All the articles by silviocicchi

SILVIO CICCHI:Male Age:54 A restaurant-trained Executive Pizza Chef, he is the author of upcoming book of pizza recepy: “PIZZA e FANTASIA“, you can download it for free registering on this site. He currently resides in Spinetoli (ITALY) with his cats and dogs. Specialized in Business start up – Pizza dove – Pizza courses – Art of pizza.

Recipes, dessert pizza recipes, Street Food

Focaccia With Ham And Figs

22 August 2016 silviocicchi Leave a comment

Focaccia With Ham And Figs. I am actually grown in the shade of a fig. Just outside the front door of my house, during childhood, in the open countryside, there was a huge fig tree, high around 10 meters, with big leaves and green, dark on top and lighter on the bottom. Produced of the greatest fruits pear shape, They ranged from green to reddish color.

From small, my favorite snack could only be: Bread with ham and figs.

In my memory, appears still the image of the grandmother who expertly rolled the well-ripe figs within the same leaves to form the “salami with figs”. length about 20 cm, diameter 7/8 cm, It is tied with string in the same way with which it is linked the loin. Today the loin of figs is prepared yet for some wise old village where the old traditions. This salami with figs is recognized as a “traditional food product” of the Marche and is a garrison “Slow Food” from 1999. It is served cut into slices just as it gets with classic cuts, and gives off aromas and unique flavors, its taste is pleasantly sweet and you can feel the scents of dried figs.

Focaccia With Ham And Figs

In 1975 when I started my first roll out and bake pizzas, I could not help but to accompany this delicious fruit cakes that sfornavo, perhaps adding some nice slice of ham. The sweet and savory combination has always been my favorite.

Remember that the customers of the country, time, They looked embarrassed when I proposed the focaccia with prosciutto and figs, but, oddly American and German tourists who populated the beaches of the Riviera, They adored this my creation and returned frequently in the local to order again.

Present Day, Focaccia with Ham and Figs finally is recognized as a specialty when it comes to “Street Food”.

Prepare this cake is simple, you can do it in no time at home or in your restaurant or pizzeria.

Focaccia With Ham And Figs

Prepare the dough with your recipe of focaccia, or taking a cue from our previous post: How to prepare a cake perfect.

When the dough will be soft and elastic at the right point, divide it into dough balls from 250/270 grams and place in a container with lid to rise.

After the rising phase, roll out the dough to form the dough disks with a diameter of 30 centimeters.

Drill holes on the surface to prevent swelling during cooking.

Season with a little olive oil extra virgin olive oil, salt and fresh rosemary. Bake in your oven previously heated to a temperature of 300 degrees for a few minutes, until the surface will be perfectly golden.

Baked your cake, let cool a few minutes and with a knife cut it in half to imbottirla.

Arrange fruit peeled, cut into wedges on the surface and add raw ham.

A treat for your taste buds and a guaranteed success with your guests.

The perfect combination to serve with this pizza is a nice sparkling cup, sweet or still makes no difference, just do not serve it with coca cola.

If you do not know the figs, You can find more information on Alimentipedia.

Focaccia with prosciutto and figs, is one of the many specialties that we prepare during the pizzaiolo courses at our School Pizza. If you want to know more about our courses, I invite you to click here.

Also in the kitchen the figs are very used. A recipe on the fly:

“Figà àea Venessiana” From the title it is clear that this ancient recipe belongs to the tradition Veneta. The origins actually date back to the Romans who were preparing the liver along with the figs in order to cover the strong odor.

By the time the figs have given way to the onions creating one of the most popular recipes in the Veneto region and beyond: The Venetian liver.

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Dough, preparation

Pizza With Buratto Farina

18 August 2016 silviocicchi 1 comment

Pizza With Buratto Farina. Not enough to be excellent “pizzaioli” to succeed in “Internet”. Thus I began my teacher at the course “THIS” (search engine optimization) I'm attending, then, he added: try posting an article with a picture of a pizza next to a nice butt of a girl, nothing vulgar, Immediately you will notice that your post will be read and clicked by twice as many people usually read your articles!!

And, but what it has to do the lower back of a girl with flour sifter? absolutely nothing, but the images much influence what they read and clicking boaters. A photo of a sieve to flour He would have aroused the interest of a few.

