How To See All Our Video Pizza Recipes. As you know, our website contains more than 300 video recipes of various pizzas, all prepared by pizza chef students who attend our professional practical courses who come from all over the world.

Our videos are viewed countless times every day, the audience is very large, but most people use our channel youtube to get advice every time you have to prepare pizza at home.

Our youtube channel

just so, we have a youtube channel entirely dedicated to over 300 pizza recipes, convenient for those looking for suggestions, to get inspiration or to renew your menu.

My advice to never miss a video recipe again is to subscribe to our channel immediately, you will be immediately notified whenever we publish a new video of how to prepare the novelty pizza.

How To See All Our Video Pizza Recipes

Click on the link below and you will be transported to my youtube channel. Subscribe to my channel.

You are true pizza lovers?

An opportunity to be seized on the fly, if you really like pizza and want to know it better, join one of ours Professional practical courses in our school of pizza.

You will find all the information regarding our professional practical courses at this link.

Conclusions on pizza

If you have not already done, download my latest recipe book called Non Solo Pizza. A fantastic collection of recipes that have always been monuments of Italian cuisine. You will find the collection at this link.

I can only greet you and give you an appointment for a few days of news about pizza.

See you soon

Silvio Cicchi

The calendar of the next courses scheduled in our pizza school at this link.

The Cost of A Margherita Pizza. In this period we do nothing but discuss what the right price of a pizza is, specifically of one pizza margherita.

Let's try to clarify once and for all how much it costs a pizza chef to prepare a margherita pizza step by step.

Let's look at the price of the ingredients

Let's start from the base, the disc of pasta, which before the war in Ukraine had a cost of approx 10 cents, today at the date of writing this article the price of a ball for a pizza base has almost doubled, passing to about 20 cents.

Tomato pizza: About eighty grams of tomato go on a margherita pizza, the average price of tomato for pizza goes from 50 to 70 cents per kilo, so you spend on average for each pizza 10 the 20 euro cents each pizza.

The Cost of A Margherita Pizza

Extra virgin olive oil: with the current market price of extra virgin olive oil, that goes from 8 to 16 euro for each liter, it spends on average 20 euro cents for oil.

Let's now move on to the most expensive topping used in the preparation of pizza, that is the mozzarella fiordilatte. The price per kilo varies a lot depending on the place of origin, but to make an average price let's say that mozzarella is worth about 8 euro per kilo. On a pizza they are used 100 grams of mozzarella, so the total price is approx 80 cents.

Other miscellaneous expenses

Basil is missing, therefore we also consider the two basil leaves, But above all, there is no VAT, the cup, the electricity costs if you use the electric oven, or wood if a wood-burning oven is used, all these expenses are not easy to quantify, because they vary with the different amount of work for each pizzeria.

We know with certainty that the cost of ingredients for a margherita pizza can vary from one euro using medium products and could go up to 2 euros using top ingredients, but it is very difficult.

Conclusions

Given the sale price of pizza margherita that goes from 5 to 7 euro, I would say it is a fair price. I remind you that we are talking about a popular food.

Appointment in a few days for more news about pizza.

Ciao

Silvio Cicchi

Serve the customer the pizza cut into wedges. Lately, often going to dinner in a pizzeria, I notice that the bad habit of serving the pizza already cut into wedges at the table is gaining ground. In your opinion it is right or wrong?

But have you ever been served a plate of spaghetti already shredded?? I know this is going to seem really absurd to you, you can't serve a customer a plate of shredded spaghetti.

But then why the pizza yes?

During my professional practical courses in our school, addressing my students, I always recommend arranging the ingredients on the pizza evenly, trying to give it a decent look.

Last night they served me a pizza with rocket and raw ham, alas, already cut into wedges. Well you can never imagine what a horrible look it looked, try to imagine the rocket and the raw ham cut with the pizza cutter. A total havoc.

Serve the customer the pizza cut into wedges

Please don't follow this example, if you really like to cut pizza, first present it to the customer, then if you are asked to cut it you will.

For other tips like this, add this site to your favorite sites, to always have other useful tips at hand.

Conclusions

If you like pizza and are planning to enroll in a professional pizza chef course, follow this link.

For those who were not yet aware of it, my latest recipe collection called. is already available for download: Non Solo Pizza. You will be able to find it at this link.

For those who do not have the time or resources to come to our school, I remember that here on my website a fantastic online pizza chef course is available for everyone, very simple, just download it on your mobile and it's ready to go. You can find it at this link.

Greetings

Appointment in a few days for more news about pizza.

Ciao

Silvio Cicchi

Rising in the Summer with the Heat. As I always recommend, every holy day, during our professional courses to become a pizza chef in our school, Pay attention to the leavening.

Leavening is one of the 300 and more chemical processes that occur during the pizza preparation phase, it is so fast that it can be seen with the naked eye.

What to do in hot weather to control leavening

It is clear that before rolling out the ball we must wait for the leavening to have reached a sufficient stage, and this happens very quickly in the hot summer.

