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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.
The pizza in Germany
Culture

The pizza in Germany

The pizza in Germany

Our country is world famous for many reasons, in addition to fashion, Mafia, wine and history (I Rom) one of the things which appears at the top of this special list is definitely the pizza. Italians are the inventors of this product that is now present all over the world. A newspaper quoted economy, estimated that the pizza in the world has an estimated turnover of 60 billion euro a year. But as the pizza is prepared in other countries? Which ingredients are used?

The pizza in Germany
The pizza in other countries

The pizza in Germany

We continue our tour in the world, and after describing pizza in the US and pizza in Brazil, Today we get a little 'more to Italy and see how the pizza is prepared in Germany.

Compared to the US and Brazil, that many thousands of miles away from Italy, and where the pizza is adapted to the habits and customs of the place, In Germany, which is only a few kilometers from our country, I would have expected to find a product similar to Italian, but in the various trips made in this fantastic region that dominates the European economy, I could not help but notice that even here the differences are huge culinary. Except for some Italian pizzeria, that still persists in proposing the daisy and the four seasons, in almost all other local, the pizza is nothing but a neutral base on which are added to taste local ingredients that adapt to the customs and traditions of this fantastic people.

In Germany as in the US, in the big pizza chains, are offered the possibility of a complete customization of this product. In almost all menus Germans invariably include pizza Calabresa with a great local spicy salami, pizza Bolognese, covered with a pseudo meat sauce, Hawaiian pizza, which has among its ingredients pineapple, carbonara with bacon, eggs and cream, but by pizzaiolo, pizza that most impressed me is definitely the "pizza dough", topped with spaghetti (Vermicelli) served with a generous layer of melted cheese as a topping.

From cringe for an Italian, but not at all I might add. Know that it was the first thing I ordered soon as I sat at the table. The customs and traditions of all other peoples must be respected and tasted. Know that even we Italians are masters in adapting traditional dishes foreign, our way. If you are not convinced of anything, there is nothing left to do but call your pizzeria downstairs and ordered the classic pizza margherita.

The pizza in Germany
The pizza in Germany

If you want to learn more about Germany, click here

Recipes

Gluten-free pizza recipe

Gluten-free pizza recipe

For the realization of this recipe we must adhere to strict rules: Use ingredients strictly gluten. For all those who wish to learn more is available in the network AIC website(Italian Celiac Association) to better understand what foods are allowed and specific brands to use. In addition to all this, you will have to do a lot of attention so that the tools we're going to use, worktops, and all that surrounds us, is not contaminated with ingredients that contain gluten.

Gluten-free pizza recipe
Gluten-free pizza

Gluten-free pizza recipe

We will prepare this recipe with rice flour and cornstarch, that are gluten-free products. We will obtain a product very similar to that prepared with wheat flour, crisp on the outside and soft on the inside, a bit 'rusk because the rice flour and corn starch in fact do not have the same properties of elasticity than the tender wheat, but it will be both tasty. No one should be deprived of this delicious product.

To prepare the dough for 4 pizzas you'll need:

Rice flour 700 grams

Di more starch 500 grams

Water 700 ml

Sale 20-30 gr

Brewer's yeast 15 gr

Olive oil 4 spoons

Honey 2 spoons

For the preparation, follow the method of 'classic dough and left fallow (rising) for about 2 hours or until doubled in volume.

Cut the dough leavened in 4 shares, spianatelo in 4 round containers for bakery, the obtained mixture may be sticky, then you can help in this anointing the fingertips of your hands. After the drafting of the balls, helping with a brush sprinkle with a little 'oil surfaces and let the dough rise for other 30 minutes. Preheat the oven to 200 degrees, pizzas topped with ingredients to taste (allowed) and bake for 10 minutes or until the edge prove to be perfectly golden.

Serve hot and enjoy your meal.