Well, this is precisely the subject I wanted to say, The cheesecloth is nothing but the flour sieve.

Pizza With Buratto Farina

The definition cheesecloth is approached to a machine that sifts the flour to divide into different sizes. From here comes the term “level of sifting” that is, the degree of sophistication of the flour.

Over the flour is sifted, the more it will prove to be refined, white in color and almost impalpable to the touch, It will be rich in starch and poor in minerals (ashes).

The percentage of sifting must be understood exactly in the opposite way:

A higher percentage of sifting is equivalent to less refined flour.
A lower percentage of sifting equivalent to a greater refinement of the flour.

To help you better understand,I published the following table representing the classification of flour:

Type of Flour	Humidity Max	ash Min.	ash Max.	min proteins.	Abburrattamento
00	14,50%	–	0,55%	9,00%	50%
0	14,50%	–	0,65%	11,00%	72%
1	14,50%	–	0,80%	12,00%	80%
2	14,50%	–	0,95%	12,00%	85%
Whole wheat	14,50%	1.30%	1,70%	12,00%	100%

All those who have attended our professional pizzaiolo courses at our School Pizza, They know very well flour, including flour sifter, then, they know perfectly well that we are not talking about a proper whole-wheat flour, but it is characterized by a stay of fibrous parts and germ of the seed, It keeps inside the granules of large size, so it is classified as type flour 2.

Compared to flour 00, the sifter flour contains many more proteins, then more gluten, This makes it a strong flour (The), It contains larger granules, therefore it is less soluble, but it can be used to produce bread, pasta, pizza and sweets. About sweet, it would seem that the “Baba” made with this type of meal are the best.

Pizza With Buratto Farina

In pizzeria, This semigrezzo wheat flour is added in small percentages classic dough, the same way they usually use whole wheat flour. Your pizza is crispy outside and soft inside, light, perfumed and fragrant.

I recommend, prepare the dough well in advance, prepare the pizza dough balls, place them in a container with lid and .. leavening in a refrigerator at 3 degrees centigrade for at least 48 hours.

More information on the sifter can find on wikipedia clicking here.

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Dough, Recipes

Pizza Capricciosa With Wholemeal

15 August 2016 silviocicchi

Pizza Capricciosa With Wholemeal. From 2015 When I wrote my article on how to prepare a Integral perfect pizza to date, It has spent just over a year, but many things have changed in the world of pizzeria. We are slowly rediscovering stà, to my delight, the use of wholemeal flour in the dough for pizza. This type of flour absorbs more water, giving a lighter pizza, crunchy and digestible than pizzas prepared with the classic dough. Almost all of my colleagues in the dough for pizza pizza makers add daily a small percentage of whole wheat flour. The prepared pizza with whole wheat flour buy fragrances and flavors forgotten over time.

Pizza Capricciosa With Wholemeal

sure, that, prepare a mixture exclusively with whole wheat flour is not a simple thing, certainly very difficult to achieve for those who ventured to knead at home, having little experience. Whole wheat flour, in addition to absorbing many liquids, It is high in protein and has an index of strength (The) very high, therefore it requires many hours of leavening in a refrigerator, before reaching maturation becoming digestible. I do not recommend anyone to prepare the dough for pizza exclusively with whole wheat flour, and let rise only a few hours, and then spread it to season it and bake. The result would be achieved, It would be more similar to a brick that of a pizza. To those who prepare the pizza at home and knead the morning and then have breakfast the evening for dinner, I suggest to add only a small percentage of whole wheat flour, not more than 10%.

For Professionals kneading daily his own pizzeria or restaurant, and, normally work with leavening of 24 the 48 hours, I recommend the addition of this type of integral prepared in their own dough. Your customers will appreciate much taste, the Parfums, the lightness and the fragrance of your pizzas.

Pizza Capricciosa With Wholemeal

hydration:

Whole wheat flour absorbs more water mixture with which commonly work, unless you are absolutely expert, I advise you to carefully read the Driving to the flour for pizza that we have prepared to facilitate your task in the purchase of flour and implementation of pizzas.

In the preparation of the dough, if you add whole wheat flour, do not follow the doses indicated in the recipe of flour and water, the, you'll find yourself a very hard dough and impossible to work. To avoid making mistakes, slowly add the integral flour in water until your mixture has reached the required softness and elasticity.

