Pizza e Corona Virus. Given the trend of events in the last days, it seems that this accursed "Corona Virus"May slow a lot of pizza sales. Had you already thought about all this?
There remains to subscribe to one of our online courses you will find here on our website and prepare a good pizza at home and avoid leaving home and attending crowded places.
See you soon
Silvio Cicchi
Dough pizza without gluten: 4 ground rules. If you are gluten intolerant, but you want to eat a good pizza it is enough to pay attention to a few simple rules.
Buy the right flour. As you know there are many on the market that do not contain gluten flour:
Buckwheat, soy, Rice, chestnuts, to name a few, and each flour is suitable for a different type of processing.
Try to prepare a very hydrated dough, saw that the gluten-free flours tend to dry.
Dough gluten-free pizza: 4 ground rules
long leavening: The flour does not contain gluten does not rise as the classic one, then maybe leave overnight in a warm and humid environment.
I recommend the salt. As you know the salt inhibits the action of yeast, then the mixture should be added only at the end, pretty much when it's ready.
The pizza baking with or without gluten should be made at a high temperature, so not in our little home oven.
If you observe that the dough is not elastic, so difficult to work, try adding a boiled potato that is rich in starch, or corn starch, even if in this way you will get results, I suggest to test "of xantara" rubber that you can buy on amazon.
If even this solution you will get good results, I suggest you enroll and attend one of our Practical courses to become a pizza maker in our school of Italian pizza.
See you soon
Silvio Cicchi
The Pizza at New Year Not Find Place. As the title says, except in very few pizzerias, our beloved pizza found no place in the offers of restaurateurs in the year-end dinner or lunch on January 1.
It will be just the fault of tradition? Personally I think the rest of the pizza world works and works well is that at Christmas New Year.
The art of pizza will never fade. It's why I keep repeating for the past several years to enroll in one of our practical courses that we organize here in our school pizza.
If you would like more information about our courses, follow this link.
Finally I remind you that here at our site offers a fantastic "Course Pizzaiolo ONLINE" Follow this link for all information about the course.
Finally you can download my latest book is called: NOT ONLY PIZZA - What should have any pizza on their menus. You can find it at this link.
Follow our YouTube channel
Good 2020 gives
Silvio Cicchi
Add The Own Pizzeria On Google. Everyone knows how important having listed his pizzeria on Google, on the map or via the most used search engine in the world.
For those who have not yet done they can do so immediately by clicking this link.
For those who already own your own business listed by Google, but want to change it, You can do it this link.
Want to become a Pizzaiolo Professional? Find how. Subscribe to one of our practical courses at our school!!
It is already possible to download my latest book is called: NOT ONLY PIZZA - What should have any pizza on their menus. Get it here.
Check out our Youtube channel!
Check out our course of pizza ONLINE!!! Follow this link.
See you soon
Silvio Cicchi
The Rising Of Pizza When It's Cold. As always arrives on time the cold season. As always in all pizzerias came the first problems related to rising of Pizza.
As the laboratory temperature is lowered, the dough takes longer to get to the point of leavening.
For those who do not have a professional leavening chamber is forced to go to work early to pull out of the cell maturation the dough and start to rise, making sure that the dough is leavened perfectly for the customer arrival time.
Would you like to learn the art of pizza? Find how! Subscribe to one of our professional courses. Find all the information here.
To get started you can practice in your home by following the advice of our "Professional Course ONLINE" Get it here.
Before saying goodbye I wanted to remind you that it is already possible to download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias of their menu. Click this link.
Have you ever seen my Youtube channel? Hundreds of video recipes of pizza prepared by the students who attend our workshops.
See you soon
Silvio Cicchi
How To Choose A Good School Pizzaioli. Are you curious to hear the views of pizza makers who have completed our course? Listen, indeed look what they said.
Alejandro Venezuela Spanish: https://youtu.be/K2vrTx9RqpQ
Alexander of Brazil Language Portuguese: https://youtu.be/ZIFOPUY2mWQ
Alexis From France Language French: https://youtu.be/q758HcMH-X0
Carla Italian Language Italian: https://youtu.be/j-3oHU85eQ4
Fernando From Chile Language Spanish: https://youtu.be/FNes36qKtRA
James From England Language English: https://youtu.be/S5-gznbqO_E
Ricardo from Spain Language Spanish: https://youtu.be/d9srqxtilYw
Silvia Columbia Espanol: https://youtu.be/KHsDtvz9v2w
Veronica Venezuela Spanish: https://youtu.be/bJNVyraI01A
You'll find all the news about Our school here.
And 'our fantastic "PIZZAIOLO OF ONLINE COURSE" what do you think? You'll find all the information here.
For last, but certainly not least, It extends my latest work is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Get it here.
