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.
10 perfect ways pizza seasoning
Advice, Culture

10 perfect ways pizza seasoning

10 perfect ways of season pizza

After a long period in which the pizza has been regarded as a simple alternative to lunch or dinner, lately is back in fashion and those who choose to eat pizza, he does it because he knows what to eat, view of the quality of the few ingredients that make up the dough and the filling. However, there are topping that are "marriages" tastes of well-managed.

Here is a list dei10 perfect ways of season pizza.

10 perfect ways pizza seasoning
Pizza margherita

Daisy. San Marzano tomatoes, extra virgin olive oil, mozzarella, basil are the simple ingredients that make this pizza the queen of pizzas

10 perfect ways pizza seasoning
Pizza Napoletana

Neapolitan. Tomato, mozzarella,anchovies, capers and fresh basil. The Neapolitan pizza, between the classic pizzas is definitely one of the most popular. Palatable, fantastic to be enjoyed with a glass of wine.

10 perfect ways pizza seasoning
Pizza boscaiola

Boscaiola.Presente in all menus of pizzerias Peninsula, the boscaiola enhances the combination of mushrooms and flavor of cured ham

10 perfect ways pizza seasoning
Pizza 4 cheeses

4 Cheese. Over a white base covered by a thin layer of mozzarella, A mixture of cheese with gorgonzola to act as a master, make this pizza a first choice among the customers of the pizzerias of our country, the addition of tomato is on request, Combined with the spicy salami or onion, make this pizza to become a sensory delight

10 perfect ways pizza seasoning

Pizza marinara

Marinara. As Daisy requires very few exceptional raw materials in order to impress. This type of pizza is topped with tomato quality generously put in cooking along with garlic cut into wedges and a round of extra virgin olive oil. Freshly baked, you add a handful of fresh oregano and the inevitable Fresh basil. A marinara done well is the business card of a good Pizzaiolo.8

10 perfect ways pizza seasoning
Pizza with cheese and bacon

Cheese and Speck. The pizza Provola and bacon pizza is considered one for the cold season, but I can assure you that is in great demand throughout the year, provolone and bacon covering the white base, give off all the scents of smoking is just out of the oven. Speck should strictly put raw on hot pizza before being servita.9

10 perfect ways pizza seasoning
Pizza with potatoes and sausage

Potatoes and Sausage. Pizza with potatoes and sausage sourced bell, is now proposed throughout Italia.Il Rosemary,fresh sausage and potatoes just blanched, Covering the white base before being baked. An absolute delight.

10 perfect ways pizza seasoning
Pizza with porcini mushrooms

Porcini Mushrooms. Lovers of this pizza choose it because they know perfectly the quality of this product. With a base covered with a light layer of mozzarella and covered with sliced ​​porcini mushrooms as a topping. No tomato, which with its taste would cover the smell of the delicious mushrooms. Some gourmet loves eating it along with a few slices of ham.

10 perfect ways pizza seasoning
Pizza devilled

Diavola. This type of pizza has variations from region to region. Its main feature is the use of chili paired with salami strong flavor. Strictly on a red base.

10 perfect ways pizza seasoning
The calzone

Calzone. A true classic of the Neapolitan school, a disc of dough folded crescent and stuffed with tomato, mozzarella, mushrooms and ham. The filling encloses a true symphony of flavors and is also appreciated in the fried version.

If you want to learn more about traditional seasonings pizza take a look at wikipedia

Do-the-pizza-with-the-car-of-bread
preparation, Recipes

Do-the-pizza-with-the-car-of-bread

Make pizza with the bread machine

Are now many families who own the bread machine. Contrary to the name by which she was baptized, the bread machine can be used in the kitchen for a multitude of recipes and different preparations ranging from the preparation of the common basic bread to delicious cakes, lazy like me who uses it also to make delicious sauces for pasta, for the preparation of jams, to prepare the polenta, and for those who do not like getting their hands dirty, can use it simply to prepare the mixes, which subsequently can finish cooking in the oven at home.

The advantage of the bread machine, everything is enclosed in a timer, we set it at a certain time, and now that we will be ready freshly baked bread or any other product that we want to achieve. Think of all she, just put all the ingredients in a basket and push a button.

The bread machine is not smart, has a keyboard from which we set a machining program, and then the success or failure of a specific recipe only depend on us. They are all the same, regardless of make and model, programs have already pre-set: normal, rapid, express, integral, Cooking, confectionery, jams, off white.