Preparation:

After preparing the dough with the flour mixture type “0” and whole wheat flour, suggested in our post dedicated to the integral, let rise for several hours, the ideal would be to mix the day before, prepare the pizza dough balls and place them in the refrigerator in a container with lid, and then use them to dinner the next day, I guarantee that you will get a good result. Pull out of the fridge the container with little dough prepared the previous day, at least 2 hours prior to the drafting of the balls. For beginners who still spread the pizza with a rolling pin, we recommend reading our post dedicated to drafting of pizza. It contains many videos that show you exactly how to roll out the pizza in a professional way. In a short time you will become the expert pizza makers.

Seasoning:

Each pizza capricious self-respecting, It has among its ingredients: Cooked ham, button mushrooms, artichokes in oil and some olives, that, together with fresh basil leaves will give a touch of color to the look and professionalism of this pizza.

As usual, There will be someone who denies the ingredients that make this pizza. Fortunately we live in a democratic country (much), and, we are all free to prepare our capricious with what we want. I've eaten with sliced hard-boiled egg, with porcini mushrooms, with anchovies, with corn, with peppers, with spicy salami and even with eggplant, and, I never complained to the waiter who served me pizza, it's right, in my opinion, that each region has different specialties to offer to its customers.

Before closing I wanted to remind you that in our school pizzaioli, during the whole year, available courses to become professional pizza makers. If you want to know more, click here.

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Silvio Cicchi Executive Chef Pizza

Dough, Ingredients

Pizza With Wheat Flour Arso

11 August 2016 silviocicchi 2 comments

Pizza With Wheat Flour Arso. The burnt wheat flour obtained from the milling of durum wheat, then, to be corrected, not should be called flour, but semolina. Not to complicate things, to continue to simply call wheat flour burned. All those attending the pizza chef courses at our school, they know perfectly well that by treating the wheat we obtain the different flours 0, 00, 1, 2, integral, and, from the processing of durum wheat are obtained groats, Semolina and reground semolina that we usually use to prepare homemade pasta.

Prepare a good pizza at home or in their own business is not a simple thing. On the market today you can find a myriad of different types of flour, so unless you have available time and money to experiment, It should follow the advice of industry professionals to get the perfect dough for our pizzas and focaccia.

Pizza With Wheat Flour Arso

The burnt wheat flour has a long history, to find its origins we must not go back hundreds and hundreds of years, but for those who like me I have a piece of living history in your own home (a mother of 85 age) just give him the right questions to get the answers soddisfacienti.

He told my mother that when she was a child there was “hunger”, which translated to modern times means that it was really poor. when the “conte” (local landowner) He reaped the grain, inevitably they fell to the ground beans. To fight hunger, all parents were sending their children to pick up the last grains fallen on the ground, but…caution.. this was permitted only after the stubble were burned. Mom with her three younger sisters 3-4 and 5 years with 2 older brothers 7 and 8 Years passed whole days to collect the beans fell to the ground, that, after the burning of stubble had magically toasted.

From here it comes the name grain burned. These beans were crushed in the mortar of the house to get a meal, which took on a darker color of the common wheat flour, that, time, He had high prices and inaccessible to them, then, the product obtained, It was mixed with the little white flour that could buy. I remind you that the grain burned is an integral product.

I tried in every way to try to make my mom my focaccia prepared with a mixture of burnt wheat flour, but the answer was always the same: Silvio Caro, I eat so much due to hunger when I was little, that, Today I do not even remember.

Pizza With Wheat Flour Arso

Today the burnt wheat flour is obtained in a different way, the amount of durum wheat grains are roasted up to give him the right smoky scent.

Roasting the beans lose most of the gluten, It gives it a special flavor and a dark color unmistakable.

Unfortunately, as happens for other types of flour, The burnt wheat flour being produced from durum wheat, It does not lend itself to the production of bread and buns, then, it is known that the gluten-free flours are difficult to machine, no stretch, and hardly come to leavening, then, It should always be mixed with wheat (Wheat) in percentage which may reach a maximum of 15/20% to get a good-looking presentable pizza and that besides being leavened both also came to fruition.

To get a good pizza or focaccia with wheat flour burned, in our School pizzaioli, the work with simple and delicate ingredients that they will not cover the fabulous taste of typical affumiccato given by this type of flour.

