At Tripe Video Recipe Pizza. I love tripe. “Thursday Tripe”, who knows how many times we happened to see the writing on some restaurant proposing this delicious dish “street food”. It has advanced a good portion from dinner last night, and to tell you the truth…Today I could not resist the temptation to make an unusual pizza, pizza with tripe. A kind of flat bread that made bed to the majestic “Tripe”.
At Tripe Video Recipe Pizza
At Tripe Video Recipe Pizza
The first thing to do to prepare this pizza, It is to cook tripe. Slow cooking, It includes chopped carrots celery, onion and rosemary. It is added tripe, let it brown, Then you add the tomato. After preparing tripe, It switches to the preparation of the dough for pizza, as described in our previous article that you will find by clicking here.
After preparing the dough for pizza, we have divided it into balls by weight of 270 grams, put to rest for leavening.
After the long rising, we have drawn the balls to form the disks of dough the diameter of about 33 cm. For those not very familiar of spreading the pizza with your hands, It can be useful reading our article that deepens in a simple way with the help of many videos, to roll out the pizza in a professional manner as an expert pizza maker.
At this point we add on the surface of the previously prepared pizzas tripe.
bake at 300 degrees for 4 the 5 minutes, the time required for browning the edge of the pizza to perfection.
The addition of a few sprigs of fresh rosemary before serving to your guests, will donate to this delicious pizza a very special appearance.
At Tripe Video Recipe Pizza
If you had put aside in the cellar a bottle of red to celebrate a special occasion, now is the right time to take it out and open it. This pizza deserves.
At Tripe Video Recipe Pizza
below, the video of the preparation of a pizza with the tripe from one of the pupils of our School Pizza. If you want more information about our workshops, click here.
If you really have no time available to attend our training course, we suggest you subscribe to our ongoing professional pizza maker online. An excellent course, many videos “know how” a lot of information to read to prepare the pizza as an expert pizza maker.
Not familiar with the tripe? Ok, no problem, you can start by taking a look at wikipedia clicking here.
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Pizza Kebab. If non ci fosse, be invented! just so, This pizza has now become part of our culture of good food, and, the flavor of the kebabs with a touch of oriental to our pizzas, and, not bad at all.
This pizza is very simple in its preparation, a pizza with tomato, garlic and oregano on the basis, Once out of the oven, It is added to a bed of fresh arugula, kebab sliced and dressed with oil below, sale e balsamic vinegar of Modena.
Suitable for all seasons, both during the cold winter nights, both during the warm summer evenings.
Pizza Kebab
Pizza Kebab
After purchasing the right flour to prepare pizza, continue shipped to the dough.
Prepare the classic dough for pizza, do not worry if you have no experience, because everything is described in our previous article devoted entirely to the dough for pizza, that, you can consult by clicking here.
The basis on which it prepared the pizza with kebab, It is a classic marinara pizza. It will definitely help our post dedicated to the preparation of pizza marinara. Help yourself by clicking here.
Pizza Kebab
Pizza Kebab
Once baked the pizza marinara, add a bed of fresh arugula.
Add the sliced kebab, I have bought a great turkey kebabs, delicate taste, but I think with any other type of kebab was excellent.
Season with a pinch of salt
A little oil extra virgin olive oil
A splash of balsamic vinegar Modena
and, yet served hot to your guests.
Pizza with kebab is really a good pizza, surprise your guests preparing them our pizza.
the video made during one of our professional courses we put at your disposal at our School of Italian pizza. Subscribe to one of our professional practical courses, become an expert pizza maker. Open your activity pizzeria. In the video, the Pizzaiolo Gianluca Valencia (Spain) during the preparation of this yummy pizza.
If you do not have time available to attend a practical course, you can always subscribe to our “Of course Pizzaiolo Professional Online” An excellent course ONLINE, you can access when you want it, when you have free time.
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Pizza With Beans. Perhaps it would be better to call this pizza “Pizza Bean” He saw that his dough is prepared with the cannellini beans passed into the mixer.
The cannellini beans, added to the dough, make this soft and fragrant pizza, just like the pizza with potato dough.
We begin this recipe listing the ingredients for the preparation of this delicious pizza:
Let the mixer 250 grams of cannellini beans in their cooking water.
We add 4 grams of yeast.
