The Eastern Pizza with Fresh Vegetables and Surimi. We just wanted Lois, Our guest of Singapore that these days is playing the "Practical Course Professional Pizzaiolo" in our school, us to "rediscover" the taste EASTERN on Pizza.
Do you think that to date has already returned to Singapore and has opened its pizzeria called "Pi" and is already by feeding a slice of the inhabitants of Singapore with its pizzas "Oriental".
The Eastern Pizza with Fresh Vegetables and Surimi
The Eastern Pizza with Fresh Vegetables and Surimi
The pizza Lois prepares us today in the video below is just in the original ingredients and the creation of an oriental prepared tomato sauce. It is clear that the pizza is the heritage of the whole world.
The Eastern Pizza with Fresh Vegetables and Surimi
Lois sliced into thin strips fresh zucchini and added them on pizza, right after he sliced yellow and red peppers and added them to our focaccia.
Afterwards cut sticks Surimi rounds and distributed evenly over the pizza. Someone even called these sticks with the old name "crabmeat. What are the facts really I do not know, but you can learn more who and who.
At this point he added the classic condiment focaccia: salt oil and rosemary.
The Eastern Pizza with Surimi and Fresh Vegetables recipe
The Eastern Pizza with Fresh Vegetables and Surimi
Below is a video of Lois prepares its eastern pizza.
VIDEO
The Eastern Pizza with Fresh Vegetables and Surimi
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As we all know on our site there is a menu with more than 300 pizzas.
Spicy Focaccia with Tomato and Onion. All pizza lovers have tasted the pizza spicy.
But because we like to eat spicy, You'll Ever wonder? It will be happened thousands of times, about a few months ago we tried to give a rational explanation for this "Pleasure Spicy" and if you have a free minute you can give a quick read our article called "The peppers and ranking Della Spiciness" It's very interesting.
Spicy Focaccia with Tomato and Onion
Spicy Focaccia with Tomato and Onion
It's a good pizza, unlike similar spicy focaccia, made so by the addition of hot oil after cooking, focaccia this involves the use of a mixture of dried garlic, crushed red pepper and parsley. You can find it in the form of ready mix for pasta Garlic and Chilli Oil. I invite you to prepare this delicious pizza at home, maybe tomorrow.
You're not an expert in the preparation of the pizza? I have just the thing for you: A fantastic "Pizzaiolo Online Course”. In a short time you are able to prepare a good pizza even at home. It contains a large number of videos and tips. You'll find all the course information online who.
Spicy Focaccia with Tomato and Onion
Spicy Focaccia with Tomato and Onion
For our spicy focaccia we used a mixture left mature 24 hours
In the following video, il Sig. Diego this week is playing the practical course in the laboratories of our School Pizza, It is preparing this very spicy pizza.
VIDEO
Spicy Focaccia with Tomato and Onion
After drafting Diego added the cherry tomatoes, onion, the mix of chili garlic and dried parsley and as in all the buns can not miss salt and rosemary oil.
Spicy Focaccia with Tomato and Onion
We find the name of this tasty pizza.
At first I decided to call in another way: "Pizza and Garlic Oil Chilli" saw-like condiment, but I have an idea: What name would you give you this pizza?
Focaccia with tomatoes and bacon Scamorza. This week's guest in our School pizzaioli Angela lady is doing a professional course of pizza maker. Continue to keep an eye Angela because I'm sure that very soon will open its activities pizzeria somewhere in the world and who knows ... you may happily in your home.
I just returned from my usual morning trip to the market for purchases of fresh products that are made mandatory daily, All catering staff know how important this step. Rosemary, mozzarella, fresh basil and lots of things are strictly purchased daily. Among the many products purchased, There were two beautiful scamorze. For all those who do not know this tasty product, I remember that the smoked cheese is a stretched curd cheese made from cow's milk, officially recognized as a traditional food product in many regions of southern Italy. It has a shape that resembles a flattened sphere and you can also buy it in the smoked version, or stuffed with citrus fruits etc..
Focaccia with tomatoes and bacon Scamorza
Focaccia with tomatoes and bacon Scamorza
You have surely heard him use the word scamorza in its derogatory sense: "You're a scamorza", In fact, in local dialect it means "Capa severed" refers to someone who has no head.
