Friday Pizza with a twist

How to make Friday Pizza Mario Batali style

As you know, I make pizza almost every friday, also known as Friday Pizza. I have been making the same pizza for years, so I recently tried a new recipe. And you know what? I will probably make it this way going forward instead of the old way.

Because H-O-L-Y C-O-W: It turned out amazing!


Friday Pizza Ingredients


  • 1 1/4 cups warm water
  • 1 1/4 ounce pack active dry yeast
  • 1 1/2 tbsp sugar
  • 3 1/2 cups flour
  • 2 tbsp salt
  • 1/4 cup olive oil


  • 1/4 cup olive oil
  • 1 onion, diced
  • 4 garlic cloves
  • 3 tbsp fresh thyme leaves
  • 1/2 medium carrot, grated
  • 2 (28 ounce) cans peeled whole tomatoes
  • Salt


Friday Pizza Ingredients

Friday Pizza steps:

Pizza dough:

  1. Combine yeast. warm water and sugar, let sit for 10 minutes (until frothy)
  2. Combine flour and salt in a large bowl
  3. Add yeast mixture and mix the ingredients until the dough is too stiff to stir. Continue with your hands until the dough doesn’t stick to the sides (add flour as necessary)
  4. Leave to rise.

Pizza sauce:

  1. Heat the olive oil in a pan, add onion and garlic, cook until soft and light golden brown (about 8-10 minutes)
  2. Add thyme and carrot, cook 5 more minutes, until carrot is quite soft
  3. Add the tomatoes and juice, bring to boil, while stirring (and crushing the tomatoes)
  4. Lower the heat after it is brought to boil, let simmer for 30 minutes
  5. This is where I put my twist: put it in a food processor. This will make it a smooth sauce (I don’t like lumps).
Friday Pizza

Friday Pizza

When you have made the dough and the sauce, roll out the pizza (or toss it if you are that good), add the sauce and whatever ingredients you like. In the picture there is regular margherita and a four cheese pizza, also a recipe from Mario Batali. Here are some of his recipes. 


Piemontegirl tries her hand at Panna Cotta

Have you ever made Panna Cotta?

The Panna Cotta is a traditional Italian dessert. Usually served with fresh berries or caramel sauce and you’ll find it everywhere in the Barolo region.

Panna Cotta

Panna Cotta Ingredients

Here is how you make the Panna Cotta


  • 2 gelatin leaves (or powder equivalent)
  • 1/2 cup milk
  • 2 1/4 cups heavy cream
  • 1/2 cup sugar
  • 1 vanilla bean, slit (or drops of vanilla flavor)


  1. If you are using gelatin leaves, let them soak in a bowl of water. If you are using powder, follow the instructions on the packet. I used powder.
  2. Pour the milk into a pan, bring to simmer point (don’t let it boil), and remove from heat. Add the gelatin.
  3. In another pot, pour the cream along with the sugar and vanilla bean. Bring to boil over low heat, stirring constantly.
  4. Once it boils, remove pan from heat, remove the vanilla bean and stir in the milk mixture.
  5. Put the mixture into desired pans or bowls (depends on how you want to serve it).
  6. Chill in the fridge for at least 4 hours (until it sets).
  7. Serve the Panna Cotta with a sauce or just fresh berries.

Serving the Panna Cotta

You can serve it many ways, below are two of my preferred ways. You can take it out of the form or bowl and serve it with fresh berries like the picture on the left or in the bowl with berries on top like the picture on the right. If there are many guests serving it in the bowl might be easier so you don’t have to spend time removing it (and there will be fewer dirty dishes!



Panna Cotta recipe from “The Silver Spoon”

Piemontegirl Cooks: Weeds with Sausage Ragu

Piemontegirl and Mario Batali is a good combination

Piemontegirl and Mario Batali will now teach you how to make a ragu that’s similar to everyone’s favorite “bolognese” but is so much better that you will never eat Bolognese again? Just follow these easy steps. Of course ingredients are vital, but if you have those, you should be good to go! If Piemontegirl can do it, so can you!



  • 1 tbsp olive oil
  • 1 yellow onion
  • 4 sweet italian sausage links (or sausage of your choice)
  • 1/2 6 ounce can of tomato paste
  • 1/2 cup dry white wine
  • 1/2 cup whole milk
  • salt and pepper
  • Pasta — Strozzapreti or casarecce
  • Optional (recommended): thyme, preferably fresh



  1. Soften onions in oil, about 6-8 minutes
  2. Add sausage, cook until brown, about 10 minutes
  3. Then, add paste, cook for about 5 minutes
  4. Add wine, boil down until absorbed
  5. Stir in milk, season with salt & pepper (and thyme)
  6. Reduce heat, cook for about 15 minutes
  7. Meanwhile, bring a pot of water to boil and cook the pasta

And voila, you got yourself some weeds with sausage, courtesy of Piemontegirl and Mario Batali.

Bon apetit!