Pizza with Porcini Mushrooms and Pesto Rosso. The Red pesto or as it is also called "Pesto sauce in the Trapani's style"It is a condiment that has origins from the city of Trapani in Sicily. The main ingredients that make up this tasty salsa cruda, I am basil, tomatoes and almonds.

Its origins date back to many years ago, when the port of Trapani would stop the ships from Genoa who brought the tradition of Liguria dell'agliata prepared based on garlic and walnuts. Subsequently it developed by Trapanesi sailors with the products of their land that is the tomato and almonds.

Pizza with Porcini Mushrooms and Pesto Rosso

I suggest you enjoy this just like we did specialties, that is, using it as a topping on a pizza, you will get a truly exceptional result.

Just today, in the labs of our "School of Pizza Makers"Mr.. Ricardo from the Canary Islands joined the training course to become a pizza maker decided to prepare this delicious pizza from ingredients used specifically provides for the red pesto.

Pizza with Porcini Mushrooms and Pesto Rosso

We used a mixture prepared earlier and behind 24 hours of maturation in the cold. After the long leavening we spread the ball of dough, we added the tomato, mozzarella and a generous dose of porcini mushrooms sautéed previously.

As soon as the oven has reached the perfect temperature, We fired pizza, just long enough to turn time in the oven to give it a perfect golden brown and just out of the oven. Now we have added the red pesto on the pizza surface.

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Pizza with Porcini Mushrooms and Pesto Rosso

It is not easy to find the pesto Trapanese worldwide, but you can always prepare it yourself, one of the next few weeks will be dedicated exclusively to the preparation of this dressing.

It remains for me to greet you and before you do so as it is my habit I remember some very useful links that you can find here on our site:

It is available the new book published just a few days ago, is called: Not only Pizza-All you should have any pizza on their menus. Find all information about the book at this link.

Pizza with Porcini Mushrooms and Pesto Rosso

I remind you that in the Our school of pizza Entries are to our individual practical courses always open, you will find all the information this link.

For those who do not have time or resources to come to our school, I remember that there is a great "Pizzaiolo Online Course"I am available all information at this link.

If you are into pizza, save this site from your favorite sites and pay a visit to our youtube channel where you'll find more than 300 videos of pizza recipes prepared by the students of our school pizza.

See you soon

Silvio Cicchi

Tomato Pizza with Ricotta and Ham. Today in our "School of Pizza Makers"We have prepared a tasty pizza. He was a guest in our laboratories to Maurizia lady participates in our practical course.

The preparation of this pizza is very simple, and must be prepared with a well hydrated dough and with a maturation of at least 24 hours. The ingredients that we used are simple but full of flavor, This is the type tomatoes "Pachino"Ripe and sweet at the right point, of fresh ricotta and a few slices of ham.

Tomato Pizza with Ricotta and Ham

We start with a good hand writing, avoiding a rolling pin or other primitive tools that could compromise the final result of our pizza. After a good draft of the ball, for all those who are not familiar with the hand writing, I want to remember our previous post which he explains step by step how to open a pizza without wrecking ball.

After the drafting phase, We add the tomato helping with a spoon, mozzarella, the tomatoes cut into wedges and well seasoned, fresh ricotta and immediately in hot oven.

Tomato Pizza with Ricotta and Ham

In our wood stove our pizza took just over a minute to achieve the perfect golden brown then immediately be baked.

At this point you just have to add the ham, a few leaves of fresh basil and ready to serve at the table.

Certainly can be of assistance the video of preparing this delicious pizza.

VIDEO

Tomato Pizza with Ricotta and Ham

Before you move on to greetings today, like my habit I wanted to remind some of the links that you will find it here on my website:

We start with a novelty, this is the output of my new book called "Non Solo Pizza”, and talks about all you should have any pizza on their menus. It contains 160 beautiful color illustrations very suitable for those who daily handle the drudgery of a pizzeria, but also for those at home you have the great passion of the kitchen. You will find all information on my ebook at this link. Download it in PDF version.

Tomato Pizza with Ricotta and Ham

For those who want to learn the art of pizza, We advise you to enroll in one of our practical courses that we carry out weekly in the laboratories of our pizza chefs School. You can find it here.

Good news for those who do not want to move from their home, In fact, you can follow our "Course pizzaiolo ONLINE"From the comfort of the couch in your own home. For information follow this link.

As I suggest every week, might be useful to add my site to your bookmarks, maybe it will come in handy the next time you prepare the pizza at home, think that this link you will find more than 300 pizza recipes.

