Focaccia with Sausage Mushroom Mozzarella and Tomatoes. Did you know that the cherry tomatoes Pachino They are genetically modified? They are hybrids ie plant characters are not transmitted to subsequent generations, so farmers are obliged every year to buy seeds or seedlings directly from the manufacturer.

Does not matter, its taste is round and delicate, everyone likes, then you are willing to ... do not ask more.

Focaccia with Sausage Mushroom Mozzarella and Tomatoes

The cherry tomatoes are beautiful to see the pizza and also are delicious to taste. From 1989 year in which they made their appearance on the market today there is pizza I have not these tomatoes as an ingredient, sometimes it is even used as lovely landscaping on pizza.

In our pizza today Mr.. Miro the first experience prepares a tasty focaccia with cherry tomatoes, Pork sausage seasoned crumbled, of champignon mushrooms in olive oil parsley and garlic and succulents "ovoline" mozzarella.

A pinch of salt, a little extra virgin olive oil and go in a wood stove for a minute and a half. Once the edge is golden at the right point, baked and served still warm to your guests.

Focaccia with Sausage Mushroom Mozzarella and Tomatoes

Below the video of the preparation of this tasty cake. The video was recorded in the laboratories of our "Italian School of Pizza Makers". To learn more and to participate in our professional practical courses click here.

VIDEO

Focaccia with Sausage Mushroom Mozzarella and Tomatoes

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Focaccia with Sausage Mushroom Mozzarella and Tomatoes

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Pizza with Chopped Crab. Today we will prepare a special pizza, slightly more challenging than usual, not so much for the preparation of the base, but for the preparation of the ingredients that make up this tasty pizza.

The crab

The fish unlike many other dishes from our kitchen, It requires some special knowledge in the preparation, then we will move forward step by step in the preparation of this pizza.

Shellfish, for example, fall into this category that requires special preparation, but very simple. There are many species in this family, in this guide we will see how to prepare the crab to use it as an ingredient for a good pizza.

Pizza with Chopped Crab

The Sea Crab is a mollusk with a very hard shell and has "claws" rich in pulp. It has a delicious pulp inside the shell. To start put to boil the crab in a pot with salted water for about 15 minutes, you will notice that the crab slowly take on a reddish color.

Once the first step, arm yourself with a good knife and open the crab, being careful not to break its shell, avoiding that annoying pieces of the shell may end up accidentally between its pulp. Remove all the pulp including that contained in the claws and place in a pan on the fire along with two garlic cloves without shirt and shaded everything with a glass of dry white wine. That's all, as you can see there's nothing complicated.

Pizza with Chopped Crab

Now we just have to prepare the dough for pizza. As usual, our goal is to prepare a light pizza easy to digest, fragrant to its exterior and soft and well honeycombed inside. To achieve this we will use a strong flour and leave mature in refrigerator 2 degrees for 24 hours.

Once the ripening in the refrigerator, We will pull out and leave to rise for the time needed.

Pizza with Chopped Crab

The drafting: Roll the balls of dough manually preserving the air obtained from the leavening.

The dressing: With the help of a spoon add the tomato, lying uniformly pulp previously prepared crab, a little bit of garlic cut into thin slices, an extra virgin olive oil, rosemary and a pinch of salt.

At this point we're ready to bake our delicious pizza.

hot oven and bake for a little over a minute until the board will be perfectly golden.

Remove from the oven, add a sprig of fresh basil and serve it still warm your lucky guests.

The following video of the preparation of this tasty pizza.

VIDEO

Even today we enjoyed a fabulous pizza. I would like to greet you as I usually remembering some useful links that you can find on our site:

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Pizza with mushrooms and raisins Sultana Trifolati. The raisins, or if you prefer to call it raisins like so many, It is a natural nutrient panacea, the next time you feel like a candy, eat a few grains of raisins. I invite you to read who all the benefits sultana raisins. In pastry raisins it is used by more, We find the breakfast croissants, in the classic panettone Christmas and a thousand other uses. Even in baking raisins began making a few appearances, I have recently found many baked products that work some of their products directly to the mixture by adding raisins. But actually in pizza I am not aware of ever having crossed during my travels around the world.

