Pizza with Mozzarella Tomato Bacon and Gorgonzola. Rich and hearty, as is often the mother says. This week in our School of pizza, Rodolfo came directly from CUBA Joventud Island, specifically to attend one of our professional courses. This morning during the course, about eleven o'clock in the morning came a bit 'of hunger, and Rodolfo could not resist, We have prepared a breakfast with all the trimmings.

Pizza with Mozzarella Tomato Bacon and Gorgonzola

A delicious pizza margherita with the addition of diced bacon decided to give it a strong taste and all combined with a sweet gorgonzola cheese, not spicy, Finally, an addition of pitted black olives, omitted in the title, Due to the length, but unforgettable in the recipe.

Pizza with Mozzarella Tomato Bacon and Gorgonzola

The preparation of this pizza was made using a strong flour, and, our pizzas and focaccia we like crisp on the outside and soft and well blister inside, with a mature dough 24 hours and left to rise at room temperature for the necessary hours.

Pizza with Mozzarella Tomato Bacon and Gorgonzola

After the dough has reached a perfect leavening, occurs drawing up.

the Condiment:

Helping with a spoon, tomato arranged uniformly on the surface of the pizza, add some cubes of mozzarella, the diced bacon, Gorgonzola cheese and finally the black olives that give color aroma and taste our pizza.

Below is a video of Rudolph in the laboratories of our school pizza during the preparation and cooking of this tasty pizza.

VIDEO

Pizza with Mozzarella Tomato Bacon and Gorgonzola

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Focaccia with tomatoes and salad Capricciosa. I found in the attic an old recipe book. It dates back to about 30 Years ago. Driven by curiosity, I started to leaf through. Some recipes are still relevant and fashionable, others are almost completely disappeared from our tables, one of them is surely salad capricious. I am convinced that the capricious salad could be a great ingredient to be combined with a delicious freshly baked warm focaccia.

Focaccia with tomatoes and salad Capricciosa

The first time I got to taste it was in England, the famous "Coleslaw". In fact, the capricious salad is none other than the Italian version of this "deep" widely used by fast-food chains to flavor their burgers.

The capricious salad ingredients are few and simple, it is very easy to prepare at home:

kohlrabi, carrots, Emmental cheese, mayonnaise, baked ham, sale e pepe.

Cut the carrots and turnips into thin sticks and dip them in water and salt for 30 minutes. Blanch the vegetables in water and vinegar for a few minutes, Then dry well with a cloth. Cut the cheese and the ham into thin strips and finally all seasoned with a light mayonnaise.

Focaccia with tomatoes and salad Capricciosa

Preparing the mix:

To get a good focaccia, Fragrant outside and soft and well honeycombed inside, we will have to use a strong flour.

Once prepared the dough, we will leave mature in refrigerator at 3 degrees centigrade for 24 hours.

After a perfect leavening, roll out until the dough to form dough disks with a diameter of 30 centimeters. Season the pizza as you usually do for the classic focaccia, namely: Extra virgin olive oil, a pinch of salt and the rosemary. Bake for a few minutes and baked just the edge is golden at the right point.

Focaccia with tomatoes and salad Capricciosa

Once baked the cake, let cool a few minutes. Add the capricious salad evenly over the entire surface of the cake and finally add some tomato cut into wedges.

VIDEO

https://youtu.be/1Ks7uxvJz0U

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Article updated on 4/10/2022

Focaccia with Onions and Balsamic Vinegar. The spring onions they are small and succulent onions. They are often prepared in vinegar. often accompany aperitifs. When it comes to cocktails, often turns up there cake. This week Mr. Fabiano who comes from is attending one of our professional practical courses Brazil, Fabiano has immediately appreciated our bread with the onions and some balsamic vinegar drop, punctually aperitif prepared this pizza.

The secret of a good cake is very simple, we have to use a good one flour. For those who know little flour, we suggest reading our useful "Guide to the flour for pizza”: Which one to use.

Preparation

After choosing a strong flour, We prepare the dough, divide it into balls 250 grams and let him mature 24 hours in the refrigerator at a temperature of 3 Celsius degrees.

Focaccia with Onions and Balsamic Vinegar

After the maturation phase, let rise for well our dough.

Only after one perfect leavening, roll out the dough balls, formed of dough disks with a diameter of 30 centimeters.

At this point we can do is drain well the onions and add them evenly over focaccia. We condiamo with salt until, extra virgin olive oil and rosemary.

Focaccia with Onions and Balsamic Vinegar

Bake in oven for pizza for a few minutes, until the perfect browning of the edge.

Remove from the oven and cut it into wedges, Serve combined with a good glass of white wine dry.

Focaccia with Onions and Balsamic Vinegar

VIDEO

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Did you see that on our website there is a great During pizza online.

