Category archives: Advice

differentiated: Where to throw the pizza box

differentiated: Where to throw the pizza box

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

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

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.

Subscribe to one of our practical courses in our school pizza. Find all the information here.

What Farina Use to Prepare A Perfect Pizza

What Farina Use to Prepare A Perfect Pizza

What Farina Use to Prepare A Perfect Pizza. We have to make absolutely clear on this sore spot that plagues all those who prepare the pizza at home or in your business. You do not believe it, but after all the articles written on the flour on my site, the question several times daily is sought to me without a doubt the following: Which should I use flour to make pizza?

If you are really interested in the pizza and everything that surrounds it, I can only answer you in the best way: Subscribe to one of our practical courses at our school pizza, I can assure you that at the end of the course you will be the real experts flour.

What Farina Use to Prepare A Perfect Pizza
What Farina Use to Prepare A Perfect Pizza

What Farina Use to Prepare A Perfect Pizza

During our practical courses we test all sorts of commercially flour, 00-0-1-2-integral and more or less strong flour, it's just as well that you can not have a clear idea about the various types of flour.

Even our online course It can give you some great insights on what to use flour to get a quality pizza. If you are interested, find information who.

In any case, here I explained once and for all which one is right flour for pizza.

What Farina Use to Prepare A Perfect Pizza
What Farina Use to Prepare A Perfect Pizza

What Farina Use to Prepare A Perfect Pizza

"The use of a type of flour that can be more or less refined NOT CHANGE THE INTENDED USE, but, especially organoleptic changes its principle and its final look "So flour that are less refined definitely less lieviteranno, but will definitely tastier than most refined "

Are you clear this? Do you understand now why I never use the 00 for my pizzas?

However, what significantly alter the final result, It is the use of a more or less flour "strong

The flours denominated strong are perfect for long leavening and resist more when subjected to mechanical stress (doughs with a mechanical mixer), while less strong flours are used for products with short leavening like sweets, cookies, sponge cake, pastry etc..

What Farina Use to Prepare A Perfect Pizza
What Farina Use to Prepare A Perfect Pizza

What Farina Use to Prepare A Perfect Pizza

If you want to explore this topic you can read more here on my site a good "Guide to the flour for pizza, which one to use"Or"The strength of the flour in a mixture”.

Enough for today, otherwise if I explain everything clearly ... there is no one to make professional courses at my school pizza. J

About a pizza courses:

Here you will find more information about my professional courses of pizza.

But here you will find the calendar of upcoming courses scheduled.

A resent in a few days for the next news on pizza.

Which Wine Pairing With Pizza

Which Wine Pairing With Pizza

Which Wine Pairing With Pizza. The wine sequence. During a lunch it is good to follow some rules for serving wine:

You should always start with the youngest wines and ending with the oldest, before serving lighter then the more robust.

The white wines are served before red wines and other important rule, from wine cooler to finish with that at room temperature.

And 'advisable to use dry wines, then those bites to.

I suggest serving the finest wines and after the simplest.

Never forget that the pleasure of the senses should go on growing, making sure that the wine served just never do regret what drank earlier.

In the following table wine food pairings, are some basic foods with the recommended wine and the service temperature.

Finally, we recommend to keep account of provenance, seasonality and the most important thing ... Your own taste.

Which Wine Pairing With Pizza
Which Wine Pairing With Pizza

Which Wine Pairing With Pizza

Wine with appetizers: Dry sparkling of each method Temperature: 7°

Wine with appetizers: Light appetizers based on fish or chicken Wine: slightly acidic dry White, or sparkling Temperature: 10°

Wine shrimp cocktail: Prawn Cocktail Temperature: 10°

Raw Ham Wine: Rosato light and tangy Temperature: 12°

Appetizers Wine sausages: Rosato fresh or red young spirited Temperature: 12°-14°

Vegetables in vinaigrette Wine: lightly scented soft white Temperature: 10°

Wine with eggs, Eggs to wine butter: White soft and youthful Dry Temperature: 10°

Frittata Wine: bodied Rosé Temperature: 12°-14°

Wine with pulp, rice and soups Soups in wine broth: Continue with the wine served with the appetizer Temperature: 12°-14°

