Category Archives: Actuality

Diet Which Pizza To Choose

Diet Which Pizza To Choose

Diet Which Pizza To Choose. Pizza is loved by everyone and frankly said it is very difficult to give it up. When you are a diet and you decide to go to a pizzeria, the choice of which pizza to order is always difficult.

Let's try to remedy this doubt that assails us every time we set foot in a restaurant, let's find out which pizza is best to order.

Diet Which Pizza To Choose
Diet Which Pizza To Choose

Diet Which Pizza To Choose

Let's start with the calories contained in a daisy. Approximately 280 calories for each 100 grams of dough. Considering that the ball of dough for a pizza weighs on average from 250 to 300 grams, we will have approx 800 calories for each margherita pizza.

Tips For Those On A Diet

The best thing to do when possible is to choose another type of dough when this is possible, maybe a wholemeal dough would greatly reduce the calories consumed.

Another useful solution could be to order a pizza with vegetables. The light version with vegetables contains between 600 and 700 calorie.

Choose a pizza without mozzarella.

A valid suggestion can come from a sensible choice, that of ordering a pizza without mozzarella.

For those who do not want to give up the healthy principles of the diet, all that remains is to order the Pizza marinara. Tomato, garlic, fresh basil and a drizzle of extra virgin olive oil. Less than 600 calorie. You just can't do better than this, unless…

La Pizza Super Light

How about a nice focaccia? A fragrant focaccia with a little rocket and Parmesan cheese, or simply a focaccia with raw ham. We're talking less of 500 calorie.

On our site entirely dedicated to pizza, in the video recipes there are hundreds of pizza and focaccia recipes to be considered truly light. Below all the links to access it.

Useful links

Our school of pizza makers and practical courses

The calendar of upcoming courses

300 pizza recipes

Our "Online Pizza Chef Course"

My latest book to download

See you soon

Silvio Cicchi

 

 

The Pizza a Portfolio

The Pizza a Portfolio

The Pizza a Portfolio. I bet there isn't a person in the world who doesn't know pizza. It is truly appreciated everywhere. Few ingredients, simple, make it a truly unique dish.

Today we will talk about a type of pizza that gives us the opportunity to be eaten anywhere, without the need to sit at the table, taking away precious time.

The Pizza a Portfolio

We are talking about pizza a wallet, a fantastic and very tasty Street food. Protein and low fat carbohydrates, the ideal meal for those who are always in a hurry.

It comes from Naples and it could not be otherwise. We have news of this type of pizza since the middle of the last century.

How it is prepared

It is a smaller size pizza than the classic measure, once taken out of the oven it is folded in four, hence it takes the name of "Portfolio" and is served on a sheet of food paper, just to be eaten while walking.

You can buy it in all the pizzerias that do Street food and take away, right on display on the counter together with other delicacies such as supplì and croquettes, or the classic pasta omelettes.

Easy to hold in one hand and usually comes in a couple of flavors, the most common: Margherita and Marinara. Their price is very low, they are bought for 1 the 2 euros at most.

The Pizza a Portfolio
The Pizza a Portfolio

Conclusions

Even the wallet pizza is one of the things that we learn to prepare in the professional practical courses that we carry out weekly in our pizza school. If you would like more information about our courses, click here.

The Pizza a Portfolio
The Pizza a Portfolio

For the less fortunate who do not have the time or resources to come here to our pizza school, I remember that here on our site you can find a fantastic "Corso Di Pizzaiolo Online". You'll find all the information on course online at this link.

The Pizza a Portfolio
The Pizza a Portfolio

You have already downloaded my latest recipe book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find it at this link.

If you still have a few minutes left, visit my youtube channel, you'll find hundreds of video recipes for pizza.

See you soon

Silvio Cicchi

 

2000 years ago there were fast food restaurants

2000 years ago there were fast food restaurants

2000 years ago there were fast food restaurants. A Pompei a fast food restaurant of 2000 years ago called "Thermopolium" precisely that served hot food.

It was discovered during excavations a short time ago. The picture shows the counter with round containers where hot food was served

2000 years ago there were fast food restaurants
2000 years ago there were fast food restaurants

2000 years ago there were fast food restaurants

You can see the magnificent paintings of the time. Remains of dishes that were served were found: Geese, goats and pigs.

