Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica. The sausage sausage is just delicious, the pizza is a real treat. This morning in the laboratories of our School pizzaioli Veronica is present that comes from Venezuela.
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
A Veronica's sausage sausage so reminiscent of a type of sausage in their country, so we decided to prepare a good focaccia, that in addition to sausage sausage includes among its ingredients dried tomatoes, mushrooms and onion.
Veronica for the preparation of the cake used a ripe dough and spread the focaccia. He added the ingredients, a pinch of salt, Extra virgin olive oil and rosemary.
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
In our wood oven it took just over a minute to achieve the perfect golden brown. Below is a video of Veronica during the preparation of this pizza.
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
Video
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
Now to greetings, I remind you that here on our site there is an excellent course of pizza online. Download it on your PC or phone and followed him from the couch of your house. find all the information here.
I remind everyone that finally you can download my latest book is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find all the information at this link.
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
Pizza With Tomato Mozzarella Anchovies Bacon Lucanica. Today in our "Pizza Cook School"Alejandro is playing the professional course, Venezuelan living in Chile. We have prepared the most classic of daisies with the addition of bacon, anchovy fillets and sausage sausage slices.
Pizza With Tomato Mozzarella Anchovies Bacon Lucanica
Pizza With Tomato Mozzarella Anchovies Bacon Lucanica
Would you like to subscribe to one of our practical courses to become pizza chefs? In our school we organize weekly pizza practical courses, there all the information here.
Follow the video for Alejandro while preparing this pizza.
Pizza With Tomato Mozzarella Anchovies Bacon Lucanica
Video
Pizza With Tomato Mozzarella Anchovies Bacon Lucanica
If you do not have time or resources to come up here in our school, I remind you that here on my website a Brilliant "is availablePIZZAIOLO OF ONLINE COURSE”, you can download it to your PC or mobile phone and follow it while you're sitting comfortably on the couch in your home.
Let's move on to another, before saying goodbye I remind you that it is available for download my latest book called: NOT ONLY PIZZA - What should have any pizza on their menus. You'll find all the information this link.
Pizza With Tomato Mozzarella Anchovies Bacon Lucanica
You're looking for inspiration on what pizza prepare for next weekend? enjoy our more than 300 pizza recipes. All pizza prepared by students every week subscribe to our practical courses. Follow our YouTube channel
Pizza With Tomato Mozzarella Anchovies Bacon Lucanica
Zater Focaccia Iranian Origins. Sesame seeds, Black salt and green Spices, also said Zater is the name of this focaccia origins Iranian. It is prepared just like our bread with the addition of Zater.
Have you ever thought you subscribe to one of our practical courses to become pizza chefs? Find out more.
Before leaving I remember it is already possible to download my latest book called: NOT ONLY PIZZA - What should have any pizza on their menus. Get it here.
Zater Focaccia Iranian Origins
Zater Focaccia Iranian Origins
Visit our youtube channel, are available hundreds of video recipes of pizza pizza prepared by students who attend our weekly courses.
Convection or Fan-La Della Pizza Cooking. One of the most frequent questions I am asked by readers and readers of my site is as follows: To cook the pizza is better to use an oven static or ventilated?
It is a legitimate question, because the end result will influence the quality of the product. Before you give you a final answer, let's see what are the main differences between these two types of cooking
Convection or Fan-La Della Pizza Cooking
Convection or Fan-La Della Pizza Cooking
The main difference between static and ventilated oven lies in the heat distribution mode. The convection oven works for heat radiation, the heat is diffused through a resistor or other source of heat which is usually disposed in the upper or lower part of the oven. When cooking food in this cooking mode is slower, gently and homogeneously. By using the static oven so the food will be cooked well and dry both inside that outside it.
Bake in a static oven is simple, but we must remember that it is possible to cook one meal at a time.
Focaccia With Fresh Tomato and Tuna
Convection or Fan-La Della Pizza Cooking
Now to the convection oven: It works by convention, the fan creates a flow of hot air that creates a crispy crust on the food being cooked, while the interior of the food remains soft and moist. Unlike static oven, Here we can cook more dishes simultaneously.
Then, which we will choose the oven for cooking pizza? I would say that there is no single answer, but it will depend on the type of pizza that we want to prepare.
Convection or Fan-La Della Pizza Cooking
If you are a crispy pizza lovers, I recommend the convection oven. In all other cases I suggest the classic static oven, in fact, precisely this type of furnace is suitable for all types of food that require a slow and uniform cooking and dry both inside and outside, just like baking and sweets in general, so even our beloved pizza.
Here is a simple table to facilitate cooking your food and the choice of the type of oven:
Static
Pane, buns, pizza, sponge, cakes, donut, sweets in general.