Wine Risotto with mushrooms: Rosato light and lively Temperature: 14°

Wine Risotto with vegetables: White soft dry Temperature: 10°

Wine Risotto with seafood: Dry White structured Temperature: 12°

Wine Risotto with sausage: Young red sparkling Temperature: 15°

Pasta with fish Wine: soft White, dry, or slightly sweetish Temperature: 10°-12°

Pasta with vegetables Wine: White soft dry Temperature: 12°

Pasta with tomato Wine: White fresh acidity Dry Temperature: 10°

Pasta with meat Wine: Rosato or young red Temperature: 12°-16°

savory pies Wine: Dry white or light pink Temperature: 10°-14°

Wine with fish Raw seafood wine: aromatic or white Bianchi good body temperature: 8°-10°

Seafood cooked wine: Bianchi not too dry and fruity Temperature: 10°

Grilled fish and fries Wine: Dry white or light pink font Temperature: 10°-14°

Fish stew or baked Wine: medium-bodied Rosato Temperature: 12°-14°

Soup Wine Fish: bodied rosé or red young and drinkable temperature: 14°-16°

Which Wine Pairing With Pizza
Which Wine Pairing With Pizza

Which Wine Pairing With Pizza

Wine and meat white meat chicken Wine: dry character of white or rosé Temperature: 10°-14°

 Rabbit meat Wine: Red moderately young, Body light and cool temperature: –

Veal Wine: Red light Temperature young: 14°

Pork Wine: Red medium-bodied dry temperature: 16°

Liver and kidney Wine: bodied red Temperature: 12°-16°

Grilled red meats Wine: Red vigorous medium-temperature aging: 18°

Red meat stew Wine: Red medium aging, Temperature also lively: 16°

Mixed boiled wine: Red also lively young Temperature: 16°-18°

game Wine: Red good aging and temperature structure: 18°

Wine and cheese Cheese with fresh pasta Wine: Soft White Temperature: 10°

Blue cheese Wine: bodied White or raisin Temperature: 12°-15°

Fermented Cheese Wine: Red medium body and good aging temperature: 18°

Hard cheeses Wine: Red-bodied and aging temperature: 18°-20°

Spicy Cheese Wine: Red-bodied liqueur or temperature: 18°-20°

Which Wine Pairing With Pizza

Wine with sweets and desserts like Panettone and Wine: Sparkling white semi dry or aromatic Temperature: 7°

Heaven Cake Wine: slightly aromatic White sweet Temperature: 7°

Wine fruit tart: White or red semi-dry or sweet, aromatic or fruity, also sparkling Temperature: 7°-8°

Bakery products Wine: Passito liqueur sweet or cake Temperature: 10°-13°

Spoon sweets wine: Sweet white or sparkling wine temperature: 7°-10°

Creme raw or cooked wine: White liqueur Aging Temperature: 8°-12°

Ice cream Wine: No wine temperature: –

Wine and fresh fruit Fruit Wine: White aromatic and fruity sweet Temperature: 7°

Dried Fruit Wine: Red semi-sweet or sweet liqueur Temperature: –

Macedonia wine with citrus: No wine temperature: –

Which Wine Pairing With Pizza

Only on our site you can find this information useful, add our site to your bookmarks.

Here you will find information on pizzaiolo of courses at our school.

The timing of our courses in programming

Our professional course Online

 

How to Become a Professional Pizzaiolo

How to Become a Professional Pizzaiolo

How to Become a Professional Pizzaiolo. Being Pizzaiolo is not a simple thing, It is a real art. Besides all the technical knowledge, he must have a broad creativity and how it happens in peak times on weekends, It must be prepared to produce also 50 the 60 pizzas every hour.

This is a complete presentation to give you an idea of ​​all that you are going to face if you choose to learn this beautiful art.

Come Diventare Pizzaiolo Professionista
How to Become a Professional Pizzaiolo

How to Become a Professional Pizzaiolo

In the words of a dear acquaintance, "Do what you like and you do not work a day in your life". It seems to be what happened to me over the years.