Pompeii was destroyed 2000 years ago from the eruption of the Vesuvius volcano. Much of the city is still buried under lava and pumice stone.

It is undoubtedly one of the Italian tourist attractions. If you haven't been there yet, do it asap.

Conclusion

I end this short piece of news by reminding you of some of the useful links that you can find here on my site:

Our pizza school and its professional practical courses.

The calendar of upcoming courses in programming.

The fantastic "Online Pizza Chef Course".

Download my latest book which is called: NOT ONLY PIZZA. You'll find it here.

See you soon

Silvio Cicchi

 


USB PIZZA

 

 

Pizza With Sausage Tomato Mozzarella and Tomatoes

Pizza Cooking Temperature

Pizza Cooking Temperature. In the many years that I have been doing this job, friends and followers of our site entirely dedicated to pizza, they ask me so many questions, but there is one that is certainly at the top of the ranking: At what temperature should I set the oven to cook the pizza?

This question has no standard answer, because it depends on the type of oven we are going to use to cook our beloved pizza.

Pizza Cooking Temperature

Wood-fired oven? Static or ventilated electric oven? Gas oven? The home oven or a professional pizza / bakery oven?

As you can see the question regarding the temperature, sometimes it can be misleading. Unlike bread that cooks at a low temperature, around 190 degrees and takes just under half an hour, the pizza should be cooked at a higher temperature to prevent it from drying out too much by remaining in the oven for a long time.

At What Temperature

So let's try to solve once and for all which is the right temperature for each type of oven.

home baking. Unfortunately the home oven does not reach high temperatures, most of this type of oven reaches the maximum temperature of 250 degrees, so it's not very good for the classic plate pizza, but you can overcome this problem by putting it to the maximum and preparing the classic pan, maybe only with tomatoes and adding the ingredients and mozzarella only in the last few 5 minutes of cooking.

Cooking Temperature of the Pizza

The convection oven is not suitable for cooking a quality pizza, it may dry out and still remain moist inside, let's say that with a setting of 300 degrees, an acceptable product is obtained.

The professional ovens in electric or gas pizzeria, are set around 320/330 degrees, while the wood-burning oven can also reach i 400 degrees for the Neapolitan pizza version.

Pizza cooking at what temperature

For pizza lovers I remember that here on our site there is a fantastic Online Pizzaiolo Course that you can follow from the comfort of your home sofa. To find out more, follow this link.

For lovers of the classics of Italian recipes, I suggest reading my recipe collection which is called: Not just pizza - What all pizzerias should have on their menu, it is a collection of classics of Italian cuisine ranging from panzerotti to supplì that you will find in this link.

I'll meet you in a few days for other news regarding the world of pizza.

Ciao

Silvio Cicchi

 

Pizza oven with convection rapid dough

Pizza oven with convection rapid dough

Pizza oven with convection rapid dough. Today we prepare pizza very quickly, unleavened, without leavening, with instant yeast, with any type of flour, even if of poor quality, without ripening, super fragrant outside and soft inside.

My God, I feel bad just writing all this ca..ate, but the internet is absolutely full of articles containing all these tips. Non sto dicendo che non si possono realizzare, ma per favore “NON CHIAMATELA PIZZA”. Sono perplesso dal fatto che big G non punisca in alcun modo questi “indovini” classificandoli FAKE.

Pizza oven with convection rapid dough

Come se il meccanico suggerisse di mettere nell’auto olio di semi di arachidi in sostituzione dell’olio per motori. In questo caso sono sicuro che in molti storcerebbero il naso 🙂

Ho passato la mattinata a fare qualche ricerca sul web, vi assicuro che non ci sono meccanici che consigliano olio di arachidi, but it is absolutely full of people suggesting:

Dough for pizza without yeast

Pizza with instant yeast

Pizza without leavening

Cooking pizza in a ventilated oven

Pizza dough by mixing salt and yeast together

Pizza dough using water a 37 degrees to dissolve the yeast along with salt and sugar.