After solving the problem today of the furnace choice, we pass to the greetings and as I usually do, suggesting the utility link that you can find here on our site:
A fantastic During pizza online for those who do not have time or resources to come here in our school. Quick and easy, you can follow from the comfort of your home sofa.
The Eastern Calzone With Stuffing Momo. I prepare the pizza from now 40 years and as goes the old saying "You never stop learning". Since I organize pizza courses at our school every week I get students who come from all over the world and therefore also my way of seeing the pizza is slowly changing.
I can not see the pizza as I was used, ie ham and mushrooms, capricious or the simplest of daisies, but I begin to see it as king prawns pizza from Singapore, Mexican chilli pizza, or as in the case of today's Calzone Momo prepared by our friend Surendra coming from Katmandu back in Nepal
The Eastern Calzone With Stuffing Momo
The Eastern Calzone With Stuffing Momo
This calzone that is apparently one of the most classic trousers has a very special filling. It is prepared with a meat filling really belongs to the oriental culture that remotely resembles the spicy scent of a delicious curry.
The preparation, He called as saying the "Momo" recipe is made with minced chicken meat, of finely chopped white onion, garlic and ginger in a blender past and browned in oil, a pinch of salt and this delicious mix of spices used a lot in Nepal, China and India aptly named Momo.
Here's how it looks once prepared
The Eastern Calzone With Stuffing Momo
The Eastern Calzone With Stuffing Momo
All the rest is history .... The preparation of the calzone is done in exactly the same way we are used to seeing, ie base of mozzarella, momo stuffed and classic rolling closure edge.
I added the video if you should wish to make it at home.
Dear friends I make an appointment next week for other delicious recipes of pizza.
If you like my pizza recipes from around the world, I invite you to visit my YouTube channel, you will find hundreds and hundreds of video recipes of pizza pizza prepared by students who attend our weekly courses
MoMo When Margherita Pizza Meet Other Cultures. Who has been following my posts knows that in our School pizzaioli arrive weekly people of all cultures from around the world.
Do you think that this week is the guest of our school Mr. Surendra coming from Nepal. In Nepal they use completely different ingredients for making pizza, this is just one of the many pizzas belonging to Katmandu Nepalese culture that we have prepared this week.
MoMo When Margherita Pizza Meet Other Cultures
MoMo When Margherita Pizza Meet Other Cultures
It is a basic pizza momo, which is a mix of oriental spices that distantly recalls the taste of curry. Prepared with chicken meat, finely chopped onion and this mix of oriental spices the strange name "momo"
After preparing the delicious mix we have prepared meat balls and we added to one of the classic pizzas of our culture. The result was absolutely a delight for the palate, so much so that I have already planned my next trip to Nepal.
MoMo When Margherita Pizza Meet Other Cultures
Below the video of the preparation of this special Daisy.
VIDEO
MoMo When Margherita Pizza Meet Other Cultures
In the coming days I will publish other wonderful pizzas prepared with these oriental culture mix. I invite you to save our site between the various links of your favorite sites.
If you like the art of baking pizzas, I invite you to subscribe to one of Our professional practical courses which take place weekly throughout the year in the laboratories of our school pizza. You will find all the information this link.
MoMo When Margherita Pizza Meet Other Cultures
Before leaving I remember that for those who do not have time and resources to personally come to our school for a practical course, Here on our site a great "is availableOf course Pizzaiolo ONLINE"Which you can watch from the comfort of your home sofa. You'll find all the information here.
Personally I did not think the avocado lent itself so much with its particular taste as good ingredient for pizza. I suggest you add it to the next pizza you prepare at home.
Pizza with Tomato Avocado Pineapple Onion and Mozzarella
Pizza with Tomato Avocado Pineapple Onion and Mozzarella
If you have considered the opportunity to attend a course of professional pizza maker, do it with us in our school pizza. Our courses are individual and reach a high level of preparation.
All our pupils pizza at the end of the course opened their pizzeria. I our courses Full ranging from the choice of flour for pizza, the mixes and their preservation, manual preparation of pizza and baking in a wood oven.
Pizza with Tomato Avocado Pineapple Onion and Mozzarella
Pizza with Tomato Avocado Pineapple Onion and Mozzarella
The preparation of this pizza is very simple: After drafting we added the tomato, avocado pieces, succulent pineapple pieces, a little onion into thin slices and some cubes of mozzarella.
We fired our pizza in an oven pre-heated to a high temperature for a few minutes and immediately ready to bake and enjoy immediately. Below the video of the preparation of this pizza that certainly will be useful if you want to prepare it at home.
VIDEO
Pizza with Tomato Avocado Pineapple Onion and Mozzarella
As I do every week, I briefly summarize the most clicked link on my site:
Finally a fantastic "Course Pizzaiolo ONLINE"For those who can not come this far in our school. A great course that you can watch from the comfort of your home sofa.