Gluten-free pizza recipe
Gluten-free pizza

 

The salt in the pizza dough
Ingredients

The salt in the pizza dough

The salt in the pizza dough

Salt has a very important task in 'pizza dough. Thanks to its action, and its antiseptic properties, acts on the very slowing rising fermentation of bacteria, such as lactic acid, and acetic bacteria omofermentati. Its action on the formation of gluten is known to all the pizza makers and all those who work daily with the products for bakery. Its interaction with the proteins present in flour, glutenin and gladina give consistency to the mass.

The salt in the dough pizza

The salt in the pizza dough
The salt

Also known are the properties of a preservative salt, which prevent the proliferation of bacteria, therefore the deterioration of our dough.

The salt also reduces the development of carbon dioxide in our dough, giving us a large bubbles of gluten network regular and homogeneous.

It should be made very carefully during the making of the dough, does not enter the salt never in contact with the yeast, This would burn the yeast cells that lose its properties to transform the sugars in the dough ethyl alcohol and carbon dioxide.

What would happen to our dough if we forget to add salt? The dough without salt, would be sticky, difficult to work. We will notice right away that the color of the mixture without salt is much more white than a paste with salt, but it is during the rising phase that we realize we be forgotten to add salt, the dough lieviterebbe very quickly without going to the maturation.

When you add the salt in the dough?

If you are preparing the pizza to your home and you are using a weak flour(plain white flour OO) you could add the beginning, together with the flour, This will help the dough is tough, with good gluten network. If you are using a strong flour (w up to 240) the salt should always be added to the closing of the dough.

The amount of salt to the pizza dough goes from 40 to 60 grams per liter of water.

The salt in the pizza dough
Sale per pizza

If you want to learn more about salt click here

Ingredients

Parma ham on pizza

Parma ham on pizza

The ham, must always be added over the freshly baked pizza, should never be cooked in the oven.

Parma ham on pizza
Pizza with Prosciutto

Parma ham on pizza

 

Clarified this premise that I felt I must mention, we now turn to aesthetics. Some nice slice willing to well above the pizza to cover all ingredients, would seem to be the best solution, but, alas ... one of the most gruesome things I notice observing customers in pizzerias, occurs when the customer tries to cut a slice of pizza to eat with prosciutto over. Often, prosciutto does not want to learn to be cut with pizza, then they end up cutting the ham separately and then trying in every way to reassemble on the same pizza. Ugh how much work ....

In my opinion it would be more appropriate to cut the ham into small slices, the size of a mouthful, the pizza does not lose in aesthetics, and the customer will have less difficulty in cutting and eating pizza topped with prosciutto.

This also applies to all other meats that may have the same consistency of the raw ham, one for all: the speck.

There are some exceptions for which the ham must be cooked in the oven, and they can be when they prepare pants and stuffed pizzas with prosciutto, in these cases will not be fully cooked ham being in the filling, but will warm up soon.

And, I happened also that some customers asked that the same ham on pizza was cooked in the oven, but with poor results, because you know that the ham after cooking becomes salty, almost inedible.

One recommendation that I would rather give the holders of pizzerias and employees spending, is to not buy ham dubious origin,with various preservatives, and which has the appearance of a piece of raw meat, I understand it is a very expensive ingredient, but a possible saving 20 cents per pizza there would enrich, on the contrary, serving a ham not quality, run the risk of losing some customers.

Parma ham on pizza
Prosciutto

To learn more about ham click here

Actuality

I'll give you a pizza

I'll give you a pizza

Now the pizza became part of Italian food culture and also in the language we use daily, sometimes the word pizza is also used to express different meanings from the real pizza to eat. Doing a quick search on the net I have noticed that for example many pizzerias in Italy who call themselves "I'll give you a pizza". The pizza can be understood as the film of a film, in the case of a car accident: "Made a pizza that destroyed the car", but it is in the Roman dialect that takes on the meaning more fun, is usually used to describe the act of giving a slap to someone: Mo na pizza you do that .....