Finally I conclude by reminding you to pay a visit to our YouTube channel where you will find over 300 Video recipes of pizza prepared by the students who attend our weekly courses for pizza.

Appointment in a few days for other news about the fascinating world of pizza.

See you soon

Silvio Cicchi

Pizza with Gorgonzola and pears. As an ancient proverb says: "At Farmer Far Not Knowing How and Good Cheese With Pears". This proverb has many interpretations, but what interests us is definitely one that sheds light on the actual goodness of pairing cheese with pears.

This week in the laboratories of our "School of Pizza"We have guests two great people who come from Switzerland, it's Enzo and Maureen who signed up to Our professional course as they have plans to open a pizzeria.

Pizza with Gorgonzola and pears

Along with the great practical work of the dough, the preparation of pizzas and all things pertaining to the pizza, sometimes it is the time available to prepare delicious pizzas to satisfy the hunger.

Today's Pizza was prepared by Mrs. Maureen and the result was truly exceptional. This is not a pizza from common ingredients, but very famous just as the saying goes to top. A pizza with excellent Gorgonzola cheese combined with pears.

Pizza with Gorgonzola and pears

It all starts with the preparation of a dough for pizza soft and well hydrated we left to mature in the fridge for 48 hours. After the curing time, we left it to rise as long as necessary before coming to the drafting and the sauce.

This type of pizza from very mild taste does not need Tomato, which with its degree of acidity could affect the success of this delicious pizza. So we used a mozzarella base fiordilatte and subsequently we placed thin slices of pear. A few touches of gorgonzola cheese and baked immediately

Pizza with Gorgonzola and pears

In hot pizza wood oven with gorgonzola and pears it took just over a minute to achieve the perfect golden brown and it is a pity that the following video can not transmit the scents of the sugars released from pear starting to caramelize, but for sure the video could be of help if you decide to prepare it at home.

VIDEO

Pizza with Gorgonzola and pears

And you? Have you ever thought you subscribe to one of our practical courses at our school of Italian pizza? At this link you will find all the information about our courses.

Before leaving I wanted to remind you of some useful links that you can find here on our site:

Our practical courses

The calendar of upcoming courses in programming

Our Fantastic Pizzaiolo Online Course

If you like our videos, on YouTube you will find available about 300, save this page to your favorite sites, for sure it will come in handy when you prepare the pizza at home. Visit our video channel

A resent in a few days for more news about the world of pizza

Silvio Cicchi

Pizza with anchovies and onions Eggplant Sweet and Sour. There is a pizza for every moment of the day. For lunch or dinner often the choice always falls on rich pizzas that satiate, but when is the happy moment we have no doubt about which pizza to choose, pizza kind of what we're going to present to you today is certainly one of the most popular choices.

Anchovies, eggplant pickled fillets and delicious sweet and sour onions are the perfect topping for a pizza to be enjoyed with a glass of still wine as an aperitif.

Pizza with anchovies and onions Eggplant Sweet and Sour

In the laboratories of Our school of pizza where regularly every week our students are trained to be a pizza, cocktail hour arrives on time every day.

Present Day, a great chef cooking, Mr. Paul is doing practical course, his culinary knowledge wanted to add the pizza with all its facets.

Pizza with anchovies and onions Eggplant Sweet and Sour

The preparation of this pizza appetizer for designers to prepare it at home, It presents no great difficulty. The prepare with a soft and well hydrated dough left to mature 24/36 hours, maturation was followed by a long rising since the cold climate of these days.

A good preparation and filling with top quality ingredients. After adding the tomato helping with a spoon, we added the anchovy fillets, the sottolio eggplants and finally the pickled onions well-drained.

Immediately fired in our hot pizza oven and the pizza has achieved the perfect golden brown in just over a minute.

You can follow all the stages of preparation of this pizza in the video below.

VIDEO

Pizza with anchovies and onions Eggplant Sweet and Sour

As my habit before moving to the greetings I wanted to remind you of some of the most useful links you can find here on our site:

For all those who have half a mind to learn the art of making pizza through one of Our practical courses Weekly we do in our school laboratories, I remember that this link you can find all the information.

On this page you will find the calendar of upcoming professional courses in programming.

For those who do not have time or resources to come to our school pizza, but would like to learn this beautiful art, I remember that here on our site available Fantastic Pizzaiolo Online Course that you can follow from the comfort of your home sofa.

Pizza with anchovies and onions Eggplant Sweet and Sour

We're the end, all that remains to me to greet you by giving you an appointment for a few days of news about the world of pizza.

