I rarely to stop talking to my colleague Mario pizzaiolo, Roman Rome, I'm always fascinated by all the anecdotes and stories that made me on this fantastic city and all the stories that happen with the many tourists visiting the capital. If you will read my previous article "I'll give you a pizza"You'll understand why so many of the laughs that we do.  One of the most important things I learned from him and Roman culture, is preparing the classic Roman pizza, the one commonly found in all the pizzerias in the city and that Mario and all Romans also call scrocchiarella. Never been more appropriate term for this. Roman style pizza "scrocchiarella" is not related to the special ingredients for the topping, but to a type of pizza, white or red that is, thin and cooked in a non-aggressive in the wood oven, from birth to a pizza thin and crunchy. Much of the credit crunch is due to the use of seed oil that makes the pizza crisper than with extra virgin olive oil that makes the pizza soft (Neapolitan style), and since the writing of the disks of dough which must be very thin.

You get a good Roman pizza with the home oven gas or electric closely following our recipe.

Pizza alla Romana Recipe scrocchiarella

To get a good Roman pizza, we would use a flour of medium strength (w170-w200) and knead in the morning and then cook in the evening, we must let rise at least 6-8 hours.

To do 4 balls 250 grams for each 4 people

Farina medium strength W170:  625 grams

Water 375 grams

Sale 15 grams

Yeast 1grammo

Oil Peanut 20 grams

For the filling used the ingredients you prefer.

In a bowl, dissolve yeast in water, add the flour and salt and start working until you have a smooth dough that comes off completely from your hands. Dividetelo in 4 balls and place in a container with a lid or on the countertop sprinkle the surface of the balls with flour and cover with damp cloth, leave it to rest for 6-8 hours.

After the rising phase, roll out the balls evenly until 4 thin discs of dough.

Season to your liking and bake in the oven been pre-heated 200 degrees.

The cooking time can vary from oven to oven, after about 5 minutes check the doneness of your pizzas, and when the board will be baked can be perfectly golden and serve your pizzas.

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The Roman pizza its wikipedia

The vegetarian pizza is the perfect pizza for vegetarians, vegan, and more .....

The secret to getting a good vegetarian pizza lies in the careful choice of vegetables that need to be fresh and seasonal. In the warm months you are spoiled for choice of vegetables to use as a condiment, but also during the winter we have a wide selection of vegetables to choose from.

Among our recipes we have already entered a delicious pizza with marinated vegetables, in this recipe we will use different vegetables and how to prepare different.

Ingredients: Eggplant, zucchini, pepperoni, onion, olive, mushrooms, capers, carrots and celery.

We prepare vegetables:Finely chop the onion and let it wither slowly in a pan with a drizzle of extra virgin olive oil. When this will become transparent, add all the other vegetables and stir-fry on low heat, adding water if necessary. Season with salt and pepper.

Vegetarian pizza dough

To prepare at home 4 vegetarian pizza

To do 4 balls 250 grams for each 4 people

Flour type "0" 625 grams

Water 375 grams

Sale 15 grams

Yeast 1,2 grams

Sugar 10 grams

Oil 2-3 spoons

Prepare the dough and divide it into 4 balls 250 grams, cover it well and let it rest for an hour for rising abundant.

After the rising phase, roll out the balls with your fingertips, if you have no experience you can read our article that explains perfectly how to make the drafting of the balls of pizza.

Add the tomato and vegetables prepared in advance. The vegetarian pizza, can be enjoyed with or without mozzarella.

Preheat your oven 200 degrees and bake for 15 minutes or until the edge of the pizzas will be perfectly golden.

There may be a useful list of vegetables to make appropriate purchasing decisions at the right time of production:

Garlic summer
Asparagus Spring
Beets summer - autumn - winter
Basil summer
Beets spring - summer - autumn
Broccoli spring - autumn - winter
Artichokes winter – spring
Cardi winter
Carrots Spring - Summer - Autumn – winter
Catalonia winter
Cauliflower spring – autumn
Cabbage summer - autumn - winter
Brussels sprouts autumn – winter
Cucumbers summer
Chicory autumn - winter – spring
Cicorini winter
Turnip winter – spring
Onions Spring - Summer - Autumn – winter
Cress Spring
Cuckoo winter
Herbs autumn
Beans Summer - Autumn
Green beans spring - summer
Fave Spring
Fennel autumn - winter – spring
Zucchini flowers summer
Endive Spring - Summer - Autumn – winter
Lettuce Spring - Summer - Autumn – winter
Eggplant summer
Potatoes summer – winter
New potatoes spring
Peppers spring – estate
Spring peas – estate
Tomatoes spring - summer
Vine tomatoes autumn
Leeks spring - summer - autumn - winter
Parsley spring – estate
Radicchio red spring - autumn - winter
Rape primavera – estate – winter
Spring radishes – estate
Rosemary Spring - Summer - Autumn – winter
Rocket spring - summer
Salvia spring – estate
Shallot summer
Salsify autumn - winter – spring
Celery Spring - Summer - Autumn – winter
Celeriac autumn
Spinach Spring - Summer - Autumn – winter
Taccole estate
Topinambours autumn – winter
Valerian spring – estate
Corn fall - winter
Autumn cabbage – winter
Pumpkins Summer - Autumn – winter
Zucchini summer

