The Vesuvio Pizza Recipe and Preparation. This week has passed very quickly. Guests of our "School of Pizza Makers" recorded at our practical professional course two girls from Puerto Rico come up here to Italy to learn the art of pizza.

Despacito, Who does not remember, smash last summer, home of good Rum from the island and fantastic weather all year round, Puerto Rico is a fantastic place to spend great holidays. Gastronomic culture different from our Europe but not too much, since they're as American passport, but "Latinos" in effect. After the cyclone "Maria" that a few years ago destroyed everything, They are again returning tourists, so the girls are preparing to open a fantastic pizzeria.

The Vesuvio Pizza Recipe and Preparation

Today Sol has prepared a fantastic pizza. It is a classic, Pizza Vesuvio which is a particular pizza, a little 'calzone and a little' pizza.

The calzone was a stuffed with mozzarella and eggplant, while the rest is prepared as the most classic of daisies.

The Vesuvio Pizza Recipe and Preparation

Below the video of the preparation of this delicious pizza.

VIDEO

The Vesuvio Pizza Recipe and Preparation

Would you like to learn the art of pizza? It is easily done. Subscribe to one of our Professional workshops "Individuals" who organize weekly in our school pizza. They have a duration of 5 days. You will find all the detailed information this link.

A this link instead you will find the calendar of upcoming courses programming in the next few weeks with availabilities.

The Vesuvio Pizza Recipe and Preparation

Before leaving I wanted to remind you that it is available for download my new book called "Non Solo Pizza”, suitable for all those who manage daily drudgery of running a pizzeria / restaurant, Also highly recommended for those who like to prepare at home various delicacies. You will find all information about the book in this link.

For those who have no time or availability to come here in our school memories pizza here on our site at your disposal a fantastic Course Pizzaiolo ONLINE, that you can follow from the comfort of your home sofa, or while traveling by train or plane, to the metro or in your daily commute. You will find all the information on our During pizza online at this link.

It remains for me to greet you and give you an appointment in a few days for other tasty pizzas, but before we do I invite you to visit my YouTube channel where you will find hundreds and hundreds of video recipes of pizza pizza prepared by students who attend our weekly courses.

Ciao

Silvio Cicchi

Article updated on 28 September 2022

Pizza with Arugula and Grana Scamorza. As we mentioned in our previous articles, the smoked cheese the provolone you want to call it is an ideal product as an ingredient for the stuffing of our pizzas. It dissolves completely in cooking with two minutes and gives our pizza a unique taste.

Today with the slightly spicy taste of provolone, of the arugula he was born in parmesan we made a delicious pizza. Try to achieve even you at home, It is not difficult, Also suitable for those novice wants to engage in the preparation of a good pizza for lunch or dinner.

Pizza with Arugula and Grana Scamorza

Let's see how to prepare this pizza:

After leaving to rise for well your dough, roll out the ball

With the help of a spoon add the tomato

Add the mozzarella

Bake in your hot oven.

Pizza with Arugula and Grana Scamorza

When the edge of your pizza will be baked golden brown

Add the arugula.

Add the smoked cheese, thinly sliced.

Finally add the Parmesan cheese flakes

Pizza with Arugula and Grana Scamorza

At this point, your pizza is ready to serve to your guests.

Below is the video preparation.

VIDEO

Pizza with Arugula and Grana Scamorza

I also end today by reminding you of some of the gods link utility that you can find here on our site:

At this link you will find all the information on professional courses we organize weekly in our school of Italian pizza.

The calendar of upcoming courses scheduled.

If you don't have the time or resources to come in Our pizza school, no problem. It provides a great "Course Pizzaiolo ONLINE"That you can easily follow sitting on couch at home.

Finally, I remember, is available on my new book called "NOT ONLY PIZZA"Downloadable here on my site. It is a building suitable for all those who run a pizzeria or restaurant. Snacks and treats to serve as an appetizer to your customers or guests at home. You will find all information at this link.

To hear from you again in a few days for other interesting news and recipes on the world of pizza.

Silvio Cicchi

Visit our YouTube channel with hundreds and hundreds of video recipes for pizza.

Pizza with Mozzarella scamorza radicchio and sausage. The Scamorza also commonly called "Provola"It is a stretched curd cheese made from cow's milk. Product throughout southern Italy, where it takes its name provolone, It can be marketed even in the smoked version, which is precisely what we have now used for the preparation of this delicious pizza.

