Category Archives: Dough

The Strength Of Flour Discover The Differences

The Strength Of Flour Discover The Differences

The Strength Of Flour Discover The Differences. As you may have noticed, flours are not all the same, they differ not only by the name of the manufacturer, nor just by the type which is clearly specified on the front of the bag: Type 0, Type 00, Integral etc..

The most important thing that is often not mentioned is the so-called "Strength of Flours" indicated by the symbol W. This symbol is certainly the most important thing to take into consideration when we are faced with the choice of which one to buy, this symbol represents the quantity of proteins contained in it.

The Strength Of Flour Discover The Differences

In a few simple words, the use and the same processing method that we are going to apply depends on this symbol. We can classify the various categories of flours in: Weak, Average, Strong and very strong. This classification makes us understand the water absorption capacity for each type of flour so that the best gluten mesh for each product is created.

The work of proteins

Glutenin and Gliadin are the two main ones protein contained in our flour. Glutenin helps us to make the elastic dough responsible for the gluten mesh. Gliadin helps us to preserve the gluten mesh during drafting, preventing it from being destroyed.

As usual, I'll give you an example regarding pizza: Using flour with a strength greater than w240, perfect for pizza and bakery we will have a dough with an excellent gluten mesh and the gliadin contained in it will ensure that the gluten mesh resists the strong stresses of the drafting.

The strength of the flour

Unfortunately, the symbol W is not indicated in all types of flour, so we just have to read the protein content on the bag.

Flour 00: it is the most used even if it is the weakest flour on the market. Its strength ranges from W90 to W180. Suitable for biscuits, breadsticks and shortcrust pastry that do not want long leavening.

Flour 0: It has an average strength with 10 the 12% protein. His W goes from 180 to 280. With a water absorption equal to 60% about its weight is suitable for medium leavening doughs, perfect for pizza bread, pasta and various bakery products.

Strong Flours

Flour 1: Come on, come on 180 to 300 and a percentage of protein that reaches up to 14, they absorb a lot of water and is suitable for doughs with long leavening and aging in the fridge that can reach up to 4-5 days. Not recommended for quick doughs at home. Perfect for bread, pizza and focaccia but with long maturations.

Flour 2: It is already noticeable from the darker color that it contains a lot of bran, has a strength W that can even reach 350. It absorbs a lot of water and is suitable for long leavening.

Other flours

Wholemeal flour: It has a very high strength and is suitable for long leavening. Wholemeal flour is difficult to rise so I suggest you mix it with a weaker type flour 0 the 00.

The strength of the flour is the basis of the pizza chef's work. During our professional practical courses to become professional pizza chefs, this topic is addressed on the first day of the course. If you are interested in becoming an excellent pizza chef follow this link.

Conclusions

If, on the other hand, you do not have the time or resources to attend the practical course in person, I remind you that here on our site there is a fantastic "Pizzaiolo Online Course" that you can download on your PC or mobile phone and follow from the comfort of your home during your free time. You'll find it here.

If you haven't already, download my latest book of delicious pizzeria recipes, is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.

See you soon

Silvio Cicchi

 

 

How to calculate how much dough to put in the pan

How to calculate how much dough to put in the pan

How to calculate how much dough to put in the pan. There are so many people who regularly prepare pizza at home. The preparation of the dough is not a difficult thing, indeed very easy, on our site in dough section you will find many types of dough to prepare at home next weekend.

However, one of the most frequently asked questions I am asked, is certainly to know how much dough to put in pan when we prepare it.

How to calculate how much dough to put in the pan

It is not easy to answer this question, since we have different tastes, who likes it thin, those who want it thick, so what you will find next is a suitable suggestion for a type of pizza that will be baked in your home oven.

As you well know, the home oven is not an oven suitable for cooking pizza. To prevent it from drying out too much we must prepare it not too thin, that can hold up well a cooking that can sometimes go up to 15/20 minutes.

Let's calculate the amount of dough to put in our pan

The first thing to do will be to calculate the area of ​​the pan and multiply it by 0,60. Here are some practical examples:

Let's take as an example a classic rectangular baking pan, then base by height multiplied 0,60. The classic home oven pan measures 30 cm the base e 20 cm in height, then we will calculate 30 x 20 x 0,60 = 360 grams of dough

Another example of calculation

If you have a square pan of 30 base and 30 height, the calculation of the weight of the dough will be: 30 x 30 x 0,60 = 540 grams of dough that you will have to carefully roll out in your pan.

If, on the other hand, you have the classic round pans, the calculation will be even easier: Radius x Radius x 3,14 x 0,60. If the pan has a diameter of 28 cm, the radius will be 14 cm, then the calculation of the dough to be placed on our round pan will be: 14 x 14 x 3,14 x 0,60 = 370 grams of dough.

