Onion pizza with peppers tomatoes and Mozzarella. One of the questions I am often asked by industry insiders and not, is the following: The peppers should be placed on the pizza cooked, or raw?

It 'easy to find the right answer in this pizza Paulo, Portuguese pizzaiolo, He is preparing in the laboratories of our School pizzaioli during the Our practical courses. Personally, I have very clear ideas about the combination of pepperoni and mozzarella, "Ok" if the peppers are burned in the oven and served, but 'no' to the combination "raw peppers and mozzarella".

Besides blanch the peppers in the oven is quickly accomplished for those who just have an oven wood-fired pizza or electric or gas that is, just buy the yellow and green chilli peppers, cut into rounds, arrange them in a baking container, toss well with extra virgin olive oil, salt and rosemary and let them dry in the oven quickly. This will serve to flavor the peppers perfectly and just enough to wilt the slices of peppers in order to use comfortably as a topping for your pizza.

Onion pizza with peppers tomatoes and Mozzarella

Now for the preparation of the dough. During the course of our practical training as a pizza maker daily we prepare different types of pizza dough, the dough of this pizza with ripe tomatoes peppers tomatoes type, white onion slices and mozzarella cheese is prepared with a medium strength flour, one W270. After the preparation of the dough balls are formed and placed in appropriate containers and placed in cold storage for a slow maturation 24 hours.

Onion pizza with peppers tomatoes and Mozzarella

Once the ripening in the refrigerator at a temperature of 3 Celsius degrees, the dough is left to rise at room temperature. When it perfectly leavened, It will be stretched to form the disks of dough from a diameter of about 33 cm.

The ingredients

With the help of a spoon add the tomato. Adjust the peppers into slices on the pizza, the tomatoes into wedges and white onion into rings. Finally, add a little’ mozzarella, just some cubes, but not too much.

Onion pizza with peppers tomatoes and Mozzarella

Bake in oven for pizza for a few minutes until golden brown and baked border. Add the inevitable basil and serve while still hot to your guests.

Below is a video of Paulo during the course of a professional pizza maker.

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Focaccia with cherry tomatoes and seasoned Pillow. The Pig Pillow is a type of pork cut, It has within a few thin veins (muscle) with a fine fat component.

And 'different from the fat that comes from the back or from the bacon is fat belly. The size of the pillow is harder compared to the bacon, but its flavor is certainly more distinctive.

In the kitchen it is used to prepare many dishes, one of these is the Amatriciana.

Buy two slices of cured bacon, Privatel of its rind and cut into thin strips. This operation is well described in the video that follows below.

Focaccia with cherry tomatoes and seasoned Pillow

This is one of the easiest to prepare pizzas, so it is suitable for everyone. The secret?… A good pillow seasoned and well-ripened Pachino tomatoes that are not hard to come by.

Preparation of the ingredients

Take a dozen ripe tomatoes, wash and dry. Divide them into four wedges and toss well with extra virgin olive oil, salt and oregano.

Separate the rind from the bacon slices and cut into thin strips.

Focaccia with cherry tomatoes and seasoned Pillow

In the laboratories of our School pizzaioli, This Week's Fabiano who came from Brazil to attend one of our professional courses. At the end of the course, Fabiano will open a Pizzeria in their country and called "Yummy". How about? A beautiful name, I suggested I.

During the course, Fabiano has prepared a dough with a strong flour (W300). We formed the balls, lying in the appropriate containers and stored in a refrigerator at 3 degrees centigrade for 36 hours. After the step of maturation, we reported at ambient temperature the mixture and patiently awaited the formation of leavening.

When the mixture has reached the perfect leavening we stretched to form the balls of dough disks with a diameter of 30 centimeters.

Focaccia with cherry tomatoes and seasoned Pillow

Mr. Fabiano has skillfully adjusted the cherry tomatoes evenly over the surface of the pizza, Finally he added the bacon into thin strips.

A pinch of salt, rosemary and away immediately in the oven at 300 degrees. After 3 minutes the cake is very ready to churn out. At this point, add a few leaves of fresh basil and ... we still have to taste this delicious cake that was not eaten in 30 seconds.

VIDEO

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Want to know more about the various cuts of pork? Visit wikipedia

Focaccia with Philadelphia Mortadella and Pistachios. Some weeks ago, joined the practical course of pizza maker at our school Mr. Carlo.

Charles already holds a pizzeria in Hungary, so we examined the subject of several types of flour on the market, where to buy, by different processing methods, and of course throughout the maturation process of the dough for pizza and the fastest rising phase.

Focaccia with Philadelphia Mortadella and Pistachios

Between Mr. Charles menu, that, currently it provides its local customers and the many tourists who visit Budapest daily, stands a pizza that really goes to the "Great". It is just such a delicious and tasty pizza that has among its ingredients the cream cheese Philadelphia, good mortadella cubes, pistachios grain and a few drops here and there with balsamic vinegar.

