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.
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.
The Colors In Catering. Did you know that you can influence your customers' choices using the color matching techniques? Do Not? If you were not aware of this technique, Read this article carefully!!
Here's how the colors can stimulate emotions:
E’ Everyone knows that the decisions we make from time to time are affected by our mood.
We're not talking about absolutely magic, but the popular theory of colors.
scientifically, the color visual processing is generated by nerve impulses carried by the brain and is able to generate emotions.
This causes the color turns into feeling that influence people's choices (clients). At this point we have everything we need to influence the choices of our guests in a pizzeria. Prepare your palette and your colors, we're going to influence your customers!!
How to influence customers' choices with colors
The Colors In Catering
A recent study of “Cornell University” He has shown that people eat 22% more food if the plates are color-matched to the dishes.
Do you think that all of this was already known in 1865, discovered by the Belgian scientist Delboeuf, effect known as Delboeff Illusion.
Subsequent experiments in 2006 made by scientists Brian Waninsk and Koert van Ittersum found that, if the spaghetti al pomodoro (rossi) They were served on red plates, the diners were eating in larger amounts than the same spaghetti served on white plates.
unbelievable!!! Do you have trouble making your kids eat vegetables? Fawning on a green plate, and immediately you notice the difference.
Do you want to organize a dinner for friends based green ravioli with spinach? Serve them on the green plates, and for sure all of your guests will ask you for an encore!
colorful vegetables
The Colors In Catering
Before you start to get your teeth into!
There are foods that have always been part of our culture and influence our taste buds with their color.
Rosso: The red color is instinctively associated with sweet and passion, It is a fantastic stimulating our appetite. Know that A plate of red color will always be a success guaranteed one hundred percent.
Yellow: The yellow color is associated immediately with the acidic flavor of lemon and apples are also. Caution, It is absolutely used sparingly.
Verde: The green color with a sense of naturalness, It reminds us of the earth. For millennia the vegetables were the only foods that have been nurtured man. A touch of green to your dishes will create a sense of trust, so always remember to add leaves of green to your dishes, like basil, fresh parsley or arugula.
Viola, Brown, Nero: These colors are instinctively connected to rotten food, or to the fruits (berries) of poisonous plants. Already in prehistory primitive men avoided the. If you cook a great steak (Brown) tries to serve on a colored base, maybe with colorful flowers field. It will be perceived as more than good served without the use of “colors”.
Blu: Pay close attention to the blue, it is known that this color is a strong appetite-suppressant. All those who are dieting are fully aware. It is known that the food dye blue or whitewash the walls of its kitchen blue, inevitably leads to decrease the feeling of hunger. Because?? Simple, in nature there is almost nothing to eat the blue color, accordingly it is instinctively refused.
The Colors In Catering
And the walls of your restaurant or pizzeria, what color should be?
The environment where you sit the customers is important for you to generate a series of reactions.
Cheerfulness and appetite: As you may have noticed the yellow color is the one that prevails in fast food, It is usually associated with the red. Yellow = joyful atmosphere, and red = fast. This combination makes our customers feel in a joyful and friendly atmosphere, but to consume the meal in a hurry to leave the empty seat to other customers.
gourmet cooking: Blue is the color of elegance, all cold color gradations create an opposite effect to yellow, giving an elegant and distinguished atmosphere, but, as suggested above, reduce the feeling of hunger. E’ the ideal color for those that do nouvelle cuisine with their mini portions, but, often not even satiate hunger.
Temptation and innocence: White is the color of innocence, It is a neutral color, so the brain communicates that everything can be eaten without any side effects. E’ Also the color of the tease, those who do not have the temptation to cut a strip of white bread or focaccia to whet your appetite? well yes, white is the color that should be combined with bar serving aperitifs, everything should be served on white plates candid. Result….always hungry customers who order continuously other things.
colorful vegetables
Conclusion:
In conclusion, you'll definitely understood by reading this post what is important color for your business. Do you feel ready to start with the experiments?
Grow your business and helping you with the colors….let me know, leaving a comment, if it is working.
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Pizza Tuna and Zucchini. This pizza with a very delicate flavor, It is suitable for all tastes, adults and children. E’ one of the most requested pizza in pizzeria. Not to cover the light taste of zucchini and the same tuna, It is given to customers in most cases, bianca, without the tomato, that with its acidity should definitely to alter the flavor of this pizza. Until a few years ago, zucchini were a seasonal vegetable, so it was possible to find on the supermarket counters during the summer season. With the arrival of the market “overall”, you can buy the zucchini all year at a reasonable price. They come from warm countries, or from greenhouse crops.
Pizza with tuna and zucchini
To really get this pizza, zucchini, after being washed thoroughly and dry with a cloth, They must be prepared to Julienne, or if you prefer to use another term, should be cut into thin strips.
Pizza Tuna and Zucchini
Preparing the mix:
Premise: The dough for pizza is serious business, I strongly urge you to doubt those people who pretend to be expert cooks and will go for pizza dough recipes that contain milk, beer, eggs or their other inventions. The pizza dough is only one: Flour, water, sale, yeast and extra virgin olive oil. Also I doubt those who only knead with their sourdough. Okay if you use the latter added to yeast, but not alone. The risk would be to present to your guests a product unleavened properly. If you have read my posts, you will surely be aware that the sourdough It is appreciated for its fragrance and softness only in the products that are stored for long periods (see the bread). In the case of the pizza, it is consumed hot or completely devoured in 10 minutes. So all the benefits that the yeast could make to our pizza… go to hell.