Pizza with Tomato Avocado Pineapple Onion and Mozzarella
If there is still a free minute I invite you to visit my YouTube channel where you will find all the video recipes of pizza that prepare students pizza during our hands-on courses.
Pizza Dough With Corn With Cheese and Avocado. As we mentioned earlier, the dough prepared with cornmeal is an absolute delight. Nothing to do with polenta, But while enjoying this delicious pizza you can feel full delicate taste of corn.
Today in our School pizzaioli along with Santiago who is from Chile, We have prepared a pizza with a corn dough. As you know the cornmeal has little strength, a very low protein, therefore it will remain difficult to work it like a pizza joint. Therefore when cooking we helped with classic aluminum molds.
Pizza Dough With Corn With Cheese and Avocado
Pizza Dough With Corn With Cheese and Avocado
For the preparation we used a direct mixture and after a few hours of leavening we added ingredients and away in a hot oven.
Our friend Santiago, after having laid the foundation of pizza made with corn flour, He added the cheese fontina type, added succulent slices of avocado peeled and clean and immediately informed the pizza.
In our high temperature wood burning oven it took a little more than one minute to reach the perfect browning, then immediately baked. Below the video of the preparation of this delicious pizza.
VIDEO
Pizza Dough With Corn With Cheese and Avocado
Before you move on to greetings, hoping to please you, I wanted to remind you of some of the very useful link available here on our site:
In the event a few days to give you news about pizza, I invite you to visit my YouTube channel where you'll find hundreds of video recipes of pizza pizza prepared by the students who attend our courses every week.
One of the first things we learned during the course of course It is the preparation of the cake because his country is completely absent from the culture of focaccia, all the pizzas are strictly with tomato and mozzarella.
Focaccia With Sausage and Red Onion of Tropea
Focaccia With Sausage and Red Onion of Tropea
Precisely ten o'clock this morning we prepared a super flat bread with the excellent seasoned sausage and red onion, finely sliced.
For the preparation of our focaccia we used a mixture with 48 hours of maturation at a controlled temperature. After left to rise the right time, We spread the cake and added the sausage. At this point we added red onion and seasoned focaccia in the classical way, that is, with extra virgin olive oil, a pinch of salt and the inevitable needles fresh and fragrant rosemary.
Focaccia With Sausage and Red Onion of Tropea
Focaccia With Sausage and Red Onion of Tropea
Immediately baked in a hot wood stove our focaccia took just over a minute to achieve the perfect golden brown and then immediately baked and eaten ...!
Below the video of the preparation of this super focaccia.
VIDEO
Focaccia With Sausage and Red Onion of Tropea
Remember, if you are interested to enroll in a Our practical courses weekly at our school pizza, you will find all the information this link.
If you temporarily do not have time or resources to come up here in our school, I remind you that here on our site there is a great "Of course Pizzaiolo ONLINE"Which you can watch from the comfort of your home while you're sitting on your couch. You will find all the information on our course online this link.
Focaccia dough Integral With Tomato Garlic and Anchovies. Today we were back on whole wheat pizza. To get a good pizza we have to prepare the right mix with zeros-flour. As you know, wholemeal flour alone, pure, it is difficult to handle and difficult to leaven.
All future pizza makers who subscribe to our practical courses at our school pizza, practicing daily in the mix for preparing flour mixes scents and tastes amazing. Today Janaina being done by our practical course to become a pizza maker has decided to prepare a delicious pizza with a dough with whole wheat flour.
Focaccia dough Integral With Tomato Garlic and Anchovies
Focaccia dough Integral With Tomato Garlic and Anchovies
Before the preparation, our integral focaccia has remained in a temperature controlled refrigerator more than 72 hours. After leaving to leaven we have stretched the cake, we added a nice ripe tomato slices, minced garlic, some fillet of anchovies and the inevitable topping for the cake, that is, extra virgin olive oil, salt and rosemary.
We baked the cake for about a minute, until it reached the perfect golden brown and then immediately baked.
Focaccia dough Integral With Tomato Garlic and Anchovies
Focaccia dough Integral With Tomato Garlic and Anchovies
Have a look at the next practical courses in programming, follow the page course calendar.
Focaccia dough Integral With Tomato Garlic and Anchovies
Below the video of the preparation of this tasty cake
VIDEO
For the less fortunate who do not have time or resources to come up here and stop a week, I remember that here on our site there is a great "Course Pizzaiolo ONLINE"Which you can watch from the comfort of your home during your free time. You will find all information here.
Focaccia dough Integral With Tomato Garlic and Anchovies
Appointment in a few days for more news on pizza. If you still have a few more minutes available I invite you to visit my you tube channel where you will find hundreds of video recipes of pizza prepared by the students who attend our workshops.