Aggungiamo poco zucchero
a pinch of salt
a small cup of extra virgin olive oil
Pizza With Beans
Mix the ingredients by adding the flour lentmente, until you get a soft and elastic dough.
Divide into balls 250/270 grams
put it in a container with a lid resting for leavening in a warm corner of your home.
E’ a high-protein mixture, then let rise for a long time.
When it doubled its volume, Take a ball and roll it out on a round baking pan diameter 30 cm.
wait for others 30 minutes, leaving it to rise
Drill holes on the surface with your fingers
Season the disk of dough with oil, salt and rosemary.
Bake the everything in your oven previously heated to a temperature of 300 degrees, to 4 minutes, until the surface of your cake will be perfectly golden.
this focaccia, in addition to being delicious, It has the particularity to remain soft and fragrant for a few days.
below, It is available the video of the making of the dough, photos of the cake seasoning time with beans, and, the brilliant end result, obtained during the course of one of our professional pizzaiolo courses at our school of Italian pizza. For more information about our practical training as a pizza maker, click here.
Pizza With Beans
Video of the dough for pizza with beans
The video of the drafting of the pizza on baking tray.
Add oil, salt and rosemaryHere is the delicious pizza with beans
Do you like our pizza recipe with beans, or if you prefer to call it “pizza Beans”?
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Updated the 16-10-2022 Farina Focaccia with Cannabis. Having prepared the dough for pizza with hemp flour, today we will see how to prepare an excellent one cake with this special dough.
It's very simple to prepare, and it requires little more than a minute of preparation and about 3 minutes of cooking in a professional oven at 300 degrees.
The super focaccia
The secret to getting this delicious focaccia, starts already in preparation of a good dough. In this previous post, It is widely described in the videos and photos as the dough is prepared with a mixture of wheat flour 0, ea 10% Hemp flour. The dough has a long maturation a 3 degrees, about 48 hours.
Farina Focaccia with Cannabis
Farina Focaccia with Cannabis
Roll out your focaccia, add extra virgin olive oil, sale, rosemary and bake at 300 degrees to 3 minutes.
Remove from the oven as soon as the edge is perfectly golden and serve still hot your guests.
Conclusions on focaccia
The special focaccia, prepared with a mixture of hemp seed flour, It is a good appetizer. Serve while still hot to your guests, combined with a young dry white, a “Passerina“
If you are not an expert in preparing pizza at home or in your business, ours will surely be useful course of professional pizza maker online. You can access lessons whenever you want. many videos “know how”, many secrets for a perfect pizza. Click here to learn more.
Greetings
You are a Chef and would like to expand your knowledge about pizza? Take one of our hands-on professional courses at our Italian pizza. For more information, click here.
Farina Focaccia with Cannabis
Farina Focaccia with Cannabis
It might be useful reading the article that we have dedicated to virgin hemp seed. You find it by clicking this link.
Pizza dough with flour Hemp. In our professional pizzaiolo courses at our headquarters, frequently we prepare the dough with hemp flour, rich in protein and vitamins.
We are talking of cannabis sativa, the same that is used for the production of fiber hemp, nothing to do with cannabis indicates from which you get hashish and marijuana.
The species sativa is very different from refined cannabis, It does not contain THC, It has a flavor reminiscent of hazelnuts, very crisp and is high in fiber,acids and provides a good protein intake. It contains ferro, phosphorus, vitamins E,B1, C, B6, B3.
Do not forget the equally useful hemp oil, we have spoken widely in previous article dedicated to virgin hemp seed.
Pizza dough with flour Hemp
Pizza dough with flour Hemp
The dough for pizza made of hemp flour, it is light, nutritious and has a taste which can not be waived.
During the course with Gianluca from Valencia, we have prepared this video that will help in the preparation of this useful dough.
The hemp flour should be used mixed with the flour 0 to the 10%. (1Kg of flour 0 = 100 grams of hemp flour)
The video doses are to prepare 5 pizzas to the plate with hemp flour.
Given how easy it is to prepare a pizza dough with hemp flour?
The next article is dedicated to the preparation of a cake, using a mixture of hemp flour.
Pizza dough with flour Hemp
You might be interested in our previous article devoted entirely to virgin hemp seed and all its benefits. To know more, click here.
If you want to know more on the oil of hemp seeds, you can consult wikipedia clicking here.
