Our kitchens for several years were filled with accessories and appliances, many are worthless, like the food processor that we have been given away, or equipment purchased in some teleshopping. One tool that is mostly used together with stoves that for obvious reasons we use everyday, It is definitely the oven in our kitchen.

For this reason I decided to explain in this article how to best use correctly “the oven” to obtain a perfect cooking of any food.

How to Properly Use the Oven

Know your oven! As already mentioned earlier in one of my posts, “Each furnace is different from others”, so it would not sound trite to repeat that in the first ever to do is read the instruction manual of your oven.

Main types of oven:

The oven:

By means of the resistors which transform the electricity into heat which are usually positioned on the top and bottom of the oven, the electric oven can be of two types: static or ventilated.

Oven to Gas:

Until a few years ago it was definitely the best selling model, now slowly it is replaced by the electric. It has many advantages, the gas is cheaper than electric, It is much more simple to use, just turn on the burner with a match and…done, unlike that electrical it reaches the set temperature very quickly,. Among the negative aspects of this type of oven, there is the fact that has a tendency to bake more and less in the lower part of the upper one of the foods that bake.

The microwave:

More than for cooking, This type of oven you use it to warm or thaw food quickly. In this type of oven you remember that you should not include certain foods: Whole eggs in their shells, foods that contain large quantities of oil, drinks with high alcoholic content, metals or metal alloys, wood or glass.

The wood oven:

The oldest and most traditional ovens, perfect to cook our pizza or bread, but also very suitable for the preparation of meat, vegetables, fish and sweets. It should be turned on at least a couple of hours before using, always leave the door open during use, without oxygen the flame is extinguished immediately compromising cooking the same food. The wood stove should be cleaned from the ashes and embers, It reaches very high temperatures. The maximum temperature can bake pizzas and focaccia, meat, fish and vegetables at an average temperature and when the temperature starts to drop, We can bake bread and cakes.

How to Properly Use the Oven

The ovens of the new generation electrical have already pre-set different cooking modes, confectionery, pizza, fish, meat. Often they are ventilated. What does it mean?

Static

The static oven is particularly suitable for baking leavened products, then this is precisely the most suitable type of oven to bake a pizza or our favorite dessert. The classic gas oven is considered static.

Airy

The convection oven cooks faster our foods, It has an internal fan that distributes the heat evenly. Beware, This is not always an advantage, in fact, it is not suitable for leavened products.

Tips that apply to all types of furnace:

The oven should always be pre-heated before introducing the food to be cooked.

Never open the oven while cooking, this could compromise the rise, if it is really necessary to open it, do it only in the last few minutes of cooking.

After cooking food, Always clean your oven to avoid leaving smells of what you have been previously cooked.

To learn more about the wood oven, click this link that will lead you to the Wikipedia page dedicated to this oven.

The pizza is definitely the symbol of Italian cuisine in the world. A few months ago, television broadcast “Report” It introduced a service called: Non bruciamoci la pizza, This excellent report has exposed the various pitfalls that lurk inside a pizza, from its cooking until the container to the takeaway in which it is packaged. In this post we will try to briefly summarize the advice we are given.

5 Tips for Getting A Perfect Pizza

1) Keep the oven clean, always at room temperature and without smoke emissions.
The oven in which we cook our pizzas, It must be always constantly clean, the temperature must reach and sometimes exceed 400 degrees. Always remove from the oven residue flour burned. Careful not to burn the crust pizzas.

2) Attention to rising.
A slow rising returns a product easy to digest and does not cause swelling. Careful not to use pre-cooked or frozen foods as the basis of the fresh ready to replace that is prepared in pizzeria.
3) Use unrefined flour and not carbonized.
Refined flours cause increase in blood glucose with the resulting increase in insulin. This phenomenon leads to a greater accumulation of fat in our blood. Many are now the pizzerias using wholemeal flour or other alternatives. The flour integrali, They are rich in minerals that are almost absent in the flour 00.

4) Use San Marzano tomatoes.
For the sauce pizza, They should be used only San Marzano tomatoes, rich in antioxidants, considered as a real fruit, high-fiber, and lycopene higher than the norm.
5) Always use extra virgin olive oil.
In pizzas packed, They are high doses of saturated fats and oils of poor quality, check the labels. Avoid palm oil or similar. Only the self-production gives us the guarantee of a better quality.
6) The mozzarella on pizza.
The pizza, few ingredients, but good. Buy only quality products are sourced Italian.
7) The cardboard for the takeaway pizza.
Are commercially 3 types of cardboard with which they are wrapped pizzas to take away, White pure cellulose, brown semi-chemical and recycled cardboard. The law dictates that only white cardboard woodfree.

5 Tips for Getting A Perfect Pizza

Now that we are at Acquaintances of all the information on how it should be a perfect pizza, we must demand the highest quality from our pizzeria trust.
Here's the video of the transmission report “Non bruciamoci la pizza” which aired in October 2014.
Visit the site rai
If you want to comment on this topic, you can do it on this page.

Which use mozzarella for pizza? The classic dilemma of Hamlet-like all those who are on track to make pizza at home, very similar to another "fried egg with a little oil and a knob of butter?”

Prepared then to solve this question once and for all!!! Mozzarella is a product made of spun paste with STG brand that is a traditional specialty guaranteed. Given her goodness and practicality in preparation (just open the box and eat it) It is definitely the queen of our tables, I would add that this product certainly figure among those that have made the traditional Italian cuisine and world famous. Its qualities that distinguish begin from spinning hot during production, giving diverse forms, which take their name from the "hot docking": morsels, braid, up to the classic round shape of mozzarella that we usually see in supermarkets.

