All posts by silviocicchi

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

Digest-the-pizza

Digest the pizza?

It all depends on the degree of maturation dough

Last night we went out for pizza, tonight I have not slept a wink, I could not digest. How many of us, alas, were found in this situation, or has heard someone complaining that way?

The pizza arrived digestible maturity
Dough come to maturity.

Digest the pizza? Everything depends on the degree of maturation of the dough

The rise is one of the most important steps in the preparation process of 'pizza dough or any product from leavened bakery. We all know what the leavening: The mixture begins to swell, increases in volume, the same leavening continues even during the process of Cooking, forming on the inside of the bubbles that make our pizza lighter.

What influences the leavening?

  • temperature
  • THE rising time
  • The salt
  • The water

Without this premise on rising, let's dispel a common Taboo: The Digestibility of a pizza, not dependent on the leavening, but another important process, which is called Maturation.

Aging: The flour is mainly composed of starch, which are complex sugars. At the contact with the water, enzymes of the flour are activated by attacking starches and reducing them to simple sugars: will serve as food for the yeast and will be more easily assimilated by our body. The combination of flour and water also develops the gluten, ie the protein network that serves to give structure to the dough. The reticle is attacked by other enzymes which have the function of transforming the proteins into amino acids, easier to digest. So our pizza will prove to be well digested when our digestive system will find the dough cooked simple elements that have already been treated and reduced by enzimi.Tutto this process is called Maturation.

Conclusion: Any kind of dough is prepared by placing the right amount of yeast, giving it the right time of rest to allow the maturation of work properly.

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Which flour to use for pizza, desserts and homemade pasta?

Which flour to use for pizza, desserts and homemade pasta?

Foto di diversi tipi di farina per indicare quale farina usare per pizza dolci e pasta preparati in casa
Which flour to use for pizza dough and homemade desserts?

During the preparation of our food we happen very often to ask which flour used to prepare cakes and pizza dough at home. Cooking at home, is back in fashion thanks to the economic crisis! Part of the credit also goes to the many television programs in cooking and culinary books on the market.

Which flour to use for pizza, desserts and homemade pasta?

As we all already know, the pizza dough can be soft, soft, friable or spongy: these characteristics vary essentially depending on the type of flour used, or, rather, from the mixture of flour.
The pizzas, focaccia, and bakery specialties typically, may appear in a different way according to their own choice of flour for processing. Indeed, besides water, oil, salt and the yeast we use to the dough, the flour is in fact a star ingredient in the preparation of pizza.
Do not underestimate that the leavening, l'ambiente, the oven temperature and the type of cooking are factors that weigh heavily on the success of the final product.

Flour type 00, 0, 1 and 2

As we all know, from the milling of durum wheat semolina and you get the caster; instead, when we grind the wheat, we have as final product a white flour, particularly suitable for the preparation of bread and cakes. The white flour differs depending on the degree of sifting is that the machining process consisting in the separation of the flour from the bran.

  • White flour type 00: capable of sifting equal to 50% (ideal for batters and cakes)
  • White flour type 0: capable of sifting equal to 72% that there be an excellent product for bread, pizza, buns and many other leavened products.
  • Flour type 1: capable of sifting of 80%
  • Flour type 2: capable of sifting of 85%
  • Fine flour: which is a very fine powder of wheat, which is obtained from the innermost part of the grain and soft. Flour that is used in the production of confectionery, qualitatively superior in terms of gluten.
  • Wholemeal flour: after his grinding, This flour does not undergo further refining processes. And 'itself a great alternative to flour 0, in the preparation of doughs rustic, but also has properties to satiate and regularize our intestines, thanks to the great amount of fibers contained in it.

The choice of flour.

All this introduction I think it is essential to have a general idea about the various ITPI flour commercially. Generally, the mixture which prepare for the pizza, is made from different mixtures of flour type 0 and 00 to which should be added to the water, salt, yeast and any fat or oil. For all those who want to obtain a rustic, want to add a piece of whole wheat flour, paying close attention to rising times, that for wholemeal flour turn out to be much longer than the doughs with white flours.

Our pizza will be of higher quality when we're going to use flour made from organic products, which have not been treated with pesticides or other chemicals. This consideration also applies to all other foods that we commonly use in our homes or in the workplace.

Summary:
Flour for pizza Ingredient for the production of pizzas, depending on the flour used you will get a soft dough, soft, friable or spongy
Types of flour Type of flour
White flour type 00
White flour type 0 (ideal for pizzas)
Flour type 1
Flour type 2
Fine flour: (ideal for sweet pastry)
Wholemeal flour (regulates the intestine and satisfies)
Degree of sifting
50%
72%
80%
85%
The choice of flour for pizza There is no single type of flour for the preparation of pizzas. There are mixtures characterized by:

  • Flour type 0 and 00: dough soft and fluffy
  • Flour type 0 and whole wheat flour: dough thicker, aromatic. → attention: rising times longer
  • Wheat flour and semolina: dough less bloated
  • Wheat flour and spelled flour
  • Wheat flour and oatmeal
  • Wheat flour and almond flour: sweet dough
  • Wheat flour and spices: sweet dough and more energy
Flour for pizza and celiac disease Absolute prohibition of consuming pizzas mixed with wheat flour (for coeliacs). Possible mixtures with certified gluten-free flours
Pictures of different types of flour farina.Quale use for the pizza?
Which use flour for pizza?

For information on the nutritional values ​​of flour, Refer to the wikipedia page:http://it.wikipedia.org/wiki/Farina

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temperature cooking pizza

At what temperature to cook the pizza

temperature cooking pizza

At what temperature to cook the pizza. To make our pizzas "special", it takes quality ingredients, some knowledge and some advice. Sometimes, unfortunately, this is not enough, if you are not familiar with the characteristics and potential of the oven that is used.

Then, before starting it would be appropriate to read these tips and learn some tricks to get even at home excellent pizzas.

The secrets of pizza: the oven

We assume that all the pizza professionals are already aware of the temperatures of cooking pizza: about 300-320 degrees for an electric furnace or gas, and around the 450 degrees for the wood stove, then this article will deepen the topic of pizza baking for those who ventured to do it at home, with the classic home oven.

I ovens, cooking gas, which have a maximum temperature of 250 ° C, can be of two types: vented and unvented. If your oven is not ventilated, cook the pizza on the bottom; on the contrary, if it is ventilated cook at the center of the oven. The only exception is the pizza pan, that in both types of oven is better to cook the center.

The advice: The major problem encountered in cooking pizza in the oven at home, is when you bake the pizza. Opening the door of the oven, we will have the total dispersion of accumulated heat, to obviate this drawback, we suggest you use a baking stone on the oven floor, that in this way be able to maintain high temperatures even when we open the oven to bake pizzas. Remember to always bring your oven to maximum temperature, that usually is reached after having left it on for at least 15 minutes.

**** I do not have a baking stone, how do i? Easy, take four classic brick and place them on the bottom of your oven gas. You will get the same results.

At what temperature to cook the pizza

In electric ovens, ventilated and not, the pizza should be cooked in the upper part close to the heating elements: also in this case the board to use the refractory stone to maintain high temperatures even after the oven will be open. For pizza pan, the first part of the cooking should be made on the bottom of the oven, then ultimarla top, near the resistances.

Electric furnaces and gas is useful to add a bowl with hot water before baking: serve to confer humidity at’dough.

As regards the mono-pizza ovens with refractory stone to high temperature or even ovens that can cook in 5 minutes, the pizzas are inserted already stuffed and ready to be cooked.

The secrets of pizza: tomato

Tomatoes most suitable for the pizzas are the peeled San Marzano or similar type. To get the maximum flavor, shall be broken up with your hands and then seasoned with salt, extra virgin olive oil and basil.

Council to prepare the tomato topping even a day before cooking the pizza. In this way, the filling will acquire even more flavor, but you'll have to take care to keep it well covered in the refrigerator to prevent contamination with other flavors.

The secrets of pizza: mozzarella

Always buy the fresh mozzarella, cut into slices or julienne for a round pizza, but remember that for the one in the pan is always better to cut à julienne.
You should always use fresh mozzarella not only for its taste but also to ensure that the pizza is not present never dry.

The buffalo mozzarella should only be used when cooking is short (type wood stove or oven to 400 ° C), because otherwise the pizza would be too watery. For ovens that do not reach high temperatures should always be placed at the last minute.

At what temperature to cook the pizza

The secrets of pizza: vegetables

Blanch the vegetables slightly and ripassatele in a pan with a drizzle of extra virgin olive oil. Add them on pizza or tomato before baking, coprendole with mozzarella. If the oven does not exceed 300 ° C, add them at the last minute.