If you are not an expert in preparing the pizza to your door, It might be useful to our professional course of pizza online. Sign up and follow the lessons when you have time available. For more information, click here.
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Temperature Of The Oven To The Della Pizza Cooking. To obtain a good pizza is often not enough to have acquired the flour suitable for pizza, a good dough, a perfect leavening. The question that most often comes to me both from housewives preparing pizza at home, both by some professionals pizza, is the following: Chef Cicchi, at what temperature should I set my oven to cook pizza?
I dedicated a post previously devoted entirely to this subject which you can read by clicking here, but as times change and change quickly, the time has come to provide new instructions, fresh and detailed.
The answer is not difficult, but it is articulated and can be divided into two parts: The temperature to be set in the oven at home, and the temperature to be set in professional oven.
Council to save this page trà your favorite sites, There will definitely help the next time you prepare the pizza.
Temperature Of The Oven To The Della Pizza Cooking
The cooking pizza in the oven at home, Cooking pizza in a professional oven electric or gas, the pizza baking in a wood oven.
Temperature Of The Oven To The Della Pizza Cooking
cooking temperature of the pizza in the oven at home:
Dear sisters and brothers who prepared the pizza at home, if the pizza in your oven at home is not “good”, The reasons could be many. HE the dough you used it as my, then we go on to the second point. If you have rested sufficiently the dough giving it a long time rising and your pizza is still over unpresentable, the cause of all this could be definitely the wrong cooking temperature. The pizza, va cotta a 300 degrees. What is the maximum temperature reaching your oven at home? 200 degrees? This explains the cause. Ventilated or static modern ovens easily reach these temperatures but what if you have an older model that barely reaches 200/250 degrees?
I at my house dispose of exactly one of these “older models”. With some of these simple measures can fully prepare a good pizza.
council 1: Place in your oven of firebricks.
Temperature Of The Oven To The Della Pizza Cooking
Preheat your oven to maximum temperature, turn it on at least 30 minutes early before baking the pizza.
Open quickly, bake the pizza and fast richiudete.
Never open the oven door to look around or to see the degree of cooking pizza. Much of the heat would come out, and you end up with a pizza that once cooked, It will be of a white color and that will be rubbery chewing.
council 2: Because instead of the usual pizza pan in your oven, do not make pizza dish? The pizza pan is high, thick, they spend 5 just minutes before the heat after heating your pan, walk to the pizza contained therein. It would be preferable, therefore,, prepare pizzas to the plate, They are thin and cooking them in those forms of aluminum round by 30 centimeters would solve much of your problem. Now the pans aluminum round can be found anywhere, in all supermarkets.
council 3: On the market of the fantastic really cheap pizza ovens. If the pizza is often prepared at home, I strongly suggest you invest a few Euros for a pizza that will have nothing to envy to the one purchased at a pizzeria.
here they are, available on Amazon.
tribute: if you decide to purchase it by clicking this link, Amazon will refund to me of some EUR, and I will give’ in return for the perfect recipe to prepare pizza at home with this oven. Do you think that the pizza cooks in 3 minutes using this oven.
of pizza baking oven temperature Professional Electric or Gas
Temperature Of The Oven To The Della Pizza Cooking
In professional pizza ovens on the market with top in refractory, the temperature to be set to get a good product is 300/330 degrees. The pizza takes to cook by 3 to 5 minutes.
of pizza baking temperature in the wood stove.
I love the wood-burning oven, but, Ugh, how much work. Often not even worth turning it on if you only need to prepare two pizzas. But who has a large family, or he may decide to make a pizza party for friends has a fantastic tool. We begin the description of how the pizza is cooked in a wood oven.
Temperature Of The Oven To The Della Pizza Cooking
First the wood stove does not have a thermometer that indicates the degrees, or if it is available, in most cases it is not truthful, so we have to follow another natural method that will show us when he has reached the right temperature to bake pizza, caution, no bread but pizza.
Turn on your oven, you will notice that the whole vault of heaven (top of the oven) soon it will turn black. Move the fire side continuing to add fuel to the fire. You'll soon notice that just above the flame, slowly the upper oven will start once the white color. When the white will have exceeded half of the time (3/4), your oven is ready to cook your pizzas. A wood-burning oven that works every day, It employs on average 45 minutes before being ready to temperature, but if your wood stove is turned on rarely, It will take more than an hour before you are ready to bake the pizza. For the curious, when the roof of the furnace will be completely white color, your oven has a temperature of about 450 degrees.