It is also true that the perfect pizza is not obtained when the leavened dough is in its descending phase, when it starts to smell of acid so to speak.

Rising in the Summer with the Heat

Someone should explain to these guys who pass themselves off as pizza chefs that refrigerators have long been invented, the fridge in addition to the classic use made of it for maturation (I really hope it gets done) it is also used to check the dough.

Going around pizzerias I see scandalous things, pizzas with shapes more similar to a square than to the classic round pizza. I understand that when you are in a hurry you don't mind these little things, but ... we are sure?

Summary on leavening

Leavening it's important, but you don't have to get the dough to "pierce" otherwise we are no longer talking about pizza.

If you need a freshen up, or a refresher course, I strongly suggest you sign up for one of ours Professional workshops that we organize weekly in our pizza school. They are individual courses.

Conclusions

My latest collection of recipes that have always been monuments of Italian cuisine is already available for download, is called: Not just Pizza. What should have all the pizzerias in your menu. You will find it here

If you need suggestions for the next time you prepare pizza at home, I invite you to follow my collection over 200 pizza recipes. You will find it at this link.

See you in a few days for more news on the fascinating world of pizza.

Ciao

Silvio Cicchi

Summer Pizzas Here's Which To Prepare. Here we are, Summer arrives and with it comes the season of strange requests from customers, extra work for the pizza chefs.

I definitely don't want to say that customers go crazy in the heat, but the managers of pizzerias know very well that with the great broth customer tastes change, you go in search of delicious and refreshing pizzas.

How to change the menu and make it summer

The winter season includes rich and steaming pizzas, lots of cheese or mozzarella and many ingredients such as sautéed mushrooms, sausage, gorgonzola etc., all this makes the pizza heavy and very difficult to be consumed in the heat of the season

The summer menu includes light pizzas, in most cases with fresh seasonal vegetables, fresh tomatoes and sliced ​​raw mozzarella added after cooking. Even the buffalo lends itself a lot to combat the great heat.

Summer Pizzas Here's Which To Prepare

It is no coincidence that the best-selling pizza in the summer turns out to be the Caprese pizza. Nothing better on a hot, sultry summer evening than a focaccia base with a nice fresh ripe tomato on top and a mozzarella of the day cut into thin slices topped with extra virgin olive oil, quality salt and oregano.

On our site entirely dedicated to pizza, hundreds of pizza recipes are available, all can be consulted and downloaded freely, that you can find AT THIS LINK, but I wanted to do more, select for you the best and best-selling summer pizzas.

Here is the list of the best-selling summer pizzas

Pizza with seafood salad and cherry tomatoes

Pizza with tomato, bacon, stracciatella and black olives

Pizza with prosciutto, arugula and parmesan

Click on the link to view the article

Focaccia with cherry tomatoes and buffalo mozzarella

The Prosciuttella pizza

Pizza with raw ham and rocket

Pizza with tomatoes, tuna and onion

I could go on for hours, but since you have grasped the concept of the best-selling summer pizzas, I invite you to visit the link that takes you to all the pizza recipes contained on our site and… you make the choice. This is the link

Ciao

Silvio Cicchi

Pizzeria Open for Lunch. After Brazil, Italy is the country that boasts the largest number of pizzerias. The biggest difference between these two countries is that in Italy pizza is eaten very little for lunch. We are more for the famous dish of Pasta.

In other countries where the culture of pasta is less felt, pizza for lunch sells more. But that's right? Even in Italy there are many pizzerias that work a lot for lunch.

Because the pizzerias don't work for lunch

By studying this phenomenon well, we understand what could be the causes of this fact: In all tourist areas there are pizzerias that work for lunch, and with the classic slices of pizza, and with other products which we will talk about later.

Then, it is the tourists who mostly pull the pizza product during lunch hours. Even the pizzerias that are far from the tourist flow only work during dinner.

Pizzeria Open for Lunch

The main cause that prevents the consumption of pizza for lunch is certainly that of the time available which is always too little for those who want to visit the city..

Another cause could certainly be that of the offer which does not always coincide with the customer's request.

How to overcome this inconvenience

I have a great suggestion for all those who want to stay open during lunch time: expand the offer at the counter for your consumers.

My latest recipe collection that's right for you is available for download, is called: Non Solo Pizza, What should have all the pizzerias in your menu. These are recipes for products that have always been monuments of Italian cuisine. Take a look at it, find it at this link.

But it works? Yes, I'm sure

I have seen pizzerias that, following these little tips, have turned, starting to work a lot even during the lunch period.

Unfortunately, the new generation that has bought existing pizzerias is not "old" enough to know the products you will find in my book suggested earlier..

Conclusion

Even today I have concluded, I hope my suggestions can help you in some way. Download my book Non Solo Pizza.

See you soon for more news on our fantastic world of Pizza.

Ciao

Silvio Cicchi