Salmon and Arugula Pizza. If you really are interested in the preparation of pizza, I can guarantee that you landed in the right place. As you may have noticed, in our site dealing exclusively pizza and we do it in a professional manner. I deal with pizza from now 41 age, I do not participate at ridiculous TV shows, I limit myself exclusively to offering pizza courses to those who really intend to learn this craft, the beautiful ancient, historical. Thanks who daily receive from students after attending my courses, that open their own pizzeria, or, from simple housewife preparing pizza at home and manages to get a fantastic product, I often overshadows, of all the effort that I'm putting us to keep the site updated.

Now pizza concern ourselves that I want to propose today, it is a very delicate pizza, suitable for refined palates, You think that is one of the few pizza that is prepared without tomatoes, the acidity found in tomatoes would go some way to cover with its strong taste the delicate flavor of the salmon and fresh rocket.

Salmon and Arugula Pizza

We begin the preparation of this pizza with the necessary advice on the purchase of the right flour for pizza. It is just as dear friends, to prepare pizza is not suitable for any type of flour, of course, it is also possible to prepare it with a flour of “peas”, but if it's pizza we want to talk, we have to buy the right flour and knead properly.

All those who have attended one of Our professional courses at our school of Italian pizza, or those who have subscribed to our ongoing online professional, know the flour to perfection, and always working correctly. Today I want to give help to those who have not attended a course for pizza, and she wants to prepare for a pizza dinner for their guests.

Some weeks ago, I published an important post, a guide flour for pizza, all of you should save it to your “Favorites” to consult before buying the flour.

You will have noticed in the guide to the flour for pizza, that, each different type of flour absorbs water in different quantities, then this explains why in my site you will never find how much flour to add, but often you will find the words “enough” until you get a soft and elastic dough that no longer attacks the hands.

Salmon and Arugula Pizza

To obtain 4 pizzas to the plate, prepare the dough with flour type “0”. 30 grams of salt, a coffee cup extra virgin olive oil, 5 grams of yeast. If you bake in your oven at home weak that the maximum temperature barely reaches 300 degrees, I suggest you add sugar, a 20 of grams, otherwise you risk turning out pizza from white border cadaverous, and, important thing, knead the day before that of the pizza at home, leaving the dough at least 24 hours in a refrigerator for a long leavening.

The dough is important, and I apologize if I have dwelt too.

Let's move on to the next day, one in which you are going to prepare pizza.

Roll out the balls of pizza to form the dough disks with a diameter of 33 cm, do not do it with a rolling pin, you will get thin pizzas without the border around. If you are not experienced in the handmade pizza drafting, I recommend reading This Post, that explains step by step how to roll out the pizza as a pizza maker professional. Anyhow, to a horrible manual drafting and unpresentable is preferable to do it with the old method of rolling pin.

Add a generous layer of mozzarella on just hung out circles of dough, chopped on the surface smoked salmon. At this point you can bake your pizzas in the oven that you have previously heated to 300 degrees. The pizzas will take from 3 to 5 minutes to get dark. Sfornatele, add an extra virgin olive oil, fresh arugula and serve hot to your guests.

PS: If you have available in your home a bottle of balsamic vinegar, you could add the rocket as a condiment.

Serve with a good white wine young, any brand, as it is not coca cola or beer.

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Pizza Tuna and Zucchini. This pizza with a very delicate flavor, It is suitable for all tastes, adults and children. E’ one of the most requested pizza in pizzeria. Not to cover the light taste of zucchini and the same tuna, It is given to customers in most cases, bianca, without the tomato, that with its acidity should definitely to alter the flavor of this pizza. Until a few years ago, zucchini were a seasonal vegetable, so it was possible to find on the supermarket counters during the summer season. With the arrival of the market “overall”, you can buy the zucchini all year at a reasonable price. They come from warm countries, or from greenhouse crops.

To really get this pizza, zucchini, after being washed thoroughly and dry with a cloth, They must be prepared to Julienne, or if you prefer to use another term, should be cut into thin strips.