This week we are holding our professional training course Mr. Ricardo who hails from the Canary Islands. He had never used the provolone, then from there it came the idea to prepare this pizza.

Pizza with Mozzarella scamorza radicchio and sausage

For the realization of this delight, we used a mixture left to maturity 24 hours in the cold. After a long rising we spread the ball and started adding ingredients.

A fresh mozzarella mozzarella, the radicchio, the smoked cheese into slices and finally a crumbled sausage.

Pizza with Mozzarella scamorza radicchio and sausage

Immediately start cooking in our wood-burning oven, pizza took just one minute to achieve the perfect golden brown and then baked. We added the inevitable leaves of fresh basil and served right away to lucky customers.

I our case, in Our pizza school we have customers, therefore with great sacrifice we have to eat all the pizzas that we prepare. Below the video of Ricardo during the preparation of this pizza.

VIDEO

Pizza with Mozzarella scamorza radicchio and sausage

If you are interested in learn the art of pizza, we suggest you subscribe to one of our Professional workshops that we perform weekly at the laboratories of our school. You will find all information about our practical courses this link.

If you do not have time or the resources to come to our school, I remind you that here on our site there is a great "Course Pizzaiolo ONLINE”, you can track it by your home sitting comfortably on the couch.

Pizza with Mozzarella scamorza radicchio and sausage

Before leaving I wanted to remind you that it is available for download my new e-book, is called "NOT ONLY PIZZA"It contains everything a pizzeria or restaurant should have in your menu. You will find all the information on my book to this page.

At Last, if you are real pizza lovers, check out our YouTube channel, you will find them available over 300 Video recipes of pizza prepared by the students who attend our weekly pizza courses.

We feel in a few days for more news about pizza.

Silvio Cicchi

Pizza with Radicchio Mushrooms and Bacon. This week's guest of our "School of Pizza Makers"Mr. Enzo, comes from Switzerland and he joined our practical course to become a pizza maker.

Practice, practice, practice, a lot of practice. This is what we do in our daily weekly courses. I am very pleased with the result reached by Enzo on the third day of the course, watch the video below.

Pizza with Radicchio Mushrooms and Bacon

If you intend to learn this wonderful art, If you plan to open your pizza, or if you are simple housewives / s wishing to expand your knowledge will not have to do anything but contact me by clicking this link.

Pizza with Radicchio Mushrooms and Bacon

The pizza we prepared today is one of those mouth-watering. Fresh ingredients are quality. For the realization of our pizzas we used fresh mozzarella fior di latte, Red Treviso radicchio, cut into thin slices, Fresh mushrooms into strips and diced bacon.

In our wood oven pizza took about a minute to achieve the perfect golden brown and then baked immediately. A few leaves of fresh basil and ready to be served still warm to the lucky guests.

Pizza with Radicchio Mushrooms and Bacon

Below the video of the preparation of the pizza with radicchio Mushrooms and Bacon

VIDEO

Pizza with Radicchio Mushrooms and Bacon

Before moving to the greetings we look to our utility book where I will try to briefly summarize some of the most interesting links that you can find here on my site:

Book: All those who continually review our website will have already noticed that there is the new e-books published by me, that is called "NOT ONLY PIZZA"A fantastic PDF that you can download at this link with recipes that are the basis of Italian cuisine. These products should have all the pizzerias in the menu.

All information for those who want to join our "Professional Practical Course "to become pizza chefs.

The Calendar of upcoming courses in programming in the coming months.

For those who do not have time and resources to attend one of our workshops here in our school, I remember that on our website is available a fantastic "Course Pizzaiolo ONLINE"You will find all the information at this link.

Last but not least because it is, I remind you that you can visit our YouTube channel where you will find hundreds and hundreds of video recipes of pizza prepared in our laboratories by pizza makers students who attend our workshops.

See you soon

Silvio Cicchi

Tuna Onion Focaccia with Rocket and Parmesan. The focaccia when well made like a large number of customers. Just add this pizza some of the easiest ingredients to get an absolutely delicious pizza and fantastic to savor. Unfortunately you not easily find in today's pizzerias. All have become very good at hiding a base absolutely not up masking it with tomato and mozzarella and other ingredients.

The well-made flat bread is delicious as it is already. Imagine you enjoy a freshly baked focaccia, fragrant with two simple slices of ham. All these new pseudo chef can not do anything but use the worst meal at "00" the world to do absolutely inedible bases, semi-crude and well masked by abundant layers of tomato and mozzarella, perhaps adding various creams. But have you noticed that we often have to eat the middle of rolling it completely raw pizza with knife and fork like a lasagna?

