Category Archives: Advice

A great oven for cooking pizza at home

A great oven for cooking pizza at home

A great oven for cooking pizza at home. Every time we prepare pizza at home we notice that our kitchen oven is not suitable for cooking pizza.

The pizza must be cooked in a very short time, maybe 4 the 5 minutes would be the perfect time for cooking, to prevent it from drying out.

A great oven for cooking pizza at home
A great oven for cooking pizza at home

A great oven for cooking pizza at home

Technology in recent years has come to our aid, in shopping centers and on shop online we often see machines like this. But have you ever wondered if they are suitable for pizza?

A great oven for cooking pizza at home
A great oven for cooking pizza at home

Cook Pizza at Home

And, they are absolutely perfect. They turn out a soft and crunchy product just like that of a wood oven. They arrive at a temperature of approx 400 degrees. Your pizza will be ready in 4 minutes.

A very good oven

If you don't find them in the mall near your home, you can always order them on amazon:

An excellent oven for cooking pizza

If you want to improve your pizza preparation instead, I suggest you to enroll in one of our professional practical courses that take place weekly in our pizza chef school. You will find all the information here.

If you no longer have the resources or precious time to come to our school, I remind you that here on our site a fantastic "Pizzaiolo Online Course" is available for everyone, which you can download to your PC or mobile phone and follow it comfortably seated from the sofa of your home in your spare time. All information on our Online Course will be found at this link.

One last thing before saying goodbye that will surely be useful: my latest book called is already available for download: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Follow this download link.

Follow or subscribe to our youtube channel, there are over 300 pizza recipes, all prepared by the pizza chef students who weekly attend our courses.

 

See you soon

Silvio Cicchi

 

Eggs In The Refrigerator Or Not

Eggs In The Refrigerator Or Not

Eggs In The Refrigerator Or Not. Anyone who has taken a vacation to the United States will have noticed that eggs in supermarkets are strictly kept in the fridge. Have you ever wondered why? They are perhaps different from European eggs which are always kept out of the fridge?

The differences in how they are preserved is actually a different approach to combat the risk of infection salmonella.

Eggs In The Refrigerator Or Not
Eggs In The Refrigerator Or Not

Eggs In The Refrigerator Or Not

We are all aware that eggs are at a high risk of salmonella for consumers, the bacterium may be present on the surface of the egg and sometimes even inside as a result of contamination with the infected feces of laying hens.

In the USA, eggs are subjected to a cleaning and disinfection procedure before being put on the market. This process is very effective in reducing possible surface contamination of the shell, but nothing can against any pathogens present inside the egg.

Eggs In The Refrigerator Or Not
Eggs In The Refrigerator Or Not

Why Eggs In The Refrigerator

This process causes problems with the permeability of the egg shell, and to avoid bacteria proliferation, immediate refrigeration is required.

After the egg is refrigerated, the cold chain must never be interrupted. And in Europe? On the contrary, eggs are marketed without any treatment, giving priority to good hygiene practices during the harvest.

Eggs In The Refrigerator Or Not
Eggs In The Refrigerator Or Not

Correct Eggs In The Refrigerator

In Europe we follow the logic that leaving the shell intact, contributes to reducing the risk of any pathogens entering it. That's why it is expected to be marketed at room temperature.

Not being sterile, at home it is good to put them in the fridge to keep bacteria under control. In addition, it is always advisable to keep the eggs in their sales carton at the top of the fridge shelves, here the temperature is not subject to changes, which happens frequently if we put them on the fridge door, right where we find the egg holder, it is known that by opening and closing the fridge door many times a day the temperature could vary causing humidity on the shell and therefore a proliferation of bacteria.

Eggs In The Fridge Not To Risk

Even today we arrived to greetings, but before I left you I wanted to remind you of some of the useful links that you can find here on my site:

The practical professional courses that you will find weekly in our pizza school.

The calendar of the next practical courses programming

For all those who do not have the time or resources to come personally to our school, remember that on our site there is an Excellent Online Pizza Maker Course. You will find all the information following this link.

