Pizza with Tomato and Gorgonzola Dried Tomatoes. During the winter months, Due to cold temperatures, pizzas are more demands a full and strong taste, unlike the hot season where customers prefer fresh pizzas.

A pizza very suitable for these winter cold weather is just the pizza that I want to suggest today. It is a pizza with a tomato base, to which we added the gorgonzola crumbled and excellent dried tomatoes.

Pizza with Tomato and Gorgonzola Dried Tomatoes

In preparing this pizza we have deliberately used the mozzarella not too soften the slightly spicy taste of gorgonzola.

The preparation of this delicacy begins well in advance, we used a good mix well hydrated and mature 24 hours in the refrigerator. After a long rising we spread the ball of dough, and we added the ingredients.

By helping us with a cooking spoon we added the tomato to well seasoned pizza, a little finely chopped garlic, we added the dried tomatoes preserved in oil which were prepared during the hot summer days, we added blue cheese evenly over the surface of the pizza and finally topped it all with extra virgin olive oil and some rosemary sprig to give fragrance to our pizza. Everyone should know that the tomatoes are "married" with the taste of garlic and rosemary.

Pizza with Tomato and Gorgonzola Dried Tomatoes

The pizza at this point is ready to be baked in our oven previously brought to the correct cooking temperature 300 degrees abundant.

It took about three minutes to achieve the perfect golden brown border, so we baked. Below is a video that will be of assistance in the preparation of this recipe for pizza at home.

VIDEO

Pizza with Tomato and Gorgonzola Dried Tomatoes

For all those who prepare the pizza at home from time to time, we have a good suggestion: On our site there is a great "During pizza online”, absolutely perfect for those who want to improve themselves in the preparation of the pizza at home. I'm sure in a few days be able to make a pizza in your oven your perfect home, that has nothing to envy to the corner pizzeria in your home. You will find all the information on our During pizza online at this link.

Pizza with Tomato and Gorgonzola Dried Tomatoes

Before leaving I wanted to remind some of the links that are available here on our site:

All information on our "professional courses of pizza we play all year in our school pizza.

The calendar of upcoming courses and Availability.

400 different recipes for pizza.

If you are interested in pizza, I suggest you subscribe to our YouTube channel where every week we publish all the video recipes of pizza that prepare students who attend our training courses to become pizza chefs.

A resent in a few days for more news about pizza.

Silvio Cicchi

Pizza with Mozzarella Tomato Peppers and Green Olives. Always the peppers are a very popular ingredient on pizza. They are common throughout the world and now you can find them on the shelves of supermarkets all year round. I pepperoni reds are slightly sweeter than green or yellow.

The pizza can be used either raw, cut into thin slices, or in the remade version in a pan with extra virgin olive oil and a clove of garlic. Do not forget the pickled peppers, I remind you that the vegetables preserved in vinegar are part of a very old recipe, is the first recipe invented by housewives for storage of vegetables.

Pizza with Mozzarella Tomato Peppers and Green Olives

the green, abundant during the summer, They were collected and treated in vinegar for the preservation, only to be used during long cold winters. The pizza that we have prepared today in laboratories of our school pizza, It provides precisely the preparation of a delicious pizza that has among its ingredients peppers in vinegar.

If you are interested in more information on professional courses to become a pizza maker in our School Pizza, I invite you to visit This Page.

Pizza with Mozzarella Tomato Peppers and Green Olives

Preparation: Dough soft and well hydrated and subsequently a long maturation a 2 Celsius degrees. After the maturation phase, let the dough to rise at room temperature for the time necessary.

Roll out the balls and follow the video below if you want to prepare this delicious pizza at home.

VIDEO

Pizza with Mozzarella Tomato Peppers and Green Olives

In recent months, there is an incredible demand for skilled pizza makers. Every week I get calls from pizzerias here and there around the world that require skilled pizza makers. Have you ever thought you subscribe to one of our Professional workshops? It 's the perfect solution for those in search of good jobs, or for those who plan to eventually open his own pizzeria / restaurant.

Our school organizes professional courses of pizza every week. Our courses are "individual", not your typical group classes with dozens and dozens of people. Contact us to learn more, You find all the information to This Page. But here you will find "calendar of upcoming courses in programming”

Pizza with Mozzarella Tomato Peppers and Green Olives

I just have to say goodbye, give you an appointment in a few days, I wanted to remind you of some useful links that you can find here on our site

Our pizza school

The calendar of upcoming courses

300 pizza recipes

For last, but not because it is less important, the link to our youtube channel, here are available hundreds and hundreds of video recipes of pizza prepared by the students of our school weekly pizza makers attending our courses pizzaiolo.