If you are real pizza lovers have for you one last tip: Visit my YouTube channel, you will find hundreds and hundreds of video recipes of pizza prepared by the students who attend every week our professional courses pizzaiolo.

Greetings

Cicchi Silvio

A Special Pizza Margherita With Mixed Salad. This type of pizza is classified in the category "Pizza Light". The I suggested to all customers that crowded the pizzeria evening exiting gym after a hard training sessions to lose weight or just to stay fit.

It is actually half a pizza (a pizza with a hole in the middle) with a salad. Pizza perfect for those who want to hire fewer calories.

A Special Pizza Margherita With Mixed Salad

It is not difficult to prepare, just follow carefully the video below. This type of pizza is made frequently during the lessons of our practical training as a pizza maker in our school of Italian pizza. If you would like more information about our courses visit this link.

A this link instead you will find the calendar of our practical courses programming during the year.

A Special Pizza Margherita With Mixed Salad

This pizza can prepare the fast even at home, perhaps to facilitate your task, you can lay your pizza on a sheet of parchment paper, this will be of help in the loading phase of the pizza on the blade and the next stage of the discharge in the oven and rotation.

Cut into wedges to the center of the pizza, add the tomato and mozzarella and finally turned over to the part above the cloves topped almost to form the petals of a flower. We added poppy seeds on the petals to give a touch of color to our pizza.

In our pizza oven took a few minutes to achieve the perfect golden brown and then we baked. We added the mixed and served still warm salad our guests. Below the video of the preparation of our special pizza.

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A Special Pizza Margherita With Mixed Salad

I remind all our readers that our site offers a fantastic "Pizzaiolo Online Course"You can follow him sitting comfortably from the couch in your living room and get a pizza of their own qualities as the one found in the pizzeria on the corner of your home. You will find all information about the course online information to pizza this link.

Add our site to your favorite sites, It will come in handy the next time you prepare the pizza at home, a this link you will find more than 300 pizza recipes where you can get ideas.

A Special Pizza Margherita With Mixed Salad

As my customary first to greet you and give you an appointment for a few days of news about the world of pizza, I wanted to invite you to take a look at our YouTube channel where you will find hundreds and hundreds of video recipes of pizza prepared by the students of our school who attend weekly pizza our courses.

See you soon

Silvio Cicchi

Pizza with Pesto Olive and Almond Arugula and Grana. The pizzas with pesto They seem to be the fashion of recent years is having an unexpected success. In our "School of Pizza Makers" I often use to stuff our pizzas.

This week we are holding our practical course a Brazilian gentleman who very soon will open its pizzeria here in Europe. Just this morning asked me to prepare a pizza with pesto.

Pizza with Pesto Olive and Almond Arugula and Grana

Now on the shelves of supermarkets pesto it is always available and there are several types. In my morning rounds reserved for shopping I found a delicious pesto olives and almonds.

It really has a mild taste and to preserve precisely this light taste we have chosen to make a pizza without the use of the tomato with its acidity could cover the delicious flavor of the pesto.

Pizza with Pesto Olive and Almond Arugula and Grana

For the preparation of our delicious pizza we used a dough with the back of a long maturation 24 hours in the cold and a following long rising.

The first phase was that of a manual drafting, being careful not to thin too our base, immediately after we added the mozzarella and immediately fired in our oven previously heated to a medium-high temperature.

Pizza with Pesto Olive and Almond Arugula and Grana

When the board has reached a perfect golden brown, We baked our pizza and we prepared for the second phase, seasoning.

Helping with a knife we ​​spread the almond pesto and olives on the pizza, so we added evenly over the entire surface of a mix of arugula and Grana cheese flakes. For those who want to prepare it at home can follow the video that summarizes all the steps in the preparation of pizza.

VIDEO

Pizza with Pesto Olive and Almond Arugula and Grana

I can only greet you today, but before we do we summarize some of the most important links that you can find here on our site:

For all those interested in our Professional courses pizzaiolo at our school, follow this link.

For those who do not have time available to come to our school to attend one of our workshops, I remember that on our website is available a great "Course Online Pizzaiolo" that you can follow from the comfort of your home sofa.

Finally I wanted to remind you to add this site to your favorite sites, It will come in handy the next time you prepare the pizza at home.

Take a look at our youtube channel, you will find hundreds of video recipes of pizza prepared by the students of our school pizza.

A resent in a few days for more news about pizza.