A wood-burning oven at the right temperature bakes a pizza to the dish in less than a minute, about 45 seconds, pizza goes on continuously because the part of the flame quickly darkens.
Temperature Of The Oven To The Della Pizza Cooking
Conclusion
To prepare a good pizza we need:
A good meal
Successful proving
A perfect application of the pizza
Familiar with the ingredients used and the right doses.
At Parisian Pizza Recipe and Preparation. very popular pizza, you can find it in some old street in the center, or in one of the many festivals dedicated to “Street Food”.
this pizza, It has the distinction of being a stuffed pizza made with two overlapping discs.
At Parisian Pizza Recipe and Preparation
At Parisian Pizza Recipe and Preparation
The first layer is prepared with a dough classic for pizza, and the upper disk is prepared with puff pastry.
In the embodiment of this pizza, laziness, I bought puff pastry rolled, in a supermarket.
The filling is a classic-style tomato and mozzarella margherita.
good, pizza to Paris.
The preparation is very simple, I put at the disposal of all, the video to follow step by step, to prepare it at home or in your pizzeria.
At Parisian Pizza Recipe and Preparation
At Parisian Pizza Recipe and Preparation
Seen? E’ very simple the preparation of Parisian pizza.
In the preparation of this pizza, you may find useful the readings of the following articles:
Would you like to learn more about the pizza, but you have no time? Subscribe to our professional course online. You can attend when you want. To know more, click here.
At Parisian Pizza Recipe and Preparation
Stay tuned
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Pizza Contadina The Original Recipe. It may seem very strange what I am about to tell you, But that's the truth. Over the years, most of the pizza makers, Fortunately, not all, have “lost” the recipe and the ingredients that have always over the years were added to pizza to prepare the famous peasant pizza. If you Google the words “pizza peasant” you find 342.000 results of recipes and articles describing the peasant pizza. What is more strange, It is the fact that they are all different. There is a recipe alike. How is it possible. All these new pseudo chef circulating on television, They have just started to behave like Americans. For them, the pizza is nothing more than a container on which slam some ingredients and….done. So on and so forth.
Horrible!!! The pizza, famous all over the world, representing the Italian culture, and as such should be treated with a little’ more respect. Then do not complain if we see pizzas with chicken or pizza to sliced beef!
Ask a Bolognese if ever would prepare tortellini without mortadella.
The peasant pizza since the early 60, had the same recipe throughout Italy. You could be sure that turning from Milan to Palermo on the pizza menu you would have found: Contadina pizza - Tomato, mozzarella, sausage, pickled mushrooms and vegetables.
Today is different, we are forced to read the ingredients of any pizza on the menu, everyone feels free to call a pizza with a stage name and add the ingredients in the fridge overflowing, to avoid they go bad, also it happens that the same pizza once it is served in a way, and another with other ingredients.
Rightly, we live in a democracy, then everything is permitted.
Contadina Pizza Recipe OriginalePizza Contadina The Original Recipe
Pizza Contadina The Original Recipe
Irrespective of what is happening around us, go straight on our road, pizzaiole respecting the traditions and prepare our Pizza Contadina using The Original Recipe.
The dough for pizza that use, It is the same as always, I use it now 41 years and before me was also used my teacher Gennaro 41 years ago had more than 70. You can find it here.
After preparing the dough, divide into balls weighing 250/270 grams, arrotondatele and place them in a container with a lid and let rise. If any of you would need suggestions or advice on rising, consult this my previous postentirely dedicated to the leavening.
Once the leavening phase, roll out the balls of pizza to form the dough disks with a diameter of 33 cm.
condiments:Pizza Contadina The Original Recipe
Pizza Contadina The Original Recipe
THE seasoning of peasant pizza.
Add the disks of dough ingredients in this order:
Two tablespoons of tomato, the roasted or raw mushrooms into thin slices if you prefer, crumbled sausage, a generous layer of mozzarella and finally settled on the surface of the vegetables in oil well drained, trying to distribute evenly, thus giving your pizza decent and presentable appearance. Remember that first and foremost “you eat with your eyes”.