In this post, see how make pizza with the bread machine.

There is no possibility of making mistakes, because the whole process is done automatically by pushing a simple button, we can only interact on the quality and quantity of ingredients.

Networked unfortunately the basic recipe of pizza is often distorted by housewives unprepared or pseudo chef, that add to the basic recipe ingredients strangest, as milk, honey, beer or even recommend the use of carbonated water to knead,not to mention the amount of yeast used, which varies from a few grams to the whole cube of 25 grams, but if we want to make a pizza, there is only a recipe, classical.

Ingredients to make-the-pizza-with-the-car-of-bread.

Place in the basket of the bread machine in the order in which the ingredients are listed:

Water 280 grams

3 tablespoons extra virgin olive oil

1 tablespoon salt

1 spoonful of sugar

Flour type "O" 500 grams

Brewer's yeast 5 grams

Do-the-pizza-with-the-car-of-bread
Bread machine

Stop ... .I feel sorry for you but there is nothing more to. If mixed with 17:00 your pizza will be ready to fire and consume the 20:00

Do-the-pizza-with-the-car-of-bread
Dough ready to be divided

After the phase of dough in the bread machine, pull out, dividetelo in 4 balls,

Do-the-pizza-with-the-car-of-bread
The balls of dough for pizza

cover with a tea towel and place in a warm place in the house (35 degrees around) to rest. I can advise you if you have no better than let it sit in your home oven with the light on, the heat produced by the small lamp in the oven will give the correct temperature so that the dough yeast.

If you want to learn more about leavening read this article.

All 19:45 pull out the dough from the place you have chosen for him to rest, flattened balls in round containers, taking care to push the dough from the center to the outside (without tearing), if you are not experienced, read This Post.

Do-the-pizza-with-the-car-of-bread
Pizza esplanade ready to fire

Season to taste and place in the oven to bake at home previously pre-heated to 200 degrees for 10 minutes or until the outer edge will prove to be golden.

If you want to know more about the bread and the bread maker consult wikipedia by clicking here

Pass-the-flour-to-sieve
Advice

Pass-the-flour-to-sieve

Pass the flour through a sieve

If you are convinced to find in this article the plot of a detective story where the captain talking to his staff says: I want you to sift the area thoroughly until they find the culprits ... .well, you're in the wrong post. Here we talk about simple flour, be it common wheat or durum wheat, and we will see why it is always advisable to go to the flour sieve.

Pass-the-flour-to-sieve
Sieve

Pass the flour through a sieve

Almost all the recipes we find the words: Pass the flour through a sieve. The sieve is an ancient instrument, made of wood with a very dense mesh through which you drop the flour until it becomes a fine powder and almost impalpable to the touch. There hung the old wooden sieve all over the walls of local rustic, pizzerias, and old photos of family memories.

Pass-the-flour-to-sieve
Old sieve

Today, modern version of the sieve is made of plastic or steel.

Why should I upgrade to the flour sieve before use?

Sifting the flour, you start an important chemical process, called oxidation. The operation to divide the flour into small grains allows oxygen to penetrate easily between the particles, the presence of a larger amount of oxygen trapped in the flour, allow greater absorption of water, forming a better gluten network, the leavening process it will benefit and you will notice that the final product will be more but tall and perfectly honeycombed.

This process is very important in the preparation of sweets, come the sponge,plum cake and many others. Indeed in recipes for sweets is always recommended sift together the flour and baking powder. The thing to do is to put on our sieve the amount of flour application together with a packet of baking powder for cakes and pass through a sieve to get the product ventilated.

The operation to sift flour, turns out to be less when used for kneading using an electric mixer, where the action of the blades already in itself carries out the operation to aerate the mixture, but ... if you have ventilated(sifted) the flour previously, you can only improve the yield.

When all of us consume the bread at the table, we feel very pleased to find a light and airy crumb, so ... .prendete the habit of passing the flour through a sieve.

Pass-the-flour-to-sieve

If you want to know more on the sieve click here

The pizza in Germany
Culture

The pizza in Germany

The pizza in Germany

Our country is world famous for many reasons, in addition to fashion, Mafia, wine and history (I Rom) one of the things which appears at the top of this special list is definitely the pizza. Italians are the inventors of this product that is now present all over the world. A newspaper quoted economy, estimated that the pizza in the world has an estimated turnover of 60 billion euro a year. But as the pizza is prepared in other countries? Which ingredients are used?

