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.
The Fried Pizza Recipe and Preparation chef Silvio Cicchi.
This article will introduce the fried pizza-recipe and preparation. The fried pizza is widespread throughout southern Italy, it seems that in every region takes a name and a filling different!! The origins of fried pizza dates back to World War II, when the streets of Naples women frying the simple pizza dough, but without any filling or seasoning. Considered a variant of the classic pizza poorest, with the passage of time was filled in different ways, until you get to today's recipe, which provides a delicious filling of ricotta cheese and salami. The pizza dough fried, quite similar to that of classical Neapolitan pizza, discs of dough are filled with ricotta, pepper and bits of fat or lard. In some regions is planned to be used smoked cheese, or buffalo mozzarella. The discs of dough are stuffed, folded crescent like a calzone, and fried in boiling seed oil until the browning. Today the most popular and classic pizza fries is undoubtedly stuffed with ricotta cheese and salami.
We all have tried at least once to make pizza at home, obtaining different results, satisfied by some
product obtained, Delicious, nice to see, with carefully selected ingredients, it happens sometimes, that our pizza
just as we can not imagine the.
It does not seem the case to be discouraged, becoming a po’ attention and following our advice, you can get
excellent results even in your own home.
In the many years that I do this work, I have acquired the necessary experience and knowledge, it happened to me many times
taste the homemade pizza made from various more or less good, and I tried to incorporate into this article a list
defects encountered, so that you can face and solve during the preparation of your home made pizzas
your.
This is a list of the most common mistakes:
Strong smell of yeast
The use of flour are not suitable for the pizza dough
An incorrect use of’dough in the preparation of pizza
Misuse of ingredients “aqueous” such as tomato, i funghi, mozzarella.
Strong smell of yeast
The fear that all those who prepare pizza at home is as follows: But if he does not rise, what we eat for dinner? that figure we make with the guests? and then…..down with a lot of yeast!!!! Of course so your dough will rise for sure, but there will be negative consequences for your pizza. This is what could happen: You will have a very rapid rising, but this prevents the maturation of the, while feasting your pizza, you will have a strong smell of yeast dough and pizza, a little fragrance and a subtle aroma,the dominant fragrance will only be that of lievito.La your pizza will be spongy, and will tend to dry out and crumble easily.
Solve this error easily, testing yourself the right amount of yeast for every kilo of flour is really a few grams, as you can see from our basic recipe for pizza, Start by using only half a cube of yeast, then in the next mixes usatene less, until you find the right balance between your mixing times and the proper maturation.
The use of flour are not suitable for the pizza dough
When you decide to make pizza at home, do not always have the right flour to prepare the pre impasto.Magari there remained half bag of flour that you used to make sweets lately and decide to use that.
The results obtained may be:
A rising very rapidly, A little mass consistent, during the preparation of the dough you will notice that it tends to tear and
a bucarsi, after cooking the dough may be too friable. The reason for this is due to the low amount of gluten contained in farina.La his weakness he will puncture during processing, also oppose little resistance to the gases that are formed during the leavening and then will swell rapidly.
With these features you will get, as in the case of too much yeast, a little pizza fragrant and aromatic and always for the
same reason: little time for the aging and the formation of aromatic compounds to rapidly rising.
To avoid this problem you need to choose meals with higher content of glutine.Sommariamente can be said to use
flour “0” and maybe check that the protein content reported in the nutrition labeling is at least 10%.
An incorrect use in the preparation of pizza dough
When we prepare the pizzas to our house and we spread the dough, of any shape we want to get, inexperience often we happen to work it too long, or maybe reimpastarlo again to be able to start again.
The dough must never be treated so, and reacts in this way:
Will become increasingly more difficult drafting balls
becomes hard and too elastic to roll out
In the cooking step, the pizza does not swell and remains compact and biscuit
All this because manipulating the dough too long we have the loss of gas rising and reaction to gluten
which hardens the dough.
The loss of leavening gas is due to the repeated crushing: crushes and rischiaccia, gases that made
l’impasto gonfio, soft leavened and escape out by returning the mixture almost to the starting volume and leaving much gluten compatto.Il, that we can imagine as consisting of tiny strings, reacts to the manipulation “curling”. The consequence, to the level of sensation under the hands, a dough is harder, more elastic and therefore more difficult to roll out.
