Category Archives: Actuality

Pizza Hut The End Of American Pizza

Pizza Hut The End Of American Pizza. Sixty years of history e 18 thousand restaurants in more than one hundred countries in the world had to close due to the corona virus.

It is the end of an American dream that begins in 1958 when two brothers Dan and Frank Carney asked on loan 600 dollars to his mother to open a small pizza shop in Wichita in the state of Kansas

Pizza Hut The End Of The American Colossus

They are the inventors of "home deliveries". Already in 1977 possessed 4 thousand restaurants, then they sold everything to the big brand PEPSI & Co.

The last advertising leap dates back to two years ago, when they sponsored the NFL championship, which turns out to be the most popular football championship in America.

Pizza Hut The End Of American Pizza Eaten By Covid

Then the end, he amassed over a billion dollars in debt until the covid took the coup de grace.

And to think that in Italy, the country of pizza, Pizza Hut has never had a large market share. We are a traditionalist people, especially with regards to food, then the high and spongy pizza does not like the Italians.

Pizza Hut The End Of American Pizza Full Of Debts

How will I do now? Without any malice towards this group, that to tell the truth I've always been nice, I have always used Pizza Hut as an example in my "School of Pizza Makers" to explain to my pupils how they shouldn't have made pizza to survive in our country.

Pizza Hut The End Of American Pizza Unfortunately Has Closed

So we end this parenthesis. Before saying goodbye, I wanted to remind you of some of the utility links that you can find here on my site:

Our professional practical courses that we do weekly in our school.

The calendar of upcoming courses in programming.

For all those who do not have the necessary time or resources, remember that an excellent "Online Pizza Maker Course" is available on our website. You will find all the information at this link.

I end by reminding you that it is already possible to download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find it at this link.

If you are a pizza lover I invite you to visit my Youtube channel where you will find hundreds of pizza recipes.

 

See you soon

Silvio Cicchi

 

 

The Salt Pasta

The Salt Pasta

The Salt Pasta. It is a fantastic material to work with. It costs little and with a little experience you can reach high levels. This type of processing is well known in Germany (Salt salt) and it has also long since taken hold in Italy. You can create many objects, animals, dolls, wedding favors, lids for boxes. The salt paste is alive. Try to try your hand.

The Salt Pasta

RECIPE

The preparation is very simple: Flour, salt and water.

FARINA: Use a refined type flour 00

SALE: Buy very thin rooms, impalpable.

WATER: Room temperature water.

GLUE: Adding glue from upholsterers or carpenters to your dough, you will obtain a more elastic dough with a greater consistency.

DOSES: 1 Kilo of flour and a kilo of fine salt. Add the water until a mixture that does not stick to the hands.

The Salt Pasta

The Salt Pasta

I conclude by reminding you of some useful links that you can find here on my site.

our practical professional pizzaiolo courses.

The calendar of upcoming courses in the program.

On our website there is an excellent “Course of Pizzaiolo Online”. You will find all information at this link.

Take a look at my latest book which is called: NOT ONLY PIZZA - What all Pizzerias should have on their menu. It is already possible to download at this link.

If you are true pizza lovers, you can't miss a visit to my YouTube channel, there you will find hundreds of video pizza recipes.

 

See you soon

Silvio Cicchi

The Salt Pasta

 

The pizzas prepare Aperitif An Exceptional

Leavening and maturation of the pizza, the differences

Leavening and maturation of the pizza, the differences. The leavening is intended as an increase in the volume of the dough given by yeast which fermenting produces carbon dioxide trapped in the gluten structure, fermentative action, unlike the maturation that corresponds to a set of processes not due to the dough, but that concerns the more complex structures, fatty starches and proteins which are broken down into simpler elements.

Leavening and maturation of the pizza, the differences.

A good pizza chef knows perfectly well that the ripening and leavening times are completely different, it's up to him to bake the pizza at the right time. There are flour on the market that can also reach 72 hours of maturation, while we know that the leavening times are much shorter.