The pizza in Germany
The pizza in other countries

The pizza in Germany

We continue our tour in the world, and after describing pizza in the US and pizza in Brazil, Today we get a little 'more to Italy and see how the pizza is prepared in Germany.

Compared to the US and Brazil, that many thousands of miles away from Italy, and where the pizza is adapted to the habits and customs of the place, In Germany, which is only a few kilometers from our country, I would have expected to find a product similar to Italian, but in the various trips made in this fantastic region that dominates the European economy, I could not help but notice that even here the differences are huge culinary. Except for some Italian pizzeria, that still persists in proposing the daisy and the four seasons, in almost all other local, the pizza is nothing but a neutral base on which are added to taste local ingredients that adapt to the customs and traditions of this fantastic people.

In Germany as in the US, in the big pizza chains, are offered the possibility of a complete customization of this product. In almost all menus Germans invariably include pizza Calabresa with a great local spicy salami, pizza Bolognese, covered with a pseudo meat sauce, Hawaiian pizza, which has among its ingredients pineapple, carbonara with bacon, eggs and cream, but by pizzaiolo, pizza that most impressed me is definitely the "pizza dough", topped with spaghetti (Vermicelli) served with a generous layer of melted cheese as a topping.

From cringe for an Italian, but not at all I might add. Know that it was the first thing I ordered soon as I sat at the table. The customs and traditions of all other peoples must be respected and tasted. Know that even we Italians are masters in adapting traditional dishes foreign, our way. If you are not convinced of anything, there is nothing left to do but call your pizzeria downstairs and ordered the classic pizza margherita.

The pizza in Germany
The pizza in Germany

If you want to learn more about Germany, click here

Recipes

Gluten-free pizza recipe

Gluten-free pizza recipe

For the realization of this recipe we must adhere to strict rules: Use ingredients strictly gluten. For all those who wish to learn more is available in the network AIC website(Italian Celiac Association) to better understand what foods are allowed and specific brands to use. In addition to all this, you will have to do a lot of attention so that the tools we're going to use, worktops, and all that surrounds us, is not contaminated with ingredients that contain gluten.

Gluten-free pizza recipe
Gluten-free pizza

Gluten-free pizza recipe

We will prepare this recipe with rice flour and cornstarch, that are gluten-free products. We will obtain a product very similar to that prepared with wheat flour, crisp on the outside and soft on the inside, a bit 'rusk because the rice flour and corn starch in fact do not have the same properties of elasticity than the tender wheat, but it will be both tasty. No one should be deprived of this delicious product.

To prepare the dough for 4 pizzas you'll need:

Rice flour 700 grams

Di more starch 500 grams

Water 700 ml

Sale 20-30 gr

Brewer's yeast 15 gr

Olive oil 4 spoons

Honey 2 spoons

For the preparation, follow the method of 'classic dough and left fallow (rising) for about 2 hours or until doubled in volume.

Cut the dough leavened in 4 shares, spianatelo in 4 round containers for bakery, the obtained mixture may be sticky, then you can help in this anointing the fingertips of your hands. After the drafting of the balls, helping with a brush sprinkle with a little 'oil surfaces and let the dough rise for other 30 minutes. Preheat the oven to 200 degrees, pizzas topped with ingredients to taste (allowed) and bake for 10 minutes or until the edge prove to be perfectly golden.

Serve hot and enjoy your meal.

Gluten-free pizza recipe
Gluten-free pizza

 

The salt in the pizza dough
Ingredients

The salt in the pizza dough

The salt in the pizza dough

Salt has a very important task in 'pizza dough. Thanks to its action, and its antiseptic properties, acts on the very slowing rising fermentation of bacteria, such as lactic acid, and acetic bacteria omofermentati. Its action on the formation of gluten is known to all the pizza makers and all those who work daily with the products for bakery. Its interaction with the proteins present in flour, glutenin and gladina give consistency to the mass.

The salt in the dough pizza

The salt in the pizza dough
The salt

Also known are the properties of a preservative salt, which prevent the proliferation of bacteria, therefore the deterioration of our dough.

The salt also reduces the development of carbon dioxide in our dough, giving us a large bubbles of gluten network regular and homogeneous.

It should be made very carefully during the making of the dough, does not enter the salt never in contact with the yeast, This would burn the yeast cells that lose its properties to transform the sugars in the dough ethyl alcohol and carbon dioxide.

