Category Archives: Dough

Pizza Dough with Corn with Bacon and Pineapple tomatoes

Pizza Dough with Corn with Bacon and Pineapple tomatoes

Pizza Dough with Corn with Bacon and Pineapple tomatoes. During our "Pizzaiolo Courses"That take place in our school in Italy, We prepare many types of dough, classic addition to the dough prepare dough cereal, potatoes, integrals and many others, including the one today which is a fantastic mixture prepared with corn flour.

The pizza made with corn dough is absolutely delicious, It reminds me of the taste of polenta. It is not very popular in our country, but if you happen to go on vacation to Mexico, you'll find it anywhere.

Pizza Dough with Corn with Bacon and Pineapple tomatoes
Pizza Dough with Corn with Bacon and Pineapple tomatoes

Pizza Dough with Corn with Bacon and Pineapple tomatoes

It just wanted Santiago of Argentine origin who is living in Mexico to pull out of the hat this tasty pizza. A paste made from corn flour with the ingredients that most distinguish his people.

During the professional training course It decided to prepare this excellent pizza, prepared with a base on which the corn has added the bacon cut into cubes and cherry tomatoes cut into wedges.

Pizza Dough with Corn with Bacon and Pineapple tomatoes
Pizza Dough with Corn with Bacon and Pineapple tomatoes

Pizza Dough with Corn with Bacon and Pineapple tomatoes

Follow down the video of Santiago during the preparation of this pizza:

VIDEO

Pizza Dough with Corn with Bacon and Pineapple tomatoes

Before leaving, as I always do, a small summary on the most interesting link that you can find here on our site:

All information on our Professional practical courses we play every week here in our school pizza.

The timing of our courses programming in the coming months

The Fantastico "Course Pizzaiolo ONLINE"That you can follow during your leisure from the comfort of your home sofa.

At Last, but not because of minor importance I remind you that you can download my latest book is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find all the information at this link.

Pizza Dough with Corn with Bacon and Pineapple tomatoes

If you have a few free minutes, I invite you to visit my YouTube channel, there you will find hundreds of video recipes of pizza prepared by the students who attend our school pizza.

 

See you soon

Silvio Cicchi

 

Focaccia Dough Of Coconut Flour With Raisins Sultana

Focaccia Dough Of Coconut Flour With Raisins Sultana. Those who have tasted it he was really surprised. A unique taste, this type of dough prepared with a percentage of coconut flour is the perfect basis for dozens and dozens of dessert pizzas. This time we tested it in the simplest way, a cake to which we added dell 'raisins.

Focaccia Dough Of Coconut Flour With Raisins Sultana
Focaccia Dough Of Coconut Flour With Raisins Sultana

All the people who follow my site for some time have had to deal with cake with coconut flour, you have already tried at home preparing this easy dough. For those who need help, on this post a few months ago it is proposed the dough with coconut prepared by a great student of our school Pizzaioli in Italy, This is Mr. Fernando, Chilean Santiago that at this time will definitely open their own pizzeria in his country. Below the video of the preparation of the dough with coconut:

Focaccia Dough Of Coconut Flour With Raisins Sultana

The pizza that we prepare today in laboratories of our pizza chefs School It is just a pizza appetizer / dessert, a cake with a mixture prepared with coconut flour on which we added raisins.

After preparing the dough (see previous video) we left it mature and finally we have long awaited the rising. At this point we take care of the parts of writing. Being the coconut flour low protein, during manual drafting will easily happen to puncture. No problem, close the hole and knead as a common focaccia, add raisins and seasoned with salt and oil of rosemary needles.

Focaccia Dough Of Coconut Flour With Raisins Sultana
Focaccia Dough Of Coconut Flour With Raisins Sultana

Focaccia Dough Of Coconut Flour With Raisins Sultana

In our wood stove our focaccia took just over a minute for the perfect cooking. Below the video of the preparation of this pizza:

VIDEO

Focaccia Dough Of Coconut Flour With Raisins Sultana

This is the month of cereal flours in laboratories of our pizza chefs School, have you ever thought you subscribe to one of our workshops? During our courses prepare dozens of different bodies. At the end of our course will be able to find work anywhere in the world. Request more information about our courses.

On this page you will find instead the calendar of upcoming courses scheduled in our school. Here the page.

Focaccia Dough Of Coconut Flour With Raisins Sultana

We spend as usual to remind you the most useful links you may find on our website:

More than 300 pizza recipes on our site. Save this website as favorite, It will be useful the next time we will prepare the pizza to your door.