The grilled vegetables instead should be laid on the pizza always exits the furnace and hot product , leaving unchanged all the culinary properties.

The secrets of pizza: salami

One trick to avoid the salami from drying out and lose flavor: place them under the mozzarella, in this way it preserves the flavor and quality. Exceptions are obviously those recipes that specify explicitly add the sausages out of the oven.

The secrets of pizza: flour

One thing to know about the W flour is that the lower the value of W, shorter leavening. But first you need to understand what to indicate the The: is l 'unit of measure of the strength of the flour, that is, the pressure resistance of the kneaded flour.

For the bread the choice of suitable flour part by W 180 until you get to 380, depends on the result you want: varieties are so many, from the basic model (bread "boor", the one with a lot of crumbs) up to a blown.

In the preparation of cake it is best to use a flour with W 180-200 for a soft dough type Genovese, whereas it can reach up to W 260 a dough for crispy.
For pizza, the choice is from W 180 (for a short leavening) a W 350 (for a medium-long leavening also using dl fridge).

If you do not know the value of W or is not mentioned on the label can be mixed 70% flour 00 classical 30% of flour Manitoba and certainly can not go wrong.

The secrets of pizza: water

During the winter season, the water must be at room temperature. D'estate, instead, advice to use very cold, but remember to dissolve the yeast in a little water at room temperature and add it directly to the flour. If tap water is too limestone used the mineral.

At what temperature to cook the pizza
Baking a pizza on baking stone

 

If you want to know more about the pizza, is available to you our course of professional pizza maker Online. Many videos at your disposal, many useful to read, in no time you are become an expert pizza maker. The course is online, so you can read and learn new things when you have time available. Our pizza school will issue a certificate pizzaiolo. To know more, click here.

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to wash hands

Burns with oven, cookers, plate. How do.

Which pizza has never experienced the pain of a sunburn? Indoors, or at work, just a little distraction to procure a small burn with iron, hot water, plate, pots on the stove or with the oven. A burn, even if small, should be treated right away to prevent damage to the skin. Burns oven and stove: here's how to ease the pain and what absolutely must not do.

sunburn with oven

Sunburn from oven and stove

For sunburn of oven and stove here is how to do with the immediate remedies DIY.

The first thing to know is that the remedies of emergency household are valid only for small abrasions, slight, superficial and restricted to very limited areas and especially for the less sensitive parts of the body.

The mild sunburn have redness, burning and erythema, with bubbles that cause itching. The most severe burns, instead, occur with larger bubbles and color more pronounced.

The first thing to do in case of sunburn is to put the part under a stream of cold water, Also taken from the fridge, until the pain subsides and to create an analgesic effect.

to wash hands

When the temperature of the injured party starts to lower the sting is attenuated and phase begins healing. The burn is totally defenseless and are prone to various infections. It is therefore recommended the application several times a day creams with a high concentration of zinc oxide, that in addition to soothe avoid the proliferation of bacteria.

For more serious burns is better to apply antibiotic ointments and in any case it is always better to repair the part with the sterile gauze until the wound is healed.

In pharmacy exist dressings ready (He was io use) that release emollients and moisturizers.

The advice in the most

For sunburn of oven and stove must know how to do and above Don'ts. E’ well not use oil, album, potatoes, flour and talc because slow down the healing process and also are not sterile substances. Do not ever put the wound in contact with the ice because it could create additional injury due to the temperature difference. At Last, it is best not to scratch the blisters, but eventually crack them with sterile needles and disinfect them with non-alcoholic beverages.

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Potato focaccia

Potato focaccia

Potato focaccia

Potato focaccia

The potato focaccia, in appearance very similar to a white pizza, is an easily affordable in many ovens of the peninsula.

Potato focaccia

Very soft inside, and crisp in its external. Its softness is due to the fact that among its ingredients include potatoes, very easy to work, usually high, and risen to perfection, given the time much shorter than the rising focaccia normal. I propose this recipe for all those who want to try at home, its success is guaranteed, and can be accomplished in a few hours. It is usually seasoned with extra virgin olive oil and aromatic herbs, like thyme and rosemary, but they are now in many a season with the classic ingredients of the pizza dish: tomato, mozzarella, anchovies and so on, and so forth.