Pizza with mushrooms and raisins Sultana Trifolati

Some weeks ago, Madrid came from Mr. Paul. Italian but moved to Madrid for many years. Paul was writing to one of the professional pizza maker courses and came specially to Italy to attend our course. Once back in Madrid will open his own pizzeria.

Pizza with mushrooms and raisins Sultana Trifolati

Today in the lab, we tested the raisins on pizza, matching it with the mushrooms. The result was really delicious.

Pizza with mushrooms and raisins Sultana Trifolati

As usual to get a good focaccia, we prepared a mixture with a strong type zero flour, a hydrated bell'impasto and a long maturation in refrigerator 2 degrees centigrade for 24 hours.

After spending the long wait due to the maturation of the, we let the dough rise. Then we spread the disks of dough and began preparation.

Pizza with mushrooms and raisins Sultana Trifolati

This simple pizza is not difficult to prepare at home, I am sure that even the less experienced will be successful. If you have no experience in making pizza, for sure will be useful during our fantastic pizza online. Find all the information here.

Helping with a spoon, add the tomato spreading it evenly over the surface, mozzarella, mushrooms trifolati prepared previously and a handful of raisins.

Ready to be fired for 3 the 4 minutes, until the edge is golden at the right point.

Remove from the oven, add a sprig of fresh basil and serve while still hot to your guests lucky customers.

Below the video of the preparation of this pizza

VIDEO

I end today remembering some useful links that you will find on our site:

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Sausage Pizza with Onions and Mozzarella cheese. The Pizza that will prepare today, It is a creation of Miro.

Miro came from one of the many beautiful islands of Croatia. He told me that during the summer tourism has come at a significant level, then it is his intention to open a pizzeria as soon as he finished "Professional Course Pizzaiolo"Right here in our school of Italian pizza.

In his stay in our school, He explained that his land is very similar to our geographical area, and, Also from its parts there is a great production of oil and wine. This was his inspiration, a pizza with the products of his island: onions, sausage flavored mozzarella by a cascade of green olives in brine.

Sausage Pizza with Onions and Mozzarella cheese

We have prepared this tasty pizza by choosing from the many available in the laboratory a strong flour, w270, to obtain a fragrant base to its exterior and soft and well honeycombed inside.

We have prepared a soft and well hydrated dough, we divided into pats and left mature in the refrigerator for 24 hours at a temperature of 3 Celsius degrees.

Sausage Pizza with Onions and Mozzarella cheese

After the maturation, we left the dough to rise at room temperature.

After a few hours the dough was perfect for manual drafting.

We formed disk of dough, added the onions into slices evenly over the surface, we added the crumbled sausage and tasty mozzarella.

A pinch of salt, a drizzle of extra virgin olive oil in the oven and immediately.

Sausage Pizza with Onions and Mozzarella cheese

In our wood oven delicious pizza took just over a minute to cook.

Just out of the oven we have added a handful of green olives in brine, a bunch of basil and fresh .... Just time to take some pictures that the pizza was immediately devoured.

VIDEO

Sausage Pizza with Onions and Mozzarella cheese

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Focaccia with pillow Seasoned. As we mentioned in our previous post, the cured pork jowl is a part of very fine and tasty pig. Going back in time a few years, when in farmhouses Marche bread was made in a wood oven, what good, what also kept a week, the pillow was one of the first ingredients to be used as a sauce for cacciannanze, This Altina focaccia cooked in a wood oven and baked "annanze Mo pa" that is, before the bread, Here he was born the famous name cacciannanze.