It is widely used in pizzeria, It has a unique flavor and gives the pizza a unique scent.
Focaccia with tomatoes and bacon Scamorza
The pizza we're going to prepare today, has among its ingredients precisely the smoked cheese styled with juicy cherry tomatoes and diced bacon.
in our professional pizza maker courses, one of the very first things we face are the various types of commercially flour, how to recognize them and what to use for perfect pizza.
All our pizza makers know that to get a good focaccia is necessary to make use of a strong flour. The final product thus obtained, be possess a marked alveolation and will be well fragrant to its outer.
Focaccia with tomatoes and bacon Scamorza
Focaccia with tomatoes and bacon Scamorza
The process for obtaining this type of focaccia, It will be to prepare a good dough well hydrated, and after it is divided into dough balls and placed in the appropriate door dough containers, It must be left in the cold room for the indispensable phase of maturation for at least 24 hours. Without this process, our pizza would be hard to digest and run into one of those nights where you feel they have not yet digested eaten pizza at dinner, and you'll get up in the middle of sleep to drinking water.
Focaccia with tomatoes and bacon Scamorza
he spent the 24 Minimum maturity hours of mix, it begins the next phase which is that of leavening. Leavening is one of more than 300 chemical processes that occur during the processing of the dough, and, fortunately it is the fastest, You think that can also be seen with the naked eye. Let's say that the leavening is complete when the volume of the dough balls is doubled compared to the initial volume.
At this point we can do is knock down manually until the dough to form dough disks with a diameter of 30/33 cm.
On our delicious focaccia we added the cherry tomatoes previously seasoned with oil, salt and oregano, the smoked cheese into cubes or thin slices and finally the diced bacon to give something more to our pizza.
Focaccia with tomatoes and bacon Scamorza
To prepare this pizza at home, will surely be of assistance the following video.
VIDEO
Time cooking pizza:
In our electric oven, our focaccia employed about 3 minutes to a perfect golden brown. The same pizza cooked in a wood stove took about a minute.
Focaccia with tomatoes and bacon Scamorza
Before saying goodbye, as I do in all my posts, I remind some useful links that you can find on our site:
In This Page Instead you will find a fantastic "professional Pizzaiolo Online Course"That will surely be of help to all those who have little experience in the preparation of the pizza at home, in a short time you are able to prepare in your oven at home a perfect pizza, like that from a pizzeria in your home.
Do not miss a visit to our YouTube Channel, where you will find at your disposal hundreds of video recipes for pizza.
If you're a pizza lover and do not want to lose any of the next recipe that we will publish in the coming days, I suggest you follow not only making often visits to our site, but also do it through our social channel.
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Pizza with Garlic Artichoke Tomato and Ham. Today we speak of a classic pizza which sees among its ingredients the artichokes, the cherry tomatoes and ham.
This week our guest "School Pizza"Is Mr.. Diego, who is carrying our ongoing professional pizzaiolo. Arriving in time for lunch we decided to prepare this simple but at the same time delicious pizza.
The first thing to do was to prepare a good mix well hydrated using a strong flour, one w280. This type of flour as you well know needs a long maturation in refrigerator 2 degrees for a minimum of 24 hours, but it will prove to be better after 48 the 72 hours.
After the preparation of the mixture we extract dall'impastatrice and allowed to stand 10 minutes. The next step was to divide it into pieces 270 grams, round up good balls, place them in the appropriate containers dough door and place them in cold storage for slow maturation.
After the long rest in the cold, we let the dough rise. Despite our wood-burning oven on, the laboratory during the winter does not record its pleasant temperatures, then the waiting time for a perfect leavening were long enough, we got to 6 leavening hours before the balls had doubled their initial volume.
As you'll see from the video below, all of our students spend a lot of time to learn the manual drafting of pizza. We have available in our laboratories a Pizza stretchers machine, But I insist that all future pizza chefs attending our ongoing professional pizzaiolo learn some hand-editing. The results obtained are far superior to those that can offer a machine.
Pizza with Garlic Artichoke Tomato and Ham recipe
Pizza with Garlic Artichoke Tomato and Ham
Once the fast and simple setting manually routing we went immediately to the dressing.
