Focaccia Cereals with bacon and black olives. We have already explained in a previous post how to prepare a dough cereal. Today we will see in this video the preparation of a tasty pizza made with a dough of flour type 0 and cereal flour. The video was shot in the laboratory of our school pizza during the practical course of pizza maker Mr. Rodolfo Cuba.

Focaccia Cereals with bacon and black olives

The pizza has achieved a great level of popularity also Cuba, it is precisely for this reason that at the end of the practical course, Rodolfo open a pizzeria with a wood oven right in his country. Good idea, because Cuba is increasingly a destination for international holidays.

And you? Have you ever wondered if he should enroll in a professional training course to become pizza chefs and have the opportunity to be able to work around the world? If you would like more information about our courses, read here.

Focaccia Cereals with bacon and black olives

The preparation of this tasty cake is very simple.

L’impasto

After having prepared a good mixture with strong flour, divide it into pieces 270 grams. Form the dough balls, place them in the appropriate containers dough door and let stand in the cold (2-3 degrees C.) for at least 24 hours.

he spent the 24 hours maturation, leave the dough to rise. Leavening is a clearly visible phase to the naked eye, We expect it to be at least doubled its original volume, when you will be formed a good gluten network inside, the speed in which the leavening may depend on several factors occurs, which moisture, the temperature or the hydration of the dough.

Focaccia Cereals with bacon and black olives

Roll out the dough manually. For well this season focaccia cereal we used extra oil virgin olive oil with garlic well chopped in half. We cut a slice of bacon into cubes and added uniformly on the surface of the pizza. Some black olives, classic needles of rosemary and a pinch of salt and immediately fired in the pizza oven 300 Celsius degrees. At this temperature, our focaccia cereal will be ready in just over a minute in our wood-burning oven.

Below the video

VIDEO

Focaccia Cereals with bacon and black olives

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Pizza with Tuna and Wild Caper. I gathered the fruits in jars of capers collected in late summer.

The fruits of the caper or "cucunci"So named by my Sicilian colleagues, once collected, They put in a basket along with salt for a few days. Once this phase of purging, the cucunci are potted in a vinegar and water solution. They can be stored for several months.

Have you ever tried? The fruits of the caper as well as having widespread use in cocktails, It is delicious on pizza. Just today, in the labs of our School pizzaioli, during the practical course, we have prepared this pizza with tomato, tuna and fruit of the caper.

Pizza with Tuna and Wild Caper

It is a very simple to prepare pizza at home, if you really have no experience in making pizza, There will certainly be useful our excellent During pizza online. very easy course to follow, right for everyone.

It all starts by choosing a good flour for pizza. Carefully follow our buying guide who.

Let mature long your dough then let rise.

When it is leavened, switch to drawing up pizza into disks with a diameter of 33 cm.

Helping with a spoon, adjusted tomato evenly over the surface of the pizza, add a good tuna slices with extra virgin olive oil and finally the fruit of the caper.

Pizza with Tuna and Wild Caper

Below the video of the preparation of this excellent pizza to be served at dinner, or as an aperitif accompanied by a prosecco.

VIDEO

Pizza with Tuna and Wild Caper

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Pizza with Tuna and Wild Caper

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Pizza with Gorgonzola and Pesto Recipe. The pizza with Gorgonzola cheese and Pesto alla Genovese is an absolutely delicious pizza. It is not difficult to prepare this tasty pizza, at home or in your business. One of the most important things to get a good pizza is the choice of a good meal to prepare the. I made a good guide to the flour for pizza, the here. useful guide for those who choose the flour always "accidentally" on supermarket shelves.

Use a flour strong and let mature always your dough in the refrigerator at least 24 hours.

Pizza with Gorgonzola and Pesto Recipe

In the video below, Carlo who is attending our Practical Course Pizzaiolo at our school pizza, this morning during the course decided to prepare the gorgonzola pizza and pesto.

The secret to the success of this pizza is in the purchase of a good sweet gorgonzola and an equally good pesto sauce. I always prepare my pesto instantly, always fresh, but recently on supermarket shelves if they can find some really great.

But we move immediately to the realization of this pizza.

When the dough is leavened, roll the balls and formed of dough disks with a diameter of 33 cm. If you are not experienced in the manual drafting of pizza, I have just the thing for you: one of our guidance on drafting, very simple, It contains many videos to learn this art immediately.

Pizza with Gorgonzola and Pesto Recipe

Helping from a spoon, add the tomato evenly over the surface of the pizza, Carefully arranged, dividing the tomato gorgonzola.

