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.
It is said that the recipe for sponge cake was born from a Genoese cook, some Giobatta Carbona, that in the middle of the eighteenth century, being in Spain with the marquis Domenico Pallavicini, invented this pasta dough soft and extremely sweet; this dessert was called Pâte Génoise, in honor of the roots of Liguria. From this mixture, they developed a more simple called Sponge, so named to honor the Spanish court that he had praised so much praise.
The sponge is part of the classic recipes of the Italian cuisine, is the best base used for cakes and is used in particular for cakes stuffed.
For this recipe you will need to use a mold 24 cm which can be cut into three layers.
Ingredients for a mold 24 cm:
6 tablespoons of boiling water
250 gr di zucchero
300 grams of flour 00
1 sachet of baking powder
Preparation time: 15 my
Cooking time: 35 my
Total time: 50 my
How to make sponge cake
Separate the yolks from the whites and whip them until stiff.
Whip the egg yolks with 6 tablespoons of boiling water.
Add the sugar and the lemon rind finely grated continuing to mount until the mixture appears light and fluffy.
Add the flour and baking powder slowly continuing to mount.
Finally add the egg whites until stiff and fold into the mixture with a spoon from the bottom to the top.
Grease and flour a mold and then pour the mixture inside.
Bake in a preheated oven at 180 ° C for 40 minutes.
Remove the sponge from the mold and let it cool before using it as the recipe.
Note: When you buy bread for this recepy, look for soft Italian or French bread, not a hearty baguette.
About the author: Silvio Cicchi is an Italian Executive Chef Pizza,he likes to explore the science of home cooking, expert of pizza dove and Baking.
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The Best Pizza bread italian recepy
About This Recipe
YIELD: Serves 3 to 4
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
THIS RECIPE APPEARS IN: Silvio Cicchi recepy book “Pizza & Fantasy” Downolad it for free from this site.
3 tablespoons butter
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, finely minced
pinch red pepper flakes
1/2 teaspoon dried oregano
1/4 cup minced fresh parsley or basil leaves, or a mix
1 large loaf French or Italian bread (see note above), split half lengthwise and crosswise
1 (14.5 ounce) can crushed tomatoes
8 ounces freshly grated whole milk mozzarella cheese
2 ounces grated Parmigiano-Reggiano Procedures
Adjust oven rack to upper position and preheat oven to 250°C. Heat butter and 3 tablespoons olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat.
Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and aromatics. Set aside.
Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich and reduced, about 15 minutes. Season to taste with salt.
While sauce cooks, spread 1/4 of mozzarella evenly over surface of bread and transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven and set aside until sauce is cooked.
Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from oven and immediately sprinkle with Parmigiano-reggiano, remaining parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow to cool slightly and serve.
Here is a recipe very easy to accomplish. If you are in doubt about what to prepare for an aperitif, or what to prepare for a birthday at home, this recipe is right up your alley. We speak of the famous pizzas, smaller than normal, such as those found in pastry or in bars. Ideal to prepare for a buffet or a birthday party,but also to serve during a simple dinner.
Ingredients for 20 pizzette:
500 grams of flour 00
250 ml of water
20 g of yeast
25 gr di burro
1 spoonful of sugar
1 tablespoon of extra virgin olive oil
1 teaspoon of salt
250 gr of peeled tomatoes
200 gr of cream
Preparation time: 20 my Cooking time: 15 my Total time: 35 my + 1 now rising
How to make pizza
Put the flour in a bowl, make a hollow in the center and place the yeast, sugar and water at room temperature.
Knead well until the dough mushy then add the softened butter, oil and salt.
Transfer the dough out onto a work surface and knead for a long time until the dough is smooth and homogeneous.
Form a ball, put it back in a bowl and let rise for 2 hours.
After 2 hours the dough has doubled in volume.
Now resume the dough with a rolling pin and roll out the dough to about 3mm and cut on the mouth of a glass many circles.
Oil the baking sheet and place the pizzas obtained.
Season with tomato (past and flavored with oil, sale e basilico) and bake at 200 degrees in preheated oven.
After 5-7 minutes, Remove the pizza from the oven, add the diced mozzarella and bake again for another 5 minutes.
