Category Archives: Ingredients

Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica

Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica

Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica. The sausage sausage is just delicious, the pizza is a real treat. This morning in the laboratories of our School pizzaioli Veronica is present that comes from Venezuela.

Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica

A Veronica's sausage sausage so reminiscent of a type of sausage in their country, so we decided to prepare a good focaccia, that in addition to sausage sausage includes among its ingredients dried tomatoes, mushrooms and onion.

Veronica for the preparation of the cake used a ripe dough and spread the focaccia. He added the ingredients, a pinch of salt, Extra virgin olive oil and rosemary.

Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica

In our wood oven it took just over a minute to achieve the perfect golden brown. Below is a video of Veronica during the preparation of this pizza.

Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica

Video

Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica

Now to greetings, I remind you that here on our site there is an excellent course of pizza online. Download it on your PC or phone and followed him from the couch of your house. find all the information here.

I remind everyone that finally 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 With Mushrooms Dried Tomatoes Onion Sausage Lucanica
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica

Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica

See you soon

Silvio Cicchi

 

 

Zater Focaccia Iranian Origins

Zater Focaccia Iranian Origins. Sesame seeds, Black salt and green Spices, also said Zater is the name of this focaccia origins Iranian. It is prepared just like our bread with the addition of Zater.

Zater Focaccia Iranian Origins
Zater Focaccia Iranian Origins

During our practical courses to become pizza chefs we organize every week in our school we also talk about other cultures and types of pizza.

Zater Focaccia Iranian Origins

Below the video of the preparation of this pizza.

Video

Zater Focaccia Iranian Origins

If you have not already done, take a look at our During pizza online.

Have you ever thought you subscribe to one of our practical courses to become pizza chefs? Find out more.

Before leaving I remember it is already possible to download my latest book called: NOT ONLY PIZZA - What should have any pizza on their menus. Get it here.

Zater Focaccia Iranian Origins
Zater Focaccia Iranian Origins

Zater Focaccia Iranian Origins

Visit our youtube channel, are available hundreds of video recipes of pizza pizza prepared by students who attend our weekly courses.

 

Ciao

Silvio Cicchi

 

Focaccia dough Integral With Tomato Garlic and Anchovies

Focaccia dough Integral With Tomato Garlic and Anchovies. Today we were back on whole wheat pizza. To get a good pizza we have to prepare the right mix with zeros-flour. As you know, wholemeal flour alone, pure, it is difficult to handle and difficult to leaven.

All future pizza makers who subscribe to our practical courses at our school pizza, practicing daily in the mix for preparing flour mixes scents and tastes amazing. Today Janaina being done by our practical course to become a pizza maker has decided to prepare a delicious pizza with a dough with whole wheat flour.

Focaccia dough Integral With Tomato Garlic and Anchovies
Focaccia dough Integral With Tomato Garlic and Anchovies

Focaccia dough Integral With Tomato Garlic and Anchovies

Before the preparation, our integral focaccia has remained in a temperature controlled refrigerator more than 72 hours. After leaving to leaven we have stretched the cake, we added a nice ripe tomato slices, minced garlic, some fillet of anchovies and the inevitable topping for the cake, that is, extra virgin olive oil, salt and rosemary.

We baked the cake for about a minute, until it reached the perfect golden brown and then immediately baked.

Focaccia dough Integral With Tomato Garlic and Anchovies
Focaccia dough Integral With Tomato Garlic and Anchovies

Focaccia dough Integral With Tomato Garlic and Anchovies

Would you like to learn the art of making pizza? Read all the information on Professional workshops that we organize every week in our school pizza. Subscribe to our Professional Course Practical.

Have a look at the next practical courses in programming, follow the page course calendar.

Focaccia dough Integral With Tomato Garlic and Anchovies

Below the video of the preparation of this tasty cake

VIDEO

For the less fortunate who do not have time or resources to come up here and stop a week, I remember that here on our site there is a great "Course Pizzaiolo ONLINE"Which you can watch from the comfort of your home during your free time. You will find all information here.

Focaccia dough Integral With Tomato Garlic and Anchovies

Before leaving I remember it is already possible to download my latest book is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. A fantastic book with 170 Color illustrations of the traditional Italian recipes. You can find it at this link.

Appointment in a few days for more news on pizza. If you still have a few more minutes available I invite you to visit my you tube channel where you will find hundreds of video recipes of pizza prepared by the students who attend our workshops.

 

Greetings

Silvio Cicchi

 

Differences Between Bacon Bacon and Pillow

Differences Between Bacon Bacon and Pillow

Differences Between Bacon Bacon and Pillow. I see that there is a lot of confusion when it comes to these products. Often they end up becoming interchangeable in the kitchen. But it is not so, the only real thing they have in common is the origin ie pork, but they are three completely different cuts of meat between them, then we learn to know them well.