The best way to enjoy this pizza is definitely a good focaccia, perhaps with the addition of cherry tomatoes and some green or black olive, of the kind “focaccia from Puglia” to speak.

If you want to buy wheat flour burned, seek advice from a few mill that still serves classic grinding stone.

This flour is also fantastic to make homemade pasta. Preparateci two tagliatelline, and remember to invite me to lunch.

If you are interested in knowing what to buy flour to prepare a good pizza to your home or in your business, read our Guide devoted to the flour for pizza: Click here.

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Recipes

Corn and Tuna Recipe Pizza

8 August 2016 silviocicchi Leave a comment

Corn and Tuna Recipe Pizza. This time of year inevitably all suffer the heat, This greatly affects the kind of power that we carry every day on our tables. Also in pizza exactly the same thing happens, the customer at his arrival, sits at the table takes the menu and browse completely looking for something refreshing.

It may seem strange, but, one of the most requested pizzas with the heat is the pizza that has among its ingredients corn and tuna.

In recent years, coupled corn and tuna you see very often appear on the tables of Italian and not only in our country. This food matching is exceptional. If you notice well in almost all the salads that we find on the menu, these two ingredients are always present. As always happens in pizzeria, anything that is successful, always life to a tasty recipe for a good pizza.

Corn and Tuna Recipe Pizza

In the ultimate test of our pizza chefs students who attend the course at our school, This week our pizza maker Paola wanted to prepare this delicious pizza: “Corn and tuna”

Corn and Tuna Recipe Pizza

For all those who want to prepare it at home or in their own business we have made available the video that will help you step by step in the realization of this pizza.

I will continue to remind you that the pizza was born to be a poor man's dish, so always use a few ingredients, but good, quality.

All already starts from a good purchase of a flour for pizza. Already, because to make a good pizza is not enough to open the pantry and take the first meal that happen, but we will strictly use a flour for pizza. If you are interested in this topic, We put at your disposal a fantastic GUIDE to the flour for pizza: What to buy and how to use it to get a quality pizza also at home. Find the link to the guide clicking here.

Prepare the pizza dough following our recipe classical.

Leave it to rest for the rising.

After the delicate phase of the rising, past the drafting of pizza dough balls. If you are not an expert pizza makers, do not worry, carefully followed our previous post dedicated entirely to drafting balls of pizza. It contains many suggestions and many videos to follow, I'm sure that in a short time be able to lay your own pizza as a pizza maker professional.

Take a lesson from the tomato sauce “Paola” in the video below, who attended our professional course at our School pizzaioli and already after a few day of practice stretches the handmade pizza in a simple and fast.

After having transformed the balls well leavened in disks for the pizza from the diameter of 33 cm, we move on to more fun stage:

the Condiment

Helping with a spoon, spread the tomato. Mettetene little else the ingredients of your pizza “galleggeranno” on the surface.

Add a generous layer of mozzarella, corn in grains previously drained of its water and tuna with extra virgin olive oil.

Bake for about three minutes in your oven at a temperature of 300 degrees.

Once the edge is golden at the right point, baked.

A little oil, but what good, on the surface of the pizza and do not forget to add a few leaves of fresh basil.

Corn and Tuna Recipe Pizza

Serve your pizza into wedges still warm your lucky guests and enjoy your meal.

Combine your pizza with a nice glass of white wine

Thank you Paola for having paid for the making of the video.

People of pizza lovers to you the word!!

First of all if you liked the post I invite you to share it on G + and Facebook.

Made this, tell me what you think. Our site now receives most of its traffic thanks to the many tips and advice on how to make pizza that we provide daily visitors. In your case however, because we follow? leave your comment on this page.

Herbs, Ingredients, preparation

Garlic Flavored Oil to On Pizza

4 August 2016 silviocicchi Leave a comment

Garlic Flavored Oil to On Pizza. How can we forget the oil flavored with garlic!! I'll never forget the first trouble I've done in a pizzeria in my long career as a pizza maker (40 age). My maestro “Gennaro” He had carefully prepared the oil flavored with garlic, secretly he added a teaspoon of all pizzas churning wisely. As soon as I set foot in a pizzeria, its first recommendation I suggested, It has been to keep always clean the workbench. I…I stupidly threw the garlic oil precious thinking that something had accidentally fallen into the oil jar!