Bake in oven for pizza for a few minutes until golden brown perfect edge, baked, placed in the dish and with a spoon add the pesto evenly over the pizza.

At this point there is add the obligatory sprig of fresh basil and serve piping hot to your guests.

Pizza with Gorgonzola and Pesto Recipe

Below is a video of Charles careful in preparing the delicious pizza gorgonzola and pesto

VIDEO

Pizza with Gorgonzola and Pesto Recipe

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Onion Pancetta Pizza Dough with Tomatoes to Ceci. As often happens in our School Pizza, weekly we prepare different mixtures. We had already previously prepared a dough with chickpea flour, but on that occasion we had turned into a delicious focaccia with chickpea flour. It has much in common with classical gruel that is usually consumed in Piedmont or Liguria, but this time we have happily gone further. This time, we added some succulent ingredients that seem to marry perfectly with our chickpea flour.

This week is playing the professional course Mr. Carlo. Just this morning we have prepared this delicious focaccia.

Onion Pancetta Pizza Dough with Tomatoes to Ceci

The chickpea flour has 19 g (to 100 grams of product) protein. High value when compared to a strong flour which can also have 13 grams of protein per 100 grams of product) then we proceeded to mix it with a weaker flour in a mixture 80% type 0 and 20% chickpea flour.

After preparation classic dough with the flour mixture prepared previously, we formed the dough and let it all rest in the refrigerator for a long maturation 72 hours.

Of course I work in a pizzeria with leavening 72 hours, It is not easy. Often the work is not regular then you risk running out of dough, or with too much dough preparation. The long maturation unfortunately bring confusion, but, however if you want to offer your customers a truly digestible pizza, Fragrant outside it, and soft and well honeycombed inside, you'll have to find a compromise with the long ripening.

Onion Pancetta Pizza Dough with Tomatoes to Ceci

As you'll see from the video, pizza prepared with the mixture of chickpea flour, It behaves exactly the same way as normal dough, it's really simple thing to work it and spread it.

To enrich the pizza today, we used the white onion into rings, of well-ripened Pachino tomatoes and fine diced bacon.

Onion Pancetta Pizza Dough with Tomatoes to Ceci

Same dough adjust cooking times and is a must to taste.

Try it at home next weekend. As you say? You are not experts? Did you know that our site offers a fantastic course online professional pizza maker? Take a look, find it here.

Onion Pancetta Pizza Dough with Tomatoes to Ceci

This is Charles during the preparation of this pizza in our laboratories.

VIDEO

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Pizza with Mozzarella Tomato Bacon and Gorgonzola. Rich and hearty, as is often the mother says. This week in our School of pizza, Rodolfo came directly from CUBA Joventud Island, specifically to attend one of our professional courses. This morning during the course, about eleven o'clock in the morning came a bit 'of hunger, and Rodolfo could not resist, We have prepared a breakfast with all the trimmings.

Pizza with Mozzarella Tomato Bacon and Gorgonzola

A delicious pizza margherita with the addition of diced bacon decided to give it a strong taste and all combined with a sweet gorgonzola cheese, not spicy, Finally, an addition of pitted black olives, omitted in the title, Due to the length, but unforgettable in the recipe.

Pizza with Mozzarella Tomato Bacon and Gorgonzola

The preparation of this pizza was made using a strong flour, and, our pizzas and focaccia we like crisp on the outside and soft and well blister inside, with a mature dough 24 hours and left to rise at room temperature for the necessary hours.

Pizza with Mozzarella Tomato Bacon and Gorgonzola

After the dough has reached a perfect leavening, occurs drawing up.

the Condiment:

Helping with a spoon, tomato arranged uniformly on the surface of the pizza, add some cubes of mozzarella, the diced bacon, Gorgonzola cheese and finally the black olives that give color aroma and taste our pizza.

Below is a video of Rudolph in the laboratories of our school pizza during the preparation and cooking of this tasty pizza.

VIDEO

Pizza with Mozzarella Tomato Bacon and Gorgonzola

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Focaccia with tomatoes and salad Capricciosa. I found in the attic an old recipe book. It dates back to about 30 Years ago. Driven by curiosity, I started to leaf through. Some recipes are still relevant and fashionable, others are almost completely disappeared from our tables, one of them is surely salad capricious. I am convinced that the capricious salad could be a great ingredient to be combined with a delicious freshly baked warm focaccia.