We must do everything possible upstream to prevent this problem is present:
prepare the balls with care, avoiding mash too, accompanying the movement only with the palms of your hands. A
ball that has maintained its right amount of gas is the seed to be able to obtain a regular shape and texture
let stand corrected balls, in order to make him shoot a bit’ rising to “reload” il gas perduto
the rest also helps the gluten and gluten ridistendersi and a relaxed facilitates greatly the spread because it decreases the elasticity
learn how to write good crushing the ball as little as possible with your hands. “Ok, but however if for any reason I have to manipulate the dough does not have much hope?”
If also using all the attention, you are forced to reshuffle or having to manipulate a ball, convenient to proceed by reforming the ball and letting it sit for at least 10 minutes (maybe if you have more to spread, leave this for last), always to give a minimum of time to gluten to relax and the rising of a little reform’ di gas.
Overdo the tomato or other toppings aqueous
Cook a pizza to perfection means being able to lose water to the ingredients of seasoning, bathrooms without the dough and remains there to make the puddle.
When you are unable to obtain this result:
the pizza does not cook well in the central disk, remains rubbery and semicruda in the layer just beneath the dressing
excess water remains over the pizza and the cut bathes all
water can leak from cooking pizza and go on the cooking surface, soiling and scorching
It is a serious flaw, because it compromises the success of pizza, making it inedible even in the worst cases.
The more risk you run with the use of:
very watery mozzarella, not drained
very watery tomato, not drained
too much tomato
too many mushrooms
oven temperature too low
When I was a boy, I often listened to my grandparents telling me their life experiences. Among all those stories, some I was impressed in the mind, one of these on
all said that their time when a girl married, carried with it the “dowry” composed of things at once precious, sheets, ascigamani, valuables and yeast. This sourdough was handed down from generation to generation, was nothing more than a piece of bread dough that was given as a symbolic wish for the new generation. At that time there were no cubes of yeast that we find today in all
supermarkets.
The new family was kneading the dough piece “mother” with new flour and water, and the new bread leavened, and so they produced the new bread. With each new batter came off a piece of dough that would serve the next time. And so on for months, age, decades, from family to family and from generation to generation.
I've always been fascinated by the rise and this story, who knows that this has not affected my decision to make the pizza. To think that in that piece of pasta, fruit of doughs, reshuffles and still reshuffles, There are fragments of everyday life of the years, of past centuries, is incredible. Among all the grains of flour quell'impasto, if it still conceals someone's grandmother or great-grandmother.
For all those people who got married recently and have not brought with them the “dowry”, I suggest these few tips to create a home a new strain of yeast.
The result: the fragranza, the scent, the complexity and articulation aromatic, the pleasure of self-production of the same yeast.
How do you get?
It can be done as in the families of the past: tear off a piece from someone who uses it, so you are assured that he is alive, active and operating immediately.
But the departure from flour and water, it is undeniable, is most satisfying and enables you to tune into direct contact with the yeast.
It will become your yeast, equal to that of any other, because the son of a different environment for each. The exact opposite of standardization of yeast.
Try starting it simple:
kneading in a cup of water and 50g spotless 100 flour
mixture is creamy, cover with a damp dish, so that it is protected, but not sealed, leave in a draft-free and a little 'warm, ideal for me is a corner
a kitchen cabinet. Make every day what happens: within two or three days should show signs of fermentation (bubbles and lifting, sour smell). If it does not, becomes more likely the appearance of mold and should try again, perhaps choosing a meal you will find it less raffinata.Quando fermented, will mean that we have enjoyed some microorganisms, our yeast, that will need nurturing.
And you be providing him: kneads the embryo of yeast with more water and fresh flour, to obtain a mixture of similar consistency to the first and away again in the shelf.
This is called "refreshment".
Follow the above steps two or three times, always check that the smell is sour without exaggeration, the formation of bubbles and the dough is puffed up a bit '.
Now that the yeast (o lievito madre) reacts more quickly and that you just need a day or less to ferment the refreshment you can try to make us a first mixture of bread.
Until you're sure of its effectiveness, it will be better not to use it for pizza.
E’ a real scandal who says that Kamut is a wheat!!!!!!
Kamut is not a type of wheat but a registered trademark, I'll explain the concept: Kamut is not the name of a grain, but the trademark (Coca Cola eat McDonalds) that the company Kamut International ltd (K.Int.) placed on a wheat varieties registered in the United States under the symbol QK-77, cultivated and sold as a monopoly and famous around the world thanks to a marketing unprecedented.
