards
733 Kingston Road East
Ajax, Ontario
L1Z A

23/03/2018

DID YOU KNOW ?

In Britain, Canada and the US, people consume on average around 1 litre of olive oil per person per year, but isn't much compared to the Greeks, Italians and Spanish who all consume more 13 litres per person.

22/03/2018

Olive Oil isn't just for Salads....

All cholesterol is not equal. It comes in healthy and unhealthy forms, and doctors have long advised people to cut back on the bad cholesterol, LDL, found in red meats and fried foods. The good kind, HDL, pulls out the LDL that builds up on blood vessel walls and raises risk for a heart attack. Upping levels of HDL may therefore protect the heart from damage.
That's the theory, but studies looking at HDL levels and heart disease events haven't always shown that higher HDL levels lead to lower risk of disease. Scientists may finally know why. In a new study of nearly 300 people at high risk of heart disease, published in the journal Circulation, researchers found that just having high levels of HDL may not be enough to make a heart healthy. But the Mediterranean diet may help HDL to work more effectively

The people in the yearlong study were randomly assigned to eat either a low-fat diet with little red meat and plenty of fruits and vegetables, or one of two versions of the Mediterranean diet: one enriched with olive oil and the other with nuts. After the year, the researchers compared the blood cholesterol levels of the participants to their starting levels. They found that only the people who ate the low-fat, non-Mediterranean diet lowered their total and LDL cholesterol levels, but that the people eating the two Mediterranean diets had better-working HDL.

The scientists, led by Montserrat Fito from the Hospital del Mar Medical Research Institute in Barcelona, knew this because they took other measurements of how well HDL was working. The group that ate the diet higher in olive oil showed the most improvement in HDL function; their HDL was better able to pluck out LDL from heart vessel walls and shunt them to the liver for removal, and it was better able to work as an antioxidant, protecting against the inflammation-related damage that can weaken blood vessels and make them more vulnerable to heart attack-triggering plaques. The HDL in this group was also better able to keep the blood vessels elastic and pliable-important, since hardened arteries are more susceptible to damage.

So stock up on our Cold Pressed Extra Virgin 100% Italian Olio.

30/09/2017

Perfect day to come sample and bottle your own delicious 100% Extra Virgin Olive Oil direct from Puglia.

21/09/2017

Check out our demo this Saturday of Libero 100% Extra Virgin Olive at MacMillan Orchards.

Address

733 Kingston Rd E

L1Z 1V9

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