Pizza In All Possible Ways

All this does not surprise me, we live in a fantastic democracy, where everyone has the right to speak, so everyone can write whatever they want. But if nobody calls spaghetti with the name Tagliatelle, because anything round is called pizza?

Now let's move on to the suggestions for these "Soothsayers": On my site there is a fantastic "Of Pizzaiolo Online Course”, very simple and you can follow it comfortably seated on the sofa of your home, I am sure that after reading this course, you will no longer call anything by the name pizza, with FAC-SIMILE PIZZA.

But it's a pizza or a donut

If you have a few days off from commitments, sign up for one of our practical courses at our "School of Pizza Makers", at the end of the course you will understand the difference between PIZZA and FAC SIMILE. You will find all the information about our professional practical courses at this link.

Now a really useful thing for those who make pizza incorrectly. It is already possible to download my latest book called: NOT ONLY PIZZA, Many recipes of Italian cuisine, as the name says it's not just about pizza. Engage in the preparation of these recipes, you can find it at this link.

And stop calling anything that is round "Pizza", altrimenti suggerisco al vostro meccanico di aggiungere olio di arachidi nel vostro motore 🙂

See you soon

Silvio Cicchi

 

Differentiated Where to Throw the Pizza Carton

Differentiated Where to Throw the Pizza Carton

Differentiated Where to Throw the Pizza Carton. Making a collection differentiated well done, from waste new objects can be created that are useful for our entire community.

Because I want to talk about this? Because often it is still not very clear how to differentiate correctly.

Differentiated Where to Throw the Pizza Carton

Today I want to clarify once and for all where the pizza box should be thrown correctly. In Italy, the most consumed take-away food is certainly pizza, therefore it is important to properly dispose of its cardboard.

Classical, Neapolitan, square, in pieces or wedges, after consuming it at the table or on the sofa, with friends or family, there is always the bulky cardboard to be disposed of.

Throw away the pizza box

What to do? How empty cardboard should be disposed of? How the differentiated is managed? Most people get it wrong, fold the cartons and throw them into the paper bin, while the leftovers of pizza (if there are any) throws them in the wet. Quite right??

unfortunately no, this is not the way to dispose of empty pizza boxes. After consuming the pizza, the cardboard usually contains food residues or even oil stains, therefore it must be thrown into the undifferentiated collection. Greasy cartons or with food residues thrown into the paper could ruin an entire batch of paper destined to be re-qualified. Be careful next time.

Where to throw the pizza box

Also today, before saying goodbye I would like to remind you of some useful links that you can find here on our site:

A fantastic During pizza online that you can follow from the comfort of your home sofa. You can find it here.

My latest book is already available for download called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. It is a collection of classic recipes used in pizzerias, monuments of Italian cuisine. To know more follow this link.

See you next week for more news on the world of pizza.

Ciao

Silvio Cicchi

 

 

Microwave pizza

Microwave pizza

Microwave pizza. The pizza with the microwave It can not be done. We are talking about pizza, take a good look at the title of this post. Despite the technology offered by some models of microwave ovens, see "Crisp", the product obtained is unfortunately very far from a pizza.

Certainly if you don't own a pizza oven, try making it in a pan, and, a non-stick pan with an airtight lid. The product obtained will certainly be better than that obtained in the microwave.

Microwave Pizza Not Worth It

If the pizza is often prepared at home, I wonder why you don't buy this type of oven:


 

Making Pizza with the Microwave

Here another type of oven:

 

Perfect Microwave Pizza

These ovens that are great for the home, reach temperatures of 400 degrees and you can also prepare a perfect pizza in your home 3 minutes.

I'll finish today by reminding you of some important links that you can find here on our site:

For all pizza lovers who want to learn this fantastic art, I remember that in our school of pizza makers professional practical courses are available weekly. You will find all the information about our courses at this link.

For all those who do not have the necessary resources to come to our school and attend a professional practical course, I remember that on our site there is a fantastic "Pizzaiolo Online Course”That you can follow from the comfort of your home by simply downloading it to your PC or Mobile. You will find all the information at this link.

I conclude by reminding everyone that it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. A fantastic collection of old and new recipes that are monuments of Italian cuisine. Follow this link.