Finally you can download my latest book is called: NOT ONLY PIZZA _ What all pizzerias should have on their menu. You'll find it here.

If you are a pizza lover, I invite you to visit my Youtube channel, you will find hundreds of video recipes for pizza, all prepared by the students who attend our pizza chef courses.

 

See you soon

Silvio Cicchi

 

 

How to Clean the Kitchen Stainless Steel

How to Clean the Kitchen Stainless Steel

How to Clean the Kitchen Stainless steel. Dear friends, here's to you seven valuable tips to be kept in for people who work all day in the kitchen and is always having to hold clean all steel surfaces.

The stainless steel as well know is a highly hygienic material, easy to clean and indestructible. To keep always perfect we must take some practical steps.

How to Clean the Kitchen Stainless Steel
How to Clean the Kitchen Stainless Steel

How to Clean the Kitchen Stainless Steel

It should be cleaned immediately after use, We not expect that the dirt will stick to the surfaces. It should be washed with a sponge and a neutral liquid detergent, then be rinsed thoroughly. Avoid cleaners that contain chlorine because these will eat into the structure staining or oxidizing it permanently.

For cleaning, never use steel wool or a sharp tool.

If you look at the formation of scale deposits, treat them with white vinegar, also warm, making sure to rinse thoroughly.

How to Clean the Kitchen Stainless Steel
How to Clean the Kitchen Stainless Steel

How to Clean the Kitchen Stainless Steel

If stubborn stains from forming, I suggest you treat them with specific products for steel.

Do not rest completely on steel surfaces hot pots, may cause deformation of the product.

Do not leave under sinks or under tables steel bottles open to acid composition, can corrode the steel surfaces.

Do not leave residues of cola, lemon, tomato, wine, sale, on surfaces for long periods.

All these indications are valid for all stainless steel items such as tables, sinks, cabinets and fume hoods.

How to Clean the Kitchen Stainless Steel

I end by reminding you today some of the links that you will find available here on our site:

Our professional practical courses

300 pizza recipes

My Youtube Channel

 

If you have not already done, I remind 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 can find it at this link.

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

 

Cooking Courses In Our School

Cooking Courses In Our School

Cooking Courses In Our School. cooking classes have already begun in our school Also this year. The season began in Portugal. The course includes homemade pasta and 5 types of sauces to accompany our dishes. The course is distributed 5 days and includes a mix of absolutely delicious flavors. The proposals provide gnocchi, risotto, tagliatelle, ravioli and many other types of pasta including being able to choose and delicious sauces that range from simple to more complex tomato sauce Bolognese sauce.

Cooking Courses In Our School
Cooking Courses In Our School

Cooking Courses In Our School

The novelties are lots, among many things we will learn to prepare the original "Arancini di Riso" with different fillings ranging from traditional sauce with ricotta and spinach filling.

Our courses are individual and are available every week.

Cooking Courses In Our School

 

For more information please contact me at my email.

Our school also organizes cooking classes on request directly in your restaurant anywhere in the world it is.

Cooking Courses In Our School

Our school of Pizza

The calendar of upcoming courses in programming

Fantastic course pizza maker Online

E’ already possible to download my latest book is called: Not only pizza: What should have all the pizzerias in your menu. Get it here.

Visit My YouTube Channel

 

See you soon

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

 

 

Convection or Fan-La Della Pizza Cooking

Convection or Fan-La Della Pizza Cooking. One of the most frequent questions I am asked by readers and readers of my site is as follows: To cook the pizza is better to use an oven static or ventilated?

It is a legitimate question, because the end result will influence the quality of the product. Before you give you a final answer, let's see what are the main differences between these two types of cooking

Convection or Fan-La Della Pizza Cooking
Convection or Fan-La Della Pizza Cooking

Convection or Fan-La Della Pizza Cooking

The main difference between static and ventilated oven lies in the heat distribution mode. The convection oven works for heat radiation, the heat is diffused through a resistor or other source of heat which is usually disposed in the upper or lower part of the oven. When cooking food in this cooking mode is slower, gently and homogeneously. By using the static oven so the food will be cooked well and dry both inside that outside it.