Tuna Onion Focaccia with Rocket and Parmesan

Dear friends, the pizza is something else, the pizza is eaten with your hands. In our practical courses that we carry in our weekly School pizzaioli, flour is one of the first and most important topics that are covered in our courses. Students pizza makers are testing daily dozens of different types of flour.

For those wishing to learn this fantastic art, subscribe to one of our workshops, you will find all the information on this page.

Tuna Onion Focaccia with Rocket and Parmesan

This week we are holding our practical course Mr. Ricardo that comes from Canary Islands. Today we decided to prepare a wonderful cake, we used a white onion, thinly sliced, good tuna in olive oil, a mix of arugula and Parmesan flakes.

For those willing to prepare it at home, below we have added the video of the recipe of our focaccia.

VIDEO

Tuna Onion Focaccia with Rocket and Parmesan

When you want to prepare a good focaccia at home, used a strong natural flour, not those flour "00" commercially chemically reinforced with soy and milk powder. You're not the experts? No problem, subscribe to one of our professional courses that we perform every week in our school.

A this link instead you will find the calendar of upcoming courses in programming in the coming months.

You do not have time and resources to come to our school? On our site there is a great "Pizzaiolo Online Course"You can follow when you have free time sitting comfortably on the couch in your home. Our simple online course will explain clearly what flour used to obtain a quality pizza that does not remain all night in your stomach. You will find all Information on the course of pizza online at this link.

Tuna Onion Focaccia with Rocket and Parmesan

Add our site to your favorite sites, for sure it will be useful the next time you prepare the pizza at home.

I invite you to look at my new e-book, is called not just pizza-all that all pizzerias should have in their menu. Very helpful. You can find it at this link.

Finally, before leaving I invite you to visit our youtube channel where you'll find more than 300 Video recipes of pizza, all prepared by the students who attend our school pizza.

We feel in a few days for more news about the world of pizza.

Silvio Cicchi

Pizza with Porcini Mushrooms and Pesto Rosso. The Red pesto or as it is also called "Pesto sauce in the Trapani's style"It is a condiment that has origins from the city of Trapani in Sicily. The main ingredients that make up this tasty salsa cruda, I am basil, tomatoes and almonds.

Its origins date back to many years ago, when the port of Trapani would stop the ships from Genoa who brought the tradition of Liguria dell'agliata prepared based on garlic and walnuts. Subsequently it developed by Trapanesi sailors with the products of their land that is the tomato and almonds.

Pizza with Porcini Mushrooms and Pesto Rosso

I suggest you enjoy this just like we did specialties, that is, using it as a topping on a pizza, you will get a truly exceptional result.

Just today, in the labs of our "School of Pizza Makers"Mr.. Ricardo from the Canary Islands joined the training course to become a pizza maker decided to prepare this delicious pizza from ingredients used specifically provides for the red pesto.

Pizza with Porcini Mushrooms and Pesto Rosso

We used a mixture prepared earlier and behind 24 hours of maturation in the cold. After the long leavening we spread the ball of dough, we added the tomato, mozzarella and a generous dose of porcini mushrooms sautéed previously.

As soon as the oven has reached the perfect temperature, We fired pizza, just long enough to turn time in the oven to give it a perfect golden brown and just out of the oven. Now we have added the red pesto on the pizza surface.

VIDEO

Pizza with Porcini Mushrooms and Pesto Rosso

It is not easy to find the pesto Trapanese worldwide, but you can always prepare it yourself, one of the next few weeks will be dedicated exclusively to the preparation of this dressing.

It remains for me to greet you and before you do so as it is my habit I remember some very useful links that you can find here on our site:

It is available the new book published just a few days ago, is called: Not only Pizza-All you should have any pizza on their menus. Find all information about the book at this link.

Pizza with Porcini Mushrooms and Pesto Rosso

I remind you that in the Our school of pizza Entries are to our individual practical courses always open, you will find all the information this link.

For those who do not have time or resources to come to our school, I remember that there is a great "Pizzaiolo Online Course"I am available all information at this link.

If you are into pizza, save this site from your favorite sites and pay a visit to our youtube channel where you'll find more than 300 videos of pizza recipes prepared by the students of our school pizza.

See you soon

Silvio Cicchi

Tomato Pizza with Ricotta and Ham. Today in our "School of Pizza Makers"We have prepared a tasty pizza. He was a guest in our laboratories to Maurizia lady participates in our practical course.