Finally, I remind you to visit my youtube channel, you will find hundreds of video recipes for pizza. subscribe.

 

Appointment in a few days for more news on the fantastic world of pizza.

Ciao

Silvio Cicchi

Wheat harvest 2020 Excellent and abundant

Wheat harvest 2020 Excellent and abundant

Wheat harvest 2020 Excellent and abundant. Excellent vintage this of 2020. Despite the many problems due to the Covid-19 pandemic, it would seem that everything has gone smoothly.

Excellent flour production, so great pizzas.

Wheat harvest 2020 Excellent and abundant
Wheat harvest 2020 Excellent and abundant

Wheat harvest 2020 Excellent and abundant

For those unfamiliar with wheat and all its variants, take a look at Wikipedia.

Soft and durum wheat are used for human consumption. From durum wheat semolina is obtained for pasta. Flours for bread making are obtained from soft wheat, pizza, baked cookies and sweets.

Wheat 2020 Excellent Flour

All this information is clearly studied during our professional practical courses that we carry out weekly in our pizza school. All information on our practical courses at this link.

For those who do not have the time or resources to come to our pizza school, I remember that here on our site there is a fantastic "Online Pizza Maker Course" that you can follow directly from the sofa at home. Just download it on your PC or Mobile. All the information course online at this link.

Excellent Vintage for Pizza Flour

If you haven't downloaded my latest book yet, do it now. You will find it at this link. This is as the title clearly says "NOT ONLY PIZZA - What all pizzerias should have on their menu ". You'll find it here.

Save this website as favorite, It will be useful the next time we will prepare the pizza to your door, here you will find beyond 300 Video recipes of pizza.

To this page you will find the latest news on our site

Before saying goodbye, as I usually do, I would like to remind you to visit my youtube channel, where you will find hundreds of video pizza recipes.

 

See you soon for more news on the world of pizza.

Silvio Cicchi

 

 

Oil Cruet For Pizzeria

Oil Cruet For Pizzeria

Oil Cruet For Pizzeria. As he tells us Wikipedia, a cruet is generally a container to be placed at the table intended to serve oil. The oil jug is equipped with a spout to prevent the oil from dripping and often has a handle to facilitate use. They are produced of any material, glass, steel, ceramic, copper, etc.

On the counter of any pizza chef, wherever it is in the world, there is an oil tank to make a good impression. Who doesn't own one yet, will certainly be delighted to see this wonderful selection of cruets to choose from.

The oil jug in the pizzeria

Oil Cruet For Pizzeria

Oil Cruet For Pizzeria

See you soon

Silvio Cicchi

 

Pizza After Lockdown

Pizza After Lockdown

Pizza After Lockdown. It seems that everything is returning to normal. With due precautions masks, social distancing, disinfectant gel, slowly all or almost all the pizzerias are reopening their doors.

Not many international tourists are seen, but we know that pizza is not given up. Even in ours School of Italian pizza professional practical courses are resumed at full capacity.

Pizza After Lockdown
Pizza After Lockdown

Pizza After Lockdown

All those who love pizza and baking know how important it is to attend a course to learnart to prepare pizza.

It seems that after this standstill, requests for professional pizza chefs have also started.

Pizza After Lockdown
Pizza After Lockdown

After the Lockdown the restart

Don't let yourself be unprepared, attend one of ours professional courses, you will receive a certificate valid all over the world.

At this link you'll find information about our professional workshops. Below instead you will find the course calendar scheduled in the coming months.

Pizza and Lockdown

If you missed it, don't miss this opportunity, my latest book called is already available for download: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find all the information at this link.

Save our site as a favorite, on our youtube channel you will find further 300 Video recipes of pizza. It will be useful for you next weekend when you decide to prepare pizza for the whole family.

 

Lockdown finished for pizza

We hope to have left this bad period behind, and I wish you to return to normal very soon.

Before leaving, I remind you that if you do not have the resources to come to our school to attend one of our practical professional courses, Here on our site there is a great "ONLINE Pizza Maker Course" You can follow him comfortably seated on the sofa of your home. You will find all the information at this link.

Best regards

Silvio Cicchi