5 Good Reasons to Follow one of My Professional Courses of pizza. As clearly described in the title, I propose some valid arguments to convince you to attend the course of pizza at our school. In reality, the reasons seem to be more than 5 and all very valid, but we see the list:

5 Good Reasons to Follow one of My Professional Courses of pizza

1. I carry out this work by 40 age, I know the pizza and no one better than I can teach you this fantastic craft that gives you the opportunity to work all over the world.
2. Organize only individual courses. Enough of these pseudo-classes together with other 15 people, alone it is learned faster. The course we do so when are you available.
3. very little cost, only 450 EUR to 5 days (30 hours of lessons).Possibility of accommodation in a B&B arrangement.
4. Issue of a certificate valid worldwide.
5. The courses take place in a laboratory.
6. The pizza place that our courses, are ready to be introduced to the world of work.
7. You can contact me personally at number +39 3476244362 and expose me your requests.
8. Because we are having significant records: The 83% of our students find work immediately.
9. Because we are a real school, not a pizzeria.
10. Our courses cover topics such as: Pizza slices, pizza dish, Street food da banco pizzeria, preparing snacks appetizers, Pizza a “wallet”, esplanades, focacceria, trousers, dessert pizza and fried pizza.
11. Because if you contact me by email or by telephone, I say to everyone immediately.

As you can see, there is more than a good reason to follow one of my professional courses of Pizzaiolo. Get Them!! Contact.

Silvio Cicchi

If you want to know more about our courses: Clicca who

Send us an email and request more information about our courses: Clicca who

Our kitchens for several years were filled with accessories and appliances, many are worthless, like the food processor that we have been given away, or equipment purchased in some teleshopping. One tool that is mostly used together with stoves that for obvious reasons we use everyday, It is definitely the oven in our kitchen.

For this reason I decided to explain in this article how to best use correctly “the oven” to obtain a perfect cooking of any food.

How to Properly Use the Oven

Know your oven! As already mentioned earlier in one of my posts, “Each furnace is different from others”, so it would not sound trite to repeat that in the first ever to do is read the instruction manual of your oven.

Main types of oven:

The oven:

By means of the resistors which transform the electricity into heat which are usually positioned on the top and bottom of the oven, the electric oven can be of two types: static or ventilated.

Oven to Gas:

Until a few years ago it was definitely the best selling model, now slowly it is replaced by the electric. It has many advantages, the gas is cheaper than electric, It is much more simple to use, just turn on the burner with a match and…done, unlike that electrical it reaches the set temperature very quickly,. Among the negative aspects of this type of oven, there is the fact that has a tendency to bake more and less in the lower part of the upper one of the foods that bake.

The microwave:

More than for cooking, This type of oven you use it to warm or thaw food quickly. In this type of oven you remember that you should not include certain foods: Whole eggs in their shells, foods that contain large quantities of oil, drinks with high alcoholic content, metals or metal alloys, wood or glass.

The wood oven:

The oldest and most traditional ovens, perfect to cook our pizza or bread, but also very suitable for the preparation of meat, vegetables, fish and sweets. It should be turned on at least a couple of hours before using, always leave the door open during use, without oxygen the flame is extinguished immediately compromising cooking the same food. The wood stove should be cleaned from the ashes and embers, It reaches very high temperatures. The maximum temperature can bake pizzas and focaccia, meat, fish and vegetables at an average temperature and when the temperature starts to drop, We can bake bread and cakes.

How to Properly Use the Oven

The ovens of the new generation electrical have already pre-set different cooking modes, confectionery, pizza, fish, meat. Often they are ventilated. What does it mean?

Static

The static oven is particularly suitable for baking leavened products, then this is precisely the most suitable type of oven to bake a pizza or our favorite dessert. The classic gas oven is considered static.

Airy

The convection oven cooks faster our foods, It has an internal fan that distributes the heat evenly. Beware, This is not always an advantage, in fact, it is not suitable for leavened products.

Tips that apply to all types of furnace:

The oven should always be pre-heated before introducing the food to be cooked.

Never open the oven while cooking, this could compromise the rise, if it is really necessary to open it, do it only in the last few minutes of cooking.

After cooking food, Always clean your oven to avoid leaving smells of what you have been previously cooked.

To learn more about the wood oven, click this link that will lead you to the Wikipedia page dedicated to this oven.

The pizza is definitely the symbol of Italian cuisine in the world. A few months ago, television broadcast “Report” It introduced a service called: Non bruciamoci la pizza, This excellent report has exposed the various pitfalls that lurk inside a pizza, from its cooking until the container to the takeaway in which it is packaged. In this post we will try to briefly summarize the advice we are given.

5 Tips for Getting A Perfect Pizza

1) Keep the oven clean, always at room temperature and without smoke emissions.
The oven in which we cook our pizzas, It must be always constantly clean, the temperature must reach and sometimes exceed 400 degrees. Always remove from the oven residue flour burned. Careful not to burn the crust pizzas.

2) Attention to rising.
A slow rising returns a product easy to digest and does not cause swelling. Careful not to use pre-cooked or frozen foods as the basis of the fresh ready to replace that is prepared in pizzeria.
3) Use unrefined flour and not carbonized.
Refined flours cause increase in blood glucose with the resulting increase in insulin. This phenomenon leads to a greater accumulation of fat in our blood. Many are now the pizzerias using wholemeal flour or other alternatives. The flour integrali, They are rich in minerals that are almost absent in the flour 00.

4) Use San Marzano tomatoes.
For the sauce pizza, They should be used only San Marzano tomatoes, rich in antioxidants, considered as a real fruit, high-fiber, and lycopene higher than the norm.
5) Always use extra virgin olive oil.
In pizzas packed, They are high doses of saturated fats and oils of poor quality, check the labels. Avoid palm oil or similar. Only the self-production gives us the guarantee of a better quality.
6) The mozzarella on pizza.
The pizza, few ingredients, but good. Buy only quality products are sourced Italian.
7) The cardboard for the takeaway pizza.
Are commercially 3 types of cardboard with which they are wrapped pizzas to take away, White pure cellulose, brown semi-chemical and recycled cardboard. The law dictates that only white cardboard woodfree.

5 Tips for Getting A Perfect Pizza

Now that we are at Acquaintances of all the information on how it should be a perfect pizza, we must demand the highest quality from our pizzeria trust.
Here's the video of the transmission report “Non bruciamoci la pizza” which aired in October 2014.
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