It was founded pizza or you become? Certainly it will become if you choose to attend a school of professional pizza makers like ours. There are lots of things to learn, by the right flour to obtain a soft and elastic dough and well hydrated, that is digestible and therefore better.

In Our pizza school You learn to be the best. You'll learn about cereals, various types of furnace, the different cooking techniques until you get to HACCP and procedures for handling food.

For those who already possess the entrepreneurial spirit, Our professional courses provide information on proven marketing techniques to open his own pizzeria, information and prices on the various equipment to be purchased prior to the opening of their local.

Come Diventare Pizzaiolo Professionista
How to Become a Professional Pizzaiolo

How to Become a Professional Pizzaiolo

The advantage of having attended a professional training course is in education into, the art of pizza it is one of those figures in great demand and very difficult to find in Italy and in the rest of the world.

Who is it the pizza:

The pizza maker is one who engages in the processing and creation of pizza.

It performs the various stages of processing of the pizza, dough, preparation of the balls, maturation, rising, drafting seasoning and cooking.

Performs general and personal cleaning of the environment in which he works taking into account the health and hygiene regulations.

Keep raw materials

It keeps track of inventory

Use various equipment providing for the general cleaning.

It has one pizzeria own, It must provide for all bureaucracy, that, unfortunately, are many

How to Become a Professional Pizzaiolo

How to become a pizza ....

You do not need any qualifications, but it is advisable to attend specialized professional courses such as those that are offered by our School pizzaioli.

More information on our courses.

The schedule of our upcoming courses scheduled pizzaiolo.

Which Wood Use for from Pizza Oven

Which Wood Use for from Pizza Oven. The wood stove is alive. Not one exists equal to another. Each oven is supplied with the right wood for cooking pizza. Obviously depending on the type of wood that will be used, we will have different behaviors of the oven. The large ovens worship the brace to maintain the high temperature and obviously the flame to bake the pizza. Small ovens require ever flame to get to temperature faster and very little brace, otherwise riempierebbero embers leaving little room for pizzas.

What kind of wood is used in our bakery to get a pizza cooked to perfection and fragrant? Living in the country I have tested many types of wood, by sawmill waste to pruning of fruit trees, vines, or the various pruning the trees that line the rivers. Without any doubt the best firewood for pizza oven is the Beech, It produces a beautiful flame with which to cook delicious pizzas to perfection and produces few embers, also it issues to the products in cooking a good characteristic smell of a wood oven. Excellent quality-price relation.

Which Wood Use for from Pizza Oven

Pizza should be cooked with the flame, I love the flame.

Several types of wood to use in a wood oven pizzeria.

  • Which Wood Use for from Pizza Oven
    Beech

    BEECH: +-brace flame Excellent value for money

  • OAK TREE: +It makes a beautiful flame grilled -fiamma beginning then slowly lowers and turns into embers. Excellent for the fireplace, the embers retains the heat for a long time. Costa face
  • OLIVE: +embers flame +. Hard to find very rare
  • CARPINO Low-cost alternative to oak.
  • ASH TREE, WOT: Used for more noble purposes
Which Wood Use for from Pizza Oven
Oak tree

WOOD NOT USE: Poplar and Chestnut because crackle, bits of glowing embers could end up on the pizza during cooking, This is wood for the fireplace.

Which Wood Use for from Pizza Oven
olive

SPRUCE PINE RESINOSE contain toxic resins, also they transfer odors to the products being cooked (pane-pizza).

Which Wood Use for from Pizza Oven
wot

Which Wood Use for from Pizza Oven

The wood must be dry and cured when you buy and with a moisture content of no more than 15%. The wet wood produces much smoke and no flame.

At last we now know which wood to use for cooking our pizzas in a wood oven. To feed our wood oven School pizzaioli where usually carry the Our professional courses of pizza, we use a lot BEECH. Besides the good wood, you'll also need a good flour for pizza, Fortunately, on our site you will find a good Driving to the flour for pizza. What kind of pizza you will prepare? You will definitely want to choose between one of our 300 pizza recipes freely available to all.

In short, on our site you can find everything, but everything on the pizza. From flour to the firewood to our professional courses to become a pizza chef. Add it to your "favorites".

Do you like our video recipes? Visit our YouTube channel entirely dedicated to pizza.