Who calls this variety the grain of the pharaoh because it is said that the seeds have been found around the middle of the last century in an Egyptian tomb and sent in Montana, where after thousands of years have been awakened and multiplied. The wheat produced and sold under the brand name Kamut grown in the United States (Montana) and in Canada (Alberta e Saskatchewan), under the strict control of the Quinn family, owner of the company K.Int.; in Italy imported only by authorized companies and then milled only from mills authorized. All products bearing the mark are prepared and sold under license from K.Int and under the control of the Kamut Enterprises of Europe. The very effective marketing that underpin the success of Kamut has relied on three aspects: the fascinating legend of its discovery, the attribution of exceptional nutritional qualities and an alleged compatibility for those who are intolerant to gluten. Wheat or Wheat big eastern Khorasan or call him by his name handed down, common and public, while Kamut is a fancy name recorded species (Wheat swollen subsp. turanicum) belonging to the same genetic group of durum wheat: presents a culm (stem) high even 180 cm; did the caryopsis (berry) naked and very long, more than that of any other wheat; originating in the zone between Anatolia and the Iranian Plateau (Khorasan the name of a region of Iran); Over the centuries it spread on the shores of the eastern Mediterranean, where small-scale companies survived the expansion of hard and soft wheat. The invention of the commercial discovery So, to find the Khorasan in Egypt was not (and is not) really need to disturb the tombs of the Pharaohs; not to mention that a type of Khorasan was (and, is still marginally) also cultivated between Lucania, Sannio and Abruzzo: la Saragolla, not to be confused with a homonym improved varieties of durum wheat obtained from a cross and recorded nal 2004 by the Company Manufacturers Seeds of Bologna.
Also do not forget that the germination of wheat decade after a few decades, as are the ideal storage conditions. All this leads to the recognition in the history of the alleged discovery of Khorasan / Kamut only a fanciful invention commercial, elaborated to stimulate the desire for something pure, ancient and exotic. E, onor to vero, la Stessa K.Int. has distanced himself from the legend that, prealtro, now no longer needs to be encouraged. From the data available today, source of public and private, between the elements of greater characterization of Khorasan there are a high protein content, in general higher than the average of the hard and soft wheats, and good levels of beta-carotene and selenium; for the other components and nutritional quality, there are no substantial differences compared to other wheats. Gluten: non è can not afford not povero Bisogna, indeed, clarify that, as each wheat, Khorasan is unsuitable for feeding celiac, because it contains gluten (e non è can not afford not povero, come, little responsibly, some advertising claims or suggests) and it contains an extent greater than that of common wheats and numerous varieties of durum wheat.
It is said that the recipe for sponge cake was born from a Genoese cook, some Giobatta Carbona, that in the middle of the eighteenth century, being in Spain with the marquis Domenico Pallavicini, invented this pasta dough soft and extremely sweet; this dessert was called Pâte Génoise, in honor of the roots of Liguria. From this mixture, they developed a more simple called Sponge, so named to honor the Spanish court that he had praised so much praise.
The sponge is part of the classic recipes of the Italian cuisine, is the best base used for cakes and is used in particular for cakes stuffed.
For this recipe you will need to use a mold 24 cm which can be cut into three layers.
Ingredients for a mold 24 cm:
6 eggs
6 tablespoons of boiling water
250 gr di zucchero
300 grams of flour 00
lemon peel
1 sachet of baking powder
Preparation time: 15 my
Cooking time: 35 my
Total time: 50 my
How to make sponge cake
Separate the yolks from the whites and whip them until stiff.
Whip the egg yolks with 6 tablespoons of boiling water.
Add the sugar and the lemon rind finely grated continuing to mount until the mixture appears light and fluffy.
Add the flour and baking powder slowly continuing to mount.
Finally add the egg whites until stiff and fold into the mixture with a spoon from the bottom to the top.
Grease and flour a mold and then pour the mixture inside.
Bake in a preheated oven at 180 ° C for 40 minutes.
Remove the sponge from the mold and let it cool before using it as the recipe.
Note: When you buy bread for this recepy, look for soft Italian or French bread, not a hearty baguette.
About the author: Silvio Cicchi is an Italian Executive Chef Pizza,he likes to explore the science of home cooking, expert of pizza dove and Baking.
Every recipe published on my site is tested, tasted and approved. Never miss a recipe again by following our multilanguages site.
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The Best Pizza bread italian recepy
About This Recipe
YIELD: Serves 3 to 4
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
THIS RECIPE APPEARS IN: Silvio Cicchi recepy book “Pizza & Fantasy” Downolad it for free from this site.
RATED:*****
Ingredients
3 tablespoons butter
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, finely minced
pinch red pepper flakes
1/2 teaspoon dried oregano
1/4 cup minced fresh parsley or basil leaves, or a mix
Salt
1 large loaf French or Italian bread (see note above), split half lengthwise and crosswise
1 (14.5 ounce) can crushed tomatoes
8 ounces freshly grated whole milk mozzarella cheese
2 ounces grated Parmigiano-Reggiano Procedures
1
Adjust oven rack to upper position and preheat oven to 250°C. Heat butter and 3 tablespoons olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat.