In pizzeria usually they use all three cuts to achieve excellent pizzas. Let's clarify once and for all differences.

Differences Between Bacon Bacon and Pillow

Differences Between Bacon Bacon and Pillow
Differences Between Bacon Bacon and Pillow

Bacon It is certainly the most widely used in salami and Italian and I dare say in the world. It is derived from the cut called "half-carcass" of the pork belly that is, as the name clearly says.

trust you will see it in different forms On the counter of your supermarket or delicatessen: Rolled with or without rind, in its flat shape, sweet or smoked, plain or spicy. Finally you can buy it with different seasoning that can range from a few days up to six months and more. Finally, the bacon has a smooth texture, savory flavor and delicate.

Differences Between Bacon Bacon and Pillow

Differences Between Bacon Bacon and Pillow
Differences Between Bacon Bacon and Pillow

The Bacon of clear origins "Bacoun" English is a type of cut that is prepared with the pork belly or with the loin that also includes part of the bacon, in this case it is called by the Anglo-Saxon "Back bacon" or from the pig thigh boneless, in this case called "gammon". I describe in a few words the bacon preparation process. First it is put in a brine, then cooked slowly in the oven before being boiled and finally smoked.

Often in our recipes we find the terms bacon and bacon almost as interchangeable, but I want to clarify that we are talking about completely two completely different products. The texture of the bacon is much more compact and its flavor is very intense.

Differences Between Bacon Bacon and Pillow

Differences Between Bacon Bacon and Pillow
Differences Between Bacon Bacon and Pillow

The Pillow listen Listen, It comes from the pig's cheek. It is usually a cut from the triangular shape that goes from the pork cheek along the entire neck up to the chest. In cut it you will find that it is very compact, the fat is a nice bright white and its lean part is bright red.

Widely spread throughout Italy, located in the Lazio and Marche widespread use in the kitchen, The pillow is the basic ingredient for the preparation dell'Amatriciana and Carbonara. So I turn to the "sinners" who have so far used interchangeably these 3 products for the preparation of these dishes: Pillow no bacon or pancetta.

The pillow preparation involves salting for at least 5 days, this time has elapsed is washed and thoroughly drained, Finally abundantly covered with pepper and chilli and left to mature for a long time.

Surely more calorie of previous cuts but ... 100 Sometimes tastier.

I hope this post can be of assistance in preparing your next recipe in the kitchen and pizzeria.

Now let us remind you of some useful links on our website:

Our pizza school

The calendar of upcoming courses scheduled

On YouTube are available all videos of pizza recipes prepared by the students of our school pizza

 
Focaccia With Tomatoes and Garlic Marinated

Focaccia With Tomatoes and Garlic Marinated

Focaccia With Tomatoes and Garlic Marinated. The preservation method of marinating food is widely used in cooking. The garlic marinade makes it much more digestible by giving it a delicate flavor reminiscent remotely almonds.

In pizzeria it is used in many pizzas, where the garlic does not have a predominant flavor.

The Pickled Garlic is also excellent to be enjoyed as an aperitif with the "cucunci" fruit of the caper, with oregano and olive oil, without giving up a bit 'of hotness.

Focaccia With Tomatoes and Garlic Marinated
Focaccia With Tomatoes and Garlic Marinated

Focaccia With Tomatoes and Garlic Marinated

It's summer and already the vegetable market are the first beautiful red tomatoes and maybe not treated as those from the greenhouses during the long winter period. Today in our "School of Pizza Makers"We decided to make one of our fantastic summer buns. What's better than a sliced ​​tomato on a good base focaccia seasoned with excellent marinated garlic?

As always, at the base of a good focaccia there is a long work done by mixtures with suitable flour, long maturation and equally long rising. If you are interested in pizza and bread making, subscribe to one of our Professional practical training as a pizza chef at our school. Are available weekly throughout the year.

Focaccia With Tomatoes and Garlic Marinated
Focaccia With Tomatoes

Focaccia With Tomatoes and Garlic Marinated

After a careful drafting in disks of dough, we added the ripe sliced ​​tomatoes, We chopped a bit 'of marinated garlic and finally topped it all with extra virgin olive oil, dried oregano and salt.

In the video, Chef Nancy who came from Mexico in our school pizza, during the preparation and cooking of this pizza.

Focaccia With Tomatoes and Garlic Marinated

In our our electric oven focaccia it took just under three minutes to get the perfect golden brown. Longer than it took to devour.

VIDEO

Focaccia With Tomatoes and Garlic Marinated

Utilities on our site:

Course pizzaiolo ONLINE

Practical courses in our school

Calendar of upcoming courses in programming

Visit our Youtube channel with hundreds of video recipes of pizza prepared by the students of our school pizza.