He had a strange way to make myself understood when I did something wrong, He pulled the great “kick your ass”, and…that day… I have a lot of data. Since then I realized the importance of the oil flavored with garlic in a pizzeria.

Garlic Flavored Oil On Pizza

today after 40 age, yet I prepare my oil flavored with garlic, well in advance, to avoid the risk of running out, and, I put it out with all the new students that come in my School pizzaioli that that jar from valuable content, It must never be thrown!!!

The scent that gives the garlic oil to a freshly baked pizza is something unique and unparalleled.

With this simple recipe you can also prepare you at home or in your business.

Garlic Flavored Oil to On Pizza

Ingredients:

Half a liter of extra virgin olive oil (what good)

6 cloves of garlic pinafores (deprived of the cuticle)

An herb spoon (rosemary, oregano, sage and chilli finely chopped)

Preparation:

Wash and dry carefully a glass jar with airtight lid.

Pour inside the six garlic cloves pinafores crushing them lightly with the palm of your hand.

Add the mix of herbs and cover with extra virgin olive oil.

tightly close the lid and let stand the jar in a dark place of your pantry for twenty days.

Avoid the oxidation of the product by exposing it to light.

After twenty days, adequate filtering the content and … soon.

Enjoy it on the dough, on bruschetta, on pizza and your buns.

In addition to enhance the flavor of your dishes and your pizzas, garlic oil possesses other important beneficial properties:

It helps the immune system

Useful in cancer prevention

Check your cholesterol and protects our heart

Very effective in combat and eliminate dandruff

A useful remedy for toothache

Useful remedy to treat ear infections

Useful to reduce acne

If you want to learn more about garlic you can consult wikipedia clicking this link.

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Silvio Cicchi Executive Chef Pizza

Advice, Dough, Ingredients

The flour Soy Pizzeria

1 August 2016 silviocicchi 4 comments

The flour Soy Pizzeria. The soy flour is obtained from the processing of the soy plant. This product contains no gluten so it is suitable for those who follow a particular diet as celiacs. Really good for those who follow a vegetarian diet, rich in proteins, excellent for making bread, pizza and cakes mixed in small percentages to wheat flour.

E’ obtained by grinding the soybeans, It belongs to the family of “legumes”, originates from China where it already 5000 years ago it was cultivated for human consumption. Soybeans together with rice, barley, millet and wheat is a valuable and essential plant.

In the present day there are different varieties, among the most common is that red, yellow and green, used both to feed humans and as feed for animals.

Compared to common bean flour, soy flour contains starch in minor amounts, This makes it much easier to digest.

All people with diabetes are very familiar with the benefits of this plant, You think its glycemic index is 25, while that for wheat flour arrives in 85. Rich in proteins, It presents a composition of essential amino acids complete than other legumes.

Exactly for this reason, the soybean is also called by the name of vegetal meat.

The flour Soy Pizzeria

The soy flour is very suitable for the preparation of pizzas, buns, bread, confectionery, biscuits and cakes.

In pizzeria are many of my colleagues pizza dough that add to each a small percentage of soy flour.

The percentage varies from a 10% until you get to a 15-20% added to wheat flour.

When we add the soy flour at our dough, we must take account of 2 very important factors:

The soybean has a high content of protein, so beware the leavening, needs a long rising in a refrigerator that depending on the percentage of added soy, It can reach up to 48-60 hours of leavening, see for example the type pizza “Romanian Pinsa”. Another factor to which we must pay close attention to is that the soybean meal during cooking darkens much more compared to other cereal flours.

The flour Soy Pizzeria

Conclusion

The addition of soy flour to the dough for pizza is perfect for those who are already used to working with long rising in the fridge, but absolutely not recommended for all those who prepare the pizza on Sunday in only a few hours at the delicate stage of leavening. A mixture with addition of soya flour that is highly protein will never reach maturation in two hours.

For those who have little experience and confidence with flour, we remind you that on our website by clicking this link, you will have access to the guide flour for pizza, what to buy and which to use to obtain a perfect mix.

For all those who want to learn the fantastic job of the pizza maker, we recommend you subscribe to our During pizza online, or attend one of our professional courses of pizza at our school of pizza. To know more click here.