What To Use Mozzarella Pizza?

There are dozens of different types on the shelf and is often difficult to move towards a good buy. You will certainly have to read between the various labels "pizza mozzarella”, this type of mozzarella contains less fat and less water, all this makes it more suited to be machined in a pizzeria, It will simply chop it and does not need to be drained before adding the pizza. This is definitely the main problem for the pizza makers and for all those who wish to prepare their own pizza in the oven at home ... "serum" which is often the main cause of bad success of pizza. During cooking the cheese loses serum and one has the horrible floating effect of the ingredients on the pizza. Fortunately this is a problem that affects only those who use an electric or gas oven (just those at home)which does not reach high temperatures, who uses a wood stove classic, where temperatures can reach even the 400 degrees and the pizza bakes perfectly in a couple of minutes, You do not have this problem. Pizza mozzarella usually has an elongated shape and compact and tasting it, you will find that it has nothing to do with the taste of a common mozzarella, the right word to describe the taste of the mozzarella for pizza is "tasteless".

What To Use Mozzarella Pizza? THE FIORDILATTE

Fiordilatte, the "real" made exclusively from cow's milk is a good product, but unfortunately if you do not have a wood stove will have the same problem of flotation of the ingredients on the pizza, releases very serum during cooking. Actually what makes this kind of tasty mozzarella at our palate is precisely the serum contained in it, then try to fix it by putting it in school does not help!!. Be careful not to overdo the draining, otherwise you end up using a horrible dry cheese on your pizza and all that would result in an inevitable loss of taste that just characterizes fiordilatte.

What To Use Mozzarella Pizza? THE BUFFALO MOZZARELLA

Do you really want to know my opinion on the use of buffalo mozzarella on pizza? Cook the buffalo mozzarella for me is comparable to a "CRIME". This product has in the serum content in it's own strength which gives an excellent flavor, unfortunately, to make it suitable for the purpose, there would remain that drain for several hours to separate it from the whey, but with the result of finding ourselves a rubbery mozzarella on our pizza, ... or a pizza "flooded". I leave to you the decision.

For all those who do not want to give up their bufala, I recommend adding it after cooking, maybe spezzettandola grossly over his pizza.

"Gustibus non est disputandum" .... So it is saying very old, I have certainly invented it.

We'd love to hear your opinion about the mozzarella for pizza. Leave a comment on this page!

Want to know more about buffalo mozzarella? Take a look atwikipedia.

Local Insider

The answers to frequently asked questions about water salt flour pizza dough

What is the difference between the semolina and flour? What should be the temperature of the water for the pizza dough? What is the difference between the flour type 0, the semolina flour and the type 00? These are the questions that I get asked frequently by readers of the site ...

What is the difference between the bran and flour?

The flour is the product obtained from the milling of wheat. Is used for a lot bakery: bread, cookies, cakes, buns, panettone and similar. The flour is produced by grinding the wheat and we can easily distinguish it from flour (white and impalpable to the touch) for its characteristic straw color and increased grain size. The main use of the semolina is the production of pasta. For some types of bread and for the fresh pasta that require a finer particle size, you use the semolina.

What does the name "flour 0" and "00 flour"

The difference between the two types of flour is in the percentage content of ash, that is the residue that remains burning the flour 550 degrees. With this operation determine various types of flour: Type 00 with lower ash, the type 0, type 1 and type 2 with an ash content higher. This classification, drift gives a lege 2001, example: flour type 0 must have a maximum ash content of 0,65. Contrary to what everyone believes, flour 00 is not the best, but depends on the quality of the grain which is produced, and the amount and quality of gluten (protein) that it contains. The greater the nutrients contained in the flour and organoleptic, and the greater the residual ash. Here's why the flour type 00 is not the best, it does not contain the noble parts and nutritionally rich wheat grain, such as bran, the aleurone and parts of germ.

What is the strength of the flour?

The strength of the flour is the ability to absorb water during the mixing phase in order to form the gluten and thus maintain the carbon dioxide that is formed during the leavening. A strong flour produces a dough aciutto, elastic that does not stick to hands and can withstand long rising. The dough prepared with these flours give bulky products are characterized by a very large bubbles developed.

Which flour to use for pizza, which for cakes and pasta which?

The best flour to use for sweets is the type 0, and in particular we have to choose a meal with the most appropriate strength expressed by a number preceded by the letter "w". The pastry requires a w 140-180, cakes w 220-280, leavened rich as the cake w 360-400. Pizza flour ideal is to use a type 0 good quality with at least one w 280, possibly with the addition of durum wheat semolina. For fresh pasta is good to use a flour type 00 while for doughs for the fillings is preferable to use a type flour 00 with good strength w 250.280.

Which temperature must have water to the pizza dough?

To obtain a correct leavening, the final mixture before being rested for leavening, must have a temperature of 23-25 degrees, then the water to be used will be cooler in summer and warmer in winter. Measure the temperature of the dough and choose accordingly. Practical help on choosing the temperature of the water can come with reading of this article: The rule of 55.

What is the difference between the flour and the traditional stone-ground?

Stone-grinding occurs very slowly, crushing all the layers of the grain of rano that will not overheat and impregnates the flour with the oil of wheat germ, the best parts of the grain are preserved and give the pizza and bread to the full flavor of the bread once, further the slow grinding stone preserves all the nutritional quality of food.

How much salt we add in the dough of bread and pizza?

Normally you add the 2 to the 2,5 % of salt on flour weight.

You have other questions to be added? Leave them in the comments on this page, we will reply immediately.

If you want to know more about the flour, consult the online encyclopedia wikipedia by clicking here.