We feel in a few days

Silvio Cicchi

Bacon Pizza with Arugula and Parmesan. This pizza is one of my favorites. Sometimes I use to prepare bacon diced lightly smoked. This morning in Our school of pizza, come lunch time we prepared this delicious pizza.

This week is a member of our professional training course Mr. Lahiru from Sri Lanka. Great young man with a week available has learned well the art of making pizza. Our workshops are held weekly pizza makers in our school, If you are interested in attending one of our courses, read all the information here.

Bacon Pizza with Arugula and Parmesan

Prepare the pizza is one of the last things you learn during our practical courses, do not forget that it is equally important to a good Knowledge of flour that are on the market, knowing how to recognize above all that flour used to prepare a good pizza.

Another important thing about the pizza business is the preparation of the dough, the Staglio, the preparation of the pizza balls, the following maturation in the refrigerator, the subsequent leavening and finally the drafting.

Bacon Pizza with Arugula and Parmesan

At the end of this long process it takes pizza-making as in our case. We've added a light layer of tomato, mozzarella, the bacon and immediately in the oven for a few minutes until completely cooked. After it baked we added fresh arugula and grated Parmesan evenly over the entire surface.

The result has been outstanding, the slightly smoky taste of bacon mixed with fresh arugula and cheese flakes gives this pizza a special taste. If you want to prepare it at home, follow the video instructions below.

VIDEO

Bacon Pizza with Arugula and Parmesan

I just have to say goodbye, but before doing so I wanted to remind you of some of the most useful links you can find it here on my website dedicated to pizza:

All information on our pizza school and our practical courses we play every week.

The timing of our practical courses available in the coming months.

A fantastic course online pizza that you can download from our website.

Bacon Pizza with Arugula and Parmesan

Finally I remind you that on our YouTube channel you can find hundreds and hundreds of video recipes of pizza prepared by the students of our school pizza. Visit our video channel

See you soon

Silvio Cicchi

Onion Pizza With Peppers and Anchovies Recipe. Today I propose another pizza that is part of the category "smoking”. It is not hot, but it has a fairly strong taste, although very pleasant. The basic ingredients that we used for the preparation of this pizza only to see it makes me mouth water, They are: garlic, onion, yellow peppers and anchovy fillets.

The onion and yellow pepper, cut into thin slices with a minute of baking do not wither completely, but they remain crispy giving our pizza a unique taste.

Onion Pizza With Peppers and Anchovies Recipe

Today in the laboratories of our "School of Pizza Makers"We have prepared a soft and well hydrated dough. We have the balls format for pizza and set aside for the long aging of 24 hours at a temperature of 2 Celsius degrees.

he spent the 24 hours we left the mixture at room temperature until the complete leavening. We are in the middle of winter, then sometimes the leavening can also be used 7/8 hours.

Below we have drawn the balls, and our pizza prepared by first adding a light layer of tomato, a little finely chopped garlic, yellow peppers into rounds, white onion, anchovy fillets, rosemary needles, salt and extra virgin olive oil.

Immediately in the oven for a few minutes until the board has reached a perfect golden brown and just out of the oven. 2 fresh basil and immediately served to the lucky customers.

Onion Pizza With Peppers and Anchovies Recipe

Below the video of today's recipe:

VIDEO

Onion Pizza With Peppers and Anchovies Recipe

Have you ever thought of subscribing to one of our Professional courses pizzaiolo at our school pizza?

See the calendar of upcoming courses in programming in our school.

For the lazy who do not want to leave home, remember that on our site a great "is availablePizzaiolo Online Course”, you can download it to your mobile and follow it when you have time.

Onion Pizza With Peppers and Anchovies Recipe

The appointment is for a few days of news about pizza. In the meantime, I invite you to visit our YouTube channel where you will find hundreds of pizza recipes prepared by the students of our school pizza.

See you soon

Silvio Cicchi

Mozzarella and Tomato Pizza With Sausage. Today in the laboratories of our School of Pizza Makers we have prepared one of the classics of Italian pizza tradition. And, Did I say it right, we speak only of the tradition of our country, since the fresh sausage to crumble on the pizza is something very Italian. During my travels around the world I came often in this "problem". Finding fresh or cured sausage is not an easy thing, Except in a few cases where an importer of Italian products to markets, It is not easy to retrieve it.

To tell the truth sausage It exists everywhere, but it is something else and this product is different from country to country. Let's start with England and the United States where "Sausages" it is a sausage, but completely different, It will happen to all of consuming a Inglese Breakfast and already here begins the first disappointment when we have to settle for something from the more or less than an index of our hand thick, actually it is much more like a sausage than a sausage of our belonging to our culture.

