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.
Focaccia With Onions and Mortadella Recipe. In our tradition there is good Italian focaccia with mortadella. This typical breakfast I try to be circulated to all people from all over the world who subscribe to our professional training course in our training school of pizza. Success is always assured. Just like all.
This week Luiz Benidorm Spain is attending our professional training course. When it was time breakfast we have prepared a very tasty bread with mortadella with an improvement in my opinion: focaccia this involves the addition of onions cut into thin slices and slightly dried during the brief cooking at high temperatures.
Focaccia With Onions and Mortadella Recipe
Focaccia With Onions and Mortadella Recipe
The buns are usually treated very carefully during our practical course. A good focaccia must have as an external feature and soft fragrance and well honeycombed inside.
Always use a strong flour, leave mature the dough at least 24 hours in a refrigerator at 2 degrees and always let the dough rise for good.
Focaccia With Onions and Mortadella Recipe
Focaccia With Onions and Mortadella Recipe
As you can well see from the video below, Mr. Luiz has stretched the cake, He has pressed his fingers on the pizza surface to prevent bulges while baking in the oven, added onions, then he added the classic ingredients for the cake, namely: extra virgin olive oil, a pinch of salt and fresh rosemary.
Focaccia With Onions and Mortadella Recipe
Immediately in the oven at a temperature of 350 degrees in our wood-burning oven, where it took about a minute to colorarsi of perfect browning.
Once baked added thinly sliced mortadella, and devoured instantly.
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Pizza Beans with Onion and Anchovy. This morning in the laboratories of Our school of pizza We prepare an unusual pizza, but really good. It is very rare to find on many restaurant menus, pizzas offering beans among its ingredients. But this I recommend it, It is really tasty. You'll definitely tasted fresh salad of borlotti beans and onions, everyone likes, perhaps with the addition of a little 'Tuna. On the other hand there are countries in the world, where beans are an integral part of the food culture, Mexico, Chile, Brazil, so that's where this pizza will surely be appreciated.
Pizza Beans with Onion and Anchovy
Pizza Beans with Onion and Anchovy
Our pizza today is topped with a tomato base, beans and white onion cut into thin slices. Insaporiamo all with the anchovy fillets evenly distributed on the surface of the pizza.
Pizza Beans with Onion and Anchovy recipe
Pizza Beans with Onion and Anchovy
After having prepared a good dough well hydrated, cut into pieces 270 grams, formed the balls and let rise following our usual procedure. For all those who want to improve themselves in the preparation of the pizza at home, memory that is available on our website a great During pizza online. It contains many videos and tips to prepare at home a quality pizza.
Pizza Beans with Onion and Anchovy
After the writing of the ball add the tomato, about 80 grams.
Add the kidney beans and onion into rings previously flavored. Finally we add a touch of flavor: anchovy fillets, scatter it for good, doing so with every bite understood an anchovy fillet.
Pizza Beans with Onion and Anchovy
Remove from the oven, add a drizzle of extra virgin olive oil and a few leaves of fresh basil.
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Focaccia with Tomato Garlic and Anchovies Timo. Thyme, for those unfamiliar with this plant yet, It is used a lot in pizzeria, The word Thymus comes from a Greek name, ... and I laugh when I think of "My Big Fat Greek Wedding" movie, where the father of the bride, a certain Denny De Vito tried to explain to the Americans that all today's words derive from Greek. 🙂
Thymus means "strength and courage" virtue obtained from all those who smelled the balsamic scent of this plant.
Focaccia with Tomato Garlic and Anchovies Timo
Focaccia with Tomato Garlic and Anchovies Timo
I really like the scent of thyme on a cake, use it often. It is no coincidence that today in our laboratory "School of Pizza Makers"Where we organize all Professional workshops, Diego prepares breakfast for a delicious cake that has among its ingredients tomato cut into thin slices, of anchovy fillets, garlic and a sprinkling of thyme.
Focaccia with Tomato Garlic and Anchovies Timo
Prepare a good cake is not a difficult thing. The secret is all in the preparation of a dough prepared with a strong flour, this is followed by the operation of Staglio in balls 270 grams, immediately after forming the balls following a long maturation in refrigerator 2 degrees for at least 24 hours.
After the long phase of maturation, we will leave it to rise. When the balls have doubled in size, They will be ready to spread.
