Category archives: Actuality

Pizza With Sausage Tomato Mozzarella and Tomatoes
Actuality, Advice

Pizza Cooking Temperature

Pizza Cooking Temperature. In the many years that I have been doing this job, friends and followers of our site entirely dedicated to pizza, they ask me so many questions, but there is one that is certainly at the top of the ranking: At what temperature should I set the oven to cook the pizza?

This question has no standard answer, because it depends on the type of oven we are going to use to cook our beloved pizza.

Pizza Cooking Temperature

Wood-fired oven? Static or ventilated electric oven? Gas oven? The home oven or a professional pizza / bakery oven?

As you can see the question regarding the temperature, sometimes it can be misleading. Unlike bread that cooks at a low temperature, around 190 degrees and takes just under half an hour, the pizza should be cooked at a higher temperature to prevent it from drying out too much by remaining in the oven for a long time.

At What Temperature

So let's try to solve once and for all which is the right temperature for each type of oven.

home baking. Unfortunately the home oven does not reach high temperatures, most of this type of oven reaches the maximum temperature of 250 degrees, so it's not very good for the classic plate pizza, but you can overcome this problem by putting it to the maximum and preparing the classic pan, maybe only with tomatoes and adding the ingredients and mozzarella only in the last few 5 minutes of cooking.

Cooking Temperature of the Pizza

The convection oven is not suitable for cooking a quality pizza, it may dry out and still remain moist inside, let's say that with a setting of 300 degrees, an acceptable product is obtained.

The professional ovens in electric or gas pizzeria, are set around 320/330 degrees, while the wood-burning oven can also reach i 400 degrees for the Neapolitan pizza version.

Pizza cooking at what temperature

For pizza lovers I remember that here on our site there is a fantastic Online Pizzaiolo Course that you can follow from the comfort of your home sofa. To find out more, follow this link.

For lovers of the classics of Italian recipes, I suggest reading my recipe collection which is called: Not just pizza - What all pizzerias should have on their menu, it is a collection of classics of Italian cuisine ranging from panzerotti to supplì that you will find in this link.

I'll meet you in a few days for other news regarding the world of pizza.

Ciao

Silvio Cicchi

 

Pizza oven with convection rapid dough
Actuality

Pizza oven with convection rapid dough

Pizza oven with convection rapid dough. Today we prepare pizza very quickly, unleavened, without leavening, with instant yeast, with any type of flour, even if of poor quality, without ripening, super fragrant outside and soft inside.

My God, I feel bad just writing all this ca..ate, but the internet is absolutely full of articles containing all these tips. Non sto dicendo che non si possono realizzare, ma per favore “NON CHIAMATELA PIZZA”. Sono perplesso dal fatto che big G non punisca in alcun modo questi “indovini” classificandoli FAKE.

Pizza oven with convection rapid dough

Come se il meccanico suggerisse di mettere nell’auto olio di semi di arachidi in sostituzione dell’olio per motori. In questo caso sono sicuro che in molti storcerebbero il naso 🙂

Ho passato la mattinata a fare qualche ricerca sul web, vi assicuro che non ci sono meccanici che consigliano olio di arachidi, but it is absolutely full of people suggesting:

Dough for pizza without yeast

Pizza with instant yeast

Pizza without leavening

Cooking pizza in a ventilated oven

Pizza dough by mixing salt and yeast together

Pizza dough using water a 37 degrees to dissolve the yeast along with salt and sugar.

Pizza In All Possible Ways

All this does not surprise me, we live in a fantastic democracy, where everyone has the right to speak, so everyone can write whatever they want. But if nobody calls spaghetti with the name Tagliatelle, because anything round is called pizza?

Now let's move on to the suggestions for these "Soothsayers": On my site there is a fantastic "Of Pizzaiolo Online Course”, very simple and you can follow it comfortably seated on the sofa of your home, I am sure that after reading this course, you will no longer call anything by the name pizza, with FAC-SIMILE PIZZA.

But it's a pizza or a donut

If you have a few days off from commitments, sign up for one of our practical courses at our "School of Pizza Makers", at the end of the course you will understand the difference between PIZZA and FAC SIMILE. You will find all the information about our professional practical courses at this link.