By the way, what aspects to click on G + and then share it on your Facebook wall? 😉 (The so technical articles are of great help for those who make pizza at home or in their own business!)

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Silvio Cicchi Executive Chef Pizza

If you want to learn more about soy, please click this link wikipedia.

Advice, Dough, Yeast, preparation

Pizza and Yeast The Righteous Doses

28 July 2016 silviocicchi

Pizza and Yeast The Righteous Doses. When you write posts that will be read by many other people, It must be clear, but the thing that I think is very important not to fall into criticism from other readers or people doing the same job is… only write things you know well.

Often surf the net looking for ideas and suggestions for new post, today to answer questions received by many readers and readers who prepare the pizza at home, I wanted to write this advice covering a pretty important thing about the pizza, We introduce the topic baking powder and the right amounts to be added to the dough.

Pizza and Yeast The Righteous Doses

When I read in some recipes on the web site of some illustrious and I see between doses….Flour 300 grams and Yeast 20 grams Well… shoot straight, immediately step to other sites and other recipes. How you can use 20 grams of yeast for 3 pizzas to the plate or for the preparation of a baking tray? What credibility we should give these gentlemen? daltronde, just look at the photos of their results to understand that he's talking about pizza, but of something baked in the oven with the above ingredients.

Too much yeast in the dough feels, altrera aromas and taste of pizza.

So what we have to put yeast?

The yeast cubes of beer they sell in the supermarket weigh 25 grams, I think that in a dough 200 pizzas along with 24 hours of leavening in the fridge, ne uso 5 GRAMS (Five).

Pizza and Yeast The Righteous Doses

For housewives and husbands who Sundays prepare pizza at home and as usual to knead 5 afternoon and then leave the dough to rise 2 sunshine hours and then consume it the same evening at 7/8, I would like to give an advice: Increasing the dose of yeast disproportionately pizza will not rise before, It takes the same time to rise even with only a few crumbs of leaven, 2 or three grams are sufficient. Anyhow, the mixture to be digested must get to “maturation” more or less quickly depending on the type of flour used for the dough that will have, and maturation, You not certainly comes with only two hours of leavening.

Make a habit of mixing with a good mixture of flour (W350) pizza on Saturday, and then roll out the pizza and fire it on Sunday night (long rising in the fridge), the result will be great.

How do I comment my friend Carmine, the topic “As yeast use” it is clear only to people who have appropriate knowledge on the pizza, on doughs and especially the flour to use, those who prepare once in a while the pizza at home will have difficulty understanding.

Just to help these people in difficulty, I prepared a course of professional pizza maker ONLINE to everyone who will help you prepare the pizza to your home just like an expert pizza maker, It contains lots of useful information, tricks and secrets on suitable flour for pizza, dough, leavening, the preparation and baking. The trainees have access to a tutor who will answer to all the doubts and questions, to know more CLICK HERE.

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Advice, Dough, Yeast

Sour Dried Pasta and Pizza

25 July 2016 silviocicchi Leave a comment

Sour Dried Pasta and Pizza. And, It happened again, You will not believe, but there's still those who insist on wanting prepare pizza exclusively with the yeast, even making a mess on the name, calling “Sourdough”. I was invited to dinner with friends and friendly hostess has prepared his specialty: Pizza with his staff sourdough! Logically the yeast (natural) He does not respond with force in the same way of the yeast, that, for the uninitiated, Also it is natural, then, We had dinner with a pizza absolutely unleavened.

But what is this blessed yeast? We do a bit of clarity saying: The brewer's yeast is not some chemical thing prepared illegally in some clandestine laboratory in a makeshift garage somewhere drug dealer.

garage and nothing pushers nothing, I'm sorry for you, the yeast is formed by colonies of a microorganism named Saccharomyces cerevisiae which is obtained by fermentation and did multiply. Washed and dried and gives life to the dry yeast, sold fresh in cubes gives life to the classic yeast that we find at the supermarket.

All this opening speech to finally get to the dried sour dough.

Sour Dried Pasta and Pizza

The dried sourdough is a powder that is added in bakery products in small percentages to improve the sensory characteristics of the product.

The structure of the bacteria and yeast that are present in the sourdough are very resistant all'essiccatura, then in the preparation of sour dough there is a complete deactivation of the yeast, for this reason when dried completely it loses its power fermentative. So dear friends, not just the simple addition of dried sourdough, but we must always add the yeast so that our yeast dough.