 

Have you ever thought of attending professional courses of pizza? Take a look at our calendar of upcoming courses scheduled.

Which Wood Use for from Pizza Oven

Maturation of pizza dough

Maturation of pizza dough. It may seem strange, but this phase is still poorly understood by Pizzaioli insiders and who usually prepares the pizza at home. This is the process that makes our crispy pizzas and digestible, than the classic traditional operating mode with short leavening as they did many years ago with bad results in terms of quality.

How many times have you said: I ate a pizza, I now feel bloated, I'm thirsty and I can not digest. A good pizza should not be so, a good pizza should be prepared in the development and production of the dough.

A good mix is ​​the perfect base to get a good pizza.

A good mixture is obtained by leaving him alone to mature for the right time.

Maturation of pizza dough
Maturation of pizza dough

Maturation of pizza dough

The Maillard reaction

He says that in all the mixes for bakery and among which is also our pizza, greater is the waiting time before cooking and the greater will be the presence of amino acids and glucose to the inside. Amino acids are the smallest part of the protein and glucose is the smallest part of the complex sugar or starch.

The massive presence in our pizza dough of amino acids and glucose will mean that the enzymes that break down the complex sugar (Amilasi) and the enzymes that break down the proteins (Protease) They have worked long hours for many.

For a good maturation of the pizza we need 24/36 hours at slow leavening, ideal temperature is 2/3 Celsius degrees.

Maturation of pizza dough

Now for the cooking, and see what he says the reaction of Maillard

It tells us that if our dough is ripe to perfection, that is rich in simple sugars and amino acids, and is put into cooking at high temperatures that we usually use to cook our pizzas, we will obtain a lighter product, more digestible and more fragrant. "Perfect"

Maturation of pizza dough

Results

When we go to a pizzeria and order a pizza prepared with a long maturation dough, our stomach will have no trouble digesting the pizza, a large part of the digestion work has occurred during the ripening in the refrigerator at 2/3 degrees.

Maturation of pizza dough
Maturation of pizza dough

Did you know that during the ripening in the refrigerator are activated over 300 process?

The best known is the rising, which it is also the fastest. Many wonder how to control the rising process? Nothing could be simpler, only through the temperature.

Maintaining the mixture at a temperature of 2/3 Celsius degrees, We will slow down the rising until his full maturity.

After the maturation phase, we can bring our dough at room temperature to start rising. When our dough is leavened we will pass at the right point in the drafting, the seasoning and cooking.

41 Years ago, When I started doing the first pizzas, there were not all these types of flour, neither was available Professional cold rooms like today, then the processing methods were completely different, but today, saw low production costs for the purchase of professional equipment, cold stores have become indispensable to provide a highly digestible product.

Maturation of pizza dough

If you want to know in a practical use of modern flour on the market, recent kneading techniques and maturation, subscribe to one of our professional pizza maker in our courses School Pizza.

Sol our website are available as well 300 pizza recipes.

Follow our recipe videos on YouTube

 What it says on wikipedia'Pizza dough.

 

The strength of the flour in a Mixture

The strength of the flour in a Mixture

The strength of the flour in a Mixture. Let's continue our discussion regarding overall strength of the flour. In simple terms, It represented the strength of the flour with a W, It is an index that allows us to understand how resistant the gluten mesh in a simple dough with flour and water.

The strength of the flour W is the energy required to break the shirt gluten dough, it is the force used to inflate a disc of dough with air until failure.

The strength of the flour in a Mixture

The strength of the flour in a Mixture
The strength of the flour in a Mixture
The strength of the flour in a Mixture
The strength of the flour in a Mixture

The greater the strength of the flour (The) and the greater will be the resistance of our dough to long rising and the greater will be the absorption of liquids.

If I decide to prepare a mix of flour, how do I calculate the force (The) my mix?

Simple: if you mix equal amounts of flour, increased, the resulting W will be the average of the strengths of the two flours.

Example: A mix of w200 + w400 in the same amount will give a force: (200+400)/2 =300

If we wish to vary the percentages to obtain more precisely the desired strength, will surely help the underlying spreadsheet.