I'll give you a pizza
I'll give you a pizza

I'll give you a pizza

Surely you too have sometimes used the word pizza giving it another meaning, so I thought it might please you to read a few sentences on "I'll give you a pizza" comes from the dictionary of forced Roman.

From the dictionary of forced: http://www.bccromaclub.it/SITO%2007%202005/public/testo/coatto09.htm

You do na pizza that when you stop your clothes have gone out of fashion You woodpecker very strong
You do na pizza that if steps ahead of you make n'autovelox er withdrawal goddess license I'll give you a slap strong
You do na pizza t'abbottono the recchie!!! with a slap could provoke serious hearing damage
I give you na pizza t'apro and ty as I close the door na de na hut I give you a pizza that I hurt you
You do na pizza t'attivito for as na tera parker I'll give you a slap Avvito on earth as a life parker
You do na pizza that you make stops eg excess speed de I'll give you a slap very strong
I give you that you do na pizza brown hair I give you a pizza so strong that you change your eye color
I give you that you do oh na pizza twin I give you a pizza you sdoppio
I give you na pizza that you around the foreman, so you can look into your eyes while you pijo to carci ass I think the discussion is going to take a turn for the worse, especially for you, friend
The do’ 'Na pizza that you send' n ride coll'Ape “I buy everything I clean cellars” ! If you woodpecker, reduce you in poverty '.
You do na pizza that you unmount like LEGO You could risk being beaten
The do’ na pizza and I 10 er floor!! With a slap you would do very badly
I give you nà pizza so strong that they have departed from cuanno finish clothes that harbors know annati holes fashion

 

I'll give you a pizza
Pizza
How to become a pizza maker
Actuality

How to become a pizza maker

How to become a pizza maker

Pizzaiolo ... ..The best job in the world. Said to me, a statement might seem a bit 'part, because I do this job for many years now (almost 40), but I can tell you the reasons why I consider this work nice and rewarding.

It gave me the opportunity to travel the world, and despite his age still happen to me opportunities to do so. Thinking about it, for that alone would be worth to learn this craft, but if we add also other important factors such as the working environment, always surrounded by young staff, opportunity to provide entertainment to their creativity, due to continuous new customer demands, or by changes in taste due to different customs and habits in different countries where I worked.

How to become a pizza maker

How to become a pizza maker
Become pizzaiolo

To exercise this job, is not required qualifications, being a practical work. The best way to learn is definitely in pizzeria alongside a more experienced person, and possess qualities of sacrifice, great desire to learn and passion for pizza.

There are many schools of pizza makers who organize theoretical courses and reserve a large part of the course dedicated to the practice, essential to be able to face the world of work.

If you are interested in attending one of these courses, you must not do is contact me by clicking here, and I will send you all the details on the calendar of upcoming courses pizzaiolo scheduled.

The duties of a pizza chef in pizzeria.

The pizza chef must have good knowledge of all the ingredients that make up the pizza, dosages are to obtain a mixture of quality, must know the time to rise and know make corrections, must have a thorough knowledge of cooking techniques, wood stove, electric oven, gas oven, all this without forgetting the most important thing: meet the demands of all customers J

Among the tasks that every pizza place in daily pizzeria would add, compliance with the standards of hygiene and cleanliness of the work environment, daily control of the cargo warehouse, and provide for the proper storage of food.

Hours

The working hours of a pizza chef must be very flexible, much of the work is done in the working dinner, but especially on holidays and weekends.

If you look around, you will notice that in every street there is a pizza, then the job opportunities you will not miss.

How to evaluate a course of pizza.

Do not spend time and money for a course in a week that claims to teach this craft, perhaps in a class with other 20 students.

The best solution would be to attend one of our individual courses, that is, you and the teacher, that after the theoretical phase will follow you step by step quickly, until the target.

For information about our individual courses, contact.

