All the articles 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.
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

 

The four seasons pizza
Recipes

Pizza four seasons

Pizza four seasons

The pizza 4 seasons takes its name from the disposal of the ingredients on it, usually arranged in 4 cloves stuffed in a different way. Almost every pizzeria proposes it to the public with different ingredients, someone uses porcini mushrooms, others use dried tomatoes, there are those who even adds various vegetables.

The four seasons pizza
Four seasons
Pizza four seasons

I would like to offer the classic recipe of pizza four seasons.

Difficulty: Media

Ingredients for 4 people:

250 gr of tomato pulp

200 grams of mushrooms

80 grams of cooked ham

100 grams of artichokes

100 grams of mozzarella

Oil, sale, pepper and oregano to season the tomato pulp

Prepare the pizza dough for 4 people, helping with reading this article.

Let rise our dough as described in this article.

Preparation of mushrooms: In a pan fry a clove of garlic in extra virgin olive oil, pour the mushrooms cut, add a pinch of salt and one of pepper, add the finely chopped parsley and let trifolare until all the water evaporates.

Roll out the dough into disks. For this work could come to your aid this article.

Sprinkle the disk of pizza with tomato pulp

Season the first segment with our mushrooms

The second with artichokes

The third slice with ham

The fourth segment goes topped with mozzarella, which is also sprinkled on top of all other segments.

A drizzle of olive oil and place it in the oven already heated to 220 degrees

Employ about 20 minutes to cook.

Measures: For the success of your pizza, suggest you add the mozzarella on pizza in just the past 5 minutes of cooking.

Aesthetic variations: During the writing of the pizza, form a border that divides the pizza into four segments visible, as shown below.

The four seasons pizza
Four seasons

Other: The four seasons Vivaldi

How to make bread
Recipes

How-do-the-bread-in-house

How to make bread at home

How do common bread at home, procedure and tips
Difficulty: media
Eating at the table bread we just made and baked, is one of those things that leave us very satisfied. I just suggest a recipe easy to prepare at home vostra.Useremo few simple ingredients, which must be of a quality.
Ingredients:
Flour white type 00: 250 gr
Flour Manitoba (durum wheat):250 gr
Water 300 gr
Brewer's yeast ½ cube (12,5 grams)
Sale 1 teaspoon

How to make bread at home

Instructions: Put in a large container, the flour and the yeast dissolved in water. Start working the dough with your hands until it begins to form a smooth paste. Now add a teaspoon of salt and let it melt in the dough.
Place the dough on a work surface.
Knead until the dough does not prove to be homogeneous.
Slowly add the remaining water. The amount of water absorbed by the flour can vary ,and if the dough is sticky, add more flour.
The dough will be ready when you come off completely from your hands.

How to make bread at home
Batter ready

We give a shape to our bread. If this is the first time you try them at home to make bread, I advise you to prepare a loaf stretched, be easier cooking.
Cover the dough and let rise until doubled in volume will be (at least 2 hours)

Making bread at home
Ready to bake

**The recipe for whole wheat bread has the same manufacturing process, but it should be replaced white flour with the same amount of wheat flour.
Bake in preheated oven at 190 degrees and cook for 25/30 minutes, or until the crust does not prove to be perfectly golden.
The bread should be allowed to cool slowly for you to lose the moisture content in excess.
Wikipedia devotes much space to bread.
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Open a pizzeria
Advice, Culture

Open a pizzeria

Open a pizzeria

It 'a bit' of time now that I read in the papers that there are companies looking for pizza, say there are more than 6000 places available, the same news was also repeated on some TV channel at lunch on the news. In these times of crisis? If I let my strong doubts about it, on the contrary, I assure you that the crisis is also felt here. Despite all the web and around the shop windows, I get to see lots of posters from various schools that organize courses pizzaiolo in large quantities. We are talking about the catering sector, and in detail of pizzerias ...... I assure you that even here there is a severe crisis, and is felt. Just look around to see with their own eyes, how many pizzerias are already closed, and how many are in great difficulty. In Any Case, if there was a great demand, and are not found pizzaioli, I think it means that the salaries for those who make this art or craft are too low, this explains why "are not pizza", if you do this work, you are surely aware of the large number of pizza makers working abroad, in countries like the UK or Germany, where salaries are much higher.

Open a pizzeria
Open a pizzeria

Turning Italy for work, I noticed a phenomenon much more common in the north than to the south: The pizza makers are immigrants. We know that in times of crisis like this that we are living ... everything is permitted.

Who does this work, performs many sacrifices, and definitely will happen at all to say: I open my pizzeria.

Open a pizzeria

How much and what it takes to open a local commercial pizza slices?

Here's a quote, very rough, but that definitely helps us to better understand the situation.

An electric oven or gas costs 2500 euro

A fridge industrial costs no less than 1500 euro

A mixer costs about 400 euro

Furnishing of a pizza takeaway 5000 euro

So to put on the whole we manage with 12.000 € VAT included.

E? can purchase the equipment used, and save money, but less than this figure does not seem possible

To these costs must be added the recurring management costs

Rent the room

Advertising

 

TURNOVER

A pizza dish costs on average 6,50 euro.

So the pizzeria should sell about 50 pizzas a day, 350 a week to collect the minimum useful for survival (Personally I do not think there are many pizzerias takeaway that this average receipts) to have a monthly turnover of 9000 euro.

I repeat that these are estimates only lump.

  Euro
Description Costs Revenues
Proceeds from the sale of 350 pizzas a week    9.000,00
Rent the room  1.000,00  
Energy expenditure  250,00  
Phone  30,00  
INPS flat 1st year  250,00  
Business consultant  100,00  
Salary committed  1.200,00  
Purchase goods  1.400,00  
Advertising 1st year  150,00  
     
TOTAL  4.380,00  9.000,00
     
VAT on sales  901,80  
VAT on purchases and energy (flat rate)  150,00  
VAT to be paid  751,80  
     
GROSS PROFITS  3868,20  
Estimated net of personal TAXES  2.800,00  

 

This is what is left to our manager, ...... but there are still many other things to aggiungeree I leave you to imagine what might be. Do yourself well your accounts, and reach a recessed average 350 euro per day to survive!!

It should? It is not for me to answer this question, but I think if a pizza is young and wants to get involved, this is the time to try.

Contact me for all the information you need, or for advice on 'start of your new local.

Open a pizzeria
Pizzeria

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The drafting of the balls of pizza
Advice, Dough, preparation

Drawing up of balls of pizza

Drawing up of balls of pizza.

In the many years that I do this work, I've seen thousands of colleagues intent in drafting the balls of pizza. I must confess that there is a right way and a wrong way to roll out the balls, each adopts its technical staff and proven over time.

Drawing up of balls of pizza
The drafting

Drawing up of balls of pizza.

To have a successful, just follow some rules:

The dough should be well leavened, must have at least doubled in volume.

When you proceed to the drafting of the ball, we must never crush the edge, otherwise sforneremo a pizza without board. Matches from the center pushing the gases produced by rising to the outside.

Everything else…….practice, much practice. This is the main reason for which you attended a course for pizza.

For a pizza lying evil, which took a little presentable form, is preferable to a ball for pizza spread with a rolling pin. Will certainly have little border around, but the result will be better in terms of aesthetics.

I wanted to add a video to facilitate your task. A pizza maker takes on average just over 30 seconds for the drafting of the balls of pizza.

Video by SC web marketing agency

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The pizza in the USA
Culture

The pizza in the USA

PIZZA IN THE USA

When we think of pizza in USA, associate it constantly to what we usually see in movies, that is, the delivery boy who arrives on a motorbike, pulls out of the box these huge boxes of pizza, at the door delivery and is paid, complete with a tip.

PIZZA IN THE USA

The pizza in the USA
The pizza in the USA

In our culture, Pizza is designed as a dish if .... Each order his, stuffed with your taste, while The pizza in the US, is commonly associated with a large pizza to consume all together, divided into wedges, where everyone adds their ingredients, a bit 'like our pizza slices, when we buy the pizza slices for our family, we order 2 pieces stuffed in a certain way, and other pieces stuffed in a different way, and so on. The thickness of the pizzas USA is a cross between our pizza to the plate and the cut.

Also in this vast country, the pizzas are adapted to different cultures and cities: If during one of your trips you happen to visit New York, you will surely have the opportunity to enjoy your pizza New York Style, very famous is also the Californian style, and how not to mention one of the most famous pizza in Chicago: The Deep Dish or more is commonly called Chicago Style, from thick edge, and baked in round containers, just like our pizza slices.

The condiments: Certainly very different from ours, and adapted to the different climate of the US, have a look, on their site, some large chain type Domino’s Pizza or on Pizza Hut, you'll immediately notice that the ketchup, ingredient symbol Americano, is on all kinds of pizza. Another common ingredient, very popular in this country, is the Pepperoni, that unlike the name that could mislead, is a type of spicy salami, that is sliced ​​on pizza.

Pizza United States
Pizza con Ketchup
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