Focaccia with Tomato Garlic and Anchovies Timo
Focaccia with Tomato Garlic and Anchovies Timo
Let the sauce:
Sliced ripe tomatoes, add the anchovy fillets evenly on the base and seasoned with garlic into thin slices, fine salt, extra virgin olive oil and fresh rosemary needles.
Focaccia with Tomato Garlic and Anchovies Timo
As you can see from the video below, in our small wood stove our focaccia took a minute to be cooked to perfection.
A sprig of fresh basil and ... bon appetit.
VIDEO
If you are very experienced in the preparation of the pizza at home, It will be useful to our "Course Pizzaiolo ONLINE"An excellent course, It contains many videos, tips and advice to prepare at your home a quality pizza. Do not we care about our course online? Patience, you could at least share my post, much will it help my little blog to grow.
Do you like our Video Recipes pizza? On YouTube there are hundreds.
The Eastern Pizza with Fresh Vegetables and Surimi. We just wanted Lois, Our guest of Singapore that these days is playing the "Practical Course Professional Pizzaiolo" in our school, us to "rediscover" the taste EASTERN on Pizza.
Do you think that to date has already returned to Singapore and has opened its pizzeria called "Pi" and is already by feeding a slice of the inhabitants of Singapore with its pizzas "Oriental".
The Eastern Pizza with Fresh Vegetables and Surimi
The Eastern Pizza with Fresh Vegetables and Surimi
The pizza Lois prepares us today in the video below is just in the original ingredients and the creation of an oriental prepared tomato sauce. It is clear that the pizza is the heritage of the whole world.
The Eastern Pizza with Fresh Vegetables and Surimi
Lois sliced into thin strips fresh zucchini and added them on pizza, right after he sliced yellow and red peppers and added them to our focaccia.
Afterwards cut sticks Surimi rounds and distributed evenly over the pizza. Someone even called these sticks with the old name "crabmeat. What are the facts really I do not know, but you can learn more who and who.
At this point he added the classic condiment focaccia: salt oil and rosemary.
The Eastern Pizza with Surimi and Fresh Vegetables recipe
The Eastern Pizza with Fresh Vegetables and Surimi
Below is a video of Lois prepares its eastern pizza.
VIDEO
The Eastern Pizza with Fresh Vegetables and Surimi
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On our site there is a great "Course Pizzaiolo ONLINE"You can attend from your home by simply logging. If you really are not interested in the course, you could just help me by sharing my post on social.
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As we all know on our site there is a menu with more than 300 pizzas.
Spicy Focaccia with Tomato and Onion. All pizza lovers have tasted the pizza spicy.
But because we like to eat spicy, You'll Ever wonder? It will be happened thousands of times, about a few months ago we tried to give a rational explanation for this "Pleasure Spicy" and if you have a free minute you can give a quick read our article called "The peppers and ranking Della Spiciness" It's very interesting.
Spicy Focaccia with Tomato and Onion
Spicy Focaccia with Tomato and Onion
It's a good pizza, unlike similar spicy focaccia, made so by the addition of hot oil after cooking, focaccia this involves the use of a mixture of dried garlic, crushed red pepper and parsley. You can find it in the form of ready mix for pasta Garlic and Chilli Oil. I invite you to prepare this delicious pizza at home, maybe tomorrow.
You're not an expert in the preparation of the pizza? I have just the thing for you: A fantastic "Pizzaiolo Online Course”. In a short time you are able to prepare a good pizza even at home. It contains a large number of videos and tips. You'll find all the course information online who.
Spicy Focaccia with Tomato and Onion
Spicy Focaccia with Tomato and Onion
For our spicy focaccia we used a mixture left mature 24 hours
In the following video, il Sig. Diego this week is playing the practical course in the laboratories of our School Pizza, It is preparing this very spicy pizza.
VIDEO
Spicy Focaccia with Tomato and Onion
After drafting Diego added the cherry tomatoes, onion, the mix of chili garlic and dried parsley and as in all the buns can not miss salt and rosemary oil.
Spicy Focaccia with Tomato and Onion
We find the name of this tasty pizza.
At first I decided to call in another way: "Pizza and Garlic Oil Chilli" saw-like condiment, but I have an idea: What name would you give you this pizza?