The preparation of this pizza is very simple, and must be prepared with a well hydrated dough and with a maturation of at least 24 hours. The ingredients that we used are simple but full of flavor, This is the type tomatoes "Pachino"Ripe and sweet at the right point, of fresh ricotta and a few slices of ham.

Tomato Pizza with Ricotta and Ham

We start with a good hand writing, avoiding a rolling pin or other primitive tools that could compromise the final result of our pizza. After a good draft of the ball, for all those who are not familiar with the hand writing, I want to remember our previous post which he explains step by step how to open a pizza without wrecking ball.

After the drafting phase, We add the tomato helping with a spoon, mozzarella, the tomatoes cut into wedges and well seasoned, fresh ricotta and immediately in hot oven.

Tomato Pizza with Ricotta and Ham

In our wood stove our pizza took just over a minute to achieve the perfect golden brown then immediately be baked.

At this point you just have to add the ham, a few leaves of fresh basil and ready to serve at the table.

Certainly can be of assistance the video of preparing this delicious pizza.

VIDEO

Tomato Pizza with Ricotta and Ham

Before you move on to greetings today, like my habit I wanted to remind some of the links that you will find it here on my website:

We start with a novelty, this is the output of my new book called "Non Solo Pizza”, and talks about all you should have any pizza on their menus. It contains 160 beautiful color illustrations very suitable for those who daily handle the drudgery of a pizzeria, but also for those at home you have the great passion of the kitchen. You will find all information on my ebook at this link. Download it in PDF version.

Tomato Pizza with Ricotta and Ham

For those who want to learn the art of pizza, We advise you to enroll in one of our practical courses that we carry out weekly in the laboratories of our pizza chefs School. You can find it here.

Good news for those who do not want to move from their home, In fact, you can follow our "Course pizzaiolo ONLINE"From the comfort of the couch in your own home. For information follow this link.

As I suggest every week, might be useful to add my site to your bookmarks, maybe it will come in handy the next time you prepare the pizza at home, think that this link you will find more than 300 pizza recipes.

Finally I conclude by reminding you to pay a visit to our YouTube channel where you will find over 300 Video recipes of pizza prepared by the students who attend our weekly courses for pizza.

Appointment in a few days for other news about the fascinating world of pizza.

See you soon

Silvio Cicchi

Pizza with Gorgonzola and pears. As an ancient proverb says: "At Farmer Far Not Knowing How and Good Cheese With Pears". This proverb has many interpretations, but what interests us is definitely one that sheds light on the actual goodness of pairing cheese with pears.

This week in the laboratories of our "School of Pizza"We have guests two great people who come from Switzerland, it's Enzo and Maureen who signed up to Our professional course as they have plans to open a pizzeria.

Pizza with Gorgonzola and pears

Along with the great practical work of the dough, the preparation of pizzas and all things pertaining to the pizza, sometimes it is the time available to prepare delicious pizzas to satisfy the hunger.

Today's Pizza was prepared by Mrs. Maureen and the result was truly exceptional. This is not a pizza from common ingredients, but very famous just as the saying goes to top. A pizza with excellent Gorgonzola cheese combined with pears.

Pizza with Gorgonzola and pears

It all starts with the preparation of a dough for pizza soft and well hydrated we left to mature in the fridge for 48 hours. After the curing time, we left it to rise as long as necessary before coming to the drafting and the sauce.

This type of pizza from very mild taste does not need Tomato, which with its degree of acidity could affect the success of this delicious pizza. So we used a mozzarella base fiordilatte and subsequently we placed thin slices of pear. A few touches of gorgonzola cheese and baked immediately

Pizza with Gorgonzola and pears

In hot pizza wood oven with gorgonzola and pears it took just over a minute to achieve the perfect golden brown and it is a pity that the following video can not transmit the scents of the sugars released from pear starting to caramelize, but for sure the video could be of help if you decide to prepare it at home.

VIDEO

Pizza with Gorgonzola and pears

And you? Have you ever thought you subscribe to one of our practical courses at our school of Italian pizza? At this link you will find all the information about our courses.

Before leaving I wanted to remind you of some useful links that you can find here on our site:

Our practical courses

The calendar of upcoming courses in programming

Our Fantastic Pizzaiolo Online Course

If you like our videos, on YouTube you will find available about 300, save this page to your favorite sites, for sure it will come in handy when you prepare the pizza at home. Visit our video channel

A resent in a few days for more news about the world of pizza

Silvio Cicchi