The last straw for a pizza? Having the wife named Margaret.

If you want to learn more about onions, I invite you to visit Wikipedia.

Onion pizza with peppers tomatoes and Mozzarella. One of the questions I am often asked by industry insiders and not, is the following: The peppers should be placed on the pizza cooked, or raw?

It 'easy to find the right answer in this pizza Paulo, Portuguese pizzaiolo, He is preparing in the laboratories of our School pizzaioli during the Our practical courses. Personally, I have very clear ideas about the combination of pepperoni and mozzarella, "Ok" if the peppers are burned in the oven and served, but 'no' to the combination "raw peppers and mozzarella".

Besides blanch the peppers in the oven is quickly accomplished for those who just have an oven wood-fired pizza or electric or gas that is, just buy the yellow and green chilli peppers, cut into rounds, arrange them in a baking container, toss well with extra virgin olive oil, salt and rosemary and let them dry in the oven quickly. This will serve to flavor the peppers perfectly and just enough to wilt the slices of peppers in order to use comfortably as a topping for your pizza.

Onion pizza with peppers tomatoes and Mozzarella

Now for the preparation of the dough. During the course of our practical training as a pizza maker daily we prepare different types of pizza dough, the dough of this pizza with ripe tomatoes peppers tomatoes type, white onion slices and mozzarella cheese is prepared with a medium strength flour, one W270. After the preparation of the dough balls are formed and placed in appropriate containers and placed in cold storage for a slow maturation 24 hours.

Onion pizza with peppers tomatoes and Mozzarella

Once the ripening in the refrigerator at a temperature of 3 Celsius degrees, the dough is left to rise at room temperature. When it perfectly leavened, It will be stretched to form the disks of dough from a diameter of about 33 cm.

The ingredients

With the help of a spoon add the tomato. Adjust the peppers into slices on the pizza, the tomatoes into wedges and white onion into rings. Finally, add a little’ mozzarella, just some cubes, but not too much.

Onion pizza with peppers tomatoes and Mozzarella

Bake in oven for pizza for a few minutes until golden brown and baked border. Add the inevitable basil and serve while still hot to your guests.

Below is a video of Paulo during the course of a professional pizza maker.

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Focaccia with cherry tomatoes and seasoned Pillow. The Pig Pillow is a type of pork cut, It has within a few thin veins (muscle) with a fine fat component.

And 'different from the fat that comes from the back or from the bacon is fat belly. The size of the pillow is harder compared to the bacon, but its flavor is certainly more distinctive.

In the kitchen it is used to prepare many dishes, one of these is the Amatriciana.

Buy two slices of cured bacon, Privatel of its rind and cut into thin strips. This operation is well described in the video that follows below.

Focaccia with cherry tomatoes and seasoned Pillow

This is one of the easiest to prepare pizzas, so it is suitable for everyone. The secret?… A good pillow seasoned and well-ripened Pachino tomatoes that are not hard to come by.

Preparation of the ingredients

Take a dozen ripe tomatoes, wash and dry. Divide them into four wedges and toss well with extra virgin olive oil, salt and oregano.

Separate the rind from the bacon slices and cut into thin strips.

Focaccia with cherry tomatoes and seasoned Pillow

In the laboratories of our School pizzaioli, This Week's Fabiano who came from Brazil to attend one of our professional courses. At the end of the course, Fabiano will open a Pizzeria in their country and called "Yummy". How about? A beautiful name, I suggested I.

During the course, Fabiano has prepared a dough with a strong flour (W300). We formed the balls, lying in the appropriate containers and stored in a refrigerator at 3 degrees centigrade for 36 hours. After the step of maturation, we reported at ambient temperature the mixture and patiently awaited the formation of leavening.

When the mixture has reached the perfect leavening we stretched to form the balls of dough disks with a diameter of 30 centimeters.

Focaccia with cherry tomatoes and seasoned Pillow

Mr. Fabiano has skillfully adjusted the cherry tomatoes evenly over the surface of the pizza, Finally he added the bacon into thin strips.

A pinch of salt, rosemary and away immediately in the oven at 300 degrees. After 3 minutes the cake is very ready to churn out. At this point, add a few leaves of fresh basil and ... we still have to taste this delicious cake that was not eaten in 30 seconds.

VIDEO

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Want to know more about the various cuts of pork? Visit wikipedia

Focaccia with Philadelphia Mortadella and Pistachios. Some weeks ago, joined the practical course of pizza maker at our school Mr. Carlo.

Charles already holds a pizzeria in Hungary, so we examined the subject of several types of flour on the market, where to buy, by different processing methods, and of course throughout the maturation process of the dough for pizza and the fastest rising phase.

