Category Archives: Dough

Rising Temperature Of The Pizza

Rising Temperature Of The Pizza

Rising Temperature Of The Pizza. In our previous article, we have explained everything about the various types of yeast. Today we spend a few words on the process of rising.

The leavening process is formed by the effect of gases produced within our dough from live products, the mushrooms of our yeast. The bread or pizza will form a honeycomb structure (the famous air bubbles) that will make our product easy to eat and very pleasant to taste.

Rising Temperature Of The Pizza

Brewer's yeast (saccharomyces cerevisiae) it feeds on carbohydrates and produces gas in the form of carbon dioxide and ethanol. Our carbon dioxide is responsible for the swelling of the dough (air bubbles) while ethanol which is a type of alcohol, evaporates during cooking.

The temperature is very important to obtain an excellent leavening.

At the temperature of 2/6 degrees the yeast metabolism is blocked, in fact at these temperatures we ripen in the refrigerator. The yeast stick can also be kept in the fridge 3 the 4 weeks, but beware, because old cells lose their leavening strength.

If stored at temperatures above 38 degrees its cells slowly die and its leavening strength will be drastically reduced.

Rising Temperature Of The Pizza

At what temperature the leavening?

Above the 7 /8 degrees the yeast begins its work, the production of carbon dioxide occurs, even if the optimal temperature is between 24 degrees and 30 degrees.

Professionals use leavening cells set to 28/30 degrees and suitably humidified. And, because humidity is very important, without it a crust would form on bread or pizza balls and prevent them from increasing in volume (rising).

Final Annotations

Don't be intimidated by this process, it is much more difficult to say than to make it happen. In any case, you can always enroll in one of our professional practical courses and become a perfect pizza chef. Find out all about our courses. Visit this link.

If you do not have free time or resources to come to our school, I remind you that here on our site there is a fantastic "Pizzaiolo Online Course" available for everyone that you can download on your PC or phone and follow from the comfort of your home during your free time. For all information on the online pizza chef course click here.

We got to the greetings, but before doing that I wanted to remind you to download my book which is called: NOT ONLY PIZZA and that you can find at this link.

See you soon

Silvio Cicchi

 

The Salt Pasta

The Salt Pasta

The Salt Pasta. It is a fantastic material to work with. It costs little and with a little experience you can reach high levels. This type of processing is well known in Germany (Salt salt) and it has also long since taken hold in Italy. You can create many objects, animals, dolls, wedding favors, lids for boxes. The salt paste is alive. Try to try your hand.

The Salt Pasta

RECIPE

The preparation is very simple: Flour, salt and water.

FARINA: Use a refined type flour 00

SALE: Buy very thin rooms, impalpable.

WATER: Room temperature water.

GLUE: Adding glue from upholsterers or carpenters to your dough, you will obtain a more elastic dough with a greater consistency.

DOSES: 1 Kilo of flour and a kilo of fine salt. Add the water until a mixture that does not stick to the hands.

The Salt Pasta

The Salt Pasta

I conclude by reminding you of some useful links that you can find here on my site.

our practical professional pizzaiolo courses.

The calendar of upcoming courses in the program.

On our website there is an excellent “Course of Pizzaiolo Online”. You will find all information at this link.

Take a look at my latest book which is called: NOT ONLY PIZZA - What all Pizzerias should have on their menu. It is already possible to download at this link.

If you are true pizza lovers, you can't miss a visit to my YouTube channel, there you will find hundreds of video pizza recipes.

 

See you soon

Silvio Cicchi

The Salt Pasta

 

The pizzas prepare Aperitif An Exceptional

Leavening and maturation of the pizza, the differences

Leavening and maturation of the pizza, the differences. The leavening is intended as an increase in the volume of the dough given by yeast which fermenting produces carbon dioxide trapped in the gluten structure, fermentative action, unlike the maturation that corresponds to a set of processes not due to the dough, but that concerns the more complex structures, fatty starches and proteins which are broken down into simpler elements.

Leavening and maturation of the pizza, the differences.

A good pizza chef knows perfectly well that the ripening and leavening times are completely different, it's up to him to bake the pizza at the right time. There are flour on the market that can also reach 72 hours of maturation, while we know that the leavening times are much shorter.

Leavening and maturation of the pizza, the differences.

To match the right maturation and leavening time, simply slow down the leavening process by keeping the dough at a temperature of 2/4 degrees, it depends on the strength of the flour used. In doing so, the maturation process will continue, while the leavening will stop.

Parisian Pizza With Ricotta and Tomato Sautéed Mushrooms

Leavening and maturation of the pizza, the differences.

After the right hours for the maturation process, you can bring the dough back to room temperature and then start the leavening. As soon as ready, you can bake the pizza. Unfortunately, the maturation process is very important therefore indispensable, helps to obtain color and aromas typical of freshly baked bread, promotes leavening and makes the pizza more digestible.

Leavening and maturation of the pizza, the differences.

You have already signed up for free online pizza chef course? But it's free, What are you waiting for.

Something professional? Discover our "Online Professional Pizza Maker Course"Or come to our pizza school and sign up for ours Practical course to become a pizza chef.

Download our practical manual to become a pizza chef or create, with the new recipes of my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu.

Subscribe to my you tube channel, you will find hundreds of video pizza recipes all prepared by the students of our Italian pizza school.

 

 

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