Silvio Cicchi

Pizza with Codfish and Potatoes Recipe. Since the war the cod has become part of the Italian culture. It was simply the food of the poor. Now just over 80 years has become food for the rich since the selling price.

I well remember as a child my grandmother who prepared the cod stew with potatoes, absolutely delicious. Even today, sometimes, I ask the mother to prepare it for me. Absolutely delicious.

Pizza with Codfish and Potatoes Recipe

You'll never imagine my surprise the first time that I landed in Portugal where we have the other site of our School pizzaioli. Dear friends, in this country the cod is really culinary culture. Do you think there is a saying that says that Portugal holds 365 different salt cod recipes, one for each day of the year.

This is one of the main reasons for which we opened a branch of our school over there. Stewed, roast, fried, with potatoes, the onion, still missing 360 different ways of cooking cod, but for the rest I invite you to visit this beautiful country.

Pizza with Codfish and Potatoes Recipe

And on pizza? Last night we got ready for dinner, stew with potatoes, coincidentally had a Portuguese guy who is doing these days our professional training course, so I thought that would surely please try it on one of our pizzas.

The preparation procedure is very simple, prepare the dough for pizza using a strong flour. Let ripen long in the refrigerator then later let rise.

Pizza with Codfish and Potatoes Recipe

After the long phase of leavening, roll out the ball and started the pizza seasoning with salt cod.

With the help of a spoon tomato spread out evenly over the pizza, At this point add the potatoes, and finally add the frayed codfish on the pizza. Strictly no mozzarella, to avoid that the melted cheese end to alter the taste of the cod stew with potatoes.

Pizza with Codfish and Potatoes Recipe

A couple of minutes in our wood-burning oven and ... pity that the video can not smell the scents of this delicious pizza, but you can always use the video to prepare it at home without doubts and complications.

VIDEO

I give you an appointment for a few days of news about pizza and I end by reminding some of the links that you will find here on our site:

All information on our Professional practical courses in our school pizza

For those who do not want to move from home to remind you that you will find our fantastic Pizzaiolo Online Course

Save this site in your favorite sites, you'll definitely need the next time you make pizza at home, indeed This link you back 300 pizza recipes different, you will certainly find a suggestion that will be for you.

If you have time please visit my youtube channel, Here you will find hundreds of video recipes of pizza prepared by the students of our school in a weekly pizza makers attending our courses.

See you soon

Silvio Cicchi

Pizza with cheese and pears How to prepare. A good pizza for dinner to be enjoyed as a main dish, or a tasty snack, or why not?, after a meal as a delicious dessert, He will leave for sure with the question of choice.

The combination formula of cheese and pears existed forever, in the kitchen the combination is widely used, It goes from dressing a risotto, the classic snack with the slice of bread with soft cheese spread and the pear into small pieces, Finally the classic late Anglo-Saxon meal with cheese, pear is "digestive biscuits”.

Pizza with cheese and pears How to prepare

In our School of Italian pizza We prepare the way: A cheese fontina type accompanied by thinly sliced ​​pears on a cake. The choice of cheese to use as a match to this delicious pizza is important, Avoid using a strong type of cheese that could completely cover the delicate flavor of pears.

The rest of the preparation is easy, as always I suggest the use of a very hydrated dough and that has been matured for a long time in a refrigerator. Avoid flour type "00" you know very well that of course does not have the force (The), but they are reinforced chemically with the milk powder and soya, rather use the common flour type "0" for bakery which already has all the characteristics to give you back a fragrant product once baked.

Pizza with cheese and pears How to prepare

If you are not an expert flour, I suggest you subscribe to one of our Professional practical courses in our school pizza. The boys who attend our courses even before they learn to make pizza all the secrets of the different types of flour on the market. I Our professional courses They have a weekly basis, you will find all the information this link.

For those who do not have time and availability to come to our school and attend in person one of our courses, remember that on our website is available excellent pizza maker Online Course that you can follow from the comfort of the couch of your house when you have free time. You will find all the information on Course Pizzaiolo Online Here.

Pizza with cheese and pears How to prepare

Let's move on to the preparation of the pizza.

Roll out the pizza ball with your hands, not with a rolling pin, Add the dark cheese alternating with thinly sliced ​​pear. Bake in an oven pre-heated to a temperature of around 350 degrees for a few minutes, until the board will be perfectly golden.

Remove from the oven and serve hot.

Pizza with cheese and pears How to prepare

Below the video of the preparation of this delicious pizza, It will be useful the next time you decide to make pizza at home.

VIDEO

About pizza at home .... On our site you are available over 300 pizza recipes, for sure you will find one that suits your needs. Save our site to your favorite sites.