Spreadsheet

Download our tool to calculate the strength of the flour mixtures.calcoloforzafarina.zip

The strength of the flour in a Mixture

Lately I am known very pleased that more and more manufacturers of flour to make available more information about the product, both on the same bag of flour, both online.

There is another method for calculating the W, is that of multiply by 20 protein value indicated on the bag of flour. It 'a very rough method, but at least it gives us an idea about the type of meal you purchase;.

All these things and many more, They are part of the practical program that we carry out during the professional courses at our school pizza. Subscribe to one of our workshops.

If because of your ongoing commitments you not have the time to come to our school, we made available on our website, a great ongoing professional pizzaiolo ONLINE.

Useful links: Here you'll find 300 pizza recipes.

Watch our video of pizza recipes, visit our You Tube channel.

 
Or use Shallot Onion Pizzeria

Or use Shallot Onion Pizzeria

Or use Shallot Onion Pizzeria. I think the world only Italian people can talk about food during lunch, or watch these cooking shows on television we are killing in any channel. Sometimes it happens that the guest on TV is some valid Chef, but in most cases the person being invited to prepare the dish of the day is some pseudo Chef with an equally poor cultural knowledge to pass on to its listeners. E’ precisely the case today, at lunch, sitting in front of a fantastic dish vinci Grassi prepared by Mrs. Paola, we had to put up with a guy who was wearing a jacket that Chef, the question of the well-known presenter of the television program failed to give a clear answer on what the difference was between the common onion and shallot. It is now clear that the word is used in the kitchen shallot by many chefs to look cool and cultured, out of turn, Also used in the sauce where we should onion.

Or use Shallot Onion Pizzeria
Or use Shallot Onion Pizzeria

Or use Shallot Onion Pizzeria

I live in the countryside, then vegetables and vegetables are for the inhabitants of this region, daily bread. I repeated the same question to diners seated at the table with me at that time, and I got different answers. Come to order: The baby to 13 years has been associated with the word “shallot” to another, thus responding: The shallot is a “loser, one that brings bad luck, Then he added: the 17 is an unlucky number. The result was a great general laughter, and they all wanted to have their say. The greatest of 15 age, very cute, he immediately said that was nothing more than a different kind of onion. Followed immediately intervened my mother (85 age) who by his wisdom said: I know that kind of onion, but that crap is not worth anything, think of the poor farmer who after so many months of hard work in the countryside, He was faced with a poor harvest, that is, these small onions that were worthless. All they preferred to plant the large onions, more weight means more gain.

On reflection….all had correctly answered my question.

We know that in our country everyone who takes a pan in hand is quite capable of sauté with a little extra virgin olive oil and chopped celery carrots and onions, these things are handed down from mothers, fathers and uncles even if we are not chefs, but….many of us could really tell whether it was used the shallot or onion common? You want the answer? Nobody.

Or use Shallot Onion Pizzeria
Or use Shallot Onion Pizzeria

 

Or use Shallot Onion Pizzeria

E’ only in recent years that has entered the Italian kitchens because of its particular taste that puts some dishes highlight. Its bulbs are literally identical to those of onion but of smaller size, rarely exceeds 5 cm. E’ You can find it in different colors, rosso, viola, yellow, white or gray. The most traded quality (PGI) is that of the type “Romagna”.

Onions and shallots are both perfect used as bases for pasta dishes, seconds or raw on salads, the only thing that differentiates them is that the shallot has a slightly milder flavor and at the same time with a little more aromatic aftertaste garlic.

The taste of onion as that of garlic remains persistent in the mouth, while the shallot weigh down a lesser extent our breath.

Or use Shallot Onion Pizzeria
Or use Shallot Onion Pizzeria

And what is best pizzeria in use?

To give you a better answer than that of the pseudo chef intervened in that television program, I will only suggest good advice:

Use the onion when preparing a pizza strong taste!!

If your pizza has the delicate ingredients, definitely opt for the shallot, your pizza will be equally tasty, but you will not risk to leave your guests with a breath of onion. I remind you that the same goal can be achieved using the delicious red onions on your pizza, see this post.

