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.
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
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.
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.
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
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
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.
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:
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.
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
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.
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
How to Cooking In A Wood oven. If you belong to the category of "Lucky" who own a wood stove in the garden, do not miss this chance to learn how to use the wood oven. We will see how to prepare perfectly pizzas, buns, bread, sweet roast and much more.
How to Cooking In A Wood oven
How to Cooking In A Wood oven
The preparation and the ignition is definitely the hardest part, In fact this is the reason why the wood oven is used so rarely. One of the most important things you need to know is that not all the coals are suitable for cooking all sorts of things.
We start from a good ignition so that the arrivals oven at a high temperature rapidly. We start from pizza: To cook the pizza we will need a high temperature, embers and always burning flame, flameless pizza would not color, so do not neglect this particular.
How to Cooking In A Wood oven
How to Cooking In A Wood oven
If you plan to cook more things during the day the first thing you'll need to cook the pizza that requires very high temperatures, then the meat that requires medium-high temperatures, in this phase, the oven does not need to be further fueled, exploit the residual heat. It is recommended at the beginning cover the meat with aluminum foil to keep it from drying out and only discover it at the end to give him the right color.
After cooking the roast you can proceed to bake bread and buns. If the oven has a good insulation can even remove the embers.
How to Cooking In A Wood oven
How to Cooking In A Wood oven
Bread and focaccia require low average temperatures. They can be fired simultaneously, the ideal cooking temperature is around 200 degrees. That's why usually removes all embers, cook with residual embers could burn bread and buns. Just close the door.
Once the baking of bread and cakes we bake cookies and sweets. These products use the residual heat of the refractory material. The cooking will also made it slowly and with the door closed.
If you are lazy and do not want leaving your home, I remind you that here on our site there is a great "Pizzaiolo Online Course"Which you can watch from the comfort of your home sofa. You will find all Information on the course online here.
Finally do not forget to visit our YouTube channel, you will find them hundreds of video recipes of pizza prepared by the students of our school pizza.
Customers Mistakes Not To Do In Pizzeria Restaurant. Of course I am having made the restaurateur for now over 40 years are used to seeing customers who combine all the colors. When we sit down at the restaurant table with our friends, with his wife or girlfriend, we always behave differently from the way we used to do at home. Let's review a few lines of the Bon Ton for doing a bad impression.
1)As to our home but with all the good intentions, we are used to stack the dishes after a meal. Not Stack the dishes in restaurant, let the waiter clearing away. A stack of dirty dishes is not a good sign for other customers who may think that the service is not good. Absolutely avoid to pass the empty plate to the waiter. By doing so you will not be of any help.
Customers Mistakes Not To Do In Pizzeria Restaurant
Customers Mistakes Not To Do In Pizzeria Restaurant
2) Do not touch the waiter. It would be really surprised to see how often. Do not stretch your hands, do not take for the jacket J. The rule speaks of respect and keep your distance.
3)Do not sniff the bottle cap. Now it's true we have all become proficient of Masterchef, for sure we saw him doing on television, so why should not we do it too? Unless you're a real sommelier sniff the cork will not reveal any secrets. Do not be ridiculous firing words like fruity or light yellow, better to take a big swig.
Customers Mistakes Not To Do In Pizzeria Restaurant
Customers Mistakes Not To Do In Pizzeria Restaurant
4) Do not exit the restaurant angry. It happens very often together with other people sitting at the table to do the dishes critical, the local or the service and eventually out angry after a meal and then accanirci with negative views on portals like TripAdvisor reviews etc. If you encounter a problem, the best thing is to talk immediately with the owner or manager.
5) Do not inquire before the restaurant we chose. There are so in cities that end up in the wrong one the many restaurants is very easy. Dearest, miserable portions, mismatches, confusion, lack of privacy, and so with a long list of complaints. Often the problem is us and the restaurant we chose it does not do to our case. Why did you choose the locale to km 0 if you wanted a sushi? Why did you choose the oriental restaurant if you wanted a pizza? There is a service from Google and Facebook to help you in this choice, look at the site of the restaurant, look at the prices, photos and supply, read reviews, are sufficient 5 minutes to do no wrong place.
Customers Mistakes Not To Do In Pizzeria Restaurant
Customers Mistakes Not To Do In Pizzeria Restaurant
6) Always best to book and never arrive late. Except for Saturdays or Holidays you know that book is not crucial, but a simple phone call is a good education and allows the kitchen to organize and have greater care of you. What commonly called "NO SHOW"It is a terrible thing for a restaurateur who has a few tables, maybe once it became rich by catering, but now things have changed .... Help them to help, phone calls always, also need to report a late. The hotels have solved this problem by asking for your credit card number. Would you agree if they did the caterers?
7) Do not pay attention to the menu. The menu is the last chance that you will once seated at the table before being disappointed. Read it carefully between the lines and will reveal to you what you will eat. Many pages could mean many ingredients and consequently the use of just fresh produce. Having many voices could force the local to have large stocks, reduce the time of preparation of the dishes and all this always at the expense of quality.
Customers Mistakes Not To Do In Pizzeria Restaurant
8) Do not complain Account. All restaurants are required by law to exhibit outside the room the menu with prices, stop for a minute to figure out if that restaurant that you have chosen is within your reach. It is useless to get angry after dinner.
