All posts by silviocicchi

SILVIO CICCHI:Male Age:54 A restaurant-trained Executive Pizza Chef, he is the author of upcoming book of pizza recepy: “PIZZA e FANTASIA“, you can download it for free registering on this site. He currently resides in Spinetoli (ITALY) with his cats and dogs. Specialized in Business start up – Pizza dove – Pizza courses – Art of pizza.
The Strength Of Flour Discover The Differences

The Strength Of Flour Discover The Differences

The Strength Of Flour Discover The Differences. As you may have noticed, flours are not all the same, they differ not only by the name of the manufacturer, nor just by the type which is clearly specified on the front of the bag: Type 0, Type 00, Integral etc..

The most important thing that is often not mentioned is the so-called "Strength of Flours" indicated by the symbol W. This symbol is certainly the most important thing to take into consideration when we are faced with the choice of which one to buy, this symbol represents the quantity of proteins contained in it.

The Strength Of Flour Discover The Differences

In a few simple words, the use and the same processing method that we are going to apply depends on this symbol. We can classify the various categories of flours in: Weak, Average, Strong and very strong. This classification makes us understand the water absorption capacity for each type of flour so that the best gluten mesh for each product is created.

The work of proteins

Glutenin and Gliadin are the two main ones protein contained in our flour. Glutenin helps us to make the elastic dough responsible for the gluten mesh. Gliadin helps us to preserve the gluten mesh during drafting, preventing it from being destroyed.

As usual, I'll give you an example regarding pizza: Using flour with a strength greater than w240, perfect for pizza and bakery we will have a dough with an excellent gluten mesh and the gliadin contained in it will ensure that the gluten mesh resists the strong stresses of the drafting.

The strength of the flour

Unfortunately, the symbol W is not indicated in all types of flour, so we just have to read the protein content on the bag.

Flour 00: it is the most used even if it is the weakest flour on the market. Its strength ranges from W90 to W180. Suitable for biscuits, breadsticks and shortcrust pastry that do not want long leavening.

Flour 0: It has an average strength with 10 the 12% protein. His W goes from 180 to 280. With a water absorption equal to 60% about its weight is suitable for medium leavening doughs, perfect for pizza bread, pasta and various bakery products.

Strong Flours

Flour 1: Come on, come on 180 to 300 and a percentage of protein that reaches up to 14, they absorb a lot of water and is suitable for doughs with long leavening and aging in the fridge that can reach up to 4-5 days. Not recommended for quick doughs at home. Perfect for bread, pizza and focaccia but with long maturations.

Flour 2: It is already noticeable from the darker color that it contains a lot of bran, has a strength W that can even reach 350. It absorbs a lot of water and is suitable for long leavening.

Other flours

Wholemeal flour: It has a very high strength and is suitable for long leavening. Wholemeal flour is difficult to rise so I suggest you mix it with a weaker type flour 0 the 00.

The strength of the flour is the basis of the pizza chef's work. During our professional practical courses to become professional pizza chefs, this topic is addressed on the first day of the course. If you are interested in becoming an excellent pizza chef follow this link.

Conclusions

If, on the other hand, you do not have the time or resources to attend the practical course in person, I remind you that here on our site there is a fantastic "Pizzaiolo Online Course" that you can download on your PC or mobile phone and follow from the comfort of your home during your free time. You'll find it here.

If you haven't already, download my latest book of delicious pizzeria recipes, is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.

See you soon

Silvio Cicchi

 

 

Preparation Of Pizza Crostini

Preparation Of Pizza Crostini

Preparation Of Pizza Crostini. They are my favorite dinner saver. Very tasty and succulent they are very simple to prepare and are suitable to be served as well as to replace dinner also as an appetizer or to accompany a delicious aperitif.

They are also commonly called empty fridge and it is easy to understand why. For those like me who have little time to get in front of the stove, these crostini pizza type are easy to prepare and above all in a short time by reusing the ingredients that are stationed in the refrigerator.

Preparation Of Pizza Crostini

They will be ready in the oven in a couple of minutes, so I advise you to prepare a ready-made tomato sauce, extra virgin olive oil. A clove of garlic and a finely chopped onion.

These pizza croutons are great if prepared with stale bread. Cut it with a saw knife into slices with a thickness of 1,5 centimeters, not thin otherwise you risk burning it in the oven during cooking.

How to prepare them

With a spoon add the previously prepared tomato sauce, mozzarella and ingredients to taste.