Focaccia with Philadelphia Mortadella and Pistachios

The preparation of this cake is simple. It all starts with the preparation of a good dough prepared with a strong flour. After having prepared the dough prepare the dough and leave them to mature for 24 hours in the refrigerator at a temperature of 3 Celsius degrees. After reaching the complete maturation of the, I let rise, the time needed may vary depending on the room temperature and the degree of humidity.

When the dough is leavened, roll it out by hand, formed of dough disks with a diameter of 30 centimeters. Season with extra virgin olive oil, a pinch of salt and rosemary.

bake for 3 minutes at 300 Celsius degrees.

Remove from the oven as soon as the board is browned to perfection.

At this point, Philadelphia spread the cheese on focaccia, add the mortadella cubes and chopped pistachios. Drop a few drops balsamic vinegar on focaccia, a few leaves of fresh basil and serve while still hot to your guests

Focaccia with Philadelphia Mortadella and Pistachios

Below is a video of Charles during the preparation of this pizza in the laboratories of our school.

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The Mortadella on wikipedia

Focaccia with tomato slices Mushrooms and Garlic. The pizzas made with fresh ingredients have an edge and they always win the confrontation on the classic pizzas. In light of these statistics collected on our site based on visitor preferences, I can only remind you once again: Always prepare your pizzas with fresh, seasonal ingredients.

Focaccia with tomato slices Mushrooms and Garlic

Just today, in our School pizzaioli, during our professional pizza maker courses, we have prepared this delicious focaccia. The ingredients for making this pizza are few and easy to find:

A tomato to be cut into thin slices

A couple of fresh champignon mushrooms

A clove of garlic

Focaccia with tomato slices Mushrooms and Garlic

To get a good focaccia, we will need a strong flour and a long maturation in the refrigerator at 3 Celsius degrees. We will get a fragrant pizza to its exterior and soft and well honeycombed inside.

Roll out the balls well-leavened and formed disk of dough.

At this point add the tomato slices evenly on the surface, added the mushrooms sliced, Finally, add the garlic into thin slices.

Season with a pinch of salt, oil and some rosemary needles.

Bake in oven for pizza 300 degrees for a few minutes until the perfect browning of the edge. Remove from the oven and add two leaves of fresh basil.

Serve while still hot pizza to your guests.

The video of the preparation of Focaccia with tomato slices and garlic mushrooms during the courses pizzaiolo in our school.

Focaccia with tomato slices Mushrooms and Garlic

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Pizza with Porcini Mushrooms and tomatoes Olive. With the first seasonal rains after 120 days of drought, finally begins mushroom season. We hope for a good year. After two hours of walking, I surrendered, there is absolutely no trace of any edible fungus.

Fortunately there are rescue frozen porcini mushrooms. I must admit that frozen mushrooms are a good alternative to the fresh product is always difficult to find. On the wholesale market I could not help but notice that the trucks were unloading crates of fresh porcini mushrooms from Eastern Europe, this is indeed globalization. The market price high amortizes the cost of a long transport. It is also true that this product does not exist to "Kilometer Zero".

All pizzerias in the world use the frozen porcini mushrooms, It is comfortable and is always available. To prepare the recipe today we have prepared well in advance of the dough using a strong flour letting it ripen in the refrigerator for a period of 24 hours to three degrees centigrade. After the maturation we began the leavening phase, it is fast, you can not see with the naked eye. In a few hours the rise is already completed, It depends greatly on the temperature of the laboratory or the optional leavening chamber or by seasonality.

Pizza with Porcini Mushrooms and tomatoes Olive

the drafting:

manually Lay the leavened dough balls to form the dough disks with a diameter of 33 cm. Add the tomato pizza for helping with a spoon, add the mushrooms sliced ​​uniformly over the entire surface, some cherry tomato slice, mozzarella and pitted black olives. Bake at 300 degrees centigrade for 3/4 minutes until golden brown border.

Remove from the oven and Serve, add an extra virgin olive oil, a few fresh basil leaves and serve while still hot to your guests.

Pizza with Porcini Mushrooms and tomatoes Olive

Below the video of the preparation of this pizza, made in our school pizza, during our professional courses. More information about our courses.

VIDEO

Pizza with Porcini Mushrooms and tomatoes Olive

It may help:

Porcini mushrooms on wikipedia

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Focaccia with Tomato and Bacon Baked. For the preparation of this fragrant focaccia, we must first prepare the baked bacon. A brief refresher for those who had plans to prepare it at home.

Preparation of baked bacon

Prepare a chopped rosemary salt, salvia, garlic and pepper. Meanwhile, seasoned with pepper and salt to the piece of bacon. Let briefly flavor and sprinkle with the chopped previously prepared. Roll the bacon and tie with string. Now brown it in a pan with oil, a clove of garlic and a sprig of rosemary. When it is golden, pour in the wine. Bake at 200 degrees for about one hour. After it baked, allow it to cool, then cut into slices not too thin. Our bacon is ready for use.