INGREDIENTS FOR 8 PEOPLE

  • Flour 00 500 g
  • Small potatoes with white paste2 the 3 potatoes
  • Warm water150 ml
  • Fresh yeast15 g
  • Extra virgin olive oil 3 spoons
  • Sale2 pinches
  • Rosemary Enough

PREPARATION

Boil the potatoes in boiling water for about 20 minutes, then peel and mash. Let them cool completely.

In a large bowl sift the flour.

Add the mashed potatoes, salt and 3 tablespoons oil.

Dissolve yeast in a cup with warm water and add the resulting liquid little by little into the bowl with the flour. Begin to knead in the bowl to combine ingredients, then transfer the dough on a pastry board and continue to knead for ten minutes, until a soft ball and elastic

Let rise for about 1 and h 30 minutes or until the dough has doubled.

After rising time, divide the dough into 4 parties to spread in 4 baking trays in a thickness of about 1,5 cm and with 20 cm diameter.

Remember to grease the pans with plenty of extra virgin olive oil. Let the dough rise again lying in trays for just under an hour.

Before baking the cakes, season them to taste such as adding herbs, a pinch of salt and a little oil.

COOKING

Preheat oven ventilated 220 °C, then bake the cakes and cook for about 20 minutes.

Serve hot, warm or cold.

Pizza with potatoes

 

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pizza cooked in a wood oven

Electric stove or oven for cooking pizza?

Baking in a wood oven

 

Silvio Cicchi

When we think of pizza, jumps immediately to mind the classic shape of the pizza maker with shovel in hand, before a wood oven.

Basically, exist 2 main methods for cooking pizza, in the oven or in the classic wood stove. By the time we learned to associate the pizza with the ancient cooking tool that is the wood oven, which gives excellent results and adds to our pizza the characteristic smell of burning wood.

pizza cooked in a wood oven

Unfortunately, alas not enough to cook a pizza in a wood burning oven to ensure a good result. Then, in this tutorial, I will try to explain how to cook a pizza, and what are the most used types of cooking, which basically are two: with electric oven or with a wood stove.

Start by talking about our dough, which when fired undergoes major physical changes: Increases its volume, form an outer crust and a crumb inside, its surface is colored and develops aromas and perfumes; loses moisture and weight. What has changed between then a type of furnace and the other?

OVEN

Electric pizza oven

Electric ovens for pizza have a cooking chamber of rectangular height and depth variable; the soil is made of refractory material and the heat is developed by means of electrical resistors placed on the floor and on the roof of the oven. La pizza tonda al piatto cuoce quindi a diretto contatto con la pietra refrattaria ricevendo calore per conduzione diretta, or through contact between stone and dough, by radiation of heat transmitted from the walls and the sky of the oven and by convention, ie displacement of hot air and water vapor inside the cooking chamber.

I forni elettrici hanno in genere due gruppi di resistenze, upper and lower, independently controllable: this allows the baker to manage the heat coming from the base of the furnace and from the upper part of the same to have a uniform cooking also according to the type of pizza in cooking.

The pizza pan

Nel caso della pizza cotta in teglia ad esempio, the heat must get more from their base to be conducted through the metal of the pan and transmitted to dough. In round pizza dough receives heat from the bottom, as placed in direct contact with the refractory stone, then the heat will get more from heaven oven. Un moderno forno elettrico riesce a cuocere pizze alla perfezione permettendo un’ottima gestione della cottura che avviene in modo più uniforme rispetto a un forno a legna, with better drying of the product.

THE OVEN

Baking in a wood oven

The ovens have been used since antiquity for baking bread and later for pizza and focaccia. Un forno a legna classico è costruito interamente in materiale refrattario; the cooking chamber has a stone base surmounted by a refractory time always to which is connected a drain for the fumes. The fire is almost always positioned at the center in the first starts to then be moved to one side during the entire cooking of the dough. The baking stone on the basis, as well as all the time, are heated by the fire while maintaining a constant temperature thanks to storage secured by the building materials. The pizzas cooked in direct contact with the stone receiving heat from the same cooking and also for radiation and convention thanks to the heat of the flames present in the cooking chamber.