Mozzarella and Tomato Pizza With Sausage

It sometimes happens that great chefs, as in the case of Paul, are the laboratories of our School pizzaioli to learn all of the pizza preparation techniques. I must admit that this week we have really prepared many.

I want to offer this delicious pizza with sausage and black olives. After having prepared a soft and well hydrated dough, we left to mature 24 hours, We waited for the long rising at room temperature and finally we stretched our pizza.

Mozzarella and Tomato Pizza With Sausage

A slight tomato as a base layer, the shredded mozzarella evenly over the surface and the semi-cured sausage crumbled. Finally we added some black olives here and there and just baked in our oven.

In a minute we baked our pizza with sausage and before serving, we added a few leaves of fresh basil. Below the video of the preparation of our sausage pizza.

VIDEO

Mozzarella and Tomato Pizza With Sausage

Even with a touch of mayonnaise ....

Mozzarella and Tomato Pizza With Sausage

I end today with a quick summary of the most important topics that can be found here on our website dedicated to pizza:

Our school of pizza makers and vocational courses that we organize

The calendar of upcoming courses scheduled

The course of pizza ONLINE available here on our site

Our YouTube channel with more than 200 Video recipes of pizza

La Focaccia With Russian Salad Recipe. The potato salad is a composite of mixed vegetables cooked or raw. It is usually served as a side dish of entry and sometimes even as a side dish. It is prepared with boiled vegetables along with diced potatoes, the whole thing is topped with mayonnaise sauce. During my travels around the world I happened to see her often exposed on the refrigerated shelves called in each country with a different name. Collected material on Wikipedia and other cookbooks I found that with Russia has nothing to do, try to give look here.

His arrival in Italy is already documented on the texts of Pellegrino Artusi at the end of the nineteenth, from years 30 It was already a very popular dish in Italy. What I most regret is the fact that this type of dressing is never used in pizzeria.

La Focaccia With Russian Salad Recipe

I could not pass up this chance and after it is prepared in the laboratories of our School pizzaioli with guest shift that is taking place this week practical course of professional pizza maker, we have the time to prepare a delicious fragrant focaccia with Russian salad.

It is not hard to prepare this pizza, the only question concerned whether bake the focaccia with the Russian salad or add it after you have baked the cake. The result was that in both cases, the focaccia was beautiful and tasty.

La Focaccia With Russian Salad Recipe

In the video below we prepared a cake with a well-hydrated dough and, after allowing it to mature for 24 hours and the subsequent leavening, we spread, added the Russian salad and go in the oven at 300 degrees. Our focaccia took just a couple of minutes to get a perfect golden brown, then baked and enjoyed immediately.

Below the video of the preparation of this pizza.

VIDEO

La Focaccia With Russian Salad Recipe

Would you like to subscribe to one of our professional practical courses and become an expert pizza maker? Subscribe to one of Our next courses in programming in the coming months. You will find all the information to this page. Our school is in Italy.

For all but those who have no resources to personally come to our school pizza, we put at their disposal a great Professional Course Online. Very easy to follow, you can subscribe and access the course also sitting on couch at home. You will find all the information on our "Pizzaiolo Online Course" at this link.

La Focaccia With Russian Salad Recipe

I just have to say goodbye, but before doing so I wanted to remind some of the links that you will find here on our website dedicated to Pizza:

The professional course pizza maker in our school.

The calendar of upcoming courses scheduled.

The online training course.

Finally, a pleasant surprise for those who follow our blog regularly: Visit our YouTube channel, They are available free of hundreds and hundreds of video recipes of pizza prepared by the students of our school of pizza during the course of our courses.

We feel it again in a few days for other news related to the world of pizza.

Silvio Cicchi

Ragu Pizza with Arugula and Parmesan Recipe. I have a question to ask yourself ... But you like Bolognese sauce? Ser and, You would eat a pizza with meat sauce? I know many of my colleagues pizza makers will turn up their nose at Pizza Today, but personally I love this kind of seasoning and as for pesto I love to put it on a pizza.

Besides, I never tire of repeating the pizza is a World Heritage Site, You find it anywhere in the world and no one is cultural problems, If something is good .... the pizza is good for us. Nor should we turn away a lot from our country to find the sauce over a nice pizza, just look in neighboring England, where the "bolognaise" is common on pizza, we want to talk about Germany? And, Also here it is very popular.

Ragu Pizza with Arugula and Parmesan Recipe

In my School pizzaioli, Students come from all parts of the world and therefore I am that I have to adapt to different cultures. Keep following our blog because soon you will find a nice pizza with tripe.