Two minutes in the oven previously heated to temperature and your dish is ready to enjoy. Serve hot, if they cool down, the bread hardens. Like pizza, croutons are perfect accompanied by a good glass of red wine.

Tips

If you like these delicacies I suggest you read my latest recipe book which includes croutons and bruschetta. My latest recipe book is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. The bruschetta and crostini chapter is full of ideas and delicacies. To download the book, follow this link.

You are a pizza lover? Sign up for one of our professional practical courses at our pizza school to become professional pizza chefs. All information at this link.

Conclusions

For the less fortunate who do not have the time or resources to attend one of our practical courses, I remember that here on our site there is a fantastic Online Pizza Maker Course that you can follow directly from the sofa of your home. You will find all the information on of course pizza maker Online Here.

Before saying goodbye, I remind you to visit my youtube channel, you will find beyond 300 video pizza recipes freely available, it might come in handy next time you prepare pizza at home.

 

See you soon

Silvio Cicchi

 

 

How To Eliminate Tomato Acidity

How to Eliminate Tomato Acidity

How to Eliminate Tomato Acidity. The tomato it is widely used in Italian cuisine and perhaps the most used condiment in the world. As you know, the tomato contains a high level of acidity which, in addition to making some of our dishes become acidic, often leads us to have heartburn. So today we will see how to break down the acidity of tomatoes with these precious tips.

I learned many of these tips while working in a pizzeria, where the tomato is the basis of almost all pizzas here, therefore it cannot be absolutely acidic.

Remove the peel and seeds

Much of the acidity of the tomato is contained in the peel and in the seeds. So to solve the problem it will be sufficient to remove the peel by blanching the tomatoes for ten minutes and after removing the peel cut them in half and remove the seeds., By preparing the tomato sauce you will see that it will not be acidic at all.

Baking soda or sugar

They are certainly the most used ingredients to permanently get rid of tomato acidity. Pay attention to the quantities: Sugar could change the flavor of the tomato, therefore a teaspoon will be enough during cooking. Baking soda should be used with great moderation, as soon as the sauce boils, add half a teaspoon of baking soda, this will eliminate all the acidity of the tomato while leaving the flavor unchanged.

Latte

Personally I do not use this solution which I confess scares me, but I know many of my fellow chefs who add a spoonful of milk to get a good result.

Tips

I have just a couple of tips that are sure to help you. The first is the simplest of all, buy some good tomatoes, you will see that it is not acidic and there will be no need to correct it with sugar, baking soda or milk.

The second tip that always works is to reduce the cooking time of your sauce since the longer the tomato cooks the more acid it becomes..

Conclusions

If you like our tips and tricks, keep following our site. Before moving on to greetings I wanted to remind you that in our Italian pizza school every week we offer professional practical courses to become professional pizza chefs. You'll find all the information here.

For the less fortunate who do not have the time or resources to come to our pizza school, I remember that here on our site there is a fantastic “Online Pizzaiolo Course” available for everyone that you can follow from the comfort of your home. You will find all the information at this link.

I end by reminding you that it is already possible to download my latest recipe book called: NOT ONLY PIZZA, you find all information at this link.

If you still have them 5 free minutes, visit and subscribe to my youtube channel, you'll find hundreds of video recipes for pizza.

 

See you soon

Silvio Cicchi

 

How to Freeze Brewer's Yeast

How to Freeze Brewer's Yeast

How to Freeze Brewer's Yeast. Fresh yeast is widely used in kitchens all over the world, in bakeries, in pizzerias and at home. Do you remember that after the first lockdown (March 2020) has disappeared from the shelves of all supermarkets? And, just so, the smart ones bought it and froze it so as not to be without it.

As I have well explained to you in my previous article, it is possible to freeze the brewer's yeast fresh avoiding to let it expire in the refrigerator, since it has a very short shelf life.

How to Freeze Brewer's Yeast

Let's see today how to freeze fresh brewer's yeast avoiding unnecessary waste. Depending on the amount of dough you usually prepare, divide the yeast dough into smaller parts. The yeast stick usually weighs 25 grams, I usually divide it into 4 depart from 6 grams.

It is very important that the yeast is hermetically sealed before putting it in the freezer, preventing it from taking in air. Use cling film, the aluminum roll or your own wrapping paper.

How to use it

To defrost the brewer's yeast, just take it out of the freezer a few hours in advance, once thawed it may be softer than usual but don't worry, this will not affect the quality of the product.