Focaccia with Tomato and Bacon Baked

The preparation of the cake that will be the basis of our pizza, It is a very important step which should not be overlooked:

Always use a strong flour and let mature the dough 3 degrees centigrade for at least 24 hours. The result is a highly digestible focaccia, fragrant to its exterior and soft inside.

At the end of the maturation, dates to the early rising. As soon as the ball will be well-leavened, lay them hand until forming disk of dough from 30 centimeters.

Focaccia with Tomato and Bacon Baked

The dressing:

Add evenly on the pizza tomatoes cut into wedges and well flavored with oil, salt and oregano. Add the baked bacon cut into strips. Season with extra virgin olive oil, salt and rosemary.

Bake at 300 degrees Celsius for a few minutes, when the board will be perfectly golden, you sfornarla. Add a few leaves of fresh basil and serve while still hot to your guests.

Below the video of the preparation of this pizza during the lessons of ongoing professional pizzaiolo at the laboratories of our school pizza.

Focaccia with Tomato and Bacon Baked

VIDEO

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Pizza with anchovies Tuna Onion and Mozzarella. Great pizza, perfect for those in search of strong flavors. How would an old friend: A pizza for smoking!

I love it, I love the savory breakfast in place of the classic cappuccino and croissant.

For making this pizza we have prepared a few simple ingredients:

Del well preserved tuna in extra virgin olive oil

Of anchovy fillets drained of its oil.

A red onion cut into thin slices.

A mozzarella mozzarella diced.

The classic tomato pizza.

Pizza with anchovies Tuna Onion and Mozzarella

Dough

To prepare the, we used a "strong flour" and left W300 mature in a refrigerator at a temperature of 3 degrees centigrade for 48 hours.

After the maturation phase, we left our dough rise before spread in disks of dough from the diameter of 33 cm.

Pizza with anchovies Tuna Onion and Mozzarella

The dressing:

Helping with a spoon, Spread a light layer of tomato pizza, sprinkle the slices of onion and chopped immediately after the anchovy fillets evenly over the pizza surface. At this point we can do is our crumble the tuna steak and finally the diced mozzarella.

Pizza with anchovies Tuna Onion and Mozzarella

Almost grab and bake the pizza oven 300 degrees for a few minutes, until the edge will be perfectly golden.

Below the video of the making of this pizza.

VIDEO

Pizza with anchovies Tuna Onion and Mozzarella

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He attended one of our practical courses to become a pizza maker. The calendar of upcoming courses in programming.

What wikipedia says about mozzarella mozzarella

Pizza with Cherry Tomatoes and Mozzarella Pancetta. The cherry tomato is widely used in pizzeria, to prepare delicious pizzas. Since you can find it in all seasons, now you can find it in all menus of pizzerias. in great demand, especially for those who are always on a diet like me, It contains few calories and is very refreshing. There are several varieties: Chipano, Suncherry, Rod, Lilliput, Pepe, Gold Nugget and the famous Pachino. These delicious cherry tomatoes grow their own fruits cluster that can sometimes get to also contain 25 cherry tomatoes. They are round and bright red form. They have a sweet taste, and now you can see them cultivated throughout the Mediterranean end and not missing in the gardens and orchards.

Adults and children love them.

Pizza with Cherry Tomatoes and Mozzarella Pancetta

On my pizza I make extensive use, They have a rich flavor.

Today's pizza is just one of them. I found them just picked fresh vegetables at the market and I could not help but buy them.

Preparing pizza:

To offer your guests a good pizza, I advise you to prepare a pizza dough making use of a strong flour. After the mixing phase, formed the balls, deponetele in suitable containers and let ripen in the refrigerator at a temperature of 3 degrees centigrade for 24 the 48 hours minimum. A maturation done to perfection will give you a good pizza, fragrant to its exterior and well honeycombed and soft inside.

After the slow phase of maturation, switch to faster and visible to the naked eye leavening phase.

Pizza with Cherry Tomatoes and Mozzarella Pancetta

Preparation of the ingredients:

Cut the cherry tomatoes Cherry into four segments, place them in a container and season with extra virgin olive oil, salt and oregano. Cut the bacon into strips and cut the mozzarella.

Pizza with Cherry Tomatoes and Mozzarella Pancetta

Season the pizza:

Roll out the pizza, add the tomato evenly over the surface with a spoon helping, distributed the bacon and tomatoes and finally the mozzarella.

Bake at 300 degrees in the oven for pizza. In a few minutes the edge is golden to perfection, then baked and served piping hot to your guests.

Below the video of the preparation of this pizza.

VIDEO

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