What would happen to our dough if we forget to add salt? The dough without salt, would be sticky, difficult to work. We will notice right away that the color of the mixture without salt is much more white than a paste with salt, but it is during the rising phase that we realize we be forgotten to add salt, the dough lieviterebbe very quickly without going to the maturation.

When you add the salt in the dough?

If you are preparing the pizza to your home and you are using a weak flour(plain white flour OO) you could add the beginning, together with the flour, This will help the dough is tough, with good gluten network. If you are using a strong flour (w up to 240) the salt should always be added to the closing of the dough.

The amount of salt to the pizza dough goes from 40 to 60 grams per liter of water.

The salt in the pizza dough
Sale per pizza

If you want to learn more about salt click here

Ingredients

Parma ham on pizza

Parma ham on pizza

The ham, must always be added over the freshly baked pizza, should never be cooked in the oven.

Parma ham on pizza
Pizza with Prosciutto

Parma ham on pizza

 

Clarified this premise that I felt I must mention, we now turn to aesthetics. Some nice slice willing to well above the pizza to cover all ingredients, would seem to be the best solution, but, alas ... one of the most gruesome things I notice observing customers in pizzerias, occurs when the customer tries to cut a slice of pizza to eat with prosciutto over. Often, prosciutto does not want to learn to be cut with pizza, then they end up cutting the ham separately and then trying in every way to reassemble on the same pizza. Ugh how much work ....

In my opinion it would be more appropriate to cut the ham into small slices, the size of a mouthful, the pizza does not lose in aesthetics, and the customer will have less difficulty in cutting and eating pizza topped with prosciutto.

This also applies to all other meats that may have the same consistency of the raw ham, one for all: the speck.

There are some exceptions for which the ham must be cooked in the oven, and they can be when they prepare pants and stuffed pizzas with prosciutto, in these cases will not be fully cooked ham being in the filling, but will warm up soon.

And, I happened also that some customers asked that the same ham on pizza was cooked in the oven, but with poor results, because you know that the ham after cooking becomes salty, almost inedible.

One recommendation that I would rather give the holders of pizzerias and employees spending, is to not buy ham dubious origin,with various preservatives, and which has the appearance of a piece of raw meat, I understand it is a very expensive ingredient, but a possible saving 20 cents per pizza there would enrich, on the contrary, serving a ham not quality, run the risk of losing some customers.

Parma ham on pizza
Prosciutto

To learn more about ham click here

Actuality

I'll give you a pizza

I'll give you a pizza

Now the pizza became part of Italian food culture and also in the language we use daily, sometimes the word pizza is also used to express different meanings from the real pizza to eat. Doing a quick search on the net I have noticed that for example many pizzerias in Italy who call themselves "I'll give you a pizza". The pizza can be understood as the film of a film, in the case of a car accident: "Made a pizza that destroyed the car", but it is in the Roman dialect that takes on the meaning more fun, is usually used to describe the act of giving a slap to someone: Mo na pizza you do that .....

I'll give you a pizza
I'll give you a pizza

I'll give you a pizza

Surely you too have sometimes used the word pizza giving it another meaning, so I thought it might please you to read a few sentences on "I'll give you a pizza" comes from the dictionary of forced Roman.

From the dictionary of forced: http://www.bccromaclub.it/SITO%2007%202005/public/testo/coatto09.htm

You do na pizza that when you stop your clothes have gone out of fashion You woodpecker very strong
You do na pizza that if steps ahead of you make n'autovelox er withdrawal goddess license I'll give you a slap strong
You do na pizza t'abbottono the recchie!!! with a slap could provoke serious hearing damage
I give you na pizza t'apro and ty as I close the door na de na hut I give you a pizza that I hurt you
You do na pizza t'attivito for as na tera parker I'll give you a slap Avvito on earth as a life parker
You do na pizza that you make stops eg excess speed de I'll give you a slap very strong
I give you that you do na pizza brown hair I give you a pizza so strong that you change your eye color
I give you that you do oh na pizza twin I give you a pizza you sdoppio
I give you na pizza that you around the foreman, so you can look into your eyes while you pijo to carci ass I think the discussion is going to take a turn for the worse, especially for you, friend
The do’ 'Na pizza that you send' n ride coll'Ape “I buy everything I clean cellars” ! If you woodpecker, reduce you in poverty '.
You do na pizza that you unmount like LEGO You could risk being beaten
The do’ na pizza and I 10 er floor!! With a slap you would do very badly
I give you nà pizza so strong that they have departed from cuanno finish clothes that harbors know annati holes fashion

 

I'll give you a pizza
Pizza
How to become a pizza maker
Actuality

How to become a pizza maker

How to become a pizza maker

Pizzaiolo ... ..The best job in the world. Said to me, a statement might seem a bit 'part, because I do this job for many years now (almost 40), but I can tell you the reasons why I consider this work nice and rewarding.

