Category archives: Dough

Pizza Dough For The Best 12

14 November 2016 silviocicchi 1 comment

Pizza Dough For The Best 12. Here it is an incredible opportunity that is offered by our school pizzaioli. A collection of 12 different types of pizza dough to be included in the menu of your pizzeria, or, to prepare for your guests invited to dinner.

All pizza makers who have attended the course of our professional pizzaiolo, know all the flour to perfection, because it is an integral part of our course. Click here for more information about our courses, and to know next available date.

Pizza Dough For The Best 12

Here is the collection of 12 of the best pizza doughs:

Classic pizza dough: E’ must start from here, dall'impasto easier. On our site contains a lot of videos that provide step by step how to create the perfect mix.
Dough with flour Manitoba: How to prepare a crispy batter using a percentage of the flour type “Manitoba” which it is a super strong flour.
Dough with potato. The pizza prepared with this particular dough containing potato, It gives it a unique softness and makes it one of the most highly sought buns. Try to surprise your guests preparing them a delicious pizza with a dough with potatoes. Read the post.
Batter black to charcoal. It is still unclear whether it is just a fad, this type of pizza “Black” besides being very good, crunchy and tasty, It is certainly dramatic effect.
Dough Roman type grip: That is the true fashion of the moment, the pinserie are popping visibly everywhere. Prepare yourself with simplicity this kind of dough, at your house, or in your pizzeria. Follow our detailed recipe for the preparation of the dough.
Dough with soy flour: excellent, soybeans gives our pizza, a taste and a particular color. It should definitely be tried.
Dough with wheat flour burned: Must try! The realization of the pizza prepared with wheat flour burned, It makes this pizza unique in its kind.
Dough with whole wheat flour: Delicious! With flour of integral type, You are obtained, for exceptional pizza dough. Easy to use and suitable for all, beginners and experienced pizza makers. This type of dough, requires long rising times in a refrigerator.
Dough with flour sifter 2: With the use of this flour in the dough for pizza, you get a great pizza, crispy on the outside and fluffy on the inside. Very easy to work, Also this mixture requires a long maturation in the refrigerator at 3 degrees.
Mix cereal: in great demand, if you plug in your menu a pizza dough made with a mix of flour to cereal, you'll be surprised how many people ask you a cake cereal. A great pizza, unique fragrance, and by a unique fragrance.
Mix with hemp flour: This type of dough prepared with a percentage of hemp flour, It is absolutely the most requested in a pizzeria. Seeing is believing.
Dough with beans: cementitious, in reality we are talking about a pizza made of white beans, Rediscover the unique flavor of this pizza, prepare for and tuoi ospiti.

These are only some types of dough possible to achieve. Stay tuned to our website to discover new pizza doughs.

Pizza Dough For The Best 12

You're good at preparing the pizza to your door? On our site, there is an ONLINE course to become the pizza experts, and prepare pizza at home as an authentic professional pizzaiolo. The online course, It contains many videos “know how” to watch, lots of useful information to read with tricks and secrets to do well at home a perfect pizza. To learn more about our PIZZAIOLO OF ONLINE COURSE, Click here.

The last straw for a pizza: Having a wife named Margaret.

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Dough, preparation, Recipes

Pizza With Beans

27 October 2016 silviocicchi 1 comment

Pizza With Beans. Perhaps it would be better to call this pizza “Pizza Bean” He saw that his dough is prepared with the cannellini beans passed into the mixer.

The cannellini beans, added to the dough, make this soft and fragrant pizza, just like the pizza with potato dough.

We begin this recipe listing the ingredients for the preparation of this delicious pizza:

Let the mixer 250 grams of cannellini beans in their cooking water.

We add 4 grams of yeast.

Aggungiamo poco zucchero

a pinch of salt

a small cup of extra virgin olive oil

Pizza With Beans

Mix the ingredients by adding the flour lentmente, until you get a soft and elastic dough.

Divide into balls 250/270 grams

put it in a container with a lid resting for leavening in a warm corner of your home.

E’ a high-protein mixture, then let rise for a long time.

When it doubled its volume, Take a ball and roll it out on a round baking pan diameter 30 cm.

wait for others 30 minutes, leaving it to rise

Drill holes on the surface with your fingers

Season the disk of dough with oil, salt and rosemary.

Bake the everything in your oven previously heated to a temperature of 300 degrees, to 4 minutes, until the surface of your cake will be perfectly golden.

this focaccia, in addition to being delicious, It has the particularity to remain soft and fragrant for a few days.

below, It is available the video of the making of the dough, photos of the cake seasoning time with beans, and, the brilliant end result, obtained during the course of one of our professional pizzaiolo courses at our school of Italian pizza. For more information about our practical training as a pizza maker, click here.

Pizza With Beans

Video of the dough for pizza with beans

The video of the drafting of the pizza on baking tray.

Do you like our pizza recipe with beans, or if you prefer to call it “pizza Beans”?

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Dough, preparation, Recipes

Farina Focaccia with Cannabis

24 October 2016 silviocicchi

Updated the 16-10-2022 Farina Focaccia with Cannabis. Having prepared the dough for pizza with hemp flour, today we will see how to prepare an excellent one cake with this special dough.

It's very simple to prepare, and it requires little more than a minute of preparation and about 3 minutes of cooking in a professional oven at 300 degrees.

The super focaccia

The secret to getting this delicious focaccia, starts already in preparation of a good dough. In this previous post, It is widely described in the videos and photos as the dough is prepared with a mixture of wheat flour 0, ea 10% Hemp flour. The dough has a long maturation a 3 degrees, about 48 hours.

Farina Focaccia with Cannabis

Roll out your focaccia, add extra virgin olive oil, sale, rosemary and bake at 300 degrees to 3 minutes.

Remove from the oven as soon as the edge is perfectly golden and serve still hot your guests.

Conclusions on focaccia

The special focaccia, prepared with a mixture of hemp seed flour, It is a good appetizer. Serve while still hot to your guests, combined with a young dry white, a “Passerina“

If you are not an expert in preparing pizza at home or in your business, ours will surely be useful course of professional pizza maker online. You can access lessons whenever you want. many videos “know how”, many secrets for a perfect pizza. Click here to learn more.

Greetings

You are a Chef and would like to expand your knowledge about pizza? Take one of our hands-on professional courses at our Italian pizza. For more information, click here.

Farina Focaccia with Cannabis

It might be useful reading the article that we have dedicated to virgin hemp seed. You find it by clicking this link.

If you want more information on hemp, you can consult wikipedia by clicking here.

If you liked our recipe for focaccia with hemp flour, share this post on social networks.

Ciao

Silvio Cicchi

Dough

Pizza dough with flour Hemp

20 October 2016 silviocicchi 2 comments

Pizza dough with flour Hemp. In our professional pizzaiolo courses at our headquarters, frequently we prepare the dough with hemp flour, rich in protein and vitamins.

We are talking of cannabis sativa, the same that is used for the production of fiber hemp, nothing to do with cannabis indicates from which you get hashish and marijuana.

The species sativa is very different from refined cannabis, It does not contain THC, It has a flavor reminiscent of hazelnuts, very crisp and is high in fiber,acids and provides a good protein intake. It contains ferro, phosphorus, vitamins E,B1, C, B6, B3.

Do not forget the equally useful hemp oil, we have spoken widely in previous article dedicated to virgin hemp seed.

Pizza dough with flour Hemp

The dough for pizza made of hemp flour, it is light, nutritious and has a taste which can not be waived.

During the course with Gianluca from Valencia, we have prepared this video that will help in the preparation of this useful dough.

The hemp flour should be used mixed with the flour 0 to the 10%. (1Kg of flour 0 = 100 grams of hemp flour)

The video doses are to prepare 5 pizzas to the plate with hemp flour.

Given how easy it is to prepare a pizza dough with hemp flour?

The next article is dedicated to the preparation of a cake, using a mixture of hemp flour.