I could go on for hours, but, Let's stop here. Restaurants and pizzerias not exist without our beloved customers.
Before leaving I remember some useful links that you can find on our site:
Differences Between Bacon Bacon and Pillow. I see that there is a lot of confusion when it comes to these products. Often they end up becoming interchangeable in the kitchen. But it is not so, the only real thing they have in common is the origin ie pork, but they are three completely different cuts of meat between them, then we learn to know them well.
In pizzeria usually they use all three cuts to achieve excellent pizzas. Let's clarify once and for all differences.
Differences Between Bacon Bacon and Pillow
Differences Between Bacon Bacon and Pillow
Bacon It is certainly the most widely used in salami and Italian and I dare say in the world. It is derived from the cut called "half-carcass" of the pork belly that is, as the name clearly says.
trust you will see it in different forms On the counter of your supermarket or delicatessen: Rolled with or without rind, in its flat shape, sweet or smoked, plain or spicy. Finally you can buy it with different seasoning that can range from a few days up to six months and more. Finally, the bacon has a smooth texture, savory flavor and delicate.
Differences Between Bacon Bacon and Pillow
Differences Between Bacon Bacon and Pillow
The Bacon of clear origins "Bacoun" English is a type of cut that is prepared with the pork belly or with the loin that also includes part of the bacon, in this case it is called by the Anglo-Saxon "Back bacon" or from the pig thigh boneless, in this case called "gammon". I describe in a few words the bacon preparation process. First it is put in a brine, then cooked slowly in the oven before being boiled and finally smoked.
Often in our recipes we find the terms bacon and bacon almost as interchangeable, but I want to clarify that we are talking about completely two completely different products. The texture of the bacon is much more compact and its flavor is very intense.
Differences Between Bacon Bacon and Pillow
Differences Between Bacon Bacon and Pillow
The Pillow listen Listen, It comes from the pig's cheek. It is usually a cut from the triangular shape that goes from the pork cheek along the entire neck up to the chest. In cut it you will find that it is very compact, the fat is a nice bright white and its lean part is bright red.
Widely spread throughout Italy, located in the Lazio and Marche widespread use in the kitchen, The pillow is the basic ingredient for the preparation dell'Amatriciana and Carbonara. So I turn to the "sinners" who have so far used interchangeably these 3 products for the preparation of these dishes: Pillow no bacon or pancetta.
The pillow preparation involves salting for at least 5 days, this time has elapsed is washed and thoroughly drained, Finally abundantly covered with pepper and chilli and left to mature for a long time.
Surely more calorie of previous cuts but ... 100 Sometimes tastier.
I hope this post can be of assistance in preparing your next recipe in the kitchen and pizzeria.
Now let us remind you of some useful links on our website:
Pizza Marinara with fillets Eggplant. The food storage is a problem that worries the man since his existence.
Today I give you some hints on just pickled preservation of foods, in our case of vegetables.
Pizza Marinara with fillets Eggplant
The Preservation in oil It must be made of cooked products previously. The oil serves to isolate the product from direct contact with the air, thereby blocking the aerobic bacteria, but it is completely ineffective at combating anaerobic bacteria such as the dangerous Botulinum that is able to also develop in the absence of oxygen.
It is for this reason that all foods should be stored in oil are strictly cooked before at high temperatures in vinegar or water.
It is very important that the product preserved in oil is completely covered by the latter in order to avoid the contact with air.
Pizza Marinara with fillets Eggplant
Those who work in a pizzeria should know these things gave himself to the perfection that you have to deal daily with pickled products like tuna, anchovies and various vegetables.
The proposal pizza today from our "School of Pizza Makers"It is in fact a very simple pizza, it is the most classic of pizzas, seafaring, to which we added some delicious fillets of eggplant preserved in oil.
Are you interested in video recipes of pizza offered by our school pizza? Visit My YouTube Channel, They are available to hundreds of video recipes for pizza.
differentiated: Where to throw the pizza box. Every weekend after the classic pizza with friends, the question arises of where and how to differentiate the cartons used for pizzas. In cases where the collection port is differentiated port, Whether you need to go to the dumpsters, here for you some useful tips.
differentiated: Where to throw the pizza box
differentiated: Where to throw the pizza box
The pizza containers are usually made of cardboard. They can be recycled in the paper, but, caution, It applies only to the parts of the box clean pizza, not greasy and dirty food. Use the scissors and cut if necessary the clean parts of the pizza box and differenziatele in paper.
differentiated: Where to throw the pizza box
Where they go throw portions of oily and dirty boxes? The greasy and dirty parts are chopped and thrown in 'WET ORGANIC. If your municipality has not yet activated the waste collection, then he will thrown into the undifferentiated. Check with your local municipality.
differentiated: Where to throw the pizza box
differentiated: Where to throw the pizza box
Did you find this article useful? Have you ever thought to make pizza to your house without having each time throwing boxes and boxes of pizza? On our website a fantastic pizza online course is available to help you make pizza to your house like a pro. the pizza maker Online Course.
Once you finished the course online, here for you 300 pizza recipes.