Appointment in a few days for more news on pizza.
Ciao
Silvio Cicchi
Courses To Become Pizzaiolo School Pizza. This year shooting our "Courses for Pizzaiolo"Organized by the School of Pizza Makers Silvio Cicchi.
All news about upcoming courses.
In YouTube you will find hundreds and hundreds of video recipes of pizza prepared by the students of our School of Pizza Makers.
For all those who do not have time or resources, I remember a FANTASTIC is available Chorus of Pizzaiolo Online. Get it here.
It is now available for download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Get it here.
bye, see you soon!!
Silvio Cicchi
Convection or Fan-La Della Pizza Cooking. One of the most frequent questions I am asked by readers and readers of my site is as follows: To cook the pizza is better to use an oven static or ventilated?
It is a legitimate question, because the end result will influence the quality of the product. Before you give you a final answer, let's see what are the main differences between these two types of cooking
The main difference between static and ventilated oven lies in the heat distribution mode. The convection oven works for heat radiation, the heat is diffused through a resistor or other source of heat which is usually disposed in the upper or lower part of the oven. When cooking food in this cooking mode is slower, gently and homogeneously. By using the static oven so the food will be cooked well and dry both inside that outside it.
Bake in a static oven is simple, but we must remember that it is possible to cook one meal at a time.
Now to the convection oven: It works by convention, the fan creates a flow of hot air that creates a crispy crust on the food being cooked, while the interior of the food remains soft and moist. Unlike static oven, Here we can cook more dishes simultaneously.
Then, which we will choose the oven for cooking pizza? I would say that there is no single answer, but it will depend on the type of pizza that we want to prepare.
If you are a crispy pizza lovers, I recommend the convection oven. In all other cases I suggest the classic static oven, in fact, precisely this type of furnace is suitable for all types of food that require a slow and uniform cooking and dry both inside and outside, just like baking and sweets in general, so even our beloved pizza.
Here is a simple table to facilitate cooking your food and the choice of the type of oven:
Static
Pane, buns, pizza, sponge, cakes, donut, sweets in general.
Airy
Baked pasta, roasted meat, baked fish, vegetables, tarts, cookies, sweet soft-hearted.
After solving the problem today of the furnace choice, we pass to the greetings and as I usually do, suggesting the utility link that you can find here on our site:
Our school of Italian pizza and all information about our professional workshops that we organize weekly.
The calendar of upcoming courses scheduled.
A fantastic During pizza online for those who do not have time or resources to come here in our school. Quick and easy, you can follow from the comfort of your home sofa.
Last news, but not least because: E 'already possible to download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You can find it here.
Ciao
Silvio Cicchi
Course Pizzaiolo Braga in Portugal in March 2019. We have just concluded the Pizzaiolo Professional course in the city of Braga in Portugal. Ten great guys that soon will open their pizzeria.
Now all ready for the next training course to be held soon, from 17 to the 21 June 2019 Ericeira in Portugal.
To get all the information about our workshops, follow this link.
Pizzaiolo Courses Everything You Need to Know. In this time of "crisis" it is very important to know how to reinvent, learn new skills and be mindful of the opportunities offered by the labor market.
Always one of the great demand occupations is that of Pizzaiolo. As I am sure you can imagine, the pizza is famous around the world and especially in Italy where she was born.
But how do you become good pizza? It is better to be accompanied by a good teacher, or better to enroll in a good course? finally we will see in this article what is best to start learning this ancient art.
Before starting, it would be appropriate to get a few questions. We want to be simple pizza or wish to get to know this ancient art?
Surely it is better to enroll in a good course. Our School pizzaioli It organizes professional courses for many decades. I do this work for the past 44 years and our courses are INDIVIDUALS, They have a duration of one week (40 hours) and at the end of the course you will already be prepared to enter the world of pizza.
Discover all the information on our courses
Let's see all you should have a good course
1 The raw materials are important
2 Flour
3 Many different types of dough: the techniques
4 Preparation of dough balls
5 maturation
6 Leavening
7 The drafting
8 Cooking in the oven
duration. A good course should have a duration of at least 40 hours spread in a week. With classic group classes along with other 10 People will not be enough even a month unfortunately, but with our individual courses everything changes, the focus is solely on you and at the end of the course are guaranteed a great experience.
Now all that remains is to mention the price. It should not be disproportionately, check our price.
First to greet you and give you an appointment in a few days for more news on pizza, I wanted to remind you that it is available for download my new book called "NOT ONLY PIZZA"What should have in the menu every pizzeria and restaurant. You will find all information about the book at this link.
Finally I invite you to visit my youtube channel where you will find hundreds of video recipes of pizza prepared by the students of our school pizza
Ciao
Silvio Cicchi