 

Information and recipes on marinating: https://www.alimentipedia.it/aglio-marinato.html

 

The Pizza With Spices Of Health

The Pizza With Spices Of Health

The Pizza With Spices Of Health. The spices commonly use every day in the kitchen to flavor our foods, are our great allies. They are a great help to our health and prevention of many diseases. Some of them are rich in beneficial properties that can boost our immune system and are able to adjust the levels of blood sugar in addition to cholesterol.

Let us be happy with a pinch of turmeric, ginger or cinnamon.

The Pizza With Spices Of Health

Curcuma

Turmeric on Wikipedia: https://it.wikipedia.org/wiki/Curcuma

Originally from the East possesses exceptional properties. Of recent studies have evaluated the usefulness of this plant for the prevention of type I diabetes 2. It strengthens the immune system and has anti-inflammatory and painkilling.

The Pizza With Spices Of Health
The Pizza With Spices Of Health

Pizzas with turmeric we have made many. Here are some pizzas:

https://www.silviocicchi.com/pizzachef/focaccia-con-formaggio-curcuma-e-olive-nere/

https://www.silviocicchi.com/pizzachef/pizza-imperiale-con-curcuma-e-pomodori-secchi/

https://www.silviocicchi.com/pizzachef/olio-aromatizzato-alla-curcuma/

The Pizza With Spices Of Health

Ginger

extraordinary plant a thousand virtues. It helps digestion helps our body to purify. It prevents sore throats and flu. Great painkiller for arthritis sufferers. Reduces cellulite, and spice called fat burning.

The Pizza With Spices Of Health
The Pizza With Spices Of Health

What does Wikipedia: https://it.wikipedia.org/wiki/Zingiber_officinale

At our site in the past we talked about how to prepare the oil flavored with ginger here: https://www.silviocicchi.com/pizzachef/olio-aromatizzato-allo-zenzero-come-prepararlo/

The Pizza With Spices Of Health

chilli

It stimulates metabolism and digestion promoting blood circulation, monitors cholesterol.

How about Wikipedia: https://it.wikipedia.org/wiki/Capsicum

The Pizza With Spices Of Health
The Pizza With Spices Of Health

The chili pizzeria: Widely used in pizzeria. In our website we have often mention the pepper on pizza. Some useful links:

The perfect recipe Pizza Diavola: https://www.silviocicchi.com/pizzachef/la-pizza-diavola-ricetta-perfetta/

How to make spicy oil at home: https://www.silviocicchi.com/pizzachef/come-fare-lolio-piccante-in-casa/

Hell Pizza Recipe Ingredients Preparation: https://www.silviocicchi.com/pizzachef/pizza-inferno-ricetta-ingredienti-preparazione/

Pizza with Tropea onions and Nduja: https://www.silviocicchi.com/pizzachef/ricetta-pizza-cipolle-di-tropea-e-nduja/

The peppers and ranking of Spiciness: https://www.silviocicchi.com/pizzachef/i-peperoncini-e-la-classifica-della-piccantezza/

Spicy Focaccia with Tomato and Onion: https://www.silviocicchi.com/pizzachef/focaccia-piccante-con-pomodorini-e-cipolla/

The Pizza With Spices Of Health

Curry

The Curry is a mix of Indian and oriental spices used around the world. One of the main spice turmeric contains is followed by ginger and black pepper. It also contains cumin cardamom, cloves and saffron. A delightful mix of healthful spices.

What Wikipedia says about curry: https://it.wikipedia.org/wiki/Curry

The Pizza With Spices Of Health
The Pizza With Spices Of Health

On our site in the past we talked about curry. Recently we published this article: https://www.silviocicchi.com/pizzachef/pizza-al-curry/

Anchovies pizza with onions and marjoram

Anchovies pizza with onions and marjoram

Anchovies pizza with onions and marjoram. As Wikipedia tells us, Marjoram is a very ancient plant, Greeks and Romans used it to flavor foods always.

In my childhood I remember Grandma already busy preparing the "Sunday Sauce", what you do with the pieces of meat and bones, always add this herb that released a pleasant scent. Only later, over the years I started to recognize it and to use it in a pizzeria. Do not forget that oregano commonly used in pizza as a topping for tomatoes, It is called "Origanum Majoranum" clearly related to marjoram.

Anchovies pizza with onions and marjoram
Anchovies pizza with onions and marjoram

Anchovies pizza with onions and marjoram

So the use of marjoram in pizza, It should not be considered out of place.

During the ongoing professional pizzaiolo Paul at the laboratories of our school, we have the first flavored tomato with marjoram. With sweet and sour onions and some chopped Hams here and there, I assure you that the result is really to be tested.