Drawing up

After placing the dough on the pan, you will have to carefully spread it over the entire surface, avoiding tearing it. Cover it with a cloth or give it a brush of oil and wait a few hours for it to rise. As soon as it has risen, season and bake in a hot oven.

On our site there is a great Of Pizzaiolo Online Course. You can download it on your mobile and follow it comfortably from the sofa of your home. You'll find all the information at this link.

You have already downloaded my latest cookbook? Do it now, you will find it here.

Follow and subscribe to my youtube channel, you'll find hundreds of video recipes for pizza.

 

See you soon

Silvio Cicchi

 

 

How To Store Pizza Dough To Have It Always Ready Available

How To Store Pizza Dough To Have It Always Ready Available. I state that these suggestions are suitable for those who often want to prepare pizza at home.

As you can imagine, the whole process of preparing a good pizza is long, often we do not have enough time and many times we give up. Better to go to a pizzeria and buy it ready.

How To Store Pizza Dough To Have It Always Ready Available

With this little tip, you will be able to prepare your own pizza at home in less than you say.

Just follow this little trick to have the dough always ready and available to prepare an excellent pizza at home.

How to store the dough

Once the dough has been prepared, divide it into balls 250 grams, this is the first operation to do.

If you plan to make pizza in the next two or three days, store the dough in an airtight container and place it in the refrigerator. The dough will keep perfectly for two or 3 days at a temperature of 2/3 degrees.

If you want to use the dough for a longer time than 3 days, we just have to freeze it. After forming the balls, spread a little oil on the surface, cover them with plastic wrap and leave them in the freezer.

How to reuse them

When you need it, take them out of the freezer at least 8/10 hours before. Just the time they need to defrost. The dough keeps quite well in the freezer.

As I clearly stated at the beginning of this article, these suggestions are suitable for those who often prepare pizza at home, certainly not for a pizzeria business. There are no pizzerias that freeze the dough before using it, or at least I hope.

Conclusions

If you are a pizza lover, sign up for one of our professional practical courses that we organize weekly in our pizza school. You will find more information about ours courses at this link.

For those who do not have the time or resources to come to our pizza school, I remember that here on our site there is a fantastic "Online Pizzaiolo Course" that you can follow from the comfort of your home, just download it on your mobile. All the information of course pizza maker Online Here.

Greetings

If you have not already done, it is already possible to download my latest recipe book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. More information at this link.

See you soon

Silvio Cicchi

 

 

The Pizza Prosciuttella

How To Make A Crunchy Pizza

How To Make A Crunchy Pizza. Today we will discover the trick or secret to prepare a crunchy and yummy pizza. Let's start with choosing the perfect flour for our dough.

Whether it's the classic homemade pizza, or a plate of pizza in a pizzeria, to get the right crunchiness, or to use an Anglo-Saxon word the right "crunch", we must use a flour of type zero, because it is rich in gluten.

How To Make A Crunchy Pizza

There are many types of flours, but certainly type zero soft wheat flour is the most suitable. Contains a high amount of gluten.

The high amount of gluten will allow us to obtain a dough with excellent elasticity, this will help us to work it correctly throughout its phase.

Why this type of flour

A dough rich in gluten can stand the long hours of rising without any problem, this will give us not only a good crunchiness, but the dough will be light and perfectly digestible.

So from now on, pay attention to what type of flour you will buy to prepare the pizza, but not only, for all types of leavened products including bread, type zero flour is perfect for this type of processing.

Conclusions

If you like bread making, if you are a pizza lover, do not hesitate. Sign up for one of our professional practical courses that we regularly carry out in our Italian pizza school. You will find all information at this link.

For the less fortunate who do not have the time or resources to come to our pizza school and attend a practical course, I remember that here on our site a fantastic online pizza chef course is available for everyone. You can easily download it on your pc or mobile phone and follow it from your home during your free time. You'll find all the information on course online at this link.

Before leaving

Let's move on to the greetings, you have already downloaded my latest recipe book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu? Fantastic e-book with 150 color illustrations of recipes that are monuments of Italian cuisine. To learn more, please click here.

If you still have a few minutes left, visit my youtube channel, you will find hundreds of classic and light pizza recipes, Sign up.

 

See you soon

Silvio Cicchi

 

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.

Rate and review

Friends, the largest equity that I possess. Found this interesting article? Share on your network of contacts Twitter, on your wall on Facebook or simply press “G ” to suggest this result in Google searches. Disseminate content that are relevant to this blog helps grow. Thank You!