A "Course Online Pizzaiolo" that's what it takes for those in a hurry to learn or do not have time to attend one of our workshops. You will participate sitting comfortably from the couch of your house, during your travel by bus or train. You'll find more information about the course online at this link.

 

Mixing and Focaccia With Coconut Flour

Mixing and Focaccia With Coconut Flour. What good would a beautiful cake with coconut flour? We just have to test! Early in the morning we went in the laboratories of our school pizza and Mr. Fernando who came from Santiago (Chile) He has prepared this simple dough to prepare a cake with coconut flour.

Mixing and Focaccia With Coconut Flour
Mixing and Focaccia With Coconut Flour

After having prepared a mixture with 80% a flour type "0" and a 20% coconut flour we prepared the dough. In the video that follows Mr. Fernando prepare a perfect dough.

After the mixing phase, the next step was to put at rest for a slow maturation in refrigerator at 3 degrees centigrade for 24 hours.

He spent the vesting hours we let the dough rise. The draft was the next step.

Mixing and Focaccia With Coconut Flour

Below the video of the preparation of the cake with coconut. The focaccia is seasoned in the traditional way which involves a pinch of salt, a good olive oil extra virgin olive oil and rosemary which releases a fragrance of focaccia.

Mixing and Focaccia With Coconut Flour

The results of our experiment are considered "Excellent", Certainly the re-present.

Are you among those who preparanola pizza at home on weekends? Would you improve yourself? On our site there is a great During pizzaiolo ONLINE. Sign in when you want and watch all the videos included, Read all our tips and tricks to get even at home a perfect pizza.

If instead, you want to become an expert pizza maker, sign up and attend one of our individual courses.

Mixing and Focaccia With Coconut Flour
Mixing and Focaccia With Coconut Flour

Mixing and Focaccia With Coconut Flour

The coconut flour on MyPersonalTrainer

The longer the menu, First comes the waiter to take our order. How to Write 'menu in your pizzeria, laws our post dedicated to writing a menu of a pizzeria.

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Focaccia With Dough At Chestnuts

Focaccia With Dough At Chestnuts

Focaccia With Dough At Chestnuts. Test new flour is one of my favorite hobbies. I found on the shelves of a supermarket chestnut flour. very low protein value, about 6 grams (value 100 grams of product). I wonder if preparing a dough with this chestnut flour is unable to obtain a cake that retains the taste of chestnuts?

Back in our laboratories of our School pizzaioli, we prepared a mixture of flour w 280 containing the 20% chestnut flour.

We have prepared a good mix incorporating a lot of air in it. We made up of loaves 270 grams and after having carefully rolled them we have placed in special plastic containers, taking care to cover them well with the proper cover.

Focaccia With Dough At Chestnuts
Focaccia With Dough At Chestnuts

We left it to rest for a maturity of 24 hours.

The next day as soon as the balls have reached a perfect leavening'll start with the drafting. To get a perfect cake, We will open the disks of dough manually.

Once the disks of dough spread out with our special dough with chestnut flour, we will flavor the cake with a drizzle of extra virgin olive oil, a pinch of salt and the inevitable rosemary needles that give our buns a unique and incomparable.

Focaccia With Dough At Chestnuts
Focaccia With Dough At Chestnuts

Focaccia With Dough At Chestnuts

Below the video of the preparation of the cake with chestnuts.

VIDEO

 

 

 

 

Utility: On our site you contain lots of video recipes for pizza. Visit our YouTube channel.

 

Focaccia With Dough At Chestnuts

Like the craft of pizza / a? Subscribe to one of our practical courses at our school pizza, here you will find all the information:

practical courses

Calendar courses in programming.

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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.

 
Focaccia dough At Citrus

Focaccia dough At Citrus

Focaccia dough At Citrus. Fragrant, with a light citrus scent, delicious cake with citrus fruits immediately won me. Freshly baked, cut into slices with the ham is a unique bounty.

During the course of pizza at our school (more information) the pizza chef Aldo has prepared a paste with citrus yogurt for a delicious focaccia.

Focaccia dough At Citrus
Focaccia dough At Citrus

We dissolved the yeast in a little water, a cup of yogurt with citrus and medium strength flour w 250 about. A little sugar, salt and a tablespoon of extra virgin olive oil.

With the obtained mixture, we formed 3 putting balls into a container with airtight lid refrigerator.