Pizza dough with flour Hemp

You might be interested in our previous article devoted entirely to virgin hemp seed and all its benefits. To know more, click here.

If you want to know more on the oil of hemp seeds, you can consult wikipedia clicking here.

If you are not an expert in preparing the pizza to your door, It might be useful to our professional course of pizza online. Sign up and follow the lessons when you have time available. For more information, click here.

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Dough, Recipes

focaccia Ai 5 Cereals The Best Recipe

1 September 2016 silviocicchi

focaccia Ai 5 Cereals The Best Recipe. A good pizza maker, never would buy a sack of flour to cereal premixed. All pizza makers who have attended one of my professional courses at our school of pizza, They are able to realize the own flour mixture, be it for short leavening, both long rising in the refrigerator, whether you want to cook a pizza of the Roman esplanade type, or, as in our case, to mix your own cereals and add to the inside of the delicious seeds of millet or sunflower, then churn out the fantastic cakes to 5 cereals.

Today I propose to you our special blend cereal, suitable both for those who usually prepares the pizza at home, both pizza makers who prepare the dough for your own business.

My time-tested mixture is made so:

flour type “0” 50%

Wheat wholemeal flour 30%

oat bran 10%

pumpernickel flour 5%

flax flour 2,5%

Soy flour 2,5%

Add an amount to your liking sunflower seeds, seeds of millet and linseed, integers.

We far exceeded the 5 cereals, are many more, and, the result will be that you will get absolutely outstanding.

Preparatene a quantity of mixture of 10 chili, so you'll find it ready the next time you fancy a delicious focaccia cereal.

On our website we have debated flour for pizza, It will definitely be worth reading our Driving to the flour for pizza. Save it to your favorite sites!

focaccia Ai 5 Cereals The Best Recipe

This type of mixture of cereal flour is characterized by a high content of protein. The result we will get once the ingredients mixed, will be that of a flour mix with a very high index W, a very strong flour. The best way to work this kind of dough, to get a perfect cake, It gives him a long rising in the refrigerator for maturity arrivals. Very difficult to get good results with just a few hours of leavening.

focaccia Ai 5 Cereals The Best Recipe

To 4 pizzas or piattto 2 beautiful thicker buns, cooked in a pan, you'll need:

half liter of water

5 grams of yeast

30 grams of salt

and a small cup of coffee with extra virgin olive oil.

I prefer not to specify the weight of the flour, because as you well know, any flour absorbs water in varying quantities, then, the only way to obtain a perfect mix is to slowly add the flour until our impact will be soft and elastic at the right point. (when you do not stick to your hands more).

If you are not experienced in the dough, I remind you that is available to all who wish, our course of professional pizza maker online. It contains many videos, lots of useful information for you to become a professional pizza chef. For more information about the course online, click here.

After the mixing phase, dividetelo in 2 pieces, formats 2 pats, put them in a container with a lid and let stand in a refrigerator at a temperature of 3 degrees for 48 hours.

And, 48 hours minimum, I will also leave 60/72 hours.

After the long leavening phase, pull out of the refrigerator container with your dough, at least 2/3 hours prior to completion.

Roll out your buns on the baking sheet or on round shapes, add an extra virgin olive oil, a pinch of salt and the inevitable rosemary.

The pizza was 5 cereal or just “on cereals” It is already beautiful and consistent as it is, not further appesantitela with heavy fillings, like mozzarella or cheese or cold cuts.

We worked hard to get our pizza I have the smell of the earth and its fruits (cereals), gustiamola so, the natural, not invent junk or various fillings that go to cover its delicate perfumes, your guests will thank you and appreciate. Pair it with a good still white and fresh.

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Dough, preparation

Pizza With Buratto Farina

18 August 2016 silviocicchi 1 comment

Pizza With Buratto Farina. Not enough to be excellent “pizzaioli” to succeed in “Internet”. Thus I began my teacher at the course “THIS” (search engine optimization) I'm attending, then, he added: try posting an article with a picture of a pizza next to a nice butt of a girl, nothing vulgar, Immediately you will notice that your post will be read and clicked by twice as many people usually read your articles!!