Leavening and maturation of the pizza, the differences.

To match the right maturation and leavening time, simply slow down the leavening process by keeping the dough at a temperature of 2/4 degrees, it depends on the strength of the flour used. In doing so, the maturation process will continue, while the leavening will stop.

Parisian Pizza With Ricotta and Tomato Sautéed Mushrooms

Leavening and maturation of the pizza, the differences.

After the right hours for the maturation process, you can bring the dough back to room temperature and then start the leavening. As soon as ready, you can bake the pizza. Unfortunately, the maturation process is very important therefore indispensable, helps to obtain color and aromas typical of freshly baked bread, promotes leavening and makes the pizza more digestible.

Leavening and maturation of the pizza, the differences.

You have already signed up for free online pizza chef course? But it's free, What are you waiting for.

Something professional? Discover our "Online Professional Pizza Maker Course"Or come to our pizza school and sign up for ours Practical course to become a pizza chef.

Download our practical manual to become a pizza chef or create, with the new recipes of my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu.

Subscribe to my you tube channel, you will find hundreds of video pizza recipes all prepared by the students of our Italian pizza school.

 

 

Pizza e Corona Virus

Pizza e Corona Virus. Given the trend of events in the last days, it seems that this accursed "Corona Virus"May slow a lot of pizza sales. Had you already thought about all this?

Pizza e Corona Virus

There remains to subscribe to one of our online courses you will find here on our website and prepare a good pizza at home and avoid leaving home and attending crowded places.

Pizza e Corona Virus
Pizza e Corona Virus

See you soon

Silvio Cicchi

Dough gluten-free pizza: 4 ground rules

Dough gluten-free pizza: 4 ground rules

Dough pizza without gluten: 4 ground rules. If you are gluten intolerant, but you want to eat a good pizza it is enough to pay attention to a few simple rules.

Buy the right flour. As you know there are many on the market that do not contain gluten flour:

Buckwheat, soy, Rice, chestnuts, to name a few, and each flour is suitable for a different type of processing.

Try to prepare a very hydrated dough, saw that the gluten-free flours tend to dry.

Dough gluten-free pizza: 4 ground rules
Dough gluten-free pizza: 4 ground rules

Dough gluten-free pizza: 4 ground rules

long leavening: The flour does not contain gluten does not rise as the classic one, then maybe leave overnight in a warm and humid environment.

I recommend the salt. As you know the salt inhibits the action of yeast, then the mixture should be added only at the end, pretty much when it's ready.

The pizza baking with or without gluten should be made at a high temperature, so not in our little home oven.

If you observe that the dough is not elastic, so difficult to work, try adding a boiled potato that is rich in starch, or corn starch, even if in this way you will get results, I suggest to test "of xantara" rubber that you can buy on amazon.

If even this solution you will get good results, I suggest you enroll and attend one of our Practical courses to become a pizza maker in our school of Italian pizza.

See you soon

Silvio Cicchi

 

The Pizza at New Year Not Find Place

The Pizza at New Year Not Find Place. As the title says, except in very few pizzerias, our beloved pizza found no place in the offers of restaurateurs in the year-end dinner or lunch on January 1.

It will be just the fault of tradition? Personally I think the rest of the pizza world works and works well is that at Christmas New Year.

The Pizza at New Year Not Find Place
The Pizza at New Year Not Find Place

The Pizza at New Year Not Find Place

The art of pizza will never fade. It's why I keep repeating for the past several years to enroll in one of our practical courses that we organize here in our school pizza.

If you would like more information about our courses, follow this link.

The Pizza at New Year Not Find Place

Finally I remind you that here at our site offers a fantastic "Course Pizzaiolo ONLINE" Follow this link for all information about the course.

The Pizza at New Year Not Find Place
The Pizza at New Year Not Find Place

Finally you can download my latest book is called: NOT ONLY PIZZA - What should have any pizza on their menus. You can find it at this link.