Focaccia dough At Citrus

See the Aldo movie that prepares the dough to citrus.

Focaccia dough At Citrus

After the long rising and after the dough carefully brought back to room temperature, Roll out the balls to form disk of dough, for those who are not very experienced in the manual drafting of pizza, we suggest reading of one of our previous post It illustrates the video help us perform this simple manual operation to be real professionals.

Add a pinch of salt on the surface up, an extra virgin olive oil and fresh rosemary.

Below the video of the preparation of the cake with citrus fruits

Sfornatela, cut into wedges, add the ham into slices and serve while still hot to your guests.

During our professional courses of pizza, We prepare every day a different mix, If you are interested to follow one of our courses, click here.

If you do not have time to come to our headquarters to attend a practical course, we remind you that on our website is available a fantastic and useful professional course of pizza ONLINE. Fantastic because it's online, and you decide when access, It contains many videos that will teach you to cook a pizza made in a professional way, just like that of the pizzeria beneath your home. More information on our online course, be found here.

 

Focaccia With Dough pineapple

Focaccia With Dough pineapple

Focaccia With Dough pineapple. I really appreciate the pineapple flavor. In a post a few months ago, We have prepared a "Hawaiian Pineapple Pizza Recipe”, Pizza highly rated pizzerias around the world, today to stay on pineapple, We prepare a treat for your palate. A cake from the particular taste. We will start with a dough made with pineapple juice instead of water. Yeast 5 grams, sugar 20 grams, sale 30 g and a cup oil.

Focaccia With Dough pineapple
Focaccia With Dough pineapple

Mix flour with an average strength and let rise for at least 24 hours. The day following shows the mixture at room temperature and below roll out in disks.

Let rise again and bake the cakes in the oven at 300 degrees. The pineapple sweet smell that is caramellando in the oven will fill your kitchen. Tender and fragrant focaccia this really has the pineapple taste.

Focaccia With Dough pineapple

Follow carefully the explanatory video of the preparation of the dough with pineapple:

Well, the pineapple cake was served as a snack for children, and inventories were served along with a fruit aperitif.

In all of our practical courses to become a pizza maker, We prepare daily different doughs. If you are interested in participating in one of our practical professional courses click here.

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Some useful links:

Our course of pizza ONLINE

Guide to the flour for pizza: where to buy

At what temperature to cook the pizza

The drafting of the pizza

Dough for homemade pizza

The best 12 pizza doughs

Focaccia With Dough pineapple

 

The Rice Flour in Pizzeria

The Rice Flour in Pizzeria. The rice flour is produced by grinding the fruits of “Oryza sativa” belonging to the family Poaceae. E’ a derivative by grinding the fruits of this very important plant for human consumption. these seeds, when they are used for the production of flour undergo a variety of processes which are summarized in this way:

Funding through the harvest, cleaning any residue, the husking or hulling which consists in the elimination of the embryo from its husk and kernels, and finally the bleaching of the grains. I will stop here for now, but if the final product was introduced on the market in its integral form, the processing cycle would be further elongated.

The Rice Flour in Pizzeria
The Rice Flour in Pizzeria

Rice flour, as the wheat flour can be marketed in different forms:

white rice bran

Integral rice bran

white rice flour

Rice meal Integrale

E’ You can find on the market also the rice starch. Despite the appearance it is very similar to the rice flour,They are not absolutely the same product. E’ very true that the rice flour has a high starch composition containing very little protein, fibers and lipids, but the rice starch is obtained by an additional powder manufacturing process which makes it strongly increase its thickening ability and its solubility eliminating all the residual nutritional parts which do not constitute carbohydrates.

The Rice Flour in Pizzeria

If this may help here is a table of nutritional values ​​of rice flour 100 grams of product:

edible part 100,0%
Water 12,3g
protein 7,3g
lipids TOT 0,5g
  acidssaturated fats – g
Fatty acids monoinsaturi – g
acidsfat polyunsaturated – g
Cholesterol 0,0mg
TOT carbohydrates 87,0g
  Starch 79,1g
soluble sugars 0,0g
Dietary fiber 1,0g
Energy 360,0kcal
Sodium 4,0mg
Potassium 104,0mg
Ferro 0,4mg
Football 7,0mg
Phosphorus 90,0mg
thiamine 0,05mg
Riboflavin 0,04mg
niacin 1,40mg
Vitamin A 0,0 µg
Vitamin C 0,0mg
Vitamin E 0,0mg

In our culture “western” the rice flour has a very limited use in the kitchen compared to wheat flour and is only thanks to its content absolutely free of gluten (a protein that causes a strong food intolerance rising sharply in recent times) “gluten-free” hence its reputation. In “East” It happens just the opposite, the rice flour is one of the most used products from the diet of these people and is present in many their recipes, I'd like to name but a few that are known and appreciated even by Westerners: the famous rice noodles and delicious sweet mochi.