After your pre-heated oven at a temperature of 300 degrees, bake your pizzas. Employ fewer than 5 minutes to cook, when the edge of the pizzas will be perfectly golden, baked. Add a few leaves of fresh and fragrant basil and serve to your guests.
The peasant is a delicate pizza strong flavors, it is good to combine it with a young red.
Pizza Contadina The Original Recipe
If you are not experienced in preparing the pizza at home, There will be helpful our course online professional pizzaiolo. You sign up and you will have lots of videos and tips on how to prepare at home a perfect pizza as the one you normally eat in a pizzeria. Plus you have the advantage of following the various lessons, when you have time available. Just log on to our website, enter user and pass, and soon. All participants in the course of professional pizza maker, at home will receive a certificate issued by our Italian School of Pizza.
Have you ever thought to completely change life?, He attended a professional training course at our school. Who knows this fantastic job, find a job easily anywhere in the world, and it's well-paid. If you are interested / a to become a Pizzaiolo, click here.
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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
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
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.
Salmon and Arugula Pizza
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Che bella sorpresa Shopiemonte. This morning, before going to work, I heard a knock at my door and I found myself in front of the courier BRT, he had to give me a parcel.
To my surprise, after it found that it was really for me, since I had not ordered anything these days from the internet, I signed up and I rushed to pick up the package.
Quickly I made room on my untidy work table andd I opened the package to check the contents.
Flour and tomato puree!
for who, come me, It runs daily a school of pizza, there could be no better gift than.
Che bella sorpresa Shopiemonte
I rushed to call the company “Shopiemonte” thanks for dovBuy for the welcome gift.
By browsing on the date of shipment of packages I noticed, mia with big surprise, that the packages were sent Tuesday morning and I have been delivered Wednesday morning; this says a lot about the seriousness and the way of working of this fantastic company.
The next day I brought with me the 2 parcels containing the valuable assets in my school pizzaioli.
This week I am performing a course addressed to 8 boys, from different Italian regions. We opened the package and the first unanimous impression was the following: “E’ amazing the care with which the products have been carefully packaged to prevent breakage during transport. The packs of glass jars of tomato sauce and the bags of flour 5 chilogrammi packaged sonoi with a thermal protection and the whole is further arranged in cartons effective protection against impact due to air cushions. Much of the professional Amaz giant.. che usa carta riciclata accartocciata per imballare e spedire i propri prodotti 🙂
The course Boys, future pizzaioli, already know flour: It was the first and most important lesson, then after I have carefully read the label of the flour “Mulino Marino” and the type of flour” Stone ground” having certification “BIO”, They rushed to read the characteristics of the flour, that is what they really interesa a professional pizza chef.
The label of the properties of flour clearly states:
Flour “0” with a force “W 300” and from here we understand that we are dealing with a’company that distributes professional products for pizzerias, because the common flour bought at superercato not report this absolutely important value, that, instead, It is of vital importance for a pizza.
To all this must be added a protein value of the flour 13,50 (wowww!!!) we are talking about a product that needs a leavening of 24/48 hours in the refrigerator. Neanche professional flour for pizza (xstagioni type or similar) possess these important technical requirements.
we have prewilling the classic dough for pizza and, after having prepared the balls for the pizza, or the dough balls, if you prefer to use a more technical term, We deposited all in refrigerator at 3 degrees Celsius to let it get to slowly ripening.
He spent 48 hours, the pizza students rushed to test the dough for the preparation of pizzas and result Cooking, to assess the organoleptic properties.
really good focaccia: They experience scents and flavors, almost forgotten in time.
For red pizzas we used tomato pulp produced by “Gustarosso” chiamata “ancient tomatoes of Naples” obtained exclusively gives Italian tomatoes. I personally checked it is a great product: It contains the right amount of water and is perfect when cooking. Indeed,gnot them ingredients “float” on pizza.
Che bella sorpresa Shopiemonte
Conclusion
Fate a ride on their site, if only to appreciate i formidabili products marketed by this company piemontese, forefront reliability and professionalism in the sale of typical products online.I like to emphasize also that the company is very sensitive to needs daily pizzerias and restaurants:That he honored me of a series of envelopes “shopping bag”both in paper, both in cotton, with their logo, I use every day to envelope the cartons of takeaway pizza, to i my clients in the transportation of pizzas home.