FRUIT OF SEASON

Apricots summer
Amarene summer
Pineapple autumn – Winter - Spring
Watermelons summer
Oranges winter - spring
Avocado Winter
Bananas winter - spring – estate
Persimmon autumn
Chestnuts autumn
Cedars autumn – winter
Cherries Spring – estate
Quinces autumn
Figs summer – autumn
Strawberries spring - summer
Wild strawberries summer
Kiwi winter
Raspberries summer
Lemons autumn - winter – spring
Clementines autumn
Mandarins autumn – winter
Almonds autumn
Pomegranate autumn
Apples autumn
Meloni summer
Blueberries summer
More estate
Loquat spring – autumn
Hazelnuts autumn – winter
Nuts fall
Pere summer - autumn
Peter spring conference
Peaches Summer
Grapefruits autumn - winter – spring
Plums summer
Ribes estate
Italian grape autumn
Uvaspina estate

Vegetables and greens on wikipedia: http://it.wikipedia.org/wiki/Categoria:Ortaggi

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In the tourist areas of our country often find among the many proposals of the menu of pizza a pizza specially created to delight the palates of many tourists American visiting Italy: The American pizza.

When I face this issue with my colleagues pizzaioli, inevitably turns up the usual thinking, American pizza is pizza that has the longest list of ingredients that has ever been invented. It 'just one of many classic pizzas produced in the United States, and is also much in demand here in our country.

Here is the list of ingredients which is stuffed: Tomato, mozzarella, frankfurter, more, peppers diced, olive, crumbled sausage, fresh sliced ​​tomatoes, onion and mushrooms. Unlike ordinary pizzas to the plate, should be cooked in a round baking pan, and it soon becomes clear why: Not even the most experienced of pizza makers fail to impale the heavy American pizza with pizza shovel and put it in the oven for cooking without breaking it. For the preparation of this type of pizza, is usually used a thicker base, maybe pairing 2 balls of dough.

Recipe and preparation of American pizza.

To prepare the dough for 2 American pizza to cook on 2 round baking pans with a diameter of 35 inches we need:

Flour type "0" 625 grams

Water 375 grams

Sale 15 grams

Yeast 2/3 grams

Sugar 10 grams

Oil 2-3 spoons

Means the classic dough for pizza, and divide it into 2 pieces 500 grams. Cover the dough with a cloth and let rise for an hour or until doubled in volume will not be. Sprinkle with oil two baking pans for cooking and with your fingertips flattened the dough evenly up to cover the entire surface of the trays. Let rise for other 30 minutes, then add all the ingredients listed on the list, except for the mozzarella that will be added later. Preheat your oven to good 200 degrees and bake the pizzas for 20 minutes. Pull them out of the oven, add the mozzarella and put them back in the oven to finish cooking. When the edge is perfectly golden, baked your pizzas. Wait a few minutes until the mozzarella is stale and cut your American pizza into wedges. The two pizzas obtained, will be sufficient to 5/6 people.

If you enjoyed this pizza, leave your comment on this page.

Want to know more American style pizzas? Have a look at the menu Pizza Hut, one of the largest chains of American pizzeria.

The pizza more and ham, Call now for all "Pizza Mimosa"Involves the use of three simple ingredients: The more, ham and put Cooking.

And a classical variant of the usual pizza and if you have not already done, you should definitely taste it. The recipe to make at home, is very simple, a bit 'like all the recipes that we propose.

Mimosa Recipe Of Pizza Pizza or Corn and Ham

For the preparation of three corn pizza or if you prefer "Mimosa" you'll need:

500 grams of flour type 0

5 grams of yeast

250 ml of warm water

50 grams extra virgin olive oil

1 teaspoon of salt

1 sugar

2 packages of cream

2 cans of corn

We prepare the dough:

Take a container and pour water, scioglieteci baking powder and add the flour,oil and sugar, started to mix, then add the salt. Knead the dough until it has taken on a compact, soft and elastic.

Divide the dough into 3 balls, cover them well and let rise for about an hour. When the volume of the dough has doubled, roll out the dough with your fingers or using the rolling pin to 3 thin discs of dough, diameter 28/30 cm.

The dressing:

Pour the cream on the disks of dough, with a spoon and place it evenly on the surface of the pizzas( in the same way of the tomato).

Add the ham cubes, or if you prefer to divide the slices into small pieces, add the corn and beans, taking care to drain well the water in the jar.