Focaccia with tomatoes and bacon Scamorza. This week's guest in our School pizzaioli Angela lady is doing a professional course of pizza maker. Continue to keep an eye Angela because I'm sure that very soon will open its activities pizzeria somewhere in the world and who knows ... you may happily in your home.
I just returned from my usual morning trip to the market for purchases of fresh products that are made mandatory daily, All catering staff know how important this step. Rosemary, mozzarella, fresh basil and lots of things are strictly purchased daily. Among the many products purchased, There were two beautiful scamorze. For all those who do not know this tasty product, I remember that the smoked cheese is a stretched curd cheese made from cow's milk, officially recognized as a traditional food product in many regions of southern Italy. It has a shape that resembles a flattened sphere and you can also buy it in the smoked version, or stuffed with citrus fruits etc..
Focaccia with tomatoes and bacon Scamorza
Focaccia with tomatoes and bacon Scamorza
You have surely heard him use the word scamorza in its derogatory sense: "You're a scamorza", In fact, in local dialect it means "Capa severed" refers to someone who has no head.
It is widely used in pizzeria, It has a unique flavor and gives the pizza a unique scent.
Focaccia with tomatoes and bacon Scamorza
The pizza we're going to prepare today, has among its ingredients precisely the smoked cheese styled with juicy cherry tomatoes and diced bacon.
in our professional pizza maker courses, one of the very first things we face are the various types of commercially flour, how to recognize them and what to use for perfect pizza.
All our pizza makers know that to get a good focaccia is necessary to make use of a strong flour. The final product thus obtained, be possess a marked alveolation and will be well fragrant to its outer.
Focaccia with tomatoes and bacon Scamorza
Focaccia with tomatoes and bacon Scamorza
The process for obtaining this type of focaccia, It will be to prepare a good dough well hydrated, and after it is divided into dough balls and placed in the appropriate door dough containers, It must be left in the cold room for the indispensable phase of maturation for at least 24 hours. Without this process, our pizza would be hard to digest and run into one of those nights where you feel they have not yet digested eaten pizza at dinner, and you'll get up in the middle of sleep to drinking water.
Focaccia with tomatoes and bacon Scamorza
he spent the 24 Minimum maturity hours of mix, it begins the next phase which is that of leavening. Leavening is one of more than 300 chemical processes that occur during the processing of the dough, and, fortunately it is the fastest, You think that can also be seen with the naked eye. Let's say that the leavening is complete when the volume of the dough balls is doubled compared to the initial volume.
At this point we can do is knock down manually until the dough to form dough disks with a diameter of 30/33 cm.
On our delicious focaccia we added the cherry tomatoes previously seasoned with oil, salt and oregano, the smoked cheese into cubes or thin slices and finally the diced bacon to give something more to our pizza.
Focaccia with tomatoes and bacon Scamorza
To prepare this pizza at home, will surely be of assistance the following video.
VIDEO
Time cooking pizza:
In our electric oven, our focaccia employed about 3 minutes to a perfect golden brown. The same pizza cooked in a wood stove took about a minute.
Focaccia with tomatoes and bacon Scamorza
Before saying goodbye, as I do in all my posts, I remind some useful links that you can find on our site:
In This Page Instead you will find a fantastic "professional Pizzaiolo Online Course"That will surely be of help to all those who have little experience in the preparation of the pizza at home, in a short time you are able to prepare in your oven at home a perfect pizza, like that from a pizzeria in your home.
Do not miss a visit to our YouTube Channel, where you will find at your disposal hundreds of video recipes for pizza.
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Pizza with Garlic Artichoke Tomato and Ham. Today we speak of a classic pizza which sees among its ingredients the artichokes, the cherry tomatoes and ham.
This week our guest "School Pizza"Is Mr.. Diego, who is carrying our ongoing professional pizzaiolo. Arriving in time for lunch we decided to prepare this simple but at the same time delicious pizza.
The first thing to do was to prepare a good mix well hydrated using a strong flour, one w280. This type of flour as you well know needs a long maturation in refrigerator 2 degrees for a minimum of 24 hours, but it will prove to be better after 48 the 72 hours.
After the preparation of the mixture we extract dall'impastatrice and allowed to stand 10 minutes. The next step was to divide it into pieces 270 grams, round up good balls, place them in the appropriate containers dough door and place them in cold storage for slow maturation.