How to make a good pizza at home in a fast and good
Many times we happen to have last minute guests and there is nothing better than a good pizza prepare. With this simple recipe, in less than two hours you will be able to prepare for them a good pizza that is good, too, rewarding, and for those who are not very experienced / a, very easy to achieve.
In a bowl, pour the flour 00, add the yeast previously dissolved in a bowl with lukewarm water,mix everything, slowly add warm water to help you make the dough that eventually will result’ be soft and not appiccicoso.aggiungi salt and olive oil, Work the dough until the dough will result’ omogeneo e ben compatto, At this point put it in a bowl and cover with plastic wrap and a blanket and keep it in a warm place for about 1 now, the dough will double its volume.
We turn on the oven to maximum and prepare the pans lightly oiled or parchment paper. In the meantime, prepare the mixture rises in a container tomatoes with a little oil and salt and oregano in small containers and all the ingredients that most’ you like, olive, frankfurter, tuna onions, capers, anchovies, mushrooms, grilled vegetables in oil or, of course prepare the mozzarella into cubes.
After rising time we take a piece of dough and flatten with a rolling pin and facciomo thickness that we prefer taking into account that a swell in the oven with tomato pochino.Condiamo and with what’ that most’ we like, and finally we put the mozzarella. Bake for 15 minutes, if neccessario after 10 subsidiaries minutes cooking. When you are ready for the oven and let rest before cutting to 5 minutes so that the sauce settles, then proceed to cut and what to say…Bon Appetite!
We continue with the discussion on ingredients of the mixture, is the time to dedicate to the other two compulsory ingredients: water and salt.
We will also discuss the use of fat, but in this case already enter into the field of the optional ingredients, su cui, for a change, usually vehemently opposed philosophies differ in their.
We start from the water, second only in order of quantity over flour, but equivalent to it in terms of importance; is in fact the meeting between water and flour to make possible the formation of a dough.
What and how to use it is another important element to understand to prepare pizza at home. The first tip is to use natural mineral water because it is more convenient than tap water for three reasons::
Tap water contains chlorine, used as a disinfectant; this characteristic makes it an antiseptic enemy of yeast and therefore there is no need to put it inside our bodies. If you find yourself without bottled water, and you're forced to use the tap water, first you have to leave in a jug for at least an hour in order to allow time for the chlorine to evaporate.
In some areas, tap water can be overly harsh and in this case the only way to get more fresh water is to take it to the supermarket (Sant'Anna, Even the slightest, Sanbenedetto, Santacroce, etc.);
It 'easier to manage the temperature, putting it in the refrigerator or less depending on season and room temperature.
This last point is important because the temperature of the water is the only element that can vary to control the final temperature of the mixture. Between summer and winter we may have differences in temperature (understood as the temperature of the room where we make our dough) also 10 degrees and this must be taken into account.
The dough for our pizza should have a temperature of about 24 degrees. Considering that produce heat during kneading, if the ambient temperature is 30 ° we have a little problem. The only way to intervene is the temperature of the water that in fact we have to put in the refrigerator during the hot season.
A good rule of thumb is the so-called rule 55: the sum of the ambient temperature, the temperature of the flour (consider that conventionally equals the ambient temperature) and water temperature must give us the value 55.
Let's take an example: if our temperature is 20 °, then the water will be more or less than 15 ° (20 + 20 + 15 = 55); but if we have 25 degrees as ambient temperature, then the water will be around 5 °.
Let the salt and even here it is necessary to keep in mind a couple of little things on how to use it properly.
Salt is an inhibitor of yeast in the dough, it must be put as late as possible (instead you put the yeast dissolved in water immediately). salt has a positive effect on the formation of the gluten, therefore helps in closing the final dough.
The use of fat in the dough for the pizza is widespread, but it is not absolutely essential, in particular at home. One of the functions of the fat in the dough is to delay the staling, little fearful danger when the pizza is torn by 15 minutes maximum by cooking.
There remains the question of personal taste and their propensity intake of fat, in every way, If you decide to use them, know that it should be placed slurry already closed and very gradually.
The most common type of fat is definitely extra virgin olive oil, but lard is a plausible option.
Yeast or brewer's yeast for pizza dough. The task of the yeast in the dough, and to increase the volume; for proving it means just that.
The increase in the volume of a dough is substantially due to the introduction of gas inside, This can happen in different ways.