2
Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and aromatics. Set aside.
3
Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich and reduced, about 15 minutes. Season to taste with salt.
4
While sauce cooks, spread 1/4 of mozzarella evenly over surface of bread and transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven and set aside until sauce is cooked.
5
Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from oven and immediately sprinkle with Parmigiano-reggiano, remaining parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow to cool slightly and serve.
Bon Appetite!!
Here is a recipe very easy to accomplish. If you are in doubt about what to prepare for an aperitif, or what to prepare for a birthday at home, this recipe is right up your alley. We speak of the famous pizzas, smaller than normal, such as those found in pastry or in bars. Ideal to prepare for a buffet or a birthday party,but also to serve during a simple dinner.
Ingredients for 20 pizzette:
500 grams of flour 00
250 ml of water
20 g of yeast
25 gr di burro
1 spoonful of sugar
1 tablespoon of extra virgin olive oil
1 teaspoon of salt
250 gr of peeled tomatoes
200 gr of cream
sale
oil
Preparation time: 20 my Cooking time: 15 my Total time: 35 my + 1 now rising
How to make pizza
Put the flour in a bowl, make a hollow in the center and place the yeast, sugar and water at room temperature.
Knead well until the dough mushy then add the softened butter, oil and salt.
Transfer the dough out onto a work surface and knead for a long time until the dough is smooth and homogeneous.
Form a ball, put it back in a bowl and let rise for 2 hours.
After 2 hours the dough has doubled in volume.
Now resume the dough with a rolling pin and roll out the dough to about 3mm and cut on the mouth of a glass many circles.
Oil the baking sheet and place the pizzas obtained.
Season with tomato (past and flavored with oil, sale e basilico) and bake at 200 degrees in preheated oven.
After 5-7 minutes, Remove the pizza from the oven, add the diced mozzarella and bake again for another 5 minutes.
How to make a good pizza at home in a fast and good
Silvio Cicchi Executive Chef Pizza
Many times we happen to have last minute guests and there is nothing better than a good pizza prepare. With this simple recipe, in less than two hours you will be able to prepare for them a good pizza that is good, too, rewarding, and for those who are not very experienced / a, very easy to achieve.
In a bowl, pour the flour 00, add the yeast previously dissolved in a bowl with lukewarm water,mix everything, slowly add warm water to help you make the dough that eventually will result’ be soft and not appiccicoso.aggiungi salt and olive oil, Work the dough until the dough will result’ omogeneo e ben compatto, At this point put it in a bowl and cover with plastic wrap and a blanket and keep it in a warm place for about 1 now, the dough will double its volume.
We turn on the oven to maximum and prepare the pans lightly oiled or parchment paper. In the meantime, prepare the mixture rises in a container tomatoes with a little oil and salt and oregano in small containers and all the ingredients that most’ you like, olive, frankfurter, tuna onions, capers, anchovies, mushrooms, grilled vegetables in oil or, of course prepare the mozzarella into cubes.
After rising time we take a piece of dough and flatten with a rolling pin and facciomo thickness that we prefer taking into account that a swell in the oven with tomato pochino.Condiamo and with what’ that most’ we like, and finally we put the mozzarella. Bake for 15 minutes, if neccessario after 10 subsidiaries minutes cooking. When you are ready for the oven and let rest before cutting to 5 minutes so that the sauce settles, then proceed to cut and what to say…Bon Appetite!
We continue with the discussion on ingredients of the mixture, is the time to dedicate to the other two compulsory ingredients: water and salt.
Pizza dough by hand
We will also discuss the use of fat, but in this case already enter into the field of the optional ingredients, su cui, for a change, usually vehemently opposed philosophies differ in their.
We start from the water, second only in order of quantity over flour, but equivalent to it in terms of importance; is in fact the meeting between water and flour to make possible the formation of a dough.
What and how to use it is another important element to understand to prepare pizza at home. The first tip is to use natural mineral water because it is more convenient than tap water for three reasons::
Tap water contains chlorine, used as a disinfectant; this characteristic makes it an antiseptic enemy of yeast and therefore there is no need to put it inside our bodies. If you find yourself without bottled water, and you're forced to use the tap water, first you have to leave in a jug for at least an hour in order to allow time for the chlorine to evaporate.