Pizza Tuna and Zucchini

Preparing the mix:

Premise: The dough for pizza is serious business, I strongly urge you to doubt those people who pretend to be expert cooks and will go for pizza dough recipes that contain milk, beer, eggs or their other inventions. The pizza dough is only one: Flour, water, sale, yeast and extra virgin olive oil. Also I doubt those who only knead with their sourdough. Okay if you use the latter added to yeast, but not alone. The risk would be to present to your guests a product unleavened properly. If you have read my posts, you will surely be aware that the sourdough It is appreciated for its fragrance and softness only in the products that are stored for long periods (see the bread). In the case of the pizza, it is consumed hot or completely devoured in 10 minutes. So all the benefits that the yeast could make to our pizza… go to hell.

All professional pizza makers use yeast for your dough, and many of them add yeast dough, but not in the home version that saves you weeks and weeks in the fridge, but simply by adding to the new, some balls of dough prepared the previous day.

daltronde… as I explain to prospective daily pizza makers who attend professional pizza maker courses at our school: “You would risk hundreds of thousands of Euros you spent to set up your new pizzeria, offering your customers a pizza prepared exclusively with yeast, maybe old, stored in a refrigerator, without knowing whether it will actually work properly?”

After my outburst in response to all the housewives who keep telling me that their sourdough is fantastic, back to our pizza with tuna and zucchini.

Before you start preparing the dough, you must buy the right flour for pizza. Then, after carefully reading our “Driving to the flour for pizza“, you buy the right one.

The doses and the ingredients them found here.

To obtain good results, knead the day before and let the dough rise at least 24 hours in the refrigerator.

In this previous post, you will find useful information on rising.

The drafting of the pizza. The drafting of the pizza balls should not be made with a rolling pin, by doing so you risk getting a pizza without border. If you are not an expert to roll out the pizza with your hands, I suggest reading this article that explains clearly how to roll out the pizza with your hands as an expert pizza maker.

Pizza Tuna and Zucchini

The dressing:

As I mentioned at the beginning, to be able to fully enjoy the pizza tuna and zucchini, do not use tomato.

Add a generous layer of mozzarella, the zucchini into julienne, tuna in extra virgin olive oil and bake in your oven pre-heated to 300 degrees for a few minutes.

In 3 the 4 minutes the board should be perfectly golden, then sfornatela. Add an extra virgin olive oil, a few leaves of fresh basil and serve while still hot to your guests.

I ate yesterday evening combining it with a good prosecco, but any light white is fine.

You have tried it but did not come to perfection? No problem, It is available for those who need our course of professional pizza maker ONLINE. subscribe, You can view lessons that contain many videos and so much material to read, when you have time available. You receive a certificate and become the pizza experts.

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Silvio Cicchi Executive Chef Pizza

Pizza Recipe reddish Fantastic. Not long ago I dedicated a post to the famous Pizza Rossini. The pizza is famous Rossini in Pesaro, but now the goodness of this pizza has achieved and greatly exceeded the boundaries of our country. Dedicated to the famous composer Gioacchino Rossini (1792-1868) born in Pesaro, Everyone knows why it was particularly fond of boiled eggs with mayonnaise. The Pizza Rossini has precisely the distinction of being a daisy with over sliced ​​boiled eggs and mayonnaise.

Pizza Recipe reddish Fantastic

The Pizza reddish she is the older sister of Rossini: A margherita pizza with addition of crumbled sausage and a delicious topping of sliced ​​hard-boiled eggs with the addition of mayonnaise.

Already I see the face of some readers disgusted by this strange pairing. I can assure you that the combination is absolutely delicious!! maybe you can discuss about lots of calories contained in this specialty, but the combinations of ingredients I assure you they are excellent.

Pizza Recipe reddish Fantastic

Preparing the mix

Those who regularly follow our website, already she knows how to prepare a good dough, but if you are new readers, or you want to refresh your memory, here is what it does for you:

• An excellent guide that will help you purchase the right flour to get a perfect pizza.
• How to prepare the perfect dough for a good pizza at home or in your business or restaurant pizzeria.
• Proving to perfection so that your dough maturity arrivals. Closely followed this delicate phase, avoid poor digestion of an evil leavened product and avoid getting up at night to drink water.