Hence the recipe today. A simple fragrant focaccia to its exterior and soft and well honeycombed inside. In the laboratories of our school pizza, this week is Jerome. It comes from Portugal where pizza in recent years has undergone an explosion of fashion. It's happening a little 'what happened in early years 1990 in Italy, begin to sprout like mushrooms here and pizzerias, just doing a tour of the capital Lisbon you will find that is a bit 'like being at home.

Focaccia with pillow Seasoned

The preparation of our focaccia, already starts from the purchase of a flour suitable for pizza. Prepare a good mix well hydrated, cut into pieces 270 grams, formed the balls, deponetele in the appropriate door dough containers and arrange them in a refrigerator at 2 degrees for 24 hours to get a perfect maturation dough.

he spent the 24 hours, let rise the dough. When ready, the balls roll up to form disk of dough, These will form the basis of our focaccia.

Focaccia with pillow Seasoned

This focaccia is seasoned with the same ingredients of a common focaccia, namely: extra virgin olive oil, rosemary and a pinch of salt, not much, just a little bit because the pillow is already flavorful itself.

Separate the rind from the slice of bacon and cut into cubes. Adjust the bacon cubes on the surface of the pizza.

Bake at 300 degrees in an electric furnace for 3 minutes, or if you'll have to cook in a wood oven, let it cook away from open flame, I usually let it cook right near the mouth of the oven.

VIDEO

Focaccia with pillow Seasoned

frequently prepare the pizza to your door? On our site there is a great "Pizzaiolo Online Course", you can simply access it by logging in to our site, It contains many videos, tips and advice to prepare at your home a quality pizza. You can find all information about the course here.

Focaccia with pillow Seasoned

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Zucchini Pizza with Peppers and Onions. Many of the vegetables that every day end up on our tables are produced in greenhouses. Peppers and zucchini can be purchased in any season, maybe this is the reason why this pizza is present in many menu of our country.

Zucchini Pizza with Peppers and Onions

Let's see how to make pizza today. Wash thoroughly zucchini, pat dry with a cloth and cut into thin slices. The exact same work you'll have to do it for the peppers and onion plain white kitchen.

Up to this point, nothing complicated.

Now for the preparation of the dough for pizza.

After choosing carefully where to buy flour, maybe it will be useful a brief reading Our previous post devoted to the flour for pizza, prepared a well-hydrated dough and divide it into pieces 270 grams. Form the dough and dough deponeteli in the appropriate door containers. Leave them in the fridge at 2 degrees centigrade for 24 hours to get a perfect maturation.

Zucchini Pizza with Peppers and Onions

he spent the 24 hours, pulled out from the cold the dough and let rise at room temperature. Remember that the rising times can vary widely, In fact, the leavening has to do with the temperature and humidity of the place where leavening takes place. In the laboratory of our school pizza where they usually carry out practical courses of pizza, in August in midsummer the dough is rising in under an hour, But winter is tough, very hard, sometimes it needs 8 – 10 hours proving it when there is snow.

Zucchini Pizza with Peppers and Onions

The drafting. After that the dough is leavened to perfection, Roll out manually until forming disk of dough from 33 centimeters.

The dressing:

Helping with a spoon, add the tomato, the thinly sliced ​​zucchini, the peppers into strips and onion rings. Season with a little olive oil extra virgin olive oil, salt and rosemary.

Bake in your oven pizza. In our case, the firing was carried out in an electric furnace 300 degrees for 3 minutes.

I recommend, do not forget to add 2 fresh basil before serving to your guests.

Below the video of the preparation and cooking of this pizza.

https://youtu.be/TrmgZ-mEQ5s

Zucchini Pizza with Peppers and Onions

It remains for me to greet you and remember some useful links on our website:

Here you will find a fantastic During pizzaiolo ONLINE.

300 PIZZA recipes

The homepage of our website

Our professional practical courses to become pizza chefs

The calendar of upcoming courses scheduled at our school pizza.