Now a really useful thing for those who make pizza incorrectly. It is already possible to download my latest book called: NOT ONLY PIZZA, Many recipes of Italian cuisine, as the name says it's not just about pizza. Engage in the preparation of these recipes, you can find it at this link.

And stop calling anything that is round "Pizza", altrimenti suggerisco al vostro meccanico di aggiungere olio di arachidi nel vostro motore 🙂

See you soon

Silvio Cicchi

 

Differentiated Where to Throw the Pizza Carton
Actuality

Differentiated Where to Throw the Pizza Carton

Differentiated Where to Throw the Pizza Carton. Making a collection differentiated well done, from waste new objects can be created that are useful for our entire community.

Because I want to talk about this? Because often it is still not very clear how to differentiate correctly.

Differentiated Where to Throw the Pizza Carton

Today I want to clarify once and for all where the pizza box should be thrown correctly. In Italy, the most consumed take-away food is certainly pizza, therefore it is important to properly dispose of its cardboard.

Classical, Neapolitan, square, in pieces or wedges, after consuming it at the table or on the sofa, with friends or family, there is always the bulky cardboard to be disposed of.

Throw away the pizza box

What to do? How empty cardboard should be disposed of? How the differentiated is managed? Most people get it wrong, fold the cartons and throw them into the paper bin, while the leftovers of pizza (if there are any) throws them in the wet. Quite right??

unfortunately no, this is not the way to dispose of empty pizza boxes. After consuming the pizza, the cardboard usually contains food residues or even oil stains, therefore it must be thrown into the undifferentiated collection. Greasy cartons or with food residues thrown into the paper could ruin an entire batch of paper destined to be re-qualified. Be careful next time.

Where to throw the pizza box

Also today, before saying goodbye I would like to remind you of some useful links that you can find here on our site:

A fantastic During pizza online that you can follow from the comfort of your home sofa. You can find it here.

My latest book is already available for download called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. It is a collection of classic recipes used in pizzerias, monuments of Italian cuisine. To know more follow this link.

See you next week for more news on the world of pizza.

Ciao

Silvio Cicchi

 

 

Microwave pizza
Actuality, Advice, Cooking

Microwave pizza

Microwave pizza. The pizza with the microwave It can not be done. We are talking about pizza, take a good look at the title of this post. Despite the technology offered by some models of microwave ovens, see "Crisp", the product obtained is unfortunately very far from a pizza.

Certainly if you don't own a pizza oven, try making it in a pan, and, a non-stick pan with an airtight lid. The product obtained will certainly be better than that obtained in the microwave.

Microwave Pizza Not Worth It

If the pizza is often prepared at home, I wonder why you don't buy this type of oven:


 

Making Pizza with the Microwave

Here another type of oven:

 

Perfect Microwave Pizza

These ovens that are great for the home, reach temperatures of 400 degrees and you can also prepare a perfect pizza in your home 3 minutes.

I'll finish today by reminding you of some important links that you can find here on our site:

For all pizza lovers who want to learn this fantastic art, I remember that in our school of pizza makers professional practical courses are available weekly. You will find all the information about our courses at this link.

For all those who do not have the necessary resources to come to our school and attend a professional practical course, I remember that on our site there is a fantastic "Pizzaiolo Online Course”That you can follow from the comfort of your home by simply downloading it to your PC or Mobile. You will find all the information at this link.

I conclude by reminding everyone that it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. A fantastic collection of old and new recipes that are monuments of Italian cuisine. Follow this link.

Finally, I remind you to visit my youtube channel, you will find hundreds of video recipes for pizza. subscribe.

 

Appointment in a few days for more news on the fantastic world of pizza.

Ciao

Silvio Cicchi

Wheat harvest 2020 Excellent and abundant
Actuality

Wheat harvest 2020 Excellent and abundant

Wheat harvest 2020 Excellent and abundant. Excellent vintage this of 2020. Despite the many problems due to the Covid-19 pandemic, it would seem that everything has gone smoothly.

Excellent flour production, so great pizzas.

Wheat harvest 2020 Excellent and abundant
Wheat harvest 2020 Excellent and abundant

Wheat harvest 2020 Excellent and abundant

For those unfamiliar with wheat and all its variants, take a look at Wikipedia.