Once the leavening, whip out your dough from the refrigerator at least 2/3 hours prior to the drafting.

Roll out your pizzas until the dough disks with a diameter of 33 centimeters with his hands, pushing the gas rising from the center outward. E’ important to do the writing by hand, without using a rolling pin that inevitably crush the edge of the pizza. On our site, It is available in our article devoted entirely to drafting of pizza. It contains lots of videos to watch, in no time you will become the expert pizza makers.

Pizza Recipe reddish Fantastic

Add the tomato. Circa 80 grams of tomato puree topped on each pizza, 2/3 spoons, not mettetene more, otherwise the ingredients “galleggeranno” on pizza.

Add the mozzarella and crumble the sausage over the entire surface.

Microwave 300 degrees previously heated and … bake!!

in about 3 minutes your pizza will be perfectly golden and ready to crank out.

At this point must be added the boiled egg slices and a drizzle of mayonnaise.

Do not forget to add a few leaves of fresh basil on the pizza before serving to your guests.

It is a fantastic pizza, your guests will be amazed.

Pair it with a good glass of Sangiovese, even Gioacchino Rossini would be happy and would appreciate your masterpiece!!

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Pizza Tuna and Olive. The goodness of a pizza, for a gourmet, fortunately not measured by the amount of the ingredients with which the pizza is prepared, but by the combination of the same.

Tuna combined with green olives, is something unique and exceptional. If you are not sure of my statement, take a look at the menu of pizza and you will notice that this pizza is everywhere. Everyone likes, adults and children and is not heavy to digest.

Pizza Tuna and Olive

Prepare the pizza with tuna and olives at home is very simple, there's nothing to prepare in advance and avoid dirtying your kitchen. Tuna and olives can be bought ready-made at the supermarket.

In all pizzas that I prepare and propose on my website, that is a fundamental rule: Few ingredients but good. On the shelves of supermarkets in tuna department there is a choice, for packages containing the same weight, It goes from a price of less than one euro until you get to 3 the 4 euro, then buy a good tuna and is preserved in extra virgin olive oil.

Pizza Tuna and Olive

Dough preparation.

All readers of my blog know very well the procedure of how to prepare the perfect dough to get a good pizza at home or in your pizzeria. If you want to refresh your memory, you can click this link, our article devoted to the preparation of the dough it will surely be of great help.

After the mixing phase, divide it into dough balls from 250/270 grams. Formed the balls and depositatele in a container with a lid.

Leavening

The rising times can vary widely, It is ranging from a few hours if you have used a weak flour until you get to 24-48 hours of leavening in the refrigerator for those who have used stronger flour. It might be useful to the letttura Driving to the flour for pizza I made for the less experienced.

If you want to learn more about these topics, You consider subscribing to our professional course of pizza online. All those who signed up for the course, prepare pizza at home like a pro. Click here for more information on our course online.Il course it contains many videos “know how” and lots of news to read. You can attend our online course when you have free time.

Compilation of pizza

The drafting of the pizza is a very simple operation, if you're still trà those who insist to use a rolling pin, click here, in our post entirely devoted to the preparation of pizza, You'll find lots of videos and lots of useful information “hanging on a nail” the old rolling pin and roll out the pizza finally as an expert pizza maker.

Stretch the balls of dough to form the disks of dough the diameter of about 33 cm.

Seasoning

Smear two tablespoons of tomato on the surface, 2 tablespoons correspond to 80 grams of tomato sauce.

A generous layer of mozzarella, after well drained tuna oil with which it is stored, sbriciolalo on the surface, and then add the pitted olives. Personally I use green olives, but also the black are not bad at all.

Bake the pizzas in the oven pre-heated to 300 degrees.

Cooking will take about three minutes, but you need to keep an eye on the edge. When it will be perfectly golden, baked your pizzas, an extra virgin olive oil and a few leaves of fresh basil to complete your work of art. Remember the basil, It must never be cooked in the oven, but it should always be added at the end. Serve piping hot to your lucky guests.