Another method to quickly thaw it is to put it in a glass of warm water 30 degrees around, no longer hot. Many also add a teaspoon of sugar to activate leavening, but it is not essential.

The deadline

We know very well that beer yeast stored in the refrigerator follows its own expiration date which is usually short. But in the freezer? In the freezer, our brewer's yeast can last more than three months, but I always suggest you check before use that no mold has formed or that its color is perfect.

During our practical courses to become a pizza chef that we carry out weekly in our Italian pizza school, we make extensive use of fresh brewer's yeast or instead we use mother yeast. If you wish to have more information about our professional practical courses follow this link.

Conclusions

For the less fortunate who do not have the time or resources to attend one of our professional courses, I remember that here on my site there is a Fantastic Online Pizza Maker Course that you can follow comfortably from the sofa of your home. You can download it on your mobile or PC and follow it during your free time. All information at this link.

If you often work with brewer's yeast in your home or business, for sure you will love my latest book of fantastic recipes which is called: NOT ONLY PIZZA. All information about the book at this link.

Greetings

Before saying goodbye, I invite you to pay a visit to my youtube channel, You will 300 Video recipes of pizza. subscribe.

 

Ciao

Silvio Cicchi

 

 

A Bunch of Rosemary Above The Front Door

A Bunch of Rosemary Above The Front Door

A Bunch of Rosemary Above The Front Door. You are among those who believe that there are positive energies and negative energies? If the answer is yes, then I have what is right for you and you can find what you need in the pizzeria.

just so, used rosemary. Good for a thousand uses, from focaccia, roasts and as the Romans did thousands of years ago, a bunch of rosemary at the entrance of your home, perhaps above the door, it could be the solution to get rid of all negative energies.

A Bunch of Rosemary Above The Front Door

The ancient Romans always used rosemary, they used it to worship spirits, in the Middle Ages it was used to ward off witches, as you can see, this plant has always been used against negative energies.

It does not mean that it still works today, but your guests who enter the house will certainly appreciate the scent of this delicious plant, rosemary.

Modern uses

In our school of pizza chefs where we carry out our weekly practical courses to become a pizza chef, we make great use of rosemary, not always to ward off negative energies, but very often we use it to give a fantastic scent to our focaccia and the like.

If you are interested not in rosemary, but how to become a fantastic pizza chef, sign up for one of our professional practical courses. You will find all the information here.

Conclusions

For all those who do not have the means or resources to come to our pizza school, I remember that here on our site there is a Fantastic Online Pizza Maker Course that you can follow comfortably from the sofa of your home. You will find all the information at this link.

Before leaving, I remind you that it is already possible to download my latest book which is called: NOT ONLY PIZZA, all information on how to download it here.

See you soon

Silvio Cicchi

 

 

How To Store Advanced Pizza

How To Store Advanced Pizza

How To Store Advanced Pizza. This article is for those like me who often make pizza at home. I never turn on the oven for a single pizza, so it always happens that you have a large amount left over.

We certainly cannot waste it by throwing it in dustbin, since with these simple tricks it is possible to keep our beloved pizza even for the next day in a perfect way.

How To Store Advanced Pizza

Today we will see some simple tips to always keep perfect, tasty, our pizza is fragrant and soft.

Let's find out how to do it together!

Storage tips

The first important tip is to never leave the leftover pizza in the box, The cardboard would absorb all the moisture from the pizza and end up dehydrating it. Much better to use an airtight container, or the old but functional method of transparent film and then covering it with aluminum foil.

Always reheat it properly. If you want to heat it in the oven at home, make sure it is already hot before adding the pizza. Never use the microwave, the pizza would become very hard to eat.

An Alternative Method

If you don't want to turn on the big oven at home for a small piece of pizza, then there is the old method which always works well, that of the non-stick pan. Take a non-stick pan, medium flame gas, insert the pizza and cover with the lid. A couple of minutes and you will eat your pizza like the freshly baked one.

If you like my tips and tricks, keep following my site entirely dedicated to pizza.

Conclusions

If you want to become a professional pizza chef, sign up for one of our "Professional Practical Courses" that we organize weekly at our Italian pizza school. You will find all the information about our practical courses at this link.

If, on the other hand, you already have experience in preparing pizza, but you would like to improve yourself to prepare a quality pizza at home too, I suggest you our Online Pizza Chef Course. You can download the course on your PC or mobile phone and follow it directly from the sofa of your home during your free time. You'll find all the information on our Corso Di Pizzaiolo Online at this link.