Finally the first to greet you wanted to tell you to take a look at our YouTube channel where you'll find hundreds of video recipes of pizza prepared by the students of our school pizza.

A resent in a few days for more news about pizza.

Silvio Cicchi

Focaccia with Bacon and Tomatoes Recipe. pizza and bacon We know it's a perfect marriage for pizza. When it's put in the oven, the bacon on pizza releases a pleasant taste. Today in the laboratories of our School pizzaioli which take place every week our professional courses to become pizza maker, we have prepared this delicious pizza.

A simple cake with a few slices of thinly sliced ​​bacon and sweet and ripe cherry tomatoes cut into wedges and dressed with extra virgin olive oil, salt and oregano.

Focaccia with Bacon and Tomatoes Recipe

After having prepared the soft and well hydrated dough, we left to mature 24 hours and finally underwent slow leavening, Unfortunately, here in my part we are in the middle of winter with very low temperatures, so for the perfect proving we have to wait for hours.

At slow rising phase was followed by the drafting of our focaccia, Then we proceeded to add ingredients. The cooking of our focaccia was very short, just a minute until the edge has reached the perfect browning. Baked and immediately devoured, no time to pull a photo.

Focaccia with Bacon and Tomatoes Recipe

Have you ever thought you subscribe to one of our practical courses to become pizza chefs? Our pizza school organizes professional courses weekly. No degree or special training is required.

If you would like more information, please contact me or you will find all the information available to this link.

Focaccia with Bacon and Tomatoes Recipe

Below the video of the preparation of Focaccia with Bacon and Tomatoes Recipe

VIDEO

Focaccia with Bacon and Tomatoes Recipe

Before saying goodbye I wanted to quickly remind you some links on our website which will surely useful to return the next time you prepare the pizza at home:

Our pizza school

The calendar of upcoming courses programming

The fantastic During pizza online available from our website

A This link you back 300 pizza recipes

Finally I invite you to visit our YouTube channel where you will find hundreds and hundreds of video recipes prepared by the students of our school pizza during practical courses.

See you soon

Silvio Cicchi

Focaccia with tomato slices and cheese Brie. They are luscious cheese Brie. For those who do not know or can not remember your provider now to refresh your memory.

It is a cheese made from raw milk, soft paste and bloomy rind. The crust is formed upon treatment with the type of fungi Penicillium, the fungus forms a white outer coating that is not harmful to health, so we can eat it in full, including crust.

The pizza is not used much because of a unique feature: not founded. But I assure you that it is really delicious.

Focaccia with tomato slices and cheese Brie

For the preparation of our today's recipe we get help from Paulo, Our friend who is playing the Portuguese "Professional Course to become a pizza chef "in our school pizza.

For those who are planning in the coming months to learn the art of pizza, I remind you that at our school we organize weekly pizza makers of professional courses to become a professional pizza makers. You will find all relevant information at this link.

Focaccia with tomato slices and cheese Brie

We come to the preparation of today's pizza. It is a cake, and all those who consistently follow our blog entirely dedicated to pizza knows that to get a good cake we will need to prepare a soft and well hydrated dough and leave it to mature for a minimum of 24 hours in the refrigerator.

Once the process finished maturation let our dough at room temperature to give rise to leavening. You know that the leavening times may vary depending on the temperature and humidity of your laboratory where your pizzas usually prepared, so pay close attention to the right time.

Focaccia with tomato slices and cheese Brie

Take the ball well risen and roll it out on the workbench. Cut a sliced ​​tomato not too thin and arrange it evenly over the surface of your focaccia. Now add the cheese Brie, seasoned with extra virgin olive oil, a pinch of salt and the rosemary.

Now you can bake your cake in the oven previously brought high temperature. With only a few minutes until the edge reaches the perfect golden brown, then, baked focaccia, add a few leaves of fresh basil and serve piping hot to your customers.

VIDEO

Focaccia with tomato slices and cheese Brie

I just have to say goodbye, but before doing so I wanted to remind you of some of the utilities link that you can find it here on my website dedicated to pizza:

All information about our professional courses at our school.

The timing of our courses scheduled.

The fantastic During pizza ONLINE available here on our site, very suitable for those who want to prepare their own perfect pizza at home.

Finally else you will surely find utility are our 300 different recipes for pizza.

If you like our video recipe of pizza prepared by the students of our school pizza, I invite you to visit our YouTube channel

A resent in a few days for more news about pizza.

Ciao

Silvio Cicchi