Soft and durum wheat are used for human consumption. From durum wheat semolina is obtained for pasta. Flours for bread making are obtained from soft wheat, pizza, baked cookies and sweets.

Wheat 2020 Excellent Flour

All this information is clearly studied during our professional practical courses that we carry out weekly in our pizza school. All information on our practical courses at this link.

For those who do not have the time or resources to come to our pizza school, I remember that here on our site there is a fantastic "Online Pizza Maker Course" that you can follow directly from the sofa at home. Just download it on your PC or Mobile. All the information course online at this link.

Excellent Vintage for Pizza Flour

If you haven't downloaded my latest book yet, do it now. You will find it at this link. This is as the title clearly says "NOT ONLY PIZZA - What all pizzerias should have on their menu ". You'll find it here.

Save this website as favorite, It will be useful the next time we will prepare the pizza to your door, here you will find beyond 300 Video recipes of pizza.

To this page you will find the latest news on our site

Before saying goodbye, as I usually do, I would like to remind you to visit my youtube channel, where you will find hundreds of video pizza recipes.

 

See you soon for more news on the world of pizza.

Silvio Cicchi

 

 

Oil Cruet For Pizzeria
Actuality

Oil Cruet For Pizzeria

Oil Cruet For Pizzeria. As he tells us Wikipedia, a cruet is generally a container to be placed at the table intended to serve oil. The oil jug is equipped with a spout to prevent the oil from dripping and often has a handle to facilitate use. They are produced of any material, glass, steel, ceramic, copper, etc.

On the counter of any pizza chef, wherever it is in the world, there is an oil tank to make a good impression. Who doesn't own one yet, will certainly be delighted to see this wonderful selection of cruets to choose from.

The oil jug in the pizzeria

Oil Cruet For Pizzeria

Oil Cruet For Pizzeria

See you soon

Silvio Cicchi

 

Pizza After Lockdown
Actuality

Pizza After Lockdown

Pizza After Lockdown. It seems that everything is returning to normal. With due precautions masks, social distancing, disinfectant gel, slowly all or almost all the pizzerias are reopening their doors.

Not many international tourists are seen, but we know that pizza is not given up. Even in ours School of Italian pizza professional practical courses are resumed at full capacity.

Pizza After Lockdown
Pizza After Lockdown

Pizza After Lockdown

All those who love pizza and baking know how important it is to attend a course to learnart to prepare pizza.

It seems that after this standstill, requests for professional pizza chefs have also started.

Pizza After Lockdown
Pizza After Lockdown

After the Lockdown the restart

Don't let yourself be unprepared, attend one of ours professional courses, you will receive a certificate valid all over the world.

At this link you'll find information about our professional workshops. Below instead you will find the course calendar scheduled in the coming months.

Pizza and Lockdown

If you missed it, don't miss this opportunity, my latest book called is already available for download: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find all the information at this link.

Save our site as a favorite, on our youtube channel you will find further 300 Video recipes of pizza. It will be useful for you next weekend when you decide to prepare pizza for the whole family.

 

Lockdown finished for pizza

We hope to have left this bad period behind, and I wish you to return to normal very soon.

Before leaving, I remind you that if you do not have the resources to come to our school to attend one of our practical professional courses, Here on our site there is a great "ONLINE Pizza Maker Course" You can follow him comfortably seated on the sofa of your home. You will find all the information at this link.

Best regards

Silvio Cicchi

 

Actuality

Pizza Hut The End Of American Pizza

Pizza Hut The End Of American Pizza. Sixty years of history e 18 thousand restaurants in more than one hundred countries in the world had to close due to the corona virus.

It is the end of an American dream that begins in 1958 when two brothers Dan and Frank Carney asked on loan 600 dollars to his mother to open a small pizza shop in Wichita in the state of Kansas

Pizza Hut The End Of The American Colossus

They are the inventors of "home deliveries". Already in 1977 possessed 4 thousand restaurants, then they sold everything to the big brand PEPSI & Co.

The last advertising leap dates back to two years ago, when they sponsored the NFL championship, which turns out to be the most popular football championship in America.

Pizza Hut The End Of American Pizza Eaten By Covid

Then the end, he amassed over a billion dollars in debt until the covid took the coup de grace.