In some areas, tap water can be overly harsh and in this case the only way to get more fresh water is to take it to the supermarket (Sant'Anna, Even the slightest, Sanbenedetto, Santacroce, etc.);
It 'easier to manage the temperature, putting it in the refrigerator or less depending on season and room temperature.
This last point is important because the temperature of the water is the only element that can vary to control the final temperature of the mixture. Between summer and winter we may have differences in temperature (understood as the temperature of the room where we make our dough) also 10 degrees and this must be taken into account.
The dough for our pizza should have a temperature of about 24 degrees. Considering that produce heat during kneading, if the ambient temperature is 30 ° we have a little problem. The only way to intervene is the temperature of the water that in fact we have to put in the refrigerator during the hot season.
A good rule of thumb is the so-called rule 55: the sum of the ambient temperature, the temperature of the flour (consider that conventionally equals the ambient temperature) and water temperature must give us the value 55.
Let's take an example: if our temperature is 20 °, then the water will be more or less than 15 ° (20 + 20 + 15 = 55); but if we have 25 degrees as ambient temperature, then the water will be around 5 °.
Let the salt and even here it is necessary to keep in mind a couple of little things on how to use it properly.
Salt is an inhibitor of yeast in the dough, it must be put as late as possible (instead you put the yeast dissolved in water immediately). salt has a positive effect on the formation of the gluten, therefore helps in closing the final dough.
The use of fat in the dough for the pizza is widespread, but it is not absolutely essential, in particular at home. One of the functions of the fat in the dough is to delay the staling, little fearful danger when the pizza is torn by 15 minutes maximum by cooking.
There remains the question of personal taste and their propensity intake of fat, in every way, If you decide to use them, know that it should be placed slurry already closed and very gradually.
The most common type of fat is definitely extra virgin olive oil, but lard is a plausible option.
Yeast or brewer's yeast for pizza dough. The task of the yeast in the dough, and to increase the volume; for proving it means just that.
The increase in the volume of a dough is substantially due to the introduction of gas inside, This can happen in different ways.
If we prepare a sponge introduce air into when we incorporate the egg whites, while if we prepare cookies generally exploit a chemical reaction using a leavening agent (sodium bicarbonate or ammonium) che produce anidride carbonica.
Yeast or brewer's yeast for pizza dough
For bread and pizza, instead, using a leavening of biological. The production of carbon dioxide takes place by effect of the metabolism of the particular micro-organisms; there are two types of yeasts biological: the brewer's yeast and the so-called sourdough or natural.
The name is a bit 'confusing as any natural yeast is (in the sense that all exist in nature), but the name of "natural" means that around this type of yeast often develops an aura of "myth". So, the yeast is considered, no particular reasons, a more "organic".
The main difference between the yeast and the yeast is in the fact that while the first is composed of a single type of micro-organism, the second is a colony of many types of micro-organisms, many of which have complementary effects to those responsible for the rising and this means that a product made with natural yeast aromas and flavors develop richer, while improving the keeping quality and digestibility.
So better to use natural yeast for pizza? I would say no and I'll explain why.
First, the natural yeast is much more complex to manage at home. Its creation and its proper maintenance require constant attention (is a bit 'like having a pet at home, maybe you do not need to take it out to make the needs, but he also wants to eat well and sometimes you have to give him a bath).
The second downside is the lack of natural yeast consistent performance, particularly if it is not used very often (as is the case for example in a pizzeria).
The third consideration is that the pizza is eaten freshly baked, and then the benefits on the shelf in this case we lose.
Brewer's yeast is rather simple to use and takes only a few rules to keep attention properly. The results are much more regular; if you really are a fan of sourdough, I recommend you not use it in place of yeast but in addition; in this way you can use the motor leavening of yeast and at the same time have the benefit organoleptic of the yeast.
Give birth to their own natural yeast is not complicated, but it requires a bit 'of time; if you are going to make the bread, worth having one on hand.
Let's go back to the yeast; the most common format is the dough from 25 grams of fresh yeast; You can also buy the yeast in dry form, but personally I do not recommend. When you buy the yeast, make sure that the expiry date is as far as possible and then hurry up and put it back in the refrigerator at 4 °.
You'll find that a loaf from 25 grams is an enormity of yeast, we'll be using very little; Once opened, however, the dough does not keep it more than a week wrapped in plastic wrap, then throw it well; seems like a waste if you always think that it costs about 25 cents, better to have it forever young and strong, a half-dead yeast will have a final result unsatisfactory.
The fresh yeast should be uniform beige color, if you notice parts with colorings "strange" try to eliminate them and look for a non-contaminated; generally the central part is less exposed to contaminants, and is therefore to be preferred.