The rice flour is perfect for the preparation of pasta dishes, some cakes which rise chemically (bicarbonate), in the production of some types of biscuits and for use in the production of bread unleavened. Delicious when used to coat certain types of fried and finally is often used in our kitchens as a thickener for puddings, soups and sauces.

The main features of the rice flour are the total absence of gluten, a higher content of starch compared to protein and fat, increased energy intake, low content of alimentary fibers, lower content of mineral salts except for phosphorus.

The Rice Flour in Pizzeria
The Rice Flour in Pizzeria

The Rice Flour in Pizzeria

Pizzeria in the rice flour is virtually absent. I tried dozens of times to prepare a mixture exclusively with rice flour, even during our professional pizza maker courses we treat the rice flour, but certainly not exclusively for doughs made with this product. does not rise. The final product is not a pizza, even remotely similar. Instead the addition of a small percentage of rice flour in the dough is of utility(2-3% max) to increase the strength of the flour. A good example is the now famous “Romanian Pinsa“, the mixture for the mixture of this pizza contains a small percentage of rice flour.

To our friends who have celiac disease always recommend….a nice steak with french fries, but never something that gives the illusion of a pizza that will not be very good to eat.

The Rice Flour in Pizzeria

On our site there is a great guide to the flour for pizza, find her by clicking this link.

often prepare the pizza to your door? Would you like to crank out an absolutely perfect pizza for your guests invited to dinner? On our site there is a course of professional pizza maker ONLINE. Very easy to follow and suitable for all, beginners and professionals. The online course contains many videos that explain how to make a quality pizza. You can access the course at any time, when you have free time. To know more Click this link.

If you wish to attend a professional pizzaiolo at our school Italian pizza, You find all the information by clicking here.

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

You're good at preparing the pizza to your door? On our site, there is an ONLINE course to become the pizza experts, and prepare pizza at home as an authentic professional pizzaiolo. The online course, It contains many videos “know how” to watch, lots of useful information to read with tricks and secrets to do well at home a perfect pizza. To learn more about our PIZZAIOLO OF ONLINE COURSE, Click here.

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

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Pizza With Beans

Pizza With Beans

Pizza With Beans. Perhaps it would be better to call this pizza “Pizza Bean” He saw that his dough is prepared with the cannellini beans passed into the mixer.

The cannellini beans, added to the dough, make this soft and fragrant pizza, just like the pizza with potato dough.

We begin this recipe listing the ingredients for the preparation of this delicious pizza:

Let the mixer 250 grams of cannellini beans in their cooking water.

We add 4 grams of yeast.

Aggungiamo poco zucchero

a pinch of salt

a small cup of extra virgin olive oil

Pizza With Beans

Mix the ingredients by adding the flour lentmente, until you get a soft and elastic dough.

Divide into balls 250/270 grams

put it in a container with a lid resting for leavening in a warm corner of your home.

E’ a high-protein mixture, then let rise for a long time.

When it doubled its volume, Take a ball and roll it out on a round baking pan diameter 30 cm.

wait for others 30 minutes, leaving it to rise

Drill holes on the surface with your fingers

Season the disk of dough with oil, salt and rosemary.

Bake the everything in your oven previously heated to a temperature of 300 degrees, to 4 minutes, until the surface of your cake will be perfectly golden.

this focaccia, in addition to being delicious, It has the particularity to remain soft and fragrant for a few days.

below, It is available the video of the making of the dough, photos of the cake seasoning time with beans, and, the brilliant end result, obtained during the course of one of our professional pizzaiolo courses at our school of Italian pizza. For more information about our practical training as a pizza maker, click here.

Pizza With Beans

Video of the dough for pizza with beans

The video of the drafting of the pizza on baking tray.

Pizza With Beans
Add oil, salt and rosemary
Pizza With Beans
Here is the delicious pizza with beans

Do you like our pizza recipe with beans, or if you prefer to call it “pizza Beans”?

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