By helping with a spoon we added the tomato. Usually the pizza needs 80 grams of tomato well distributed on the surface, taking care not to soil the edge. Afterwards we placed evenly the slices of artichokes, well seasoned succulent grape tomatoes with oil, salt and oregano and finally we added the cooked diced ham.
Pizza with Garlic Artichoke Tomato and Ham
After the delicate phase of seasoning we immediately fired our pizza. In our wood oven at a temperature which is around 350 degrees, pizza took just over a minute to get a perfect golden brown.
At this point we baked our pizza to stop the strange tingling rising from our stomach.
Pizza with Garlic Artichoke Tomato and Ham
It is useless to repeat it every time, pizza makes you happy adults and children. If you also want to try this mood, tonight prepared a nice pizza for dinner. If you are looking for a recipe for pizza, on our site you will not be spoiled for choice, You think you will find 300 of pizza recipes.
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Focaccia with Cheese Turmeric and Black Olives. There are moments in the work of pizza in which there is no need to pull out all the creativity and imagination acquired over the years. in our Professional Courses of Pizzaiolo at our school pizza, we prepare our students for these events. It arrived a large group of customers to the bar to celebrate an event and have ordered an appetizer, we decided to cook a pizza to be cut into wedges to serve the aperitif accompanied. Among the ingredients we had available was the soft cheese, the famous "cheese”. There are always, I remember as a child smeared on warm bread freshly baked and had a unique taste, awesome. After 50 years the cheeses are still there, the kids love them ... and adults have never stopped eating them. Who can forget the soup with melted cheese inside? In the kitchen they are still used on many occasions, as an aperitif or after a meal.
Focaccia with Cheese Turmeric and Black Olives
Focaccia with Cheese Turmeric and Black Olives
In pizzeria this type of soft cheese is really delicious. I use very often spread over a freshly baked warm focaccia.
The cake that we prepared today is a delicious tidbit accompanying an aperitif. We added just a little variation, enriching it with the turmeric powder and exquisite black olives.
If you're among the readers of our blog, already you know that all our cakes are prepared with dough made with strong flour and prepare the pizzas only after a long maturation in the refrigerator that goes from a minimum of 24 hours, up to the Roman grip type cake that can be up to 120 Vesting hours in the refrigerator at 2 degrees. Unfortunately, that's the way it is, to me the fragrant focaccia like on the outside and soft and well honeycombed inside.
The preparation of this pizza does not require a lot of trouble, anyone will be able to prepare it in a few minutes at home.
Focaccia with Cheese Turmeric and Black Olives
Focaccia with Cheese Turmeric and Black Olives
The first step will be to leave the well-covered dough until complete proofing. After the rising phase, roll discs of pasta and toss with a drizzle of extra virgin olive oil, a pinch of salt and rosemary.
Almost grab and bake in hot oven pizza as well 300-320 degrees. will suffice 2 the 3 minutes to get a perfect golden brown.
Remove from the oven pizza and now we move on to the sauce.
Focaccia with Cheese Turmeric and Black Olives
Spread the soft cheese on pizza, add the turmeric and finally the black olives.
Cut into wedges and serve with the aperitif your lucky guests.
Below is a video of the pizza chef Paul during the preparation of this delicious pizza.
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Pizza with Tomato Mozzarella Radicchio and Pancetta. With the arrival of cold weather often happens that many pizzerias menu adapt, They prefer the cold and steaming hot pizzas, just the opposite of what happens in the summer, where they prefer pizzas with fresh vegetables and salads. The pizza that we have prepared today in the laboratories of our School Pizza It is really suitable for this season. The ingredients we used for the preparation of this winter have pizza:
The tomato
the mozzarella
radicchio cream
diced bacon
Pizza with Tomato Mozzarella Radicchio and Pancetta
Preparation of radicchio cream:
Blanch the chicory to 30 seconds in a pot containing a little water, spices and herbs: Laurel, pepe, juniper along with a pinch of salt.
Drain well and arrange it in a bowl. By helping with the mixer trituratelo adding oil and parmesan cheese. When the cream is well mixed the mixture is ready for use.
This cream of radicchio is widely used in the kitchen, excellent on bruschetta and very special when used as a sauce for pasta or gnocchi. On the cream of radicchio pizza it is absolutely fantastic.