The cooking time of an oven wood are reduced compared to an electric furnace: cooking with flame allows short time which may vary from a few minutes up to 60 secondi scarsi delle pizze napoletane cotte con fiamme molto forti per garantire la caratteristica consistenza morbida della pizza. UNA PIZZA COTTA NEL FORNO A LEGNA POSSIEDE UN PROFUMO DIVERSO RISPETTO A UNA COTTA NEL FORNO ELETTRICO. The charm of the wood stove is the presence of the flame that burns in the firing chamber and the aromatic components developed by the various types of wood used in cooking. A wood-fired pizzas often presents a scent different from a crush in oven, but about the actual cooking process will be the same in respect of the four physical phenomena reported at the beginning of article. Il forno a legna ha una gestione più difficile rispetto all’elettrico: the flame should be followed carefully and the pizza must be turned in their cooking to ensure a homogeneous heat exposure. A baker with experience makes a difference in a pizzeria: often in fact find pizzas burnt or cooked in a non-homogeneous thanks to a management of the oven is not optimal.

OTHER TYPES OF OVENS

Other types of furnace

Photo of a classic wood oven, but gas powered.

HELPFUL HINTS FOR WHO DOES THE PIZZA OVEN IN CLASSICAL GAS OR ELECTRIC HOUSE

home baking

When you make pizza at home, the biggest problem often encountered is given by the dispersion of heat, ie the oven due to the large door opening, never reaches the high temperatures required for the cooking pizza. Everything is solved by inserting in your oven a sturdy baking stone, as shown above. Preheat the oven well with the stone inside the max, then bake your pizza. With this little trick, immediately you will get good results.

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The fried pizza recipe and preparation

The fried pizza-recipe and preparation

The Fried Pizza Recipe and Preparation chef Silvio Cicchi.

The fried pizza

This article will introduce the fried pizza-recipe and preparation. The fried pizza is widespread throughout southern Italy, it seems that in every region takes a name and a filling different!! The origins of fried pizza dates back to World War II, when the streets of Naples women frying the simple pizza dough, but without any filling or seasoning. Considered a variant of the classic pizza poorest, with the passage of time was filled in different ways, until you get to today's recipe, which provides a delicious filling of ricotta cheese and salami. The pizza dough fried, quite similar to that of classical Neapolitan pizza, discs of dough are filled with ricotta, pepper and bits of fat or lard. In some regions is planned to be used smoked cheese, or buffalo mozzarella. The discs of dough are stuffed, folded crescent like a calzone, and fried in boiling seed oil until the browning. Today the most popular and classic pizza fries is undoubtedly stuffed with ricotta cheese and salami.

The Fried Pizza Recipe and Preparation

fried pizza recipe and preparation

 

The fried pizza

 

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Mistakes not to make when preparing the pizza at home

Have you ever tried to make pizza at home?

Pizza dough by hand
Pizza dough by hand

We all have tried at least once to make pizza at home, obtaining different results, satisfied by some
product obtained, Delicious, nice to see, with carefully selected ingredients, it happens sometimes, that our pizza
just as we can not imagine the.

It does not seem the case to be discouraged, becoming a po’ attention and following our advice, you can get
excellent results even in your own home.
In the many years that I do this work, I have acquired the necessary experience and knowledge, it happened to me many times
taste the homemade pizza made from various more or less good, and I tried to incorporate into this article a list
defects encountered, so that you can face and solve during the preparation of your home made pizzas
your.
This is a list of the most common mistakes:

Strong smell of yeast
The use of flour are not suitable for the pizza dough
An incorrect use of’dough in the preparation of pizza
Misuse of ingredients “aqueous” such as tomato, i funghi, mozzarella.

Strong smell of yeast

The fear that all those who prepare pizza at home is as follows: But if he does not rise, what we eat for dinner? that figure we make with the guests? and then…..down with a lot of yeast!!!! Of course so your dough will rise for sure, but there will be negative consequences for your pizza. This is what could happen: You will have a very rapid rising, but this prevents the maturation of the, while feasting your pizza, you will have a strong smell of yeast dough and pizza, a little fragrance and a subtle aroma,the dominant fragrance will only be that of lievito.La your pizza will be spongy, and will tend to dry out and crumble easily.
Solve this error easily, testing yourself the right amount of yeast for every kilo of flour is really a few grams, as you can see from our basic recipe for pizza, Start by using only half a cube of yeast, then in the next mixes usatene less, until you find the right balance between your mixing times and the proper maturation.