And, but what it has to do the lower back of a girl with flour sifter? absolutely nothing, but the images much influence what they read and clicking boaters. A photo of a sieve to flour He would have aroused the interest of a few.

Well, this is precisely the subject I wanted to say, The cheesecloth is nothing but the flour sieve.

Pizza With Buratto Farina

The definition cheesecloth is approached to a machine that sifts the flour to divide into different sizes. From here comes the term “level of sifting” that is, the degree of sophistication of the flour.

Over the flour is sifted, the more it will prove to be refined, white in color and almost impalpable to the touch, It will be rich in starch and poor in minerals (ashes).

The percentage of sifting must be understood exactly in the opposite way:

A higher percentage of sifting is equivalent to less refined flour.
A lower percentage of sifting equivalent to a greater refinement of the flour.

To help you better understand,I published the following table representing the classification of flour:

Type of Flour	Humidity Max	ash Min.	ash Max.	min proteins.	Abburrattamento
00	14,50%	–	0,55%	9,00%	50%
0	14,50%	–	0,65%	11,00%	72%
1	14,50%	–	0,80%	12,00%	80%
2	14,50%	–	0,95%	12,00%	85%
Whole wheat	14,50%	1.30%	1,70%	12,00%	100%

All those who have attended our professional pizzaiolo courses at our School Pizza, They know very well flour, including flour sifter, then, they know perfectly well that we are not talking about a proper whole-wheat flour, but it is characterized by a stay of fibrous parts and germ of the seed, It keeps inside the granules of large size, so it is classified as type flour 2.

Compared to flour 00, the sifter flour contains many more proteins, then more gluten, This makes it a strong flour (The), It contains larger granules, therefore it is less soluble, but it can be used to produce bread, pasta, pizza and sweets. About sweet, it would seem that the “Baba” made with this type of meal are the best.

Pizza With Buratto Farina

In pizzeria, This semigrezzo wheat flour is added in small percentages classic dough, the same way they usually use whole wheat flour. Your pizza is crispy outside and soft inside, light, perfumed and fragrant.

I recommend, prepare the dough well in advance, prepare the pizza dough balls, place them in a container with lid and .. leavening in a refrigerator at 3 degrees centigrade for at least 48 hours.

More information on the sifter can find on wikipedia clicking here.

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Dough, Recipes

Pizza Capricciosa With Wholemeal

15 August 2016 silviocicchi

Pizza Capricciosa With Wholemeal. From 2015 When I wrote my article on how to prepare a Integral perfect pizza to date, It has spent just over a year, but many things have changed in the world of pizzeria. We are slowly rediscovering stà, to my delight, the use of wholemeal flour in the dough for pizza. This type of flour absorbs more water, giving a lighter pizza, crunchy and digestible than pizzas prepared with the classic dough. Almost all of my colleagues in the dough for pizza pizza makers add daily a small percentage of whole wheat flour. The prepared pizza with whole wheat flour buy fragrances and flavors forgotten over time.

Pizza Capricciosa With Wholemeal

sure, that, prepare a mixture exclusively with whole wheat flour is not a simple thing, certainly very difficult to achieve for those who ventured to knead at home, having little experience. Whole wheat flour, in addition to absorbing many liquids, It is high in protein and has an index of strength (The) very high, therefore it requires many hours of leavening in a refrigerator, before reaching maturation becoming digestible. I do not recommend anyone to prepare the dough for pizza exclusively with whole wheat flour, and let rise only a few hours, and then spread it to season it and bake. The result would be achieved, It would be more similar to a brick that of a pizza. To those who prepare the pizza at home and knead the morning and then have breakfast the evening for dinner, I suggest to add only a small percentage of whole wheat flour, not more than 10%.

For Professionals kneading daily his own pizzeria or restaurant, and, normally work with leavening of 24 the 48 hours, I recommend the addition of this type of integral prepared in their own dough. Your customers will appreciate much taste, the Parfums, the lightness and the fragrance of your pizzas.