All those who participate in our Professional courses of Pizzaiolo at our school, know the differences between the onion and shallot, We prepare all the great morning buns with shallots and onions. If you are “unlucky” because you do not have time available to come to our school to attend the practical course, I recommend you take advantage of our course of professional pizza maker Online. The course contains many videos and many articles and tricks to get at your home or in your business a fantastic quality pizza. More information about the course online be found here.

La Pizza Light

Article updated on 1/10/2022

La Pizza Light. Tutti amano Pizza, but often we give up on diet problems. Here is the solution: Our beloved pizza, said my dietician, does absolutely fat if preparing they follow some simple rules, providing our body with the right amount balanced between protein and carbohydrates.

We must be very careful to choose the right kind of pizza when we order the pizza sitting at table. Chi è a dieta o semplicemente chi fa molta attenzione a non ingrassare deve ordinare una pizza che non abbia tra i propri ingredienti eggs, salumi and meat, e preferire assolutamente una pizza con un topping di vegetables, maybe grills that are not absolutely get fat, to match the most classic ingredients, quali il tomato e la mozzarella.

La Pizza Light
La Pizza Light

La Pizza Light

The pizzas that we can eat while being on a diet:

Not all pizzas are equal, often the pizza is not considered a dietary food, so the first thing everyone does is to completely eliminate it from your diet, but it is not correct. And, it's the truth, Some pizzas are lighter than others and you can safely eat even when you are on a diet. so let's find out what are these pizzas light:

Between my pizzas, I found three that are perfect for those who want the luxury of enjoying a good pizza while paying attention to calories, the secret is all contained not as one might think in the base of the pizza, but in the sauce (topping) which must be very light.

La Pizza Light

The pizza Marinara, the vegetarian pizza and the pizza margherita.

La Pizza Light
La Pizza Light

Let's start with one of the most famous pizzas, the Marinara. We were already addressed in the past of this delicious pizza, that in my personal ranking of preferences among the leaders. Anyone wishing to prepare it at home, can read our recipe of the Maritime It detailed that will explain step by step how to prepare it at home from mixing to baking in the oven. A small pizza marinara (150 grams) It has a caloric intake 360 kcal, a slightly larger maritime weighing 200 grams, It has a caloric intake 480 kcal, comparable to a plate of pasta.

La Pizza Light
La Pizza Light

 

The pizza Vegetarian, It does not differ much in caloric intake from seafood Previous. A vegetarian pizza weighing 150 grams, It contains 390 kcal, while the slightly larger by weight of 200 grams, It has a calorie intake of about 520 kcal. Bad so, virtually you can plug in any dietary regimen. If you decide to prepare your home this pizza, I suggest you read our previous post dedicated entirely to Vegetarian Pizza, you will find a detailed description on how to prepare a good dough, the preparation of this delicious pizza and proper cooking in the oven.

La Pizza Light
La Pizza Light

La classica pizza margherita anche essa descritta in this Our previous article, It does not differ much from the previously mentioned pizzas. Do you think that a small pizza 150 grams has a caloric intake 405 kcal, while an average Daisy 200 grams contains 540 kcal. For those who want to prepare their own home this delicious pizza, You can read our recipe to prepare it at home by clicking this link.

The truth is that you can choose from many different variations when you order a pizza, also a pizza capricious, or the most classic 4 seasons potrebbe semplicemente rientrare in un regime dietetico semplicemente avendo il buon senso di chiedere al vostro pizzaiolo di fiducia di non aggiungere mozzarella essendo essa molto calorica.

By doing so we will have fulfilled our desire for pizza, and hardly we get up from the table of the restaurant with a swollen belly.

If we really love our body, we order a pizza that has been prepared with a dough made with whole wheat flour. The whole pizza is rich in fiber, and we know that the fibers allow us to assimilate less sugar and less fat during digestion.

Un impasto con wholemeal flour, It is very simple to prepare, you can also prepare it at home. We have dedicated ample space to the whole wheat pizza, e se desiderate rinfrescarvi la memoria sulla preparazione dell’impasto integrale vi consiglio di leggere il nostro post dedicato a questa gustosissima pizza. you can find it by clicking here.