Pizza with Tomato Mozzarella Radicchio and Pancetta
Pizza with Tomato Mozzarella Radicchio and Pancetta
After preparing the ingredients, we go to our pizza dough.
For the preparation of this tasty pizza, we have prepared a dough with a strong flour. After having prepared the balls, we have placed in the appropriate containers and stored in a refrigerator at 2 degrees for a slow maturation of 24 hours.
The following day we left the dough to rise and are passed directly to the drafting of the pizza. For friends who do not know the whole complete maturation and rising process, I remember that right here on our site there is a great cprofessional pizza maker online bear. It 'a very simple course and suitable for everyone, find information who.
Pizza with Tomato Mozzarella recipe Radicchio and Pancetta
Pizza with Tomato Mozzarella Radicchio and Pancetta
After the drafting, we go immediately to our pizza toppings.
Add the tomato spread it evenly over the pizza surface helping with a spoon, add the cream of radicchio previously prepared, the diced bacon and mozzarella.
Bake in your oven pizza. In our electric oven pizza it took about 3 minutes, while in a wood oven cooking time it would be about a minute.
When the edge is golden at the right point, baked and served piping hot to your lucky guests.
VIDEO
Pizza with Tomato Mozzarella Radicchio and Pancetta
I just have to say goodbye giving you an appointment in a couple of days for the next recipe for pizza. Before leaving, I wanted to remind you of some of the useful links on our site:
who You find all the information about our professional practical training as a pizza maker in our school.
who Instead you will find all the information to participate in our professional course Online.
Focaccia with onions Sautéed Mushrooms and Artichokes. Certainly you are able to imagine the goodness of this pizza, if you do not succeed, try to look at the video of the preparation of our shot in our labs School of Italian pizza. For many years we plan professional courses of pizza throughout the year. If you are interested in attending one of our courses to become an expert pizza maker click here.
Focaccia with onions Sautéed Mushrooms and Artichokes
Focaccia with onions Sautéed Mushrooms and Artichokes
The pizza we're going to prepare today is a delicious and succulent cake whose ingredients:
To get a cake that is worthy of the name, we have prepared a dough with a mixture of strong flour. Having prepared a well-hydrated dough we cut the dough balls from 270 grams, format the balls and placed in the appropriate door dough containers. We have them placed in cold storage for a slow maturation, with the temperature set at 2 Celsius degrees.
Focaccia with onions Mushrooms and Artichokes
Focaccia with onions Sautéed Mushrooms and Artichokes
Once the maturation we removed the dough from the refrigerated room, and we let it rise. During the winter, our laboratory is quite cold and to get a perfect leavening, Sometimes the balls also require 4-6 hours. If you are regular readers of our site, already you know that the rising times are influenced by temperature and humidity, so there is not much difference between summer and winter.
Focaccia with onions Sautéed Mushrooms and Artichokes
Preparation:
After having laid the disks of dough, we added the mix of ingredients, ie the onions in bittersweet, Champignon mushrooms sautéed artichokes and some clove oil.
A little oil extra virgin olive oil, a pinch of salt and scent inevitable given by rosemary.
Immediately in the oven. In our wood oven pizza took just over a minute to get to the perfect golden brown.
After it baked we added the inevitable fresh basil leaves.
VIDEO
Focaccia with onions Sautéed Mushrooms and Artichokes
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Before leaving I wanted to remind you that on our website is available a great During pizza maker Online. Enter Course simply by logging in at any time of day. It contains many videos, tips tricks and secrets to prepare at home a quality pizza. Get it here. If you were interested in our professional course of pizza online you will continue to follow our pizzas videos on our channel Facebook.
Anchovies Pizza Mozzarella Tomato Pickles Black Olives. I gherkins They have the elongated shape similar to that of zucchini, They have thick green skin and a slightly tart white flesh that contains some seeds. They are collected still immature when they are still small in size (gherkin) preserved in vinegar, consumed sliced into appetizers, roasts and pizza.
Anchovies Pizza Mozzarella Tomato Pickles Black Olives
Anchovies Pizza Mozzarella Tomato Pickles Black Olives
This is also a very simple to prepare pizza at home. The video was recorded during the practical course of pizza maker in the laboratory of our school pizza.
To get a good focaccia we have prepared a well-hydrated dough with a medium-strength flour.