Focaccia with Philadelphia Mortadella and Pistachios

Between Mr. Charles menu, that, currently it provides its local customers and the many tourists who visit Budapest daily, stands a pizza that really goes to the "Great". It is just such a delicious and tasty pizza that has among its ingredients the cream cheese Philadelphia, good mortadella cubes, pistachios grain and a few drops here and there with balsamic vinegar.

Focaccia with Philadelphia Mortadella and Pistachios

The preparation of this cake is simple. It all starts with the preparation of a good dough prepared with a strong flour. After having prepared the dough prepare the dough and leave them to mature for 24 hours in the refrigerator at a temperature of 3 Celsius degrees. After reaching the complete maturation of the, I let rise, the time needed may vary depending on the room temperature and the degree of humidity.

When the dough is leavened, roll it out by hand, formed of dough disks with a diameter of 30 centimeters. Season with extra virgin olive oil, a pinch of salt and rosemary.

bake for 3 minutes at 300 Celsius degrees.

Remove from the oven as soon as the board is browned to perfection.

At this point, Philadelphia spread the cheese on focaccia, add the mortadella cubes and chopped pistachios. Drop a few drops balsamic vinegar on focaccia, a few leaves of fresh basil and serve while still hot to your guests

Focaccia with Philadelphia Mortadella and Pistachios

Below is a video of Charles during the preparation of this pizza in the laboratories of our school.

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The Mortadella on wikipedia

Focaccia with tomato slices Mushrooms and Garlic. The pizzas made with fresh ingredients have an edge and they always win the confrontation on the classic pizzas. In light of these statistics collected on our site based on visitor preferences, I can only remind you once again: Always prepare your pizzas with fresh, seasonal ingredients.

Focaccia with tomato slices Mushrooms and Garlic

Just today, in our School pizzaioli, during our professional pizza maker courses, we have prepared this delicious focaccia. The ingredients for making this pizza are few and easy to find:

A tomato to be cut into thin slices

A couple of fresh champignon mushrooms

A clove of garlic

Focaccia with tomato slices Mushrooms and Garlic

To get a good focaccia, we will need a strong flour and a long maturation in the refrigerator at 3 Celsius degrees. We will get a fragrant pizza to its exterior and soft and well honeycombed inside.

Roll out the balls well-leavened and formed disk of dough.

At this point add the tomato slices evenly on the surface, added the mushrooms sliced, Finally, add the garlic into thin slices.

Season with a pinch of salt, oil and some rosemary needles.

Bake in oven for pizza 300 degrees for a few minutes until the perfect browning of the edge. Remove from the oven and add two leaves of fresh basil.

Serve while still hot pizza to your guests.

The video of the preparation of Focaccia with tomato slices and garlic mushrooms during the courses pizzaiolo in our school.

Focaccia with tomato slices Mushrooms and Garlic

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Silvio Cicchi Executive Chef Pizza

Pizza with Porcini Mushrooms and tomatoes Olive. With the first seasonal rains after 120 days of drought, finally begins mushroom season. We hope for a good year. After two hours of walking, I surrendered, there is absolutely no trace of any edible fungus.

Fortunately there are rescue frozen porcini mushrooms. I must admit that frozen mushrooms are a good alternative to the fresh product is always difficult to find. On the wholesale market I could not help but notice that the trucks were unloading crates of fresh porcini mushrooms from Eastern Europe, this is indeed globalization. The market price high amortizes the cost of a long transport. It is also true that this product does not exist to "Kilometer Zero".

All pizzerias in the world use the frozen porcini mushrooms, It is comfortable and is always available. To prepare the recipe today we have prepared well in advance of the dough using a strong flour letting it ripen in the refrigerator for a period of 24 hours to three degrees centigrade. After the maturation we began the leavening phase, it is fast, you can not see with the naked eye. In a few hours the rise is already completed, It depends greatly on the temperature of the laboratory or the optional leavening chamber or by seasonality.

Pizza with Porcini Mushrooms and tomatoes Olive

the drafting:

manually Lay the leavened dough balls to form the dough disks with a diameter of 33 cm. Add the tomato pizza for helping with a spoon, add the mushrooms sliced ​​uniformly over the entire surface, some cherry tomato slice, mozzarella and pitted black olives. Bake at 300 degrees centigrade for 3/4 minutes until golden brown border.

Remove from the oven and Serve, add an extra virgin olive oil, a few fresh basil leaves and serve while still hot to your guests.

Pizza with Porcini Mushrooms and tomatoes Olive

Below the video of the preparation of this pizza, made in our school pizza, during our professional courses. More information about our courses.

VIDEO

Pizza with Porcini Mushrooms and tomatoes Olive

It may help:

Porcini mushrooms on wikipedia

300 pizza recipes on our site

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