Personally pizza with tuna and olives, I abbinerei a good young still white, a Verdicchio would be perfect.

Before leaving for the preparation of this pizza, I wanted to remind you that at our school pizzaioli, I'm at your disposal “professional courses to become pizza chefs” at any time of year. For more information go to the school pizza.

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Corn and Tuna Recipe Pizza. This time of year inevitably all suffer the heat, This greatly affects the kind of power that we carry every day on our tables. Also in pizza exactly the same thing happens, the customer at his arrival, sits at the table takes the menu and browse completely looking for something refreshing.

It may seem strange, but, one of the most requested pizzas with the heat is the pizza that has among its ingredients corn and tuna.

In recent years, coupled corn and tuna you see very often appear on the tables of Italian and not only in our country. This food matching is exceptional. If you notice well in almost all the salads that we find on the menu, these two ingredients are always present. As always happens in pizzeria, anything that is successful, always life to a tasty recipe for a good pizza.

Corn and Tuna Recipe Pizza

In the ultimate test of our pizza chefs students who attend the course at our school, This week our pizza maker Paola wanted to prepare this delicious pizza: “Corn and tuna”

Corn and Tuna Recipe Pizza

For all those who want to prepare it at home or in their own business we have made available the video that will help you step by step in the realization of this pizza.

I will continue to remind you that the pizza was born to be a poor man's dish, so always use a few ingredients, but good, quality.

All already starts from a good purchase of a flour for pizza. Already, because to make a good pizza is not enough to open the pantry and take the first meal that happen, but we will strictly use a flour for pizza. If you are interested in this topic, We put at your disposal a fantastic GUIDE to the flour for pizza: What to buy and how to use it to get a quality pizza also at home. Find the link to the guide clicking here.

Prepare the pizza dough following our recipe classical.

Leave it to rest for the rising.

After the delicate phase of the rising, past the drafting of pizza dough balls. If you are not an expert pizza makers, do not worry, carefully followed our previous post dedicated entirely to drafting balls of pizza. It contains many suggestions and many videos to follow, I'm sure that in a short time be able to lay your own pizza as a pizza maker professional.

Take a lesson from the tomato sauce “Paola” in the video below, who attended our professional course at our School pizzaioli and already after a few day of practice stretches the handmade pizza in a simple and fast.

After having transformed the balls well leavened in disks for the pizza from the diameter of 33 cm, we move on to more fun stage:

the Condiment

Helping with a spoon, spread the tomato. Mettetene little else the ingredients of your pizza “galleggeranno” on the surface.

Add a generous layer of mozzarella, corn in grains previously drained of its water and tuna with extra virgin olive oil.

Bake for about three minutes in your oven at a temperature of 300 degrees.

Once the edge is golden at the right point, baked.

A little oil, but what good, on the surface of the pizza and do not forget to add a few leaves of fresh basil.

Corn and Tuna Recipe Pizza

Serve your pizza into wedges still warm your lucky guests and enjoy your meal.

Combine your pizza with a nice glass of white wine

Thank you Paola for having paid for the making of the video.

People of pizza lovers to you the word!!

First of all if you liked the post I invite you to share it on G + and Facebook.

Made this, tell me what you think. Our site now receives most of its traffic thanks to the many tips and advice on how to make pizza that we provide daily visitors. In your case however, because we follow? leave your comment on this page.

Artichokes and Cherry Tomato Pizza. Today's recipe is one of the most classic summer pizzas. For those who do not want to give up the tried and tested Daisy taste, Today we offer a truly refreshing pizza.

For those who have forgotten him, the pizza was born as a poor man's dish, for this reason we suggest that you always use a few ingredients, but quality. The combination of artichokes along with ripe cherry tomatoes, readily available this season, It is one of the most successful approaches to be able to offer your lucky guests.