La Pizza non ingrassa

often prepare the pizza to your door? Would you like to improve yourself and become an expert pizza maker? Easy!! On our website it is available the fantastic “Professional Course Pizzaiolo ONLINE” It is specially made for those who intend to make pizza in a professional way at home or in your business. E’ You can attend the course when you have time available, It contains many videos “know how” many lessons to be read, tricks and secrets to prepare without any problem a quality pizza exactly like that of the pizzeria beneath your home. For more information on the online course, click here.

If you are looking for ideas or recipes for pizza to be prepared for your guests you've invited to your house for dinner, you can find on our site more than 300 pizza recipes. Just click here for the complete list.

On our youtube channel, available many videos made by the students of our Italian School of Pizza durante lo svolgimento dei professional pizza maker courses. Sign up al nostro canale Youtube, you will automatically be notified whenever we publish a new recipe for pizza.

 

 

By the way, cosa aspetti a condividere questo post sulla tua bacheca Facebook? 😉 (The so technical articles are of great help for those who make pizza at home or in their own business!)

Condividi su Facebook questo post, you will not be diverted to any other page, but you demonstrate your gratitude for this article! Thank You

Silvio Cicchi Executive Chef Pizza

Pizza Dough For The Best 12

Pizza Dough For The Best 12

Pizza Dough For The Best 12. Here it is an incredible opportunity that is offered by our school pizzaioli. A collection of 12 different types of pizza dough to be included in the menu of your pizzeria, or, to prepare for your guests invited to dinner.

Pizza Dough For The Best 12
Pizza Dough For The Best 12

All pizza makers who have attended the course of our professional pizzaiolo, know all the flour to perfection, because it is an integral part of our course. Click here for more information about our courses, and to know next available date.

Pizza Dough For The Best 12

Here is the collection of 12 of the best pizza doughs:

  1. Classic pizza dough: E’ must start from here, dall'impasto easier. On our site contains a lot of videos that provide step by step how to create the perfect mix.
  2. Dough with flour Manitoba: How to prepare a crispy batter using a percentage of the flour type “Manitoba” which it is a super strong flour.
  3. Dough with potato. The pizza prepared with this particular dough containing potato, It gives it a unique softness and makes it one of the most highly sought buns. Try to surprise your guests preparing them a delicious pizza with a dough with potatoes. Read the post.
  4. Batter black to charcoal. It is still unclear whether it is just a fad, this type of pizza “Black” besides being very good, crunchy and tasty, It is certainly dramatic effect.
  5. Dough Roman type grip: That is the true fashion of the moment, the pinserie are popping visibly everywhere. Prepare yourself with simplicity this kind of dough, at your house, or in your pizzeria. Follow our detailed recipe for the preparation of the dough.
  6. Dough with soy flour: excellent, soybeans gives our pizza, a taste and a particular color. It should definitely be tried.
  7. Dough with wheat flour burned: Must try! The realization of the pizza prepared with wheat flour burned, It makes this pizza unique in its kind.
  8. Dough with whole wheat flour: Delicious! With flour of integral type, You are obtained, for exceptional pizza dough. Easy to use and suitable for all, beginners and experienced pizza makers. This type of dough, requires long rising times in a refrigerator.
  9. Dough with flour sifter 2: With the use of this flour in the dough for pizza, you get a great pizza, crispy on the outside and fluffy on the inside. Very easy to work, Also this mixture requires a long maturation in the refrigerator at 3 degrees.
  10. Mix cereal: in great demand, if you plug in your menu a pizza dough made with a mix of flour to cereal, you'll be surprised how many people ask you a cake cereal. A great pizza, unique fragrance, and by a unique fragrance.
  11. Mix with hemp flour: This type of dough prepared with a percentage of hemp flour, It is absolutely the most requested in a pizzeria. Seeing is believing.
  12. Dough with beans: cementitious, in reality we are talking about a pizza made of white beans, Rediscover the unique flavor of this pizza, prepare for and tuoi ospiti.

These are only some types of dough possible to achieve. Stay tuned to our website to discover new pizza doughs.

Pizza Dough For The Best 12
Pizza Dough For The Best 12

Pizza Dough For The Best 12

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The last straw for a pizza: Having a wife named Margaret.

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