The use of flour are not suitable for the pizza dough

When you decide to make pizza at home, do not always have the right flour to prepare the pre impasto.Magari there remained half bag of flour that you used to make sweets lately and decide to use that.
The results obtained may be:
A rising very rapidly, A little mass consistent, during the preparation of the dough you will notice that it tends to tear and
a bucarsi, after cooking the dough may be too friable. The reason for this is due to the low amount of gluten contained in farina.La his weakness he will puncture during processing, also oppose little resistance to the gases that are formed during the leavening and then will swell rapidly.
With these features you will get, as in the case of too much yeast, a little pizza fragrant and aromatic and always for the
same reason: little time for the aging and the formation of aromatic compounds to rapidly rising.
To avoid this problem you need to choose meals with higher content of glutine.Sommariamente can be said to use
flour “0” and maybe check that the protein content reported in the nutrition labeling is at least 10%.

An incorrect use in the preparation of pizza dough

When we prepare the pizzas to our house and we spread the dough, of any shape we want to get, inexperience often we happen to work it too long, or maybe reimpastarlo again to be able to start again.
The dough must never be treated so, and reacts in this way:
Will become increasingly more difficult drafting balls
becomes hard and too elastic to roll out
In the cooking step, the pizza does not swell and remains compact and biscuit
All this because manipulating the dough too long we have the loss of gas rising and reaction to gluten
which hardens the dough.
The loss of leavening gas is due to the repeated crushing: crushes and rischiaccia, gases that made
l’impasto gonfio, soft leavened and escape out by returning the mixture almost to the starting volume and leaving much gluten compatto.Il, that we can imagine as consisting of tiny strings, reacts to the manipulation “curling”. The consequence, to the level of sensation under the hands, a dough is harder, more elastic and therefore more difficult to roll out.
We must do everything possible upstream to prevent this problem is present:
prepare the balls with care, avoiding mash too, accompanying the movement only with the palms of your hands. A
ball that has maintained its right amount of gas is the seed to be able to obtain a regular shape and texture
let stand corrected balls, in order to make him shoot a bit’ rising to “reload” il gas perduto
the rest also helps the gluten and gluten ridistendersi and a relaxed facilitates greatly the spread because it decreases the elasticity
learn how to write good crushing the ball as little as possible with your hands. “Ok, but however if for any reason I have to manipulate the dough does not have much hope?”
If also using all the attention, you are forced to reshuffle or having to manipulate a ball, convenient to proceed by reforming the ball and letting it sit for at least 10 minutes (maybe if you have more to spread, leave this for last), always to give a minimum of time to gluten to relax and the rising of a little reform’ di gas.

Overdo the tomato or other toppings aqueous

Cook a pizza to perfection means being able to lose water to the ingredients of seasoning, bathrooms without the dough and remains there to make the puddle.
When you are unable to obtain this result:
the pizza does not cook well in the central disk, remains rubbery and semicruda in the layer just beneath the dressing
excess water remains over the pizza and the cut bathes all
water can leak from cooking pizza and go on the cooking surface, soiling and scorching
It is a serious flaw, because it compromises the success of pizza, making it inedible even in the worst cases.
The more risk you run with the use of:
very watery mozzarella, not drained
very watery tomato, not drained
too much tomato
too many mushrooms
oven temperature too low

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Mother Natural yeast

How to prepare the yeast Mother (Sourdough) in casa

When I was a boy, I often listened to my grandparents telling me their life experiences. Among all those stories, some I was impressed in the mind, one of these on
all said that their time when a girl married, carried with it the “dowry” composed of things at once precious, sheets, ascigamani, valuables and yeast. This sourdough was handed down from generation to generation, was nothing more than a piece of bread dough that was given as a symbolic wish for the new generation. At that time there were no cubes of yeast that we find today in all
supermarkets.
Mother Natural yeast
The new family was kneading the dough piece “mother” with new flour and water, and the new bread leavened, and so they produced the new bread. With each new batter came off a piece of dough that would serve the next time. And so on for months, age, decades, from family to family and from generation to generation.

I've always been fascinated by the rise and this story, who knows that this has not affected my decision to make the pizza. To think that in that piece of pasta, fruit of doughs, reshuffles and still reshuffles, There are fragments of everyday life of the years, of past centuries, is incredible. Among all the grains of flour quell'impasto, if it still conceals someone's grandmother or great-grandmother.

For all those people who got married recently and have not brought with them the “dowry”, I suggest these few tips to create a home a new strain of yeast.

The result: the fragranza, the scent, the complexity and articulation aromatic, the pleasure of self-production of the same yeast.

How do you get?

It can be done as in the families of the past: tear off a piece from someone who uses it, so you are assured that he is alive, active and operating immediately.