How to become a pizza maker
How to become a pizza maker

More on pizza

Seafood Pizza recipe
Recipes

Seafood Pizza recipe

Seafood Pizza Recipe

Pizza with seafood is definitely one of the pizzas with fish Popular pizzeria. We find it in almost all the menus of the peninsula, except for some pizzeria displaced away from the sea, where any customer might think maliciously use of frozen ingredients for making it.

Made with ingredients easy to find, which can be: mussels, clams, some cuttlefish cut into rings and some shrimp preferable to peeled shrimp that usually come from the east. I would not want to be accused of racism food, but you know that the product is fresh all else.

Seafood Pizza recipe
Seafood Pizza

Seafood Pizza Recipe

Ingredients for 4 people:

  • 4 cuttlefish hold
  • 200g shrimp
  • 300g of mussels and clams
  • 2-3 garlic cloves;
  • chopped parsley q.b.
  • Sale e pepe q.b.

Preparation:

After preparing the pizza dough as shown in this article, let the dough rest for rising at least until it is doubled in volume. If you are not very experienced with regard to the rising, could help reading this article.

Arrange the mussels, clams, the rings of squid and shrimp in a pan with a little oil, a clove of minced garlic, parsley, salt and pepper and 10 minutes will be open and ready for use.

Shelled mussels and clams, tenetene but some with the shell to be added over the pizza.

Roll out the balls of pizza dough, and here if you're not the experts, could come to your aid This Post careful preparation of the balls.

Season the disk of pizza with tomato, add the seafood and put in preheated oven at 200 degrees for about twenty minutes.

Pizza with seafood is usually served without mozzarella, so that is not covered the delicate flavor of the seafood, but.. . . . .

Bring out, cut into wedges and serve hot, perhaps accompanied with an excellent dry white wine.

Bon Appetite.

Seafood Pizza recipe
Seafood

The seafood on wikipedia

The cacciannanze
Culture, Recipes

The cacciannanze

The Cacciannanze

The cacciannanze is a typical focaccia Marche, a region of Italy that gave much to Italian cuisine, I quote only a couple of recipes on all: The stuffed olives or the fantastic fish soup to Sambenedettese. The recipe of cacciannanze has long traditions that bring us back to the times when the bread for the families was done in the wood oven of your own home. The word-hunting annanze dialect Marche could tradurrre: expulsion first, that is, first baked bread. This product was mainly used as a tool to control the temperature of the oven, if the temperature was right, after having baked the cacciannanze could proceed to remove all the embers, wipe off the hob and then bake the bread. At that time, they could not make mistakes, the bread was survival.

Focaccia the cacciannanze
The cacciannanze

The cacciannanze

The product obtained "cacciannanze", is a product easy, seasoned with olive oil, sale, garlic and rosemary. I was told by some elderly in the country where I live, that some rich family who at the time was well off, gladly added a few pieces of bacon, chopped.

Preparation:

For the preparation of cacciannanze started following the procedure for the bread dough indicated in this article.

Ingredients

Chop the rosemary needles with garlic finely and add to these herbs a pinch of salt.

Processing

After the dough is leavened, must have at least doubled in volume, roll it out on a baking sheet with parchment paper or waxed well, and add the chopped herbs previously prepared. Add a drizzle of extra virgin olive oil and place it in your oven which you have previously brought to a temperature of 200 degrees. Cooking should take about 20 minutes or until the surface of your cacciannanze prove to be perfectly golden. At that point,, baked and served piping hot.

Today in local clubs, the cacciannanze is served in slices, as an aperitif, accompanied with cooked wine, Another great product from this territory.

The cacciannanze
How to prepare the cacciannanze

Read more but on brands click here

Oil in pizza dough
Dough, Ingredients

Oil in pizza dough

Oil in pizza dough

One of the most common questions I am asked by readers of my blog, is the following: This blessed oil extra virgin olive oil, should be added or should not be added to our pizza dough?