After the long rest in the cold, we let the dough rise. Despite our wood-burning oven on, the laboratory during the winter does not record its pleasant temperatures, then the waiting time for a perfect leavening were long enough, we got to 6 leavening hours before the balls had doubled their initial volume.
As you'll see from the video below, all of our students spend a lot of time to learn the manual drafting of pizza. We have available in our laboratories a Pizza stretchers machine, But I insist that all future pizza chefs attending our ongoing professional pizzaiolo learn some hand-editing. The results obtained are far superior to those that can offer a machine.
Pizza with Garlic Artichoke Tomato and Ham recipe
Pizza with Garlic Artichoke Tomato and Ham
Once the fast and simple setting manually routing we went immediately to the dressing.
By helping with a spoon we added the tomato. Usually the pizza needs 80 grams of tomato well distributed on the surface, taking care not to soil the edge. Afterwards we placed evenly the slices of artichokes, well seasoned succulent grape tomatoes with oil, salt and oregano and finally we added the cooked diced ham.
Pizza with Garlic Artichoke Tomato and Ham
After the delicate phase of seasoning we immediately fired our pizza. In our wood oven at a temperature which is around 350 degrees, pizza took just over a minute to get a perfect golden brown.
At this point we baked our pizza to stop the strange tingling rising from our stomach.
Pizza with Garlic Artichoke Tomato and Ham
It is useless to repeat it every time, pizza makes you happy adults and children. If you also want to try this mood, tonight prepared a nice pizza for dinner. If you are looking for a recipe for pizza, on our site you will not be spoiled for choice, You think you will find 300 of pizza recipes.
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Focaccia with Cheese Turmeric and Black Olives. There are moments in the work of pizza in which there is no need to pull out all the creativity and imagination acquired over the years. in our Professional Courses of Pizzaiolo at our school pizza, we prepare our students for these events. It arrived a large group of customers to the bar to celebrate an event and have ordered an appetizer, we decided to cook a pizza to be cut into wedges to serve the aperitif accompanied. Among the ingredients we had available was the soft cheese, the famous "cheese”. There are always, I remember as a child smeared on warm bread freshly baked and had a unique taste, awesome. After 50 years the cheeses are still there, the kids love them ... and adults have never stopped eating them. Who can forget the soup with melted cheese inside? In the kitchen they are still used on many occasions, as an aperitif or after a meal.
Focaccia with Cheese Turmeric and Black Olives
Focaccia with Cheese Turmeric and Black Olives
In pizzeria this type of soft cheese is really delicious. I use very often spread over a freshly baked warm focaccia.
The cake that we prepared today is a delicious tidbit accompanying an aperitif. We added just a little variation, enriching it with the turmeric powder and exquisite black olives.
If you're among the readers of our blog, already you know that all our cakes are prepared with dough made with strong flour and prepare the pizzas only after a long maturation in the refrigerator that goes from a minimum of 24 hours, up to the Roman grip type cake that can be up to 120 Vesting hours in the refrigerator at 2 degrees. Unfortunately, that's the way it is, to me the fragrant focaccia like on the outside and soft and well honeycombed inside.
The preparation of this pizza does not require a lot of trouble, anyone will be able to prepare it in a few minutes at home.
Focaccia with Cheese Turmeric and Black Olives
Focaccia with Cheese Turmeric and Black Olives
The first step will be to leave the well-covered dough until complete proofing. After the rising phase, roll discs of pasta and toss with a drizzle of extra virgin olive oil, a pinch of salt and rosemary.
Almost grab and bake in hot oven pizza as well 300-320 degrees. will suffice 2 the 3 minutes to get a perfect golden brown.
Remove from the oven pizza and now we move on to the sauce.
Focaccia with Cheese Turmeric and Black Olives
Spread the soft cheese on pizza, add the turmeric and finally the black olives.
Cut into wedges and serve with the aperitif your lucky guests.
Below is a video of the pizza chef Paul during the preparation of this delicious pizza.
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Pizza with Tomato Mozzarella Radicchio and Pancetta. With the arrival of cold weather often happens that many pizzerias menu adapt, They prefer the cold and steaming hot pizzas, just the opposite of what happens in the summer, where they prefer pizzas with fresh vegetables and salads. The pizza that we have prepared today in the laboratories of our School Pizza It is really suitable for this season. The ingredients we used for the preparation of this winter have pizza:
The tomato
the mozzarella
radicchio cream
diced bacon
Pizza with Tomato Mozzarella Radicchio and Pancetta
Preparation of radicchio cream:
Blanch the chicory to 30 seconds in a pot containing a little water, spices and herbs: Laurel, pepe, juniper along with a pinch of salt.