The season ended for artichokes recently, many of you have surely thought of preserving the artichokes in oil and then use them during the times of year when it becomes difficult to obtain. This is the right time to pull out one of your artichokes prepared jars months ago. For those less fortunate who do not have in their pantry personal escort, remember that you can find them on the shelves of supermarkets all year. Do not buy artichokes broken up into leaves, but if you can buy the whole artichokes that include leaves and funds, they taste better.

Artichokes and Cherry Tomato Pizza

We prepare the dough for pizza. For friends inexperienced, Remember, it is available on our previous post that explains step by step how to prepare the perfect pizza dough. You'll find it by clicking this link.

Leavening

After you have finished the dough, cut into pats by 250/270 grams, put it in a container with a lid and leave to rest for leavening.

The drafting

Roll out the dough balls to form discs with a diameter of at least 30 cm. For those less experienced in drafting, we recommend reading our article devoted entirely to the drafting of the pizza, click here.

The dressing.

Add the tomato, i carciofini, the cherry tomatoes and mozzarella. Oil, salt and oregano and bake in your oven pre-heated to 300 degrees for 3 the 4 minutes, the weather can vary from oven to oven, when the edge of the pizzas will be perfectly golden, baked.

Add an extra virgin olive oil and a few leaves of fresh basil.

Serve piping hot pizza to your guests.

Artichokes and Cherry Tomato Pizza

If you are lovers of pizza and you want to prepare at your home a pizza like the one usually found in your favorite pizzeria in the house, I suggest you subscribe to our professional course ONLINE. The course is very simple and intuitive, suitable for all, you can follow when you have time available, It contains many videos which explain clearly how to prepare a perfect pizza. Tricks and secrets on what to buy flour, how much time should be left to rise, how to cook a perfect pizza even in your small home oven and many other useful tips. You will find all information about the course online by clicking here.

To prepare the perfect cherry tomatoes and artichokes pizza to your door, Carefully follow the video made by the students during the course of professional pizza maker courses at our school. If you would like more information about professional courses or if you wish to attend one of my courses, click here.

VIDEORicetta

People of pizza lovers to you the word!!

First of all if you liked the post I invite you to share it.

Made this, tell me what you think. Our site now receives most of its traffic thanks to the many tips and advice on how to make pizza, we provide daily visitors. In your case however? because we follow? leave your comment.

Irish Pizza Videoricetta. As you all know, to ours Professional courses of Pizzaiolo participating students from all over the world. This week received his certificate a very good tomato sauce from Ireland by Dublin City. For his final test prepared the Irish Pizza, or if you prefer you can call “pizza Irish”.

As it should be, The pizza is made with ingredients that represent the colors of the flag of this beautiful European country, Green represented by rocket, the white of the mozzarella and the orange of cherry tomatoes. To these ingredients we added pepperoni and black olives that all Irish invariably require on your pizza.

Irish Pizza Videoricetta

Preparation of pizza dough

After carefully lettto This Post devoted entirely to such buy flour to prepare a good pizza, prepare the dough. If you are not an expert, follow our advice on how to prepare a perfect dough for pizza clicking here.

Divide into balls 250/270 grams and place in a container with lid, at rest for leavening. If you would like more tips and advice on the delicate phase of the rising, There will surely help reading our article devoted entirely to the rise that you will find here.

When the dough has risen to perfection, roll out the balls of dough to form the disks of dough the diameter of about 30 cm.

Irish Pizza Videoricetta

Seasoning pizza

Add the tomato, spicy salami and below a thick layer of mozzarella.

Bake in an oven pre-heated to 300 degrees for 3 the 4 minutes, until the edge will be perfectly golden.

Remove from the oven, add the rocket, or as they prefer to call it the Irish “Rocket Salad“, Cherry tomatoes, the pitted black olives and shaved Parmesan over the entire surface of the pizza.

Serve piping hot to your guests embarking on a nice mug “Guinness“

Would you like to prepare at your home a good pizza like the one you eat at the table of your favorite pizzeria? I have prepared for you a fantastic course of Pizzaiolo Online, many videos ready to watch again and again, you can easily learn all the secrets of this fascinating work. Clicca who to know more.

Follow attentmente our video to prepare at your home the perfect Irish Pizza.

VIDEO