This week our friend the way from Sri Lanka has specifically requested to prepare a pizza with meat sauce. Nothing easier, We spent a few hours for the preparation of this precious condiment often associated with pasta, but I must say it is pretty good even on a good pizza.

Ragu Pizza with Arugula and Parmesan Recipe

Today's pizza foresees a pizza with an absolutely delicious sauce based on, we did not add mozzarella not too pasticciarla, but cooked we added a bed of fresh arugula and grated Parmesan. The result is a masterpiece of goodness and beauty. I invite all those who respect the culinary cultures of other countries to share this delight and maybe present it in its local menu or prepare it at home next Sunday when it will be on duty making pizza for the whole family.

Look closely at the video below because it will come in handy during the preparation of pizza with meat sauce and arugula at home.

VIDEO

Ragu Pizza with Arugula and Parmesan Recipe

Have you ever thought to enroll in an professional course to become pizza chefs? Do it in our school. We organize weekly private lessons throughout the year. Look at the calendar of upcoming courses in programming. Read all the information and sign.

We also arrived today to greetings, but before doing so I would like to remind some of the links that you will find here on our site

Ragu Pizza with Arugula and Parmesan Recipe

our professional courses of pizza in our school.

The calendar of upcoming courses scheduled.

The fantastic During pizza online available for those who do not have the opportunity to personally come to our school.

Finally I invite you to visit our YouTube channel where you'll find available for free on hundreds and hundreds of video recipes of pizza prepared by the students who attend our weekly school pizza.

A resent in a few days for more information about pizza.

Silvio Cicchi

How to Prepare The Parisian Pizza Recipe. The Parisian pizza has a very old history, how old Napoleon. So I told my teacher about Gennaro 44 years ago. At the time Master Gennaro had 80 age, He told me why it was called "Parisian" explaining that Napoleon had "stolen" the secret of puff pastry and then had created this particular recipe prepared in part with puff pastry, calling it precisely Parigina.

This pizza is made of two layers, a base prepared with the classic pizza dough, and the "cover" made with a layer of puff pastry. Inside a delicious stuffed with tomato and mozzarella. Given the weight of up once the cooking, You certainly can not consider a single dose, that is, a pizza for one person, but it is absolutely perfect for the takeaway counter sale, One of its features is to stay hot for a long time thanks to the cover.

How to Prepare The Parisian Pizza Recipe

We have already spoken in the past of the proposal Parisian pizza in different versions:

https://www.silviocicchi.com/pizzachef/pizza-parigina-con-verdure-tonno-e-alici/

https://www.silviocicchi.com/pizzachef/pizza-parigina-con-ricotta-e-mortadella/

https://www.silviocicchi.com/pizzachef/pizza-parigina-con-ricotta-e-tonno/

https://www.silviocicchi.com/pizzachef/pizza-alla-parigina-ricetta-e-preparazione/

https://www.silviocicchi.com/pizzachef/pizza-parigina-la-ricetta-e-preparazione/

On second thought it might be to prepare a perfect pizza at home. Carefully follow as students of our "School of Pizza Makers"Prepare this delicious pizza, perhaps helping with the video below.

Let's start with the preparation of a dough for pizza soft and well hydrated. After having cut it into balls put in the containers and away in the refrigerator for a long maturation 24/36 hours.

How to Prepare The Parisian Pizza Recipe

He spent the right to leave maturation hours to rise slowly to room temperature. Then roll out the pizza and add tomato and mozzarella. At this point add the pasta dough lid. Season the treating surface such as a focaccia, with a pinch of salt and rosemary. After the phase of seasoning place it in the oven. The dough does not require a very high temperature, so I suggest cooking it close to the mouth of the oven, where the temperature is lower.

When the pastry is golden brown, baked and ready to be enjoyed. Check out the video of the preparation of the Paris Pizza.

VIDEO

How to Prepare The Parisian Pizza Recipe

Would you like to attend one of our Professional practical courses to become pizza chefs? Our School Pizza It organizes weekly individual practical courses. See all the information about our professional courses. If you have half a mind to enroll in one of our courses here you will find the calendar of upcoming courses scheduled in the coming months.

Our School pizzaioli as hundreds of students every year and everyone has a job.

How to Prepare The Parisian Pizza Recipe

Even today we arrived to greetings. Before leaving I wanted to remind some of the links that you can find on our site:

Our courses

The calendar of upcoming courses scheduled

A fantastic course of pizza online

And finally one of the things most useful. On our YouTube channel you will find hundreds and hundreds of video recipes of pizza prepared every week from students who attend our school. Check out our YouTube

See you again in a few days for the next tasty recipe of pizza. Add this site to your favorites. You come in handy next Sunday when they will prepare the pizza to your door.

Silvio Cicchi