 Follow our YouTube channel

 

Good 2020 gives

Silvio Cicchi

Add The Own Pizzeria On Google

Add The Own Pizzeria On Google

Add The Own Pizzeria On Google. Everyone knows how important having listed his pizzeria on Google, on the map or via the most used search engine in the world.

For those who have not yet done they can do so immediately by clicking this link.

For those who already own your own business listed by Google, but want to change it, You can do it this link.

Add The Own Pizzeria On Google
Add The Own Pizzeria On Google

Add The Own Pizzeria On Google

Want to become a Pizzaiolo Professional? Find how. Subscribe to one of our practical courses at our school!!

It is already possible to download my latest book is called: NOT ONLY PIZZA - What should have any pizza on their menus. Get it here.

Check out our Youtube channel!

 

Check out our course of pizza ONLINE!!! Follow this link.

See you soon

Silvio Cicchi

 

 

The Rising Of Pizza When It's Cold

The Rising Of Pizza When It's Cold

The Rising Of Pizza When It's Cold. As always arrives on time the cold season. As always in all pizzerias came the first problems related to rising of Pizza.

As the laboratory temperature is lowered, the dough takes longer to get to the point of leavening.

The Rising Of Pizza When It's Cold

For those who do not have a professional leavening chamber is forced to go to work early to pull out of the cell maturation the dough and start to rise, making sure that the dough is leavened perfectly for the customer arrival time.

The Rising Of Pizza When It's Cold
The Rising Of Pizza When It's Cold

The Rising Of Pizza When It's Cold

Would you like to learn the art of pizza? Find how! Subscribe to one of our professional courses. Find all the information here.

To get started you can practice in your home by following the advice of our "Professional Course ONLINE" Get it here.

The Rising Of Pizza When It's Cold

Before saying goodbye I wanted to remind you that it is already possible to download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias of their menu. Click this link.

Have you ever seen my Youtube channel? Hundreds of video recipes of pizza prepared by the students who attend our workshops.

 

See you soon

Silvio Cicchi

 

 

How To Choose A Good School Pizzaioli

How To Choose A Good School Pizzaioli

How To Choose A Good School Pizzaioli. Are you curious to hear the views of pizza makers who have completed our course? Listen, indeed look what they said.

How To Choose A Good School Pizzaioli

Alejandro Venezuela Spanish: https://youtu.be/K2vrTx9RqpQ

Alexander of Brazil Language Portuguese: https://youtu.be/ZIFOPUY2mWQ

Alexis From France Language French: https://youtu.be/q758HcMH-X0

Carla Italian Language Italian: https://youtu.be/j-3oHU85eQ4

Fernando From Chile Language Spanish: https://youtu.be/FNes36qKtRA

James From England Language English: https://youtu.be/S5-gznbqO_E

Ricardo from Spain Language Spanish: https://youtu.be/d9srqxtilYw

Silvia Columbia Espanol: https://youtu.be/KHsDtvz9v2w

Veronica Venezuela Spanish: https://youtu.be/bJNVyraI01A

How To Choose A Good School Pizzaioli

You'll find all the news about Our school here.

And 'our fantastic "PIZZAIOLO OF ONLINE COURSE" what do you think? You'll find all the information here.

For last, but certainly not least, It extends my latest work is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Get it here.

Appointment in a few days for more news on pizza.

Ciao

Silvio Cicchi

 

 

Courses To Become Pizzaiolo School Pizza

Courses To Become Pizzaiolo School Pizza

Courses To Become Pizzaiolo School Pizza. This year shooting our "Courses for Pizzaiolo"Organized by the School of Pizza Makers Silvio Cicchi.

All news about upcoming courses.

Courses To Become Pizzaiolo School Pizza
Courses To Become Pizzaiolo School Pizza

In YouTube you will find hundreds and hundreds of video recipes of pizza prepared by the students of our School of Pizza Makers.

 

For all those who do not have time or resources, I remember a FANTASTIC is available Chorus of Pizzaiolo Online. Get it here.

It is now available for download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Get it here.

bye, see you soon!!

Silvio Cicchi