It gave me the opportunity to travel the world, and despite his age still happen to me opportunities to do so. Thinking about it, for that alone would be worth to learn this craft, but if we add also other important factors such as the working environment, always surrounded by young staff, opportunity to provide entertainment to their creativity, due to continuous new customer demands, or by changes in taste due to different customs and habits in different countries where I worked.

How to become a pizza maker

How to become a pizza maker
Become pizzaiolo

To exercise this job, is not required qualifications, being a practical work. The best way to learn is definitely in pizzeria alongside a more experienced person, and possess qualities of sacrifice, great desire to learn and passion for pizza.

There are many schools of pizza makers who organize theoretical courses and reserve a large part of the course dedicated to the practice, essential to be able to face the world of work.

If you are interested in attending one of these courses, you must not do is contact me by clicking here, and I will send you all the details on the calendar of upcoming courses pizzaiolo scheduled.

The duties of a pizza chef in pizzeria.

The pizza chef must have good knowledge of all the ingredients that make up the pizza, dosages are to obtain a mixture of quality, must know the time to rise and know make corrections, must have a thorough knowledge of cooking techniques, wood stove, electric oven, gas oven, all this without forgetting the most important thing: meet the demands of all customers J

Among the tasks that every pizza place in daily pizzeria would add, compliance with the standards of hygiene and cleanliness of the work environment, daily control of the cargo warehouse, and provide for the proper storage of food.

Hours

The working hours of a pizza chef must be very flexible, much of the work is done in the working dinner, but especially on holidays and weekends.

If you look around, you will notice that in every street there is a pizza, then the job opportunities you will not miss.

How to evaluate a course of pizza.

Do not spend time and money for a course in a week that claims to teach this craft, perhaps in a class with other 20 students.

The best solution would be to attend one of our individual courses, that is, you and the teacher, that after the theoretical phase will follow you step by step quickly, until the target.

For information about our individual courses, contact.

How to become a pizza maker
How to become a pizza maker

More on pizza

Seafood Pizza recipe
Recipes

Seafood Pizza recipe

Seafood Pizza Recipe

Pizza with seafood is definitely one of the pizzas with fish Popular pizzeria. We find it in almost all the menus of the peninsula, except for some pizzeria displaced away from the sea, where any customer might think maliciously use of frozen ingredients for making it.

Made with ingredients easy to find, which can be: mussels, clams, some cuttlefish cut into rings and some shrimp preferable to peeled shrimp that usually come from the east. I would not want to be accused of racism food, but you know that the product is fresh all else.

Seafood Pizza recipe
Seafood Pizza

Seafood Pizza Recipe

Ingredients for 4 people:

  • 4 cuttlefish hold
  • 200g shrimp
  • 300g of mussels and clams
  • 2-3 garlic cloves;
  • chopped parsley q.b.
  • Sale e pepe q.b.

Preparation:

After preparing the pizza dough as shown in this article, let the dough rest for rising at least until it is doubled in volume. If you are not very experienced with regard to the rising, could help reading this article.

Arrange the mussels, clams, the rings of squid and shrimp in a pan with a little oil, a clove of minced garlic, parsley, salt and pepper and 10 minutes will be open and ready for use.

Shelled mussels and clams, tenetene but some with the shell to be added over the pizza.

Roll out the balls of pizza dough, and here if you're not the experts, could come to your aid This Post careful preparation of the balls.

Season the disk of pizza with tomato, add the seafood and put in preheated oven at 200 degrees for about twenty minutes.

Pizza with seafood is usually served without mozzarella, so that is not covered the delicate flavor of the seafood, but.. . . . .

Bring out, cut into wedges and serve hot, perhaps accompanied with an excellent dry white wine.

Bon Appetite.

Seafood Pizza recipe
Seafood

The seafood on wikipedia