Pizza Capricciosa With Wholemeal

hydration:

Whole wheat flour absorbs more water mixture with which commonly work, unless you are absolutely expert, I advise you to carefully read the Driving to the flour for pizza that we have prepared to facilitate your task in the purchase of flour and implementation of pizzas.

In the preparation of the dough, if you add whole wheat flour, do not follow the doses indicated in the recipe of flour and water, the, you'll find yourself a very hard dough and impossible to work. To avoid making mistakes, slowly add the integral flour in water until your mixture has reached the required softness and elasticity.

Preparation:

After preparing the dough with the flour mixture type “0” and whole wheat flour, suggested in our post dedicated to the integral, let rise for several hours, the ideal would be to mix the day before, prepare the pizza dough balls and place them in the refrigerator in a container with lid, and then use them to dinner the next day, I guarantee that you will get a good result. Pull out of the fridge the container with little dough prepared the previous day, at least 2 hours prior to the drafting of the balls. For beginners who still spread the pizza with a rolling pin, we recommend reading our post dedicated to drafting of pizza. It contains many videos that show you exactly how to roll out the pizza in a professional way. In a short time you will become the expert pizza makers.

Seasoning:

Each pizza capricious self-respecting, It has among its ingredients: Cooked ham, button mushrooms, artichokes in oil and some olives, that, together with fresh basil leaves will give a touch of color to the look and professionalism of this pizza.

As usual, There will be someone who denies the ingredients that make this pizza. Fortunately we live in a democratic country (much), and, we are all free to prepare our capricious with what we want. I've eaten with sliced hard-boiled egg, with porcini mushrooms, with anchovies, with corn, with peppers, with spicy salami and even with eggplant, and, I never complained to the waiter who served me pizza, it's right, in my opinion, that each region has different specialties to offer to its customers.

Before closing I wanted to remind you that in our school pizzaioli, during the whole year, available courses to become professional pizza makers. If you want to know more, click here.

By the way, what aspects to click on G + and then share it on your Facebook wall? 😉 (The so technical articles are of great help for those who make pizza at home or in their own business!)

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Silvio Cicchi Executive Chef Pizza

Dough, Ingredients

Pizza With Wheat Flour Arso

11 August 2016 silviocicchi 2 comments

Pizza With Wheat Flour Arso. The burnt wheat flour obtained from the milling of durum wheat, then, to be corrected, not should be called flour, but semolina. Not to complicate things, to continue to simply call wheat flour burned. All those attending the pizza chef courses at our school, they know perfectly well that by treating the wheat we obtain the different flours 0, 00, 1, 2, integral, and, from the processing of durum wheat are obtained groats, Semolina and reground semolina that we usually use to prepare homemade pasta.

Prepare a good pizza at home or in their own business is not a simple thing. On the market today you can find a myriad of different types of flour, so unless you have available time and money to experiment, It should follow the advice of industry professionals to get the perfect dough for our pizzas and focaccia.

Pizza With Wheat Flour Arso

The burnt wheat flour has a long history, to find its origins we must not go back hundreds and hundreds of years, but for those who like me I have a piece of living history in your own home (a mother of 85 age) just give him the right questions to get the answers soddisfacienti.

He told my mother that when she was a child there was “hunger”, which translated to modern times means that it was really poor. when the “conte” (local landowner) He reaped the grain, inevitably they fell to the ground beans. To fight hunger, all parents were sending their children to pick up the last grains fallen on the ground, but…caution.. this was permitted only after the stubble were burned. Mom with her three younger sisters 3-4 and 5 years with 2 older brothers 7 and 8 Years passed whole days to collect the beans fell to the ground, that, after the burning of stubble had magically toasted.

From here it comes the name grain burned. These beans were crushed in the mortar of the house to get a meal, which took on a darker color of the common wheat flour, that, time, He had high prices and inaccessible to them, then, the product obtained, It was mixed with the little white flour that could buy. I remind you that the grain burned is an integral product.

I tried in every way to try to make my mom my focaccia prepared with a mixture of burnt wheat flour, but the answer was always the same: Silvio Caro, I eat so much due to hunger when I was little, that, Today I do not even remember.

Pizza With Wheat Flour Arso

Today the burnt wheat flour is obtained in a different way, the amount of durum wheat grains are roasted up to give him the right smoky scent.

Roasting the beans lose most of the gluten, It gives it a special flavor and a dark color unmistakable.

Unfortunately, as happens for other types of flour, The burnt wheat flour being produced from durum wheat, It does not lend itself to the production of bread and buns, then, it is known that the gluten-free flours are difficult to machine, no stretch, and hardly come to leavening, then, It should always be mixed with wheat (Wheat) in percentage which may reach a maximum of 15/20% to get a good-looking presentable pizza and that besides being leavened both also came to fruition.

To get a good pizza or focaccia with wheat flour burned, in our School pizzaioli, the work with simple and delicate ingredients that they will not cover the fabulous taste of typical affumiccato given by this type of flour.

The best way to enjoy this pizza is definitely a good focaccia, perhaps with the addition of cherry tomatoes and some green or black olive, of the kind “focaccia from Puglia” to speak.

If you want to buy wheat flour burned, seek advice from a few mill that still serves classic grinding stone.

This flour is also fantastic to make homemade pasta. Preparateci two tagliatelline, and remember to invite me to lunch.

If you are interested in knowing what to buy flour to prepare a good pizza to your home or in your business, read our Guide devoted to the flour for pizza: Click here.

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Advice, Dough, Ingredients

The flour Soy Pizzeria

1 August 2016 silviocicchi 4 comments

The flour Soy Pizzeria. The soy flour is obtained from the processing of the soy plant. This product contains no gluten so it is suitable for those who follow a particular diet as celiacs. Really good for those who follow a vegetarian diet, rich in proteins, excellent for making bread, pizza and cakes mixed in small percentages to wheat flour.

E’ obtained by grinding the soybeans, It belongs to the family of “legumes”, originates from China where it already 5000 years ago it was cultivated for human consumption. Soybeans together with rice, barley, millet and wheat is a valuable and essential plant.

In the present day there are different varieties, among the most common is that red, yellow and green, used both to feed humans and as feed for animals.

Compared to common bean flour, soy flour contains starch in minor amounts, This makes it much easier to digest.

All people with diabetes are very familiar with the benefits of this plant, You think its glycemic index is 25, while that for wheat flour arrives in 85. Rich in proteins, It presents a composition of essential amino acids complete than other legumes.

Exactly for this reason, the soybean is also called by the name of vegetal meat.

The flour Soy Pizzeria

The soy flour is very suitable for the preparation of pizzas, buns, bread, confectionery, biscuits and cakes.

In pizzeria are many of my colleagues pizza dough that add to each a small percentage of soy flour.

The percentage varies from a 10% until you get to a 15-20% added to wheat flour.

When we add the soy flour at our dough, we must take account of 2 very important factors:

The soybean has a high content of protein, so beware the leavening, needs a long rising in a refrigerator that depending on the percentage of added soy, It can reach up to 48-60 hours of leavening, see for example the type pizza “Romanian Pinsa”. Another factor to which we must pay close attention to is that the soybean meal during cooking darkens much more compared to other cereal flours.

The flour Soy Pizzeria

Conclusion

The addition of soy flour to the dough for pizza is perfect for those who are already used to working with long rising in the fridge, but absolutely not recommended for all those who prepare the pizza on Sunday in only a few hours at the delicate stage of leavening. A mixture with addition of soya flour that is highly protein will never reach maturation in two hours.

For those who have little experience and confidence with flour, we remind you that on our website by clicking this link, you will have access to the guide flour for pizza, what to buy and which to use to obtain a perfect mix.

For all those who want to learn the fantastic job of the pizza maker, we recommend you subscribe to our During pizza online, or attend one of our professional courses of pizza at our school of pizza. To know more click here.

By the way, what aspects to click on G + and then share it on your Facebook wall? 😉 (The so technical articles are of great help for those who make pizza at home or in their own business!)

Click on G + and share this post on Facebook, you will not be diverted to any other page, but you demonstrate your gratitude for this article! Thank You

Silvio Cicchi Executive Chef Pizza

If you want to learn more about soy, please click this link wikipedia.

Advice, Dough, Yeast, preparation

Pizza and Yeast The Righteous Doses

28 July 2016 silviocicchi

Pizza and Yeast The Righteous Doses. When you write posts that will be read by many other people, It must be clear, but the thing that I think is very important not to fall into criticism from other readers or people doing the same job is… only write things you know well.

Often surf the net looking for ideas and suggestions for new post, today to answer questions received by many readers and readers who prepare the pizza at home, I wanted to write this advice covering a pretty important thing about the pizza, We introduce the topic baking powder and the right amounts to be added to the dough.

Pizza and Yeast The Righteous Doses

When I read in some recipes on the web site of some illustrious and I see between doses….Flour 300 grams and Yeast 20 grams Well… shoot straight, immediately step to other sites and other recipes. How you can use 20 grams of yeast for 3 pizzas to the plate or for the preparation of a baking tray? What credibility we should give these gentlemen? daltronde, just look at the photos of their results to understand that he's talking about pizza, but of something baked in the oven with the above ingredients.

Too much yeast in the dough feels, altrera aromas and taste of pizza.

So what we have to put yeast?

The yeast cubes of beer they sell in the supermarket weigh 25 grams, I think that in a dough 200 pizzas along with 24 hours of leavening in the fridge, ne uso 5 GRAMS (Five).

Pizza and Yeast The Righteous Doses

For housewives and husbands who Sundays prepare pizza at home and as usual to knead 5 afternoon and then leave the dough to rise 2 sunshine hours and then consume it the same evening at 7/8, I would like to give an advice: Increasing the dose of yeast disproportionately pizza will not rise before, It takes the same time to rise even with only a few crumbs of leaven, 2 or three grams are sufficient. Anyhow, the mixture to be digested must get to “maturation” more or less quickly depending on the type of flour used for the dough that will have, and maturation, You not certainly comes with only two hours of leavening.

Make a habit of mixing with a good mixture of flour (W350) pizza on Saturday, and then roll out the pizza and fire it on Sunday night (long rising in the fridge), the result will be great.

How do I comment my friend Carmine, the topic “As yeast use” it is clear only to people who have appropriate knowledge on the pizza, on doughs and especially the flour to use, those who prepare once in a while the pizza at home will have difficulty understanding.

Just to help these people in difficulty, I prepared a course of professional pizza maker ONLINE to everyone who will help you prepare the pizza to your home just like an expert pizza maker, It contains lots of useful information, tricks and secrets on suitable flour for pizza, dough, leavening, the preparation and baking. The trainees have access to a tutor who will answer to all the doubts and questions, to know more CLICK HERE.

Share: Found this interesting article? Share on your network of contacts Twitter, on your wall on Facebook or simply press “G ” to suggest this result in Google searches. Disseminate content that are relevant to this blog helps grow. Thank You!

Pizza Dough For The Best 12

Pizza Dough For The Best 12

Pizza With Beans

Pizza With Beans

The super focaccia

Farina Focaccia with Cannabis

Conclusions on focaccia

Farina Focaccia with Cannabis

Pizza dough with flour Hemp

Pizza dough with flour Hemp

focaccia Ai 5 Cereals The Best Recipe

focaccia Ai 5 Cereals The Best Recipe

Pizza With Buratto Farina

Pizza With Buratto Farina

Pizza Capricciosa With Wholemeal

Pizza Capricciosa With Wholemeal

Pizza With Wheat Flour Arso

Pizza With Wheat Flour Arso

The flour Soy Pizzeria

The flour Soy Pizzeria

Pizza and Yeast The Righteous Doses

Pizza and Yeast The Righteous Doses

Executive chef pizza