Drain well and arrange it in a bowl. By helping with the mixer trituratelo adding oil and parmesan cheese. When the cream is well mixed the mixture is ready for use.
This cream of radicchio is widely used in the kitchen, excellent on bruschetta and very special when used as a sauce for pasta or gnocchi. On the cream of radicchio pizza it is absolutely fantastic.
Pizza with Tomato Mozzarella Radicchio and Pancetta
Pizza with Tomato Mozzarella Radicchio and Pancetta
After preparing the ingredients, we go to our pizza dough.
For the preparation of this tasty pizza, we have prepared a dough with a strong flour. After having prepared the balls, we have placed in the appropriate containers and stored in a refrigerator at 2 degrees for a slow maturation of 24 hours.
The following day we left the dough to rise and are passed directly to the drafting of the pizza. For friends who do not know the whole complete maturation and rising process, I remember that right here on our site there is a great cprofessional pizza maker online bear. It 'a very simple course and suitable for everyone, find information who.
Pizza with Tomato Mozzarella recipe Radicchio and Pancetta
Pizza with Tomato Mozzarella Radicchio and Pancetta
After the drafting, we go immediately to our pizza toppings.
Add the tomato spread it evenly over the pizza surface helping with a spoon, add the cream of radicchio previously prepared, the diced bacon and mozzarella.
Bake in your oven pizza. In our electric oven pizza it took about 3 minutes, while in a wood oven cooking time it would be about a minute.
When the edge is golden at the right point, baked and served piping hot to your lucky guests.
VIDEO
Pizza with Tomato Mozzarella Radicchio and Pancetta
I just have to say goodbye giving you an appointment in a couple of days for the next recipe for pizza. Before leaving, I wanted to remind you of some of the useful links on our site:
who You find all the information about our professional practical training as a pizza maker in our school.
who Instead you will find all the information to participate in our professional course Online.
Focaccia with onions Sautéed Mushrooms and Artichokes. Certainly you are able to imagine the goodness of this pizza, if you do not succeed, try to look at the video of the preparation of our shot in our labs School of Italian pizza. For many years we plan professional courses of pizza throughout the year. If you are interested in attending one of our courses to become an expert pizza maker click here.
Focaccia with onions Sautéed Mushrooms and Artichokes
Focaccia with onions Sautéed Mushrooms and Artichokes
The pizza we're going to prepare today is a delicious and succulent cake whose ingredients:
To get a cake that is worthy of the name, we have prepared a dough with a mixture of strong flour. Having prepared a well-hydrated dough we cut the dough balls from 270 grams, format the balls and placed in the appropriate door dough containers. We have them placed in cold storage for a slow maturation, with the temperature set at 2 Celsius degrees.
Focaccia with onions Mushrooms and Artichokes
Focaccia with onions Sautéed Mushrooms and Artichokes
Once the maturation we removed the dough from the refrigerated room, and we let it rise. During the winter, our laboratory is quite cold and to get a perfect leavening, Sometimes the balls also require 4-6 hours. If you are regular readers of our site, already you know that the rising times are influenced by temperature and humidity, so there is not much difference between summer and winter.
Focaccia with onions Sautéed Mushrooms and Artichokes
Preparation:
After having laid the disks of dough, we added the mix of ingredients, ie the onions in bittersweet, Champignon mushrooms sautéed artichokes and some clove oil.
A little oil extra virgin olive oil, a pinch of salt and scent inevitable given by rosemary.
Immediately in the oven. In our wood oven pizza took just over a minute to get to the perfect golden brown.
After it baked we added the inevitable fresh basil leaves.
VIDEO
Focaccia with onions Sautéed Mushrooms and Artichokes
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Before leaving I wanted to remind you that on our website is available a great During pizza maker Online. Enter Course simply by logging in at any time of day. It contains many videos, tips tricks and secrets to prepare at home a quality pizza. Get it here. If you were interested in our professional course of pizza online you will continue to follow our pizzas videos on our channel Facebook.