But the departure from flour and water, it is undeniable, is most satisfying and enables you to tune into direct contact with the yeast.

It will become your yeast, equal to that of any other, because the son of a different environment for each. The exact opposite of standardization of yeast.

Try starting it simple:

kneading in a cup of water and 50g spotless 100 flour
mixture is creamy, cover with a damp dish, so that it is protected, but not sealed, leave in a draft-free and a little 'warm, ideal for me is a corner
a kitchen cabinet. Make every day what happens: within two or three days should show signs of fermentation (bubbles and lifting, sour smell). If it does not, becomes more likely the appearance of mold and should try again, perhaps choosing a meal you will find it less raffinata.Quando fermented, will mean that we have enjoyed some microorganisms, our yeast, that will need nurturing.
And you be providing him: kneads the embryo of yeast with more water and fresh flour, to obtain a mixture of similar consistency to the first and away again in the shelf.
This is called "refreshment".
Follow the above steps two or three times, always check that the smell is sour without exaggeration, the formation of bubbles and the dough is puffed up a bit '.
Now that the yeast (o lievito madre) reacts more quickly and that you just need a day or less to ferment the refreshment you can try to make us a first mixture of bread.
Until you're sure of its effectiveness, it will be better not to use it for pizza.

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Kamut is’ A WHEAT GLUTEN

E’ a real scandal who says that Kamut is a wheat!!!!!!

kamut

Kamut is not a type of wheat but a registered trademark, I'll explain the concept: Kamut is not the name of a grain, but the trademark (Coca Cola eat McDonalds) that the company Kamut International ltd (K.Int.) placed on a wheat varieties registered in the United States under the symbol QK-77, cultivated and sold as a monopoly and famous around the world thanks to a marketing unprecedented.

Who calls this variety the grain of the pharaoh because it is said that the seeds have been found around the middle of the last century in an Egyptian tomb and sent in Montana, where after thousands of years have been awakened and multiplied. The wheat produced and sold under the brand name Kamut grown in the United States (Montana) and in Canada (Alberta e Saskatchewan), under the strict control of the Quinn family, owner of the company K.Int.; in Italy imported only by authorized companies and then milled only from mills authorized. All products bearing the mark are prepared and sold under license from K.Int and under the control of the Kamut Enterprises of Europe. The very effective marketing that underpin the success of Kamut has relied on three aspects: the fascinating legend of its discovery, the attribution of exceptional nutritional qualities and an alleged compatibility for those who are intolerant to gluten. Wheat or Wheat big eastern Khorasan or call him by his name handed down, common and public, while Kamut is a fancy name recorded species (Wheat swollen subsp. turanicum) belonging to the same genetic group of durum wheat: presents a culm (stem) high even 180 cm; did the caryopsis (berry) naked and very long, more than that of any other wheat; originating in the zone between Anatolia and the Iranian Plateau (Khorasan the name of a region of Iran); Over the centuries it spread on the shores of the eastern Mediterranean, where small-scale companies survived the expansion of hard and soft wheat. The invention of the commercial discovery So, to find the Khorasan in Egypt was not (and is not) really need to disturb the tombs of the Pharaohs; not to mention that a type of Khorasan was (and, is still marginally) also cultivated between Lucania, Sannio and Abruzzo: la Saragolla, not to be confused with a homonym improved varieties of durum wheat obtained from a cross and recorded nal 2004 by the Company Manufacturers Seeds of Bologna.

pasta_al_kamut

Also do not forget that the germination of wheat decade after a few decades, as are the ideal storage conditions. All this leads to the recognition in the history of the alleged discovery of Khorasan / Kamut only a fanciful invention commercial, elaborated to stimulate the desire for something pure, ancient and exotic. E, onor to vero, la Stessa K.Int. has distanced himself from the legend that, prealtro, now no longer needs to be encouraged. From the data available today, source of public and private, between the elements of greater characterization of Khorasan there are a high protein content, in general higher than the average of the hard and soft wheats, and good levels of beta-carotene and selenium; for the other components and nutritional quality, there are no substantial differences compared to other wheats. Gluten: non è can not afford not povero Bisogna, indeed, clarify that, as each wheat, Khorasan is unsuitable for feeding celiac, because it contains gluten (e non è can not afford not povero, come, little responsibly, some advertising claims or suggests) and it contains an extent greater than that of common wheats and numerous varieties of durum wheat.

Taken from: alimentipedia

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