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Do you like our video recipes? Visit our YouTube channel

Cereals Focaccia with Tuna and White Onion. The pizza prepared with a dough to cereals It is always tasty to eat. Unfortunately there are not many pizzerias offering this pizza to its customers. In these first night of the winter season, it is really nice enjoy a cake prepared with flour a mix of cereals and enriched with the tuna steaks with extra virgin olive oil and white onion cut into rounds. We have already explained in our previous post, how to prepare the cereal, can be found here.

Cereals Focaccia with Tuna and White Onion

Our mix of grains was found to be "strong”, prepared with a mixture of strong flour, so it was necessary, after having prepared a good dough well hydrated, a long maturation in refrigerator 3 degrees.

Once the ripening stage, we let our dough rise. I miss the warm and beautiful summer days, where our leavened dough in less than one hour, now with the cold it is quite different, the dough reaches a perfect leavening even after 8 hours. Always pay close attention to rising. If the dough is leavened it's time to prepare your pizza.

Cereals Focaccia with Tuna and White Onion

When the balls have reached the perfect leavening, dates to the beginning drawing up.

Roll out the dough to form disk of dough from 30 centimeters. Add evenly sbriciolandolo tuna evenly over the surface of the pizza, add the previously sliced ​​white onions, dressed as the classic focaccia, namely: an extra virgin olive oil, a pinch of salt and fresh rosemary tufts.

Cereals Focaccia with Tuna and White Onion

Bake in the oven at 300 degrees for 3 the 4 minutes, or in the wood-burning oven for those who usually works with what, for a little over a minute.

Remove from the oven and serve while still hot to your guests.

Below the video of the preparation of this delicious cake.

VIDEO

Cereals Focaccia with Tuna and White Onion

Would you like to attend one of our workshops of pizzaiolo at our School Pizza? Take a look at calendar of upcoming courses scheduled and book your individual course.

If you do not have time and resources to attend one of our workshops, I suggest you subscribe to our "Pizzaiolo Online Course" Fantastic, very easy to follow, It contains many videos and tips to prepare at your home a quality pizza.

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Pizza and Dessert Melon apricots. If unfortunately you are among the small group of "conservatives" who thinks that pizza is only tomato and mozzarella recipe ... this video is not for you. I'm so sorry, but I invite you to reflect: Think for a minute how big the earth and how many millions of people live there. To give you a small example, in our school of Italian pizza 80% of our students are not Italian, but they come from different countries from around the world. Each of these has its own personal idea about the pizza, that fully reflects their culture.

The American pizza is completely different from the Mexican, not to mention the pizza in the East, or pizza in Bolivia or Chile. In Brazil, then, where there are a greater number of pizzerias than in Italy are even sometimes higher quality.

Pizza is all!

Pizza Dessert melon and apricots

The pizza today, It is one of those classic pizzas "dessert". It can be cut into squares and serve as a delicious dessert after a meal, or as in our case we have prepared for a tasty snack, but it would also be perfect to serve combined aperitif.

It is not difficult to achieve, maybe you can help by watching the video of the preparation. The thing that I think is very important is that the choice of fruit for the filling, experiments in your home you can use any other type of fruit, if it's ripe.

Pizza Dessert melon and apricots

Preparing the mix:

Before you buy a good meal for your pizza I suggest you read our "Driving to the flour for pizza”.

The next step will be to prepare a good dough well hydrated.

Staglio and arrangement of the balls in the appropriate door dough containers. At this point we arrange everything in refrigerator at 2-3 degrees centigrade for a long maturation of 24 hours.

After the maturation phase we start the rising phase. Leavening is just one of 300 chemical processes that occur during the preparation of the pizza. Fortunately, the rise is one of the processes visible to the naked eye, when the mixture will be at least doubled its original volume, It will be ready for drawing up.

Pizza Dessert melon and apricots

As you will see clearly from the video, I have given an oval shape to my pizza, but also round it could have been great.