Greetings

Before saying goodbye, I take this opportunity to remind you that my latest recipe book, called: NOT ONLY PIZZA. Contains lots of Italian recipes to prepare quickly at home. All information available here.

If you still have them 5 free minutes, visit and subscribe to my youtube channel, hundreds of pizza video recipes are available.

See you soon

Silvio Cicchi

 

 

 

Eliminate Bad Smells While Cooking Broccoli and Cauliflower

Eliminate Bad Smells While Cooking Broccoli and Cauliflower

Eliminate Bad Smells While Cooking Broccoli and Cauliflower. Broccoli and cauliflower bring countless beneficial properties to our body. Adults and children love them.

Unfortunately they have a little problem (solvable), when we cook them our kitchen is filled with this strong smell. How do? Do not worry, there is the grandmother's remedy which is infallible.

Eliminate Bad Smells While Cooking Broccoli and Cauliflower

With this little trick we will eliminate all the bad smells due to the preparation of these cabbage-like vegetables in one go, cauliflower, broccoli and similar vegetables. Which? Potatoes.

Wash and peel a potato and put it in the pot full of water where we are going to cook our vegetables. The potato as if by magic will capture all bad smells.

How to eliminate bad smells in the kitchen

You were aware of this trick? With this precaution it will no longer be a problem to cook broccoli and cauliflower at home. Keep following our site for more great granny tricks that are very useful.

In our Italian pizza school we often use vegetables such as cabbage, broccoli and cauliflower which are excellent on pizza. If you are a pizza lover this is the site for you. You will find all the information on our professional practical courses to become a pizza maker at this link.

Conclusions

If the pizza is often prepared at home, and you want to improve yourself, I have a great suggestion that will suit you: Here on our site there is a Fantastic Online Pizza Maker Course. You can download it on your PC or mobile phone and follow it from the comfort of your home sofa. You will find all the information about our online pizza chef course at this link.

If you haven't already, I remind you that my latest recipe book called. is already available for download: NOT ONLY PIZZA - What should have all the pizzerias in your menu. More than 150 color illustrations of recipes that are monuments of Italian cuisine. More here.

Greetings

If they still stay there 5 free minutes visit and subscribe to my Youtube channel, you will find hundreds of video recipes for pizza.

 

See you soon

Silvio Cicchi

 

 

Use the Microwave Oven Alternatively

Use the Microwave Oven Alternatively

Use the Microwave Oven Alternatively. Did you know that you can use the microwave oven in many different ways? This type of oven has been present in our kitchens for a long time, but it would seem that not everyone knows the potential of this object.

In addition to defrosting food, reheat or cook it, this type of oven can be used in other ways. In this short guide we will see together some alternative ways with which it is possible to use this type of oven.

Use the Microwave Oven Alternatively

Sanitize kitchen sponges: Very easy trick to implement, kitchen sponges often get dirty, therefore they can be sterilized in the microwave oven, after having washed them well, place them in the oven 4/5 minutes at maximum power.

Neck pains: If you suffer from neck pain, put your favorite scarf in your microwave, heat it and wrap it around your neck. Pay attention to the label, as not all types of fabrics can go in your microwave.

Other Suggestions of Alternative Uses

Sterilize Glass Jars: After having washed and dried them well, put them in the microwave for about 30 seconds.

Dry your herbs: And, just so, during the various seasons you will have happened to collect fresh aromatic herbs in abundance, using your microwave oven you can easily dry them and store them in jars. Let's see how to do it: put the herbs in the oven at maximum power for a few minutes and your herbs will lose all their moisture as if by magic, by doing so they can be preserved for a very long time.

Conclusions

Always take great care of your microwave oven, clean it constantly.

This method of drying aromatic herbs is widely used in our "School of Pizza Makers”. During our professional practical courses that we organize weekly, we often use herbs. If you are interested in our professional practical courses to become a pizza chef, follow this link.

For those who do not have the time or resources to come here to school and attend one of our courses in person, I remember that here on our site there is a “Fantastic Online Pizza Maker Course” that you can follow from the comfort of your home, download it on your PC or Mobile. You will find all the information at this link.

Greetings

Before leaving, I wanted to remind you that it is already possible to download my latest recipe book called: NOT ONLY PIZZA. More here.