Anchovies pizza with onions and marjoram
Anchovies pizza with onions and marjoram

Anchovies pizza with onions and marjoram

How about taking a look at pizza prepared with marjoram by admin?

VIDEO

I remind you that on YouTube are available hundreds of video recipes of pizza prepared by the students of our school pizza.

 

Anchovies pizza with onions and marjoram

Have you ever thought to enroll in one of our practical training as a pizza maker? Check calendar of upcoming courses in programming.

If you do not have time to attend one of our workshops, It is available for you on our site a fantastic pizza online course that you will attend from your home sitting on the couch. You'll find all the information here.

It may also happen that you are not interested in either the hands-on course, or the online course, Well, then in this case you could also make me happy to share this article on the social. Would I assist enjoyed my blog to grow.

Anchovies pizza with onions and marjoram

Note:

Wikipedia on marjoram: https://it.wikipedia.org/wiki/Origanum_majorana

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.

Pizza With Ricotta Homemade

Pizza With Ricotta Homemade

Pizza With Ricotta Homemade. All the catering, staff room and kitchen, They know very well the embarrassment you feel when having to justify themselves with their customers when some ingredient is not available. I laugh every time I hear the usual discussions like: In the fridge there was a full pack and do not know who did end, or…it was up to you to the grocery store, because you have not bought, or… when they finish things you have to write on the shopping list. In my long career as a Chef Pizzaiolo, I got to work in dozens of cuisines from around the world and, if you can comfort you, constantly it happens in all the kitchens of the world. Sometimes you can fix that, when you realize in time that something is missing in the kitchen and the clerk to take customer orders, Report it to the victim”before it decides what to order”, other times….the poor showing is inevitable.

It happens to me too!!! Just last night, while on duty it received a request for a pizza with ricotta. I can not even write to shame what I screamed in the kitchen when you open the fridge I realized I was missing the ricotta. 🙂

Patience, after all these years, I have not yet learned to keep his mouth shut. But, acqisita the experience over time will serve well to anything? well yes. We offered a bruschetta to our lucky-unlucky customer to take the time in the kitchen to prepare when an exceptional cottage cheese in just over 10 minutes.

Pizza With Ricotta Homemade
Pizza With Ricotta Homemade

Pizza With Ricotta Homemade

This process that I am going to show you, you can replicate it at home without any special precautions, and in no time, obtaining an absolutely best cheese in taste and freshness (snapshot) any other kind of cheese that you will find on the market.

Ricotta is a very light and very versatile food, widely used in cooking for pasta dishes, in the classic stuffed with homemade pasta and in the preparation of sweet and savory dessert. Perfect for anyone on a diet, natural source of calcium needed to strengthen our bones during growth, the pregnancy, lactation and advanced age. It does not contain any preservative and….It is composed exclusively of milk and a few drops of rennet.

Pizza With Ricotta Homemade
Pizza With Ricotta Homemade

Pizza With Ricotta Homemade

How to prepare the ricotta in 10 minutes at your home or in your activities restaurant / pizzeria.

Here's how I solved the problem of cottage cheese that was missing in pizzeria:

A liter of whole milk

half a lemon

Put a saucepan and pour a liter of whole milk.

Bring to a temperature of 50 degrees.

Remove it from direct heat and add the lemon juice squeezed.

Mix well and cover with a lid for 5 minutes.

Drain the content into a sieve with small holes to separate the curd from the liquid part.

Your cheese is ready.

Exceptional, fresh and with a great lemon taste.

Pizza With Ricotta Homemade
Pizza With Ricotta Homemade

Pizza With Ricotta Homemade

think, our cottage cheese freshly cooked you can store in the refrigerator for two to three days.

You only available low-fat milk? No problem, you will get the same result (cottage cheese) but in smaller quantities.

In case you have not to hand a lemon in your kitchen, it will be replaced with 2 tablespoons of white vinegar and you will get the same result, but… at this point, your problem will be to immediately replace the purchasing agent of your business with someone more responsible. E’ inconceivable that a restaurant runs out of lemons.

I remind you that on our website dedicated to the pizza you will find more than 200 pizza recipes to prepare for your dinner guests. Find the recipes here.

Would you improve yourself in the preparation of pizza to your home or in your pizzeria? E’ easy, subscribe to our professional courses at the Our school of Italian pizza. You will become an expert pizza maker and our school will issue a work certificate valid worldwide. If your planning commitments do not leave you free time to come to us and attend one of our courses, we have just the thing for you: A professional course of pizza ONLINE. You can access the course when you have some scraps of free time, simply by logging in to our site. You find all the information regarding this course by clicking this link.

Now that you know how to prepare the ricotta “rapid” at your house, share it with all your friends on social. Help our blog to grow. Click on G + and Facebook. Thank You.

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.