The first thing to do will be to prepare the fruit. Wash it carefully, dry it with a towel and chop into small pieces as photos.

Roll out the base, lying the previously prepared fruit, place the "" cover and season with a little sugar that caramellerà when fired.

A 300 Celsius degrees, our pizza took 3 minutes to be ready.

Pizza Dessert melon and apricots

VIDEO

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Article updated on 19/10/2022

Focaccia with tomatoes onions Anchovies Brie with a Dough At Chestnuts. Oggi al mercato ho comprato dell’ottimo formaggio “Brie”. This vaccine soft cheese is characteristic for its rind. Its name derives from the place of production brie, La Moderna Seine et Marne. This type of cheese on baked pizza does not melt completely, indeed they remain after cooking delicious golden nuggets of this type of cheese.

Questa è la classica stagione delle castagne e dei marroni. To prepare a good pizza dough chestnut, we will have to peel and blanch, or as in our case in today's recipe, we used chestnut flour mixed to the 20% farina type with a "0" w 260.

Focaccia con un Impasto Alle Castagne

After having prepared a good dough well hydrated, we formed the dough balls, after they have been placed in the appropriate door dough containers, we put them in mature in refrigerator 3 degrees for 24 hours.

He spent the next 24 hours we have left to rise. Con la temperatura dell’inverno che bussa già alla porta della Our school of pizza, the rising times were long enough, about 5 hours.

Ready for the drafting of our focaccia.

Focaccia con Cipolle Pomodorini Alici Brie

Start by cutting a white onion into thin slices and place them on the pizza, ora dividete a spicchi una decina di cherry tomatoes e sistemateli uniformemente, of chopped anchovy fillets and finally topped pizza with extra virgin olive oil, salt and rosemary.

Focaccia deliziosa

Bake at 300 degrees for 3 minutes and the delight ready to be cut into wedges and serve with a good glass of white wine.

VIDEO

La Super focaccia Alle Castagne

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Pizza with bacon and smoked scamorza. The scamorza It is a stretched curd cheese made from cow's milk. The pizza oven has the same cooking times mozzarella, so perfect for use on pizza, adding mozzarella to embellish the taste, or as in our pizza, in replacement thereof mozzarella.

In this week, in our laboratory practice is host Ms. Angela. Angela she enrolled in one of our practical courses at our school pizza, I wonder who will next be seen behind the counter of some pizzeria.

Today we have prepared the delicious pizza with tomato, the bacon cut into small cubes, a few slices of smoked cheese. As you can see from the video below it is really a great pizza to taste.

Pizza with bacon and smoked scamorza

We used a strong flour and after having prepared a well hydrated dough, we made the dough rest a few tens of minutes then we cut and divided into dough balls from 270 grams.

Once formed the balls, we have lying in the containers and placed in a refrigerator at 3 degrees for a maturation of 24 hours.

After the maturation phase, we began the rising phase. We are at the end of autumn, the outside temperature is lowered very, then the leavening phase is very long, It takes a few days 10 hours. I remember in August, the balls in less than an hour were well leavened.

Pizza with bacon and smoked scamorza

Preparing pizza

When the dough is well leavened you can proceed with the drawing up Pizza.

Now add the ingredients:

With the help of a spoon evenly add the tomato, adjusted the diced bacon on tomato, at this point cut the smoked cheese slices and add it on our pizza.

Pizza with bacon and smoked scamorza

Three minutes in the oven at 300 degrees, or just over a minute in the temperature and our pizza wood oven is ready to be eaten. Before serving your pizza, add a few leaves of fresh basil, remember that before you eat with your eyes, give a good look to your pizzas before serving them to your customers.

Below the video of the preparation

VIDEO

Pizza with bacon and smoked scamorza

Not that I have left to remind you that on our website is available a fantastic "Pizzaiolo Online Course”, and, just so, you can access it at any time simply by logging into our website.

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