Oil in pizza dough
Olive oil

We begin this discussion by saying that the disciplinary STG Neapolitan pizza, extra virgin olive oil is not mentioned at all with respect to the dough, while it is appropriate to add a drizzle of extra virgin olive oil on raw pizza, before it is served to the customer.

Oil in pizza dough

I remind you that the disciplinary STG Pizza Napoletana is valid only for the pizzas cooked in a wood oven. So the oil should not be added in the dough, ...... but having attended for many years this area, I can assure you that is not entirely true. Many people (almost all) to add fat to the mixture, what kind of fat? One of the most common is the lard.

Oil in pizza dough

Olive oil is added to the dough when you want to get a pizza more fragrant, while the seed oil is added to the dough when it wants to obtain a product more but crispy.

It should be added to the mixture just before closing, while if prepared pizza at home and used a weak flour, the common supermarket, it is advisable to add, maybe with the water, to facilitate the ligament of proteins, allowing the formation of a gluten more homogeneous, which will keep the more gas that will be formed during the process of leavening.

My advice, is to add 50 grams of extra virgin olive oil per liter of water. Beware, because an excessive amount of oil may slow or even compromise the leavening.

Conclusion: In such cases, use oil

If you prepare a dough for pizza dish that is cooked in a wood stove, and the same pizza will be devoured by the customer 2 minutes, you can well do without adding oil in the dough.

If you are preparing a dough for pizza at home, to be cooked in a gas oven, electric or the small house, I suggest you add the extra virgin olive oil to the mixture in the amount of 50 grams per liter of water. Your final product, will prove to be better, as the pizza in the oven at home has a cooking more but slow, also 20 minutes in some cases, than a minute in the wood oven, I remind you also that the oil in the pizza helps to keep it warm longer, and this in our house could be useful.

And lard? Ma siiii, if we must make us sick, then we use lard instead of oil.

oil in pizza dough
Pork lard

What it says on wikipedia’olive oil

Tomato pizza:which one to use
Ingredients

Tomato pizza:Which one to use

Tomato pizza:Which one to use

Tonight pizza!! I'm coming right now from the supermarket, and ho contact Ben 18 different types of tomato for sale on the shelves, I feel lucky because I know this job, then I know which tomato choose to prepare our pizza, but I can imagine that if it were to purchase a professional pizza, he would be definitely in trouble. So in this article we learn to know well what type of tomato to use and how to use it.

Tomato pizza:Which one to use

Tomato pizza:which one to use
Peeled tomatoes

The peeled tomatoes is certainly the most used in cooking and suitable as a sauce for pizza. Should be cut into cubes and arrange them on a colander for a few minutes to separate the excess water. The specification for the pizza Napoletana STG indicates precisely the peeled tomatoes (San Marzano) as a product to be used on pizza. The tomatoes are canned without peel, then we can do is pass, season them and we will have our tomato ready for pizza.

If you want to save effort, you can find on the market on supermarket shelves the tomato puree.

Tomato pizza:which one to use
Tomato sauce

The past, is nothing other than the peeled tomatoes already passed, and then ready for use. Let's worry about just buying a quality product and has no aftertaste acid. Open the can, the seasoned and done .... Almost all the pizzerias use tomato puree quality for their pizzas.

The fresh tomatoes and ripe, is definitely a great product to use for the pizza. It should be cut into cubes, Elementary leave a few minutes to separate it from the excessive amount of water which contains, then goes past to separate it from the skins.

Tomato pizza:which one to use
Cherry Tomato

The cherry tomato, taste sweet, certainly should not be considered as a possible replacement for the cousin peeled, but it really is a great seasoning on many pizzas, try to imagine a beautiful loaf of freshly baked potatoes, topped with cherry tomatoes. The tomatoes "cherry" or any other type, shall be divided into 4 cloves and seasoned with olive oil, salt and fresh basil.

If you want to know more about the tomato, click here