We formed the balls, after being placed in the containers we left mature 24 hours in a refrigerator at 2 Celsius degrees.
he spent the 24 Vesting hours we let our dough rise.
Pizza Tomato Mozzarella Anchovies Olives Gherkins
Anchovies Pizza Mozzarella Tomato Pickles Black Olives
After a few hours we rise lying the balls forming disk of dough from 30 centimeters.
2 tablespoons of tomato, anchovy fillets, gherkins cut into thin slices and some cubes of mozzarella.
2 minutes in our wood-fired oven and our pizza's ready.
Anchovies Pizza Mozzarella Tomato Pickles Black Olives
Below the video of the preparation of this pizza.
VIDEO
Anchovies Pizza Mozzarella Tomato Pickles Black Olives
First to greet you and give you an appointment to the next article which will be released in a few days, I would like to remind you that on our website is available a fantastic "Professional Course Pizzaiolo Online"It is an important course that will help you better understand the secrets of this ancient art. If you are already experts of Pizza Makers, You will do equally happy by subscribing to our YouTube Channel, you will find hundreds of video recipes for pizza.
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Pizza with Chips in Barbecue Sauce. Well then, what do you think, the "sdoganiamo"This blessed pizza with french fries? The legalize? I express myself in this way because they are many pizza makers who turn up their noses against this tasty pizza. It would seem that for them this pizza is not part of Italian culture.
I remember very well 40 Years ago, the beginning of my work as a pizza maker, The room where I worked, This was on the menu a wonderful pizza with potatoes and sausage, topped with a clove of garlic into thin slices, sometimes he sliced with the skin still attached, to prevent the garlic burn during cooking. I remember with pleasure his intense, I was preparing dozens every night. For me the fried potatoes on the pizza they are fine. Know that I am the younger guests 8-14 age, that they are designed to eat my pizza with fried potatoes in BBQ sauce.
Pizza with Chips in Barbecue Sauce
Pizza with Chips in Barbecue Sauce
One of the secrets for the success of this pizza to finish frying the chips one minute before the browning, finish their cooking in the oven on the pizza. The other secret is equally important to prepare a good pizza dough with flour strong, leaving mature in the refrigerator for 24 hours.
Pizza with Chips
Pizza with Chips in Barbecue Sauce
Concluded the phase of maturation, let rise completely your dough long enough. Please remember that the rising time can vary from several hours depending on the temperature and humidity.
Roll out your dough and move on to the next stage of seasoning.
Two tablespoons of tomato cooking and add the chips previously and already salted.
bake for 3 minutes in the oven, or just over a minute in a wood oven.
Remove from the oven and add the BBQ sauce along with a large sprig of fresh basil and serve while still hot to your guests.
Pizza with Chips in Barbecue Sauce
Below the video of the preparation of this pizza during the course of the practical course for pizza. If you would like more information about our professional courses click here.
VIDEO
Pizza with Chips in Barbecue Sauce
Do you like our videos of pizza recipes? On YouTube you will find hundreds
Pizza with Ham and pillow Seasoned. We have already spoken in the past of the delicious "Seasoned Pillow”, It is widely used in Italian cuisine. Here is a small scheme that will help to understand the use of this ingredient in the kitchen:
Pizza with Ham and pillow Seasoned
Use of Stagionato Guanciale in Pizzeria
Also in pizzeria slowly it is finding its space, see our previous post on our beloved focaccia with bacon published a few weeks ago, He was for a time one of the most clicked links from friends who follow us on our website and on FB. It 's true that the simple things are the most good.
Pizza with Ham and pillow Seasoned
Pizza with Ham and pillow Seasoned
The recipe that I propose today is the classic version with tomato and mozzarella, A slice of baked ham and a few cubes of seasoned bacon.
Below is the video of Diego that this week is playing on practical course of professional pizza maker at our School Pizza. To obtain a good focaccia we used a dough with a strong flour W270, slow maturation in refrigerator 2 degrees centigrade for 24 hours.
After drawing up of pasta discs, we added the tomato, cooked chopped ham, some cubes of well-cured bacon, finally the mozzarella.
In our wood oven it took just over a minute to complete cooking.
The result has been outstanding.
Pizza with Ham and pillow Seasoned recipe
Delicious pizza with bacon
VIDEO
Pizza with ham and bacon
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