Focaccia with tomatoes and salad Capricciosa

The first time I got to taste it was in England, the famous "Coleslaw". In fact, the capricious salad is none other than the Italian version of this "deep" widely used by fast-food chains to flavor their burgers.

The capricious salad ingredients are few and simple, it is very easy to prepare at home:

kohlrabi, carrots, Emmental cheese, mayonnaise, baked ham, sale e pepe.

Cut the carrots and turnips into thin sticks and dip them in water and salt for 30 minutes. Blanch the vegetables in water and vinegar for a few minutes, Then dry well with a cloth. Cut the cheese and the ham into thin strips and finally all seasoned with a light mayonnaise.

Focaccia with tomatoes and salad Capricciosa

Preparing the mix:

To get a good focaccia, Fragrant outside and soft and well honeycombed inside, we will have to use a strong flour.

Once prepared the dough, we will leave mature in refrigerator at 3 degrees centigrade for 24 hours.

After a perfect leavening, roll out until the dough to form dough disks with a diameter of 30 centimeters. Season the pizza as you usually do for the classic focaccia, namely: Extra virgin olive oil, a pinch of salt and the rosemary. Bake for a few minutes and baked just the edge is golden at the right point.

Focaccia with tomatoes and salad Capricciosa

Once baked the cake, let cool a few minutes. Add the capricious salad evenly over the entire surface of the cake and finally add some tomato cut into wedges.

VIDEO

https://youtu.be/1Ks7uxvJz0U

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Article updated on 4/10/2022

Focaccia with Onions and Balsamic Vinegar. The spring onions they are small and succulent onions. They are often prepared in vinegar. often accompany aperitifs. When it comes to cocktails, often turns up there cake. This week Mr. Fabiano who comes from is attending one of our professional practical courses Brazil, Fabiano has immediately appreciated our bread with the onions and some balsamic vinegar drop, punctually aperitif prepared this pizza.

The secret of a good cake is very simple, we have to use a good one flour. For those who know little flour, we suggest reading our useful "Guide to the flour for pizza”: Which one to use.

Preparation

After choosing a strong flour, We prepare the dough, divide it into balls 250 grams and let him mature 24 hours in the refrigerator at a temperature of 3 Celsius degrees.

Focaccia with Onions and Balsamic Vinegar

After the maturation phase, let rise for well our dough.

Only after one perfect leavening, roll out the dough balls, formed of dough disks with a diameter of 30 centimeters.

At this point we can do is drain well the onions and add them evenly over focaccia. We condiamo with salt until, extra virgin olive oil and rosemary.

Focaccia with Onions and Balsamic Vinegar

Bake in oven for pizza for a few minutes, until the perfect browning of the edge.

Remove from the oven and cut it into wedges, Serve combined with a good glass of white wine dry.

Focaccia with Onions and Balsamic Vinegar

VIDEO

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The last straw for a pizza? Having the wife named Margaret.

If you want to learn more about onions, I invite you to visit Wikipedia.

Onion pizza with peppers tomatoes and Mozzarella. One of the questions I am often asked by industry insiders and not, is the following: The peppers should be placed on the pizza cooked, or raw?

It 'easy to find the right answer in this pizza Paulo, Portuguese pizzaiolo, He is preparing in the laboratories of our School pizzaioli during the Our practical courses. Personally, I have very clear ideas about the combination of pepperoni and mozzarella, "Ok" if the peppers are burned in the oven and served, but 'no' to the combination "raw peppers and mozzarella".

Besides blanch the peppers in the oven is quickly accomplished for those who just have an oven wood-fired pizza or electric or gas that is, just buy the yellow and green chilli peppers, cut into rounds, arrange them in a baking container, toss well with extra virgin olive oil, salt and rosemary and let them dry in the oven quickly. This will serve to flavor the peppers perfectly and just enough to wilt the slices of peppers in order to use comfortably as a topping for your pizza.

Onion pizza with peppers tomatoes and Mozzarella

Now for the preparation of the dough. During the course of our practical training as a pizza maker daily we prepare different types of pizza dough, the dough of this pizza with ripe tomatoes peppers tomatoes type, white onion slices and mozzarella cheese is prepared with a medium strength flour, one W270. After the preparation of the dough balls are formed and placed in appropriate containers and placed in cold storage for a slow maturation 24 hours.

Onion pizza with peppers tomatoes and Mozzarella

Once the ripening in the refrigerator at a temperature of 3 Celsius degrees, the dough is left to rise at room temperature. When it perfectly leavened, It will be stretched to form the disks of dough from a diameter of about 33 cm.

