Focaccia with Mozzarella and Asparagus Peppers. The recipe for today's pizza sees Paola who has signed up to our 'Practical Course"In our school pizza. Among the topics covered during the training course, there is also "The Fragrance" a good pizza dough.

If you are planning to make pizza next weekend, I suggest you read our "Guide to the flour for pizza"What to buy. It is a very useful guide that clarifies once and for all where the flour used to obtain a fragrant pizza.

Focaccia con Asparagi Mozzarella e Peperoni — Focaccia with Mozzarella and Asparagus Peppers

Focaccia with Mozzarella and Asparagus Peppers

After choosing the right flour, Paola has prepared a perfect dough, well hydrated, once he formed the balls and made mature in the fridge for 24 hours.

After the slow phase of maturation, we let the dough rise in the heat of the laboratory. The balls took nearly two hours to reach the perfect leavening.

At that point Paola has stretched the cake, he dressed in the traditional way, extra virgin olive oil, salt and rosemary.

Focaccia with Mozzarella and Asparagus Peppers

In our wood stove, focaccia took approximately one minute to achieve the perfect browning and then immediately baked.

As you'll see from the video below, the end result was exceptional.

VIDEO

Focaccia with Mozzarella and Asparagus Peppers

If you are among those who love the art of pizza, our school has to offer pizza maker of professional courses to learn how to make pizza like a pro. Have a change in your life, subscribe to one of our professional courses, Take a look at calendar of upcoming courses scheduled.

You do not have time or resources to come to our school? No problem. On our site a good "is availablePizzaiolo Online Course”. Suitable for those who want to prepare at home a quality pizza.