And to think that in Italy, the country of pizza, Pizza Hut has never had a large market share. We are a traditionalist people, especially with regards to food, then the high and spongy pizza does not like the Italians.

Pizza Hut The End Of American Pizza Full Of Debts

How will I do now? Without any malice towards this group, that to tell the truth I've always been nice, I have always used Pizza Hut as an example in my "School of Pizza Makers" to explain to my pupils how they shouldn't have made pizza to survive in our country.

Pizza Hut The End Of American Pizza Unfortunately Has Closed

So we end this parenthesis. Before saying goodbye, I wanted to remind you of some of the utility links that you can find here on my site:

Our professional practical courses that we do weekly in our school.

The calendar of upcoming courses in programming.

For all those who do not have the necessary time or resources, remember that an excellent "Online Pizza Maker Course" is available on our website. You will find all the information at this link.

I end by reminding you that it is already possible to download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find it at this link.

If you are a pizza lover I invite you to visit my Youtube channel where you will find hundreds of pizza recipes.

 

See you soon

Silvio Cicchi

 

 

The Salt Pasta
Actuality, Culture, Dough

The Salt Pasta

The Salt Pasta. It is a fantastic material to work with. It costs little and with a little experience you can reach high levels. This type of processing is well known in Germany (Salt salt) and it has also long since taken hold in Italy. You can create many objects, animals, dolls, wedding favors, lids for boxes. The salt paste is alive. Try to try your hand.

The Salt Pasta

RECIPE

The preparation is very simple: Flour, salt and water.

FARINA: Use a refined type flour 00

SALE: Buy very thin rooms, impalpable.

WATER: Room temperature water.

GLUE: Adding glue from upholsterers or carpenters to your dough, you will obtain a more elastic dough with a greater consistency.

DOSES: 1 Kilo of flour and a kilo of fine salt. Add the water until a mixture that does not stick to the hands.

The Salt Pasta

The Salt Pasta

I conclude by reminding you of some useful links that you can find here on my site.

our practical professional pizzaiolo courses.

The calendar of upcoming courses in the program.

On our website there is an excellent “Course of Pizzaiolo Online”. You will find all information at this link.

Take a look at my latest book which is called: NOT ONLY PIZZA - What all Pizzerias should have on their menu. It is already possible to download at this link.

If you are true pizza lovers, you can't miss a visit to my YouTube channel, there you will find hundreds of video pizza recipes.

 

See you soon

Silvio Cicchi

The Salt Pasta

 

The pizzas prepare Aperitif An Exceptional
Actuality, Dough

Leavening and maturation of the pizza, the differences

Leavening and maturation of the pizza, the differences. The leavening is intended as an increase in the volume of the dough given by yeast which fermenting produces carbon dioxide trapped in the gluten structure, fermentative action, unlike the maturation that corresponds to a set of processes not due to the dough, but that concerns the more complex structures, fatty starches and proteins which are broken down into simpler elements.

Leavening and maturation of the pizza, the differences.

A good pizza chef knows perfectly well that the ripening and leavening times are completely different, it's up to him to bake the pizza at the right time. There are flour on the market that can also reach 72 hours of maturation, while we know that the leavening times are much shorter.

Leavening and maturation of the pizza, the differences.

To match the right maturation and leavening time, simply slow down the leavening process by keeping the dough at a temperature of 2/4 degrees, it depends on the strength of the flour used. In doing so, the maturation process will continue, while the leavening will stop.

Parisian Pizza With Ricotta and Tomato Sautéed Mushrooms

Leavening and maturation of the pizza, the differences.

After the right hours for the maturation process, you can bring the dough back to room temperature and then start the leavening. As soon as ready, you can bake the pizza. Unfortunately, the maturation process is very important therefore indispensable, helps to obtain color and aromas typical of freshly baked bread, promotes leavening and makes the pizza more digestible.

Leavening and maturation of the pizza, the differences.

You have already signed up for free online pizza chef course? But it's free, What are you waiting for.

Something professional? Discover our "Online Professional Pizza Maker Course"Or come to our pizza school and sign up for ours Practical course to become a pizza chef.

Download our practical manual to become a pizza chef or create, with the new recipes of my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu.

Subscribe to my you tube channel, you will find hundreds of video pizza recipes all prepared by the students of our Italian pizza school.