Pizza with tuna and zucchini
All professional pizza makers use yeast for your dough, and many of them add yeast dough, but not in the home version that saves you weeks and weeks in the fridge, but simply by adding to the new, some balls of dough prepared the previous day.
daltronde… as I explain to prospective daily pizza makers who attend professional pizza maker courses at our school: “You would risk hundreds of thousands of Euros you spent to set up your new pizzeria, offering your customers a pizza prepared exclusively with yeast, maybe old, stored in a refrigerator, without knowing whether it will actually work properly?”
After my outburst in response to all the housewives who keep telling me that their sourdough is fantastic, back to our pizza with tuna and zucchini.
Before you start preparing the dough, you must buy the right flour for pizza. Then, after carefully reading our “Driving to the flour for pizza“, you buy the right one.
The drafting of the pizza. The drafting of the pizza balls should not be made with a rolling pin, by doing so you risk getting a pizza without border. If you are not an expert to roll out the pizza with your hands, I suggest reading this article that explains clearly how to roll out the pizza with your hands as an expert pizza maker.
Delicious pizza with tuna and zucchini
Pizza Tuna and Zucchini
The dressing:
As I mentioned at the beginning, to be able to fully enjoy the pizza tuna and zucchini, do not use tomato.
Add a generous layer of mozzarella, the zucchini into julienne, tuna in extra virgin olive oil and bake in your oven pre-heated to 300 degrees for a few minutes.
In 3 the 4 minutes the board should be perfectly golden, then sfornatela. Add an extra virgin olive oil, a few leaves of fresh basil and serve while still hot to your guests.
I ate yesterday evening combining it with a good prosecco, but any light white is fine.
Pizza with tuna and zucchini
You have tried it but did not come to perfection? No problem, It is available for those who need our course of professional pizza maker ONLINE. subscribe, You can view lessons that contain many videos and so much material to read, when you have time available. You receive a certificate and become the pizza experts.
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The Pizza In Portugal. One of the greatest satisfactions that I have been receiving in recent times, It is to see their students attending the professional course of pizza at Our school of Italian pizza, open your own business pizzeria.
E’ the case of Angelo, who came from Portugal to attend the course of professional pizza maker at our school, which put an upward “Studio Pizza” and christened Mascalzone Latino in honor of a famous singer and artist who died prematurely a short time ago.
The Pizza In Portugal
The Pizza In Portugal
The pizzeria is located a few kilometers from the capital Lisbon, in the holiday resort Ericeira, world reserve surf. Daily we see tourists arriving from all parts of the world to practice this sport.
The Italian Mascalzone Latino Pizzeria located at Ericeira in Portugal
Angelo, owner of Mascalzone latino, prepares delicious slices of takeaway pizza and delicious pizzas to the plate to be eaten sitting comfortably at a table a few steps from the sea, or, to take home for the whole family. It only has a few tables outside, but, the quality of its pizzas in a few weeks has crushed the competition, It knows that abroad many pizzerias try to copy the Italian product, but often they sin of inexperience due to the fact that they have never seen preparing a pizza in a professional way, or because they use ingredients not suitable.
The pizzas Mascalzone LatinoThe pizza slices proposed by Angelo
The high quality of proposals from pizzas “Mascalzone Latino” It is due to the use of quality ingredients, purchased directly from Italy and training that Angelo has received attending our ongoing professional pizzaiolo.
Take-away pizza
The Pizza In Portugal
Angelo invited me to the opening of his fabulous local. I spent 2 wonderful weeks in Ericeira. Not practical to surf, but there is plenty to do for people like me who have a certain age and suffering from back pain, it is not easy to ride the ocean waves towering and majestic, for who, come me, He can barely keep afloat. For those young at heart there is the local food that the restaurants cook and serve in a workmanlike manner in accordance with local customs. The cod is one of the most famous specialties of Portuguese cuisine, but in countries like the sea Ericeira are very strong grilled sardines, much larger extent and tasty than we are used to eating in our Mediterranean or Adriatic, or sea bass and sea bream cooked on charcoal grill which can be eaten in all local restaurants.
Grilled sardines Atlantic Ocean
From now, our school of Italian pizza, He will lean to the pizzeria by Angelo “Mascalzone Latino” to propose pizza courses in Portugal, so dear Portuguese friends, do not miss this brilliant opportunity to power a course to become professional Pizzaioli, right near your home. Check the calendar of upcoming courses scheduled in Ericeira clicking here.
Angelo during the writing of a pizza
If you go on vacation in Portugal, se fate visita a Lisboa, take a ride in the city of Ericeira, It is only a few kilometers from the capital (40 Km), it's worth it just to enjoy one of the delicious pizzas proposals “Mascalzone Latino” managed by the dear Angel, because, as I remember in all my posts, friends are the greatest asset I possess, share this article on your Facebook page and click on G +, by doing so you will help this blog to grow. Thank You.
The Pizza In PortugalThe beach of Ericeira in Portugal