Why do you use the dried sour dough?

As with the classic leavened with the yeast you are obtained a mainly alcoholic fermentation with the production of a few different metabolites that are responsible for the aroma and flavor, adding the acid dried pasta dough, we will obtain a lactic and acetic fermentation also. This makes it better preserve the product, its aroma and its flavor.

Sour Dried Pasta and Pizza

And the pizza dough?

The pizza is a product that should not be stored for a long, on the contrary, the opposite is true, It should be eaten still hot, the smells and the flavors are prevailing data from the ingredients on the pizza, therefore all the possible benefits of dried sourdough do not apply to our beloved pizza.

Maybe dough bread……perhaps… any technician in the field with a good “nose” It may feel some difference.

Conclusion:

If it's pizza we want to talk, used strong flour, brewer's yeast, long rising in the refrigerator, few ingredients and good!! Just invite people to your home just to settle your “mother dough”, use it for bread, not for a good pizza! they are angry, I ate a pizza unleavened, It is absolutely not come to maturation, Rusk because cooked at very low temperatures and I had to get up twice during the night to drink water.

I asked the friendly hostess to subscribe to one of our professional pizzaiolo courses at our School Pizza. It also happens to you sometimes to make pizza for your guests so “disastrous”? Subscribe to our professional course of pizza ONLINE, you will learn everything there is to know about pizza and you will become an expert pizza maker in no time. For more information, click here.

The next time you decide to make pizza at home, starts in the right way, before buying the flour for the dough, carefully read our guide to the flour for pizza, click here to know which one to buy flour.

Add this site to your “Bookmarks”, It will be useful the next time you decide to make pizza for your guests at your house. More than 200 recipes of pizza at your disposal, how to make a perfect mix, the drafting of pizza, cooking and many videos at your disposal.

Advice, Dough, Ingredients, preparation

Pizza dough type grip Romana

21 July 2016 silviocicchi 6 comments

Pizza dough type grip Romana. Fashion is not a sole that influences the way we dress, but at the same time also it affects the daily food that ends up on our tables. The pizza guy “Romanian Pinsa” It is the striking case of these last years. While until a few years ago it was a case restricted to one area of Rome, Now the opening of new phenomenon “pinserie” It is involving some our entire peninsula. sprouting everywhere, often associated with words “bio” If it looks too fashionable in recent times. Do you think that in my small country within a week they opened their doors 2 new Pinserie.

We have extensively discussed the history of type grip pizza in our previous article that you can consult by clicking this link, Today we will talk about how to prepare the mixture of flour for the dough of this specialty.

Pizza dough type grip Romana

The ingredients that make up this special dough include the use of a strong wheat flour with a high W value that was approximately 350, to all this must be added the soy flour and the rice flour together with a small percentage of dried sourdough.

As always it happens in the preparation of the pizza, it all begins right from the purchase of flour for the dough. If you are real pizza lovers, I suggest you subscribe to one of our professional pizzaiolo courses at our school. All those who have attended our course, in addition to being experts in cooking and preparing leavening, They have a broad knowledge of the flour on the market, what to buy and how to use them to get it the perfect pizza.

Back to our Dough type grip Romana.

Prepare a mixture of flour type:

800 grams farina w300-w350

150 grams of rice flour

50 grams soy flour

a teaspoon of sourdough dried wheat as a improver

30 grams salt

10 grams EVO oil

yeast 4 the 5 grams

nota bene, This mixture will absorb 80 % water.

Use strictly cold water and what important dates so the dough to reach maturity, so a rise in the refrigerator long. Prepare the balls in the containers and place them in the fridge to 3 degrees centigrade for at least 48 the 60 hours.

Pizza dough type grip Romana

The pizza guy Pinsa Romana fragrant, basic and crisp edge and soft and fragrant interior, more digestible than plain pizza because of the long rising and high hydration, hypocaloric compared to the common pizza since the use of soy flour and rice flour, It differs from the older sister for a lower in calories and fat.

If you are interested in preparing your house or your business in the Roman type grip pizza like a pro, we suggest you subscribe to one of our professional Pizzaiolo courses at our school. To learn more about our professional courses click here.

If you want to learn more about the grip Romana, click here.

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