Bring your oven at a temperature of 200/250 degrees and when it is hot bake your pizzas.

After 10/15 minutes check the doneness of your pizzas, if the board is completely golden, you can crank out your pizza mimosa.

Add a few leaves of fresh basil and serve hot.

How to prepare your home pizza corn? Give your recipe in the comments on this page.

If you want to know more on corn have a look at wikipedia.

The delicious pizza to the pesto which until a few years ago seemed to be a unique region Liguria, finally begins to find space in all the menus of our peninsula and beyond. On my last trip in the multiethnic city in the world: New York, I was really surprised to find in the menu of the pizzeria "chicken pesto pizza"... And as I could not order it. A delicious sliced ​​chicken topped with pesto that served as a topping pizza margherita. I was wondering, who knows if it would have happened in Italy? The Italians are very traditional, only few would match the chicken pizza, in fact many pizzerias in our country suggest the simple daisy with addition of pesto as topping. Absolutely delicious to taste and if you have not already done.

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

Pizza dough:

Doses to prepare 4 pizza pesto
Flour type "0" 625 grams
Water 375 grams
Sale 15 grams
Yeast 2 grams
Sugar 10 grams
Oil 2-3 spoons
Take a container for the dough, pour the warm water (20 degrees around) and scioglieteci in yeast, then add the extra virgin olive oil and sugar. Add the flour and begin to knead. Add salt and continue to work the dough with your hands until a homogeneous product, elastic and soft that will come off completely from your hands.

Divide the dough into 4 balls and leave to rest well covered for leavening, for an hour or until its volume will not be doubled.

Meanwhile prepare the pesto. To prepare the pesto must wash and dry 4 bunches of fresh basil leaves. We begin to chop 2 cloves of garlic with a little’ salt, then add the basil leaves, a handful of pine nuts, Parmesan (40 g) and pecorino (20 g) and mix together gradually incorporating olive oil. The pesto must not be too liquid.

Completed the leavening, proceed with the drafting of the balls.

Season the circles of dough with tomato sauce, sale, extra virgin olive oil, oregano, add the mozzarella and topped with a spoon the surface of the pizza with your pesto.

Bring your oven at a temperature of 200/250 degrees and bake your pizzas. After 15 minutes check for doneness, and baked only when the board will prove to be perfectly golden. Add a few leaves of fresh basil and serve hot.

How to prepare your pizza with pesto? Give your recipe in the comments on this page.

To learn more about the pesto, you can take a look at wikipedia.

Pizza crazy

The pizza crazy is one of the most searched pizzas in the world on Google, the recipe is very easy to do at home, also suitable for those who have little experience with the dough to make pizza. One other thing that made this famous pizza is the fact that it is the only pizza that is eaten with the hands, without the use of knife and fork.

Convenient to carry, and delicious to taste, pizza crazy over the traditional way of filling it, ie with prosciutto and mozzarella sliced, can be prepared in many different ways, then there will be hard to please your guests.
Its long history began many years ago, when some customers began to require sellers to focaccia along roads, to add some ingredient above, and asked to fold the pizza to "portfolio" to be able to eat continuing the walk. From here took the name of "pizza portfolio".
Then, perhaps the onset of the crisis and the increasingly empty wallets, or perhaps because of the portfolios that have changed their original form, we preferred to turn his name to that of today's Pizza Pazza.

Recipe pizza crazy

Useful Tips: When you buy the salt to prepare your pizzas and for daily use, purchased salt, that in addition to sodium chloride, contains many other useful minerals to our body.
To prepare at home 4 pizza crazy you'll need:
Flour type "0" 625 grams
Water 375 grams
Sale 15 grams
Yeast 2 grams
Sugar 10 grams
Oil 2-3 spoons
Pour the water into a container, Dissolve the yeast in the water and add the sugar and extra virgin olive oil. Add the flour and knead with your hands. Add the salt and mix everything until you get a compact and elastic until it completely detach from your hands. Divide the dough into 4 balls, cover it well and let it rise for an hour or until doubled in volume will not be.
After the rising phase with the aid of a rolling pin, roll out the balls until you have four thin disks (half a centimeter). Perforated discs of dough with a fork, this to avoid that during baking the cake is swollen. Add salt and rosemary and put to cook in an oven pre-heated to 200 degrees. La Focaccia cooks fairly quickly not having any topping over, then after 10 minutes check for doneness, and when the edge prove to be perfectly golden, your baked buns.
Cut them in half with a knife, fill them with good prosciutto and mozzarella sliced, seasoned with olive oil and salt and .... Bon Appetite.

Even the crazy pizza will be one of the topics that will deepen in the next course of pizza that will take place from 10 to the 19 April 2015. Click here to learn more about the details of the course.
Leave a Comment, let us know what ingredients you use to stuff the crazy pizza to your door.
If you are interested in the history of pizza, Read this article wikipedia.