Visit or subscribe to my youtube channel, you'll find hundreds of video recipes for pizza.

 

See you soon

Silvio Cicchi

 

How to calculate how much dough to put in the pan

How to calculate how much dough to put in the pan

How to calculate how much dough to put in the pan. There are so many people who regularly prepare pizza at home. The preparation of the dough is not a difficult thing, indeed very easy, on our site in dough section you will find many types of dough to prepare at home next weekend.

However, one of the most frequently asked questions I am asked, is certainly to know how much dough to put in pan when we prepare it.

How to calculate how much dough to put in the pan

It is not easy to answer this question, since we have different tastes, who likes it thin, those who want it thick, so what you will find next is a suitable suggestion for a type of pizza that will be baked in your home oven.

As you well know, the home oven is not an oven suitable for cooking pizza. To prevent it from drying out too much we must prepare it not too thin, that can hold up well a cooking that can sometimes go up to 15/20 minutes.

Let's calculate the amount of dough to put in our pan

The first thing to do will be to calculate the area of ​​the pan and multiply it by 0,60. Here are some practical examples:

Let's take as an example a classic rectangular baking pan, then base by height multiplied 0,60. The classic home oven pan measures 30 cm the base e 20 cm in height, then we will calculate 30 x 20 x 0,60 = 360 grams of dough

Another example of calculation

If you have a square pan of 30 base and 30 height, the calculation of the weight of the dough will be: 30 x 30 x 0,60 = 540 grams of dough that you will have to carefully roll out in your pan.

If, on the other hand, you have the classic round pans, the calculation will be even easier: Radius x Radius x 3,14 x 0,60. If the pan has a diameter of 28 cm, the radius will be 14 cm, then the calculation of the dough to be placed on our round pan will be: 14 x 14 x 3,14 x 0,60 = 370 grams of dough.

Drawing up

After placing the dough on the pan, you will have to carefully spread it over the entire surface, avoiding tearing it. Cover it with a cloth or give it a brush of oil and wait a few hours for it to rise. As soon as it has risen, season and bake in a hot oven.

On our site there is a great Of Pizzaiolo Online Course. You can download it on your mobile and follow it comfortably from the sofa of your home. You'll find all the information at this link.

You have already downloaded my latest cookbook? Do it now, you will find it here.

Follow and subscribe to my youtube channel, you'll find hundreds of video recipes for pizza.

 

See you soon

Silvio Cicchi

 

 

Pan-fried Muffins Ready in 10 Minutes

Pan-fried Muffins Ready in 10 Minutes

Pan-fried Muffins Ready in 10 Minutes. Today, let's learn how to make an ingenious bread substitute, ready in just 10 minutes. It can happen to everyone to forget to buy bread, so I strongly advise you to learn this quick trick.

Here is the list of ingredients you will need for the preparation of these very simple pan-fried focaccia. With these ingredients you will prepare eight.

Pan-fried Muffins Ready in 10 Minutes

250 grams of flour type 00, 20 grams of extra virgin olive oil, 130 Ml of warm water, a teaspoon of fine salt and half a teaspoon of sugar, Half a sachet of instant yeast for savory preparations.

We quickly prepare the dough by pouring the ingredients into a bowl. After obtaining a smooth and homogeneous mixture, knead it with a rolling pin giving it a thickness of 1,5 cm.

Preparation of the scones

With a cup upside down, cut out the scones, reshuffle the edges and by the end you should have got eight scones.

Ready for cooking in a pan

Use a non-stick pan, put it on the fire, you don't need oil or fat. As soon as the pan is hot enough, place the scones in it over low heat by piercing them with a fork as they swell.

Pan-fried Muffins Ready in 10 Minutes

They are perfect just hot accompanied with cold cuts and cheeses, I let you imagine their flavor with spread Nutella. Make them abundant because they are delicious and you will never stop eating them. They keep perfectly even for the next day.

Perfect even if prepared with the classic pizza dough.

In our pizza school we often prepare them during the course of our professional practical courses. If you are interested in our courses, follow this link.

For the more willing I suggest our Fantastic Online Pizza Chef Course that you can follow from the comfort of your home. Download it to your phone or PC. You will find all the information here.

If you like my recipes, I suggest you my recipe book which is having a great success, is called: NOT ONLY PIZZA, you can find it at this link.

If you have a few free minutes, subscribe to my youtube channel, there are over 300 Video recipes of pizza.

 

See you soon

Silvio Cicchi