Bake in a static oven is simple, but we must remember that it is possible to cook one meal at a time.

Focaccia With Fresh Tomato and Tuna
Focaccia With Fresh Tomato and Tuna

Convection or Fan-La Della Pizza Cooking

Now to the convection oven: It works by convention, the fan creates a flow of hot air that creates a crispy crust on the food being cooked, while the interior of the food remains soft and moist. Unlike static oven, Here we can cook more dishes simultaneously.

Then, which we will choose the oven for cooking pizza? I would say that there is no single answer, but it will depend on the type of pizza that we want to prepare.

Convection or Fan-La Della Pizza Cooking

If you are a crispy pizza lovers, I recommend the convection oven. In all other cases I suggest the classic static oven, in fact, precisely this type of furnace is suitable for all types of food that require a slow and uniform cooking and dry both inside and outside, just like baking and sweets in general, so even our beloved pizza.

Here is a simple table to facilitate cooking your food and the choice of the type of oven:

Static

Pane, buns, pizza, sponge, cakes, donut, sweets in general.

Airy

Baked pasta, roasted meat, baked fish, vegetables, tarts, cookies, sweet soft-hearted.

Convection or Fan-La Della Pizza Cooking

After solving the problem today of the furnace choice, we pass to the greetings and as I usually do, suggesting the utility link that you can find here on our site:

Our school of Italian pizza and all information about our professional workshops that we organize weekly.

The calendar of upcoming courses scheduled.

A fantastic During pizza online for those who do not have time or resources to come here in our school. Quick and easy, you can follow from the comfort of your home sofa.

Last news, but not least because: E 'already possible to download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You can find it here.

Ciao

Silvio Cicchi

 
Pizzaiolo Courses Everything You Need to Know

Pizzaiolo Courses Everything You Need to Know

Pizzaiolo Courses Everything You Need to Know. In this time of "crisis" it is very important to know how to reinvent, learn new skills and be mindful of the opportunities offered by the labor market.

Always one of the great demand occupations is that of Pizzaiolo. As I am sure you can imagine, the pizza is famous around the world and especially in Italy where she was born.

Pizzaiolo Courses Everything You Need to Know
Pizzaiolo Courses Everything You Need to Know

Pizzaiolo Courses Everything You Need to Know

But how do you become good pizza? It is better to be accompanied by a good teacher, or better to enroll in a good course? finally we will see in this article what is best to start learning this ancient art.

Before starting, it would be appropriate to get a few questions. We want to be simple pizza or wish to get to know this ancient art?

Surely it is better to enroll in a good course. Our School pizzaioli It organizes professional courses for many decades. I do this work for the past 44 years and our courses are INDIVIDUALS, They have a duration of one week (40 hours) and at the end of the course you will already be prepared to enter the world of pizza.

Discover all the information on our courses

Let's see all you should have a good course

Pizzaiolo Courses Everything You Need to Know
Pizzaiolo Courses Everything You Need to Know

Pizzaiolo Courses Everything You Need to Know

1 The raw materials are important

2 Flour

3 Many different types of dough: the techniques

4 Preparation of dough balls

5 maturation

6 Leavening

7 The drafting

8 Cooking in the oven

Pizzaiolo Courses Everything You Need to Know

duration. A good course should have a duration of at least 40 hours spread in a week. With classic group classes along with other 10 People will not be enough even a month unfortunately, but with our individual courses everything changes, the focus is solely on you and at the end of the course are guaranteed a great experience.

Now all that remains is to mention the price. It should not be disproportionately, check our price.

First to greet you and give you an appointment in a few days for more news on pizza, I wanted to remind you that it is available for download my new book called "NOT ONLY PIZZA"What should have in the menu every pizzeria and restaurant. You will find all information about the book at this link.

Finally I invite you to visit my youtube channel where you will find hundreds of video recipes of pizza prepared by the students of our school pizza

 

Ciao

Silvio Cicchi