The ingredients

With the help of a spoon add the tomato. Adjust the peppers into slices on the pizza, the tomatoes into wedges and white onion into rings. Finally, add a little’ mozzarella, just some cubes, but not too much.

Onion pizza with peppers tomatoes and Mozzarella

Bake in oven for pizza for a few minutes until golden brown and baked border. Add the inevitable basil and serve while still hot to your guests.

Below is a video of Paulo during the course of a professional pizza maker.

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Focaccia with cherry tomatoes and seasoned Pillow. The Pig Pillow is a type of pork cut, It has within a few thin veins (muscle) with a fine fat component.

And 'different from the fat that comes from the back or from the bacon is fat belly. The size of the pillow is harder compared to the bacon, but its flavor is certainly more distinctive.

In the kitchen it is used to prepare many dishes, one of these is the Amatriciana.

Buy two slices of cured bacon, Privatel of its rind and cut into thin strips. This operation is well described in the video that follows below.

Focaccia with cherry tomatoes and seasoned Pillow

This is one of the easiest to prepare pizzas, so it is suitable for everyone. The secret?… A good pillow seasoned and well-ripened Pachino tomatoes that are not hard to come by.

Preparation of the ingredients

Take a dozen ripe tomatoes, wash and dry. Divide them into four wedges and toss well with extra virgin olive oil, salt and oregano.

Separate the rind from the bacon slices and cut into thin strips.

Focaccia with cherry tomatoes and seasoned Pillow

In the laboratories of our School pizzaioli, This Week's Fabiano who came from Brazil to attend one of our professional courses. At the end of the course, Fabiano will open a Pizzeria in their country and called "Yummy". How about? A beautiful name, I suggested I.

During the course, Fabiano has prepared a dough with a strong flour (W300). We formed the balls, lying in the appropriate containers and stored in a refrigerator at 3 degrees centigrade for 36 hours. After the step of maturation, we reported at ambient temperature the mixture and patiently awaited the formation of leavening.

When the mixture has reached the perfect leavening we stretched to form the balls of dough disks with a diameter of 30 centimeters.

Focaccia with cherry tomatoes and seasoned Pillow

Mr. Fabiano has skillfully adjusted the cherry tomatoes evenly over the surface of the pizza, Finally he added the bacon into thin strips.

A pinch of salt, rosemary and away immediately in the oven at 300 degrees. After 3 minutes the cake is very ready to churn out. At this point, add a few leaves of fresh basil and ... we still have to taste this delicious cake that was not eaten in 30 seconds.

VIDEO

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Want to know more about the various cuts of pork? Visit wikipedia

Focaccia with Philadelphia Mortadella and Pistachios. Some weeks ago, joined the practical course of pizza maker at our school Mr. Carlo.

Charles already holds a pizzeria in Hungary, so we examined the subject of several types of flour on the market, where to buy, by different processing methods, and of course throughout the maturation process of the dough for pizza and the fastest rising phase.

Focaccia with Philadelphia Mortadella and Pistachios

Between Mr. Charles menu, that, currently it provides its local customers and the many tourists who visit Budapest daily, stands a pizza that really goes to the "Great". It is just such a delicious and tasty pizza that has among its ingredients the cream cheese Philadelphia, good mortadella cubes, pistachios grain and a few drops here and there with balsamic vinegar.

Focaccia with Philadelphia Mortadella and Pistachios

The preparation of this cake is simple. It all starts with the preparation of a good dough prepared with a strong flour. After having prepared the dough prepare the dough and leave them to mature for 24 hours in the refrigerator at a temperature of 3 Celsius degrees. After reaching the complete maturation of the, I let rise, the time needed may vary depending on the room temperature and the degree of humidity.

When the dough is leavened, roll it out by hand, formed of dough disks with a diameter of 30 centimeters. Season with extra virgin olive oil, a pinch of salt and rosemary.

bake for 3 minutes at 300 Celsius degrees.

Remove from the oven as soon as the board is browned to perfection.

At this point, Philadelphia spread the cheese on focaccia, add the mortadella cubes and chopped pistachios. Drop a few drops balsamic vinegar on focaccia, a few leaves of fresh basil and serve while still hot to your guests

Focaccia with Philadelphia Mortadella and Pistachios

Below is a video of Charles during the preparation of this pizza in the laboratories of our school.

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The Mortadella on wikipedia