If we prepare a sponge introduce air into when we incorporate the egg whites, while if we prepare cookies generally exploit a chemical reaction using a leavening agent (sodium bicarbonate or ammonium) che produce anidride carbonica.
Yeast or brewer's yeast for pizza dough
For bread and pizza, instead, using a leavening of biological. The production of carbon dioxide takes place by effect of the metabolism of the particular micro-organisms; there are two types of yeasts biological: the brewer's yeast and the so-called sourdough or natural.
The name is a bit 'confusing as any natural yeast is (in the sense that all exist in nature), but the name of "natural" means that around this type of yeast often develops an aura of "myth". So, the yeast is considered, no particular reasons, a more "organic".
The main difference between the yeast and the yeast is in the fact that while the first is composed of a single type of micro-organism, the second is a colony of many types of micro-organisms, many of which have complementary effects to those responsible for the rising and this means that a product made with natural yeast aromas and flavors develop richer, while improving the keeping quality and digestibility.
So better to use natural yeast for pizza? I would say no and I'll explain why.
First, the natural yeast is much more complex to manage at home. Its creation and its proper maintenance require constant attention (is a bit 'like having a pet at home, maybe you do not need to take it out to make the needs, but he also wants to eat well and sometimes you have to give him a bath).
The second downside is the lack of natural yeast consistent performance, particularly if it is not used very often (as is the case for example in a pizzeria).
The third consideration is that the pizza is eaten freshly baked, and then the benefits on the shelf in this case we lose.
Brewer's yeast is rather simple to use and takes only a few rules to keep attention properly. The results are much more regular; if you really are a fan of sourdough, I recommend you not use it in place of yeast but in addition; in this way you can use the motor leavening of yeast and at the same time have the benefit organoleptic of the yeast.
Give birth to their own natural yeast is not complicated, but it requires a bit 'of time; if you are going to make the bread, worth having one on hand.
Let's go back to the yeast; the most common format is the dough from 25 grams of fresh yeast; You can also buy the yeast in dry form, but personally I do not recommend. When you buy the yeast, make sure that the expiry date is as far as possible and then hurry up and put it back in the refrigerator at 4 °.
You'll find that a loaf from 25 grams is an enormity of yeast, we'll be using very little; Once opened, however, the dough does not keep it more than a week wrapped in plastic wrap, then throw it well; seems like a waste if you always think that it costs about 25 cents, better to have it forever young and strong, a half-dead yeast will have a final result unsatisfactory.
The fresh yeast should be uniform beige color, if you notice parts with colorings "strange" try to eliminate them and look for a non-contaminated; generally the central part is less exposed to contaminants, and is therefore to be preferred.
Knead at home with their own hands, the best solution, the most simple and efficient. Knead by hand allows us to "feel" the dough as it is being formed.
Rules and doses to make pizza dough at home
Those who do not like too dirty hands, may use a planetary mixer, purchased at any electrical shop. Is less suitable for the bread machine though with small hydration doughs and not pushed too (60%) can be used.
When you knead, you have to follow a few simple rules.
We start from the water, dissolving into the yeast Beer.
Add the sifted flour; Sift the flour prevents the formation of clots but above all gives a good oxygenation of the
Salt should be added just before the closing of the dough.
It stops when kneading the dough forms a compact mass and shine, if you're mixing with a mixer, detaches completely from the bowl.
If you use any fat, these are inserted only when the dough is already closed, slow, making them well absorb.
Close a mixture is more or less simple depending on the flour used and the amount of water used; more flour is a strong, the easier it is to enter the amount of water more. The round Neapolitan-style pizza using flour of medium strength with hydration rather low, around 60%.
In any case it is important not knead excessively because in this way is likely to unduly heat the dough or even ruin; In fact, beyond a certain threshold, the gluten will break down and the mixture is no longer usable.
If you are having difficulty in closing the dough, rather than continue to knead it is better to stop the mixer to 5 the 10 minutes, flip the dough and continue to knead; the operation can be repeated several times if necessary.
To calculate the ingredients, we start with the number of pizzas we want to accomplish and weight; if we want to do 4 pats from 250 grams for each 4 people we need 1kg of dough, then we will need to 1000 / 1,60 = 625 grams of flour, the rest is calculated in proportion: