Category Archives: preparation

Prepare the potato croquettes

Prepare the potato croquettes

Prepare the potato croquettes. One of the classic appetizers that accompany pizza all over the world. It has always been part of the Italian tradition. As tradition wants, the filling must be compact.

The secret lies in choosing a good potato that is floury, so that it can absorb all the other ingredients well.

Prepare the potato croquettes
Prepare the potato croquettes

How to prepare croquettes

Particular attention must be paid during the breading, it is not enough to pass them in the egg and in the breadcrumbs, but it is necessary to pass them in the flour, then in the egg and then in the breadcrumbs.

In this way, once fried they will not open and the filling will not absorb too much oil.

Prepare the potato croquettes
Prepare the potato croquettes

Preparation of the croquettes

Ingredients for 20 croquettes approx

900 grams of potatoes

2 whole eggs

2 yolks

5 spoons of parmesan

Sale

Pepe

nutmeg

Flour

Bread crumbs

Fry oil

Prepare the potato croquettes
Prepare the potato croquettes

Croquettes preparation

Boil the peeled potatoes, scolatele, let them cool down a bit then peel them and mash them with a potato masher.

Let them cool well, add 2 yolks, salt pepper and nutmeg and mix well. Helping you with your hands, take a little dough and shape it into a cylinder shape.

After the preparation, pass the croquettes in the flour, then in the egg and finally in the breadcrumbs. Heat the oil for frying a 180 degrees and fry them. When they are golden, drain them on paper towels.

Prepare the potato croquettes
Prepare the potato croquettes

Prepare the potato croquettes

I recommend ... cooked and eat before the crunchiness vanishes.

If you are a pizza lover, I suggest you to enroll in one of my practical professional courses in my pizza school. You will find all the information at this link.

If, on the other hand, you do not have the time or resources to attend one of our practical professional courses, I remind you that here on my site a fantastic "Pizzaiolo Online Course" is available for everyone that you can follow from the comfort of your home sofa.

If you have not already done, download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.

I will end by giving you an appointment in a few days for other news on the world of pizza and catering, and I invite you to visit my youtube channel where you will find hundreds of video pizza recipes.

 

Ciao

Silvio Cicchi

 

 

How to Prepare the Best Limoncello

How to Prepare the Best Limoncello

How to Prepare the Best Limoncello. Here is a very simple recipe tested by me to prepare an excellent one Limoncello. Let's start immediately with the list of ingredients:

Dose to get 2 liters of limoncello.

10 Untreated lemons

1 liter of pure alcohol at 95 °

Sugar 600 grams

Water 1 liter

PHOTO

How to Prepare the Best Limoncello

As you well know, limoncello is a liqueur of Campania origin, prepared with lemon zest, the alcoholic strength of this liqueur varies between 20% and the 32% vol. Yellow and sweet, obtained by letting the rinds of lemons soak in alcohol. At the end of maceration, the syrup prepared with water and sugar is added.

Once the preparation is finished, it is advisable to let it rest for a month in the bottle. In addition to being drunk as a digestive, it is excellent for the preparation of desserts.

How to Prepare the Best Limoncello
How to Prepare the Best Limoncello

Prepare the Limoncello

Preparation: After washing the lemons thoroughly, peel them with a potato peeler removing only the yellow part of the peel, leaving the white attached to the lemon. Place the lemon zest in a glass jar, cover them with alcohol and let them steep for a week in a dark place.

Take care every day to shake the jar to mix the aromas well. After a week with the help of a strainer, filter the mixture and then prepare the syrup by placing the water and sugar in a saucepan and bring it to a boil. When the sugar has completely melted, let it cool and add it to the liquid flavored with lemon zest.

How to Prepare the Best Limoncello
How to Prepare the Best Limoncello

Limoncello Easy Recipe

At this point fill your bottles and keep them a month before drinking it.

Seen how easy it is? Now let's move on to other equally important things. If you like pizza and want to learn this ancient art, enroll in one of our practical pizza chef courses we organize weekly in our Italian pizza school. You'll find all the information at this link.

How to Prepare the Best Limoncello
How to Prepare the Best Limoncello

How to Prepare the Limoncello Recipe

I remind you that if you do not have time or resources to come to our pizza school to personally attend our professional practical course, here on our website you will find a fantastic "Course of Pizzaiolo Online" that you can follow from the comfort of your home. You'll find it here.

You are lovers of good Italian cuisine? Very well, you can already download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. All information at this link.

Have you ever visited my youtube channel? They are available beyond 300 Video recipes of pizza. You'll find it here.

 

See you soon

Silvio Cicchi

 

 

Oil flavored with lemon

Oil flavored with lemon. Here we are, for those like me who live in the countryside, it is time to buy the new oil. When we talk about oil, undoubtedly we choose extra virgin olive oil. You all know how important the oil in the dough of the pizza, not to make mistakes, I visited the local mill that supplies me every year: OLEIFICIO Fiobo.

Have you ever tasted a bruschetta with freshly pressed oil? absolutely fantastic, to try.

Oil flavored with lemon
Oil flavored with lemon

Oil flavored with lemon

We often talked about in our post of how important the acidity and one of the best ways to add it to our plates is still valid lemon juice. We do not always happen to have in our house to hand lemons, so often it makes use of oil flavored with lemon.

The oil flavored with lemon, It is often used in the kitchen and pizzeria. E’ absolutely delicious used as a condiment on meats and fish, and it is great when added to a freshly baked focaccia, or on a simple bruschetta.

Oil flavored with lemon

Preparation

We buy good lemons, I suggest those who have irregular zest, unlike the other with smooth rind,that they are from juice and lend themselves less to our recipe.

Choose extra virgin light olive oil, to a slightly lighter color, that will not go to cover the delicate lemon flavor.

Cut the peel. For this particular preparation, We will not use the lemon juice, but the peel, just we will cut the yellow rind of lemon carefully separating it from the white. Similarly with which it is prepared the liquor limoncello.

Oil flavored with lemon
Oil flavored with lemon

Prepare a container with an airtight cover,wash it and dry it well.

Pour the lemon peel and cover with extra virgin olive oil.

Our lemon flavored oil will be ready after 3 rest days.

Decant the oil and throw the lemon zest.

Our oil is ready to use almost anywhere in the kitchen, even on many hot dishes.

In pizzeria during the course of the pizza maker courses, we use oil flavored with lemon to flavor pizza with rocket, of freshly baked cakes and vegetarian pizzas.

Oil flavored with lemon
Oil flavored with lemon

Would you like to become an expert pizza maker and also prepare a good pizza to your house like that of the pizzeria beneath your home? Now you can without problems! Subscribe to our professional course of pizza ONLINE. You can learn from your house when you have time available, just login and you will have instant access to our course. Find out more!

You're looking for a pizza to be prepared for your guests this evening? Choose from more than 200 pizza recipes available who on my website.

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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Farina Focaccia with Cannabis

Farina Focaccia with Cannabis

Farina Focaccia with Cannabis. Having prepared the dough for pizza with hemp flour, Today we will see how to prepare an excellent focaccia with this special mixture.

It's very simple to prepare, and it requires little more than a minute of preparation and about 3 minutes of cooking in a professional oven at 300 degrees.

The secret to getting this delicious focaccia, begins already in the preparation of a good dough. In this previous post, It is widely described in the videos and photos as the dough is prepared with a mixture of wheat flour 0, ea 10% Hemp flour. The dough has a long rising to 3 degrees, about 48 hours.

Farina Focaccia with Cannabis
Farina Focaccia with Cannabis

Farina Focaccia with Cannabis

Roll out your focaccia, add extra virgin olive oil, sale, rosemary and bake at 300 degrees for 3 minutes.

Remove from the oven as soon as the board will be perfectly golden and serve while still hot to your guests.

The special focaccia, prepared with a mixture of hemp seed flour, It is a good appetizer. Serve while still hot to your guests, combined with a young dry white, a “Passerina”

If you are not an expert in preparing the pizza to your home or in your activities you will certainly be useful our course of professional pizza maker online. You can access lessons whenever you want. many videos “know how”, many secrets for a perfect pizza. Click here to learn more.

You're a chef and would like to expand your knowledge on pizza? He attended one of our practical professional courses at our school of Italian pizza. For more information, click here.

Farina Focaccia with Cannabis
Farina Focaccia with Cannabis

Farina Focaccia with Cannabis

It might be useful reading the article that we have dedicated to virgin hemp seed. You find it by clicking this link.

If you want more information on hemp, you can consult wikipedia by clicking here.

If you liked our recipe of the cake with hemp flour, Share this post on facebook, and its G +, or leave your comment on this page.

Sale Aromatizzato All'Origano

Salt flavored with oregano

Salt flavored with oregano. This plant is known worldwide for its aromatic properties. E’ a herbaceous perennial plant that grows wild up to 2000 meters above sea level. Its scientific name is Origanum and it belongs to the family Lamiaceae.

Salt flavored with oregano
A mazzett oregano

Oregano is not simply a herb, but a real medicinal plant to use to stay healthy and prevent many diseases.

It Contains Phenols, mineral salts, Vitamins, potassium and calcium iron manganese.

It can easily be grown in pots. The plant can also achieve the 80 inches tall, It has oval leaves just notched, its beautiful flowers are grouped into pannochhie that have a pleasing color ranging from white to pink. Its fruits instead, It appears as a dark colored capsule.

Salt flavored with oregano
dried oregano

Of this essential plant, in pizzeria, They use the leaves and tops that are harvested during the summer during flowering, They prepare bunches that are hung upside down to dry.

Salt flavored with oregano

In pizzeria oregano it is often used to flavor tomato pizza, on caprese pizza, or to flavor cakes like pizza Pugliese.

Many pizza makers prepare oregano salt to flavor their pizzas.

how to prepare:

After collecting the fresh oregano, prepare it in bunches and place them upside down to dry for 2 the 3 weeks.

When it is dry, put the bunches in a mortar along with the big and pounded salt for a few minutes.

The same operation can be done with a mixer.

Salt flavored with oregano
Sale all’origano

Put the oregano salt in glass jars with airtight cap so that the aroma is not lost with the passage of time, They will have a very long-term.

Salt flavored with oregano

Use it not only on the pizza, on tomato pizza and the buns, but on your tomato sauce for pasta, in sauce, to flavor the burgers and to flavor your favorite dishes.

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Pizza With Buratto Farina

Pizza With Buratto Farina. Not enough to be excellent “pizzaioli” to succeed in “Internet”. Thus I began my teacher at the course “THIS” (search engine optimization) I'm attending, then, he added: try posting an article with a picture of a pizza next to a nice butt of a girl, nothing vulgar, Immediately you will notice that your post will be read and clicked by twice as many people usually read your articles!!

And, but what it has to do the lower back of a girl with flour sifter? absolutely nothing, but the images much influence what they read and clicking boaters. A photo of a sieve to flour He would have aroused the interest of a few.

Well, this is precisely the subject I wanted to say, The cheesecloth is nothing but the flour sieve.

Pizza With Buratto Farina
A sieve of the old model flour

Pizza With Buratto Farina

The definition cheesecloth is approached to a machine that sifts the flour to divide into different sizes. From here comes the term “level of sifting” that is, the degree of sophistication of the flour.

Over the flour is sifted, the more it will prove to be refined, white in color and almost impalpable to the touch, It will be rich in starch and poor in minerals (ashes).

The percentage of sifting must be understood exactly in the opposite way:

  • A higher percentage of sifting is equivalent to less refined flour.
  • A lower percentage of sifting equivalent to a greater refinement of the flour.

To help you better understand,I published the following table representing the classification of flour:

Type of Flour Humidity Max ash Min. ash Max. min proteins. Abburrattamento
00 14,50% 0,55% 9,00% 50%
0 14,50% 0,65% 11,00% 72%
1 14,50% 0,80% 12,00% 80%
2 14,50% 0,95% 12,00% 85%
Whole wheat 14,50% 1.30% 1,70% 12,00% 100%

All those who have attended our professional pizzaiolo courses at our School Pizza, They know very well flour, including flour sifter, then, they know perfectly well that we are not talking about a proper whole-wheat flour, but it is characterized by a stay of fibrous parts and germ of the seed, It keeps inside the granules of large size, so it is classified as type flour 2.

Pizza With Buratto Farina
A flour sifter type 2

Compared to flour 00, the sifter flour contains many more proteins, then more gluten, This makes it a strong flour (The), It contains larger granules, therefore it is less soluble, but it can be used to produce bread, pasta, pizza and sweets. About sweet, it would seem that the “Baba” made with this type of meal are the best.

Pizza With Buratto Farina

In pizzeria, This semigrezzo wheat flour is added in small percentages classic dough, the same way they usually use whole wheat flour. Your pizza is crispy outside and soft inside, light, perfumed and fragrant.

Pizza With Buratto Farina
pizza prepared with the addition of flour burattto

I recommend, prepare the dough well in advance, prepare the pizza dough balls, place them in a container with lid and .. leavening in a refrigerator at 3 degrees centigrade for at least 48 hours.

Pizza With Buratto Farina
Dough prepared with the addition of flour sifter

More information on the sifter can find on wikipedia clicking here.

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Garlic Flavored Oil to On Pizza

Garlic Flavored Oil to On Pizza

Garlic Flavored Oil to On Pizza. How can we forget the oil flavored with garlic!! I'll never forget the first trouble I've done in a pizzeria in my long career as a pizza maker (40 age). My maestro “Gennaro” He had carefully prepared the oil flavored with garlic, secretly he added a teaspoon of all pizzas churning wisely. As soon as I set foot in a pizzeria, its first recommendation I suggested, It has been to keep always clean the workbench. I…I stupidly threw the garlic oil precious thinking that something had accidentally fallen into the oil jar!

He had a strange way to make myself understood when I did something wrong, He pulled the great “kick your ass”, and…that day… I have a lot of data. Since then I realized the importance of the oil flavored with garlic in a pizzeria.

Garlic Flavored Oil to On Pizza
Garlic Flavored Oil to On Pizza

Garlic Flavored Oil On Pizza

today after 40 age, yet I prepare my oil flavored with garlic, well in advance, to avoid the risk of running out, and, I put it out with all the new students that come in my School pizzaioli that that jar from valuable content, It must never be thrown!!!

The scent that gives the garlic oil to a freshly baked pizza is something unique and unparalleled.

With this simple recipe you can also prepare you at home or in your business.

Garlic Flavored Oil to On Pizza
Garlic Flavored Oil to On Pizza

Garlic Flavored Oil to On Pizza

Ingredients:

Half a liter of extra virgin olive oil (what good)

6 cloves of garlic pinafores (deprived of the cuticle)

An herb spoon (rosemary, oregano, sage and chilli finely chopped)

Preparation:

Wash and dry carefully a glass jar with airtight lid.

Pour inside the six garlic cloves pinafores crushing them lightly with the palm of your hand.

Add the mix of herbs and cover with extra virgin olive oil.

tightly close the lid and let stand the jar in a dark place of your pantry for twenty days.

Avoid the oxidation of the product by exposing it to light.

After twenty days, adequate filtering the content and … soon.

Enjoy it on the dough, on bruschetta, on pizza and your buns.

In addition to enhance the flavor of your dishes and your pizzas, garlic oil possesses other important beneficial properties:

It helps the immune system

Useful in cancer prevention

Check your cholesterol and protects our heart

Very effective in combat and eliminate dandruff

A useful remedy for toothache

Useful remedy to treat ear infections

Useful to reduce acne

Garlic Flavored Oil to On Pizza
Garlic Flavored Oil to On Pizza

If you want to learn more about garlic you can consult wikipedia clicking this link.

By the way, what aspects to click on G + and then share it on your Facebook wall? 😉 (The so technical articles are of great help for those who make pizza at home or in their own business!)

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Silvio Cicchi Executive Chef Pizza

Pizza and Yeast The Righteous Doses

Pizza and Yeast The Righteous Doses

Pizza and Yeast The Righteous Doses. When you write posts that will be read by many other people, It must be clear, but the thing that I think is very important not to fall into criticism from other readers or people doing the same job is… only write things you know well.

Often surf the net looking for ideas and suggestions for new post, today to answer questions received by many readers and readers who prepare the pizza at home, I wanted to write this advice covering a pretty important thing about the pizza, We introduce the topic baking powder and the right amounts to be added to the dough.

Pizza and Yeast The Righteous Doses
Pizza and Yeast The Righteous Doses

Pizza and Yeast The Righteous Doses

When I read in some recipes on the web site of some illustrious and I see between doses….Flour 300 grams and Yeast 20 grams Well… shoot straight, immediately step to other sites and other recipes. How you can use 20 grams of yeast for 3 pizzas to the plate or for the preparation of a baking tray? What credibility we should give these gentlemen? daltronde, just look at the photos of their results to understand that he's talking about pizza, but of something baked in the oven with the above ingredients.

Too much yeast in the dough feels, altrera aromas and taste of pizza.

So what we have to put yeast?

The yeast cubes of beer they sell in the supermarket weigh 25 grams, I think that in a dough 200 pizzas along with 24 hours of leavening in the fridge, ne uso 5 GRAMS (Five).

Pizza and Yeast The Righteous Doses
Pizza and Yeast The Righteous Doses

Pizza and Yeast The Righteous Doses

For housewives and husbands who Sundays prepare pizza at home and as usual to knead 5 afternoon and then leave the dough to rise 2 sunshine hours and then consume it the same evening at 7/8, I would like to give an advice: Increasing the dose of yeast disproportionately pizza will not rise before, It takes the same time to rise even with only a few crumbs of leaven, 2 or three grams are sufficient. Anyhow, the mixture to be digested must get to “maturation” more or less quickly depending on the type of flour used for the dough that will have, and maturation, You not certainly comes with only two hours of leavening.

Make a habit of mixing with a good mixture of flour (W350) pizza on Saturday, and then roll out the pizza and fire it on Sunday night (long rising in the fridge), the result will be great.

How do I comment my friend Carmine, the topic “As yeast use” it is clear only to people who have appropriate knowledge on the pizza, on doughs and especially the flour to use, those who prepare once in a while the pizza at home will have difficulty understanding.

Just to help these people in difficulty, I prepared a course of professional pizza maker ONLINE to everyone who will help you prepare the pizza to your home just like an expert pizza maker, It contains lots of useful information, tricks and secrets on suitable flour for pizza, dough, leavening, the preparation and baking. The trainees have access to a tutor who will answer to all the doubts and questions, to know more CLICK HERE.

Pizza and Yeast The Righteous Doses
Pizza and Yeast The Righteous Doses

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Pizza dough type grip Romana

Pizza dough type grip Romana. Fashion is not a sole that influences the way we dress, but at the same time also it affects the daily food that ends up on our tables. The pizza guy “Romanian Pinsa” It is the striking case of these last years. While until a few years ago it was a case restricted to one area of ​​Rome, Now the opening of new phenomenon “pinserie” It is involving some our entire peninsula. sprouting everywhere, often associated with words “bio” If it looks too fashionable in recent times. Do you think that in my small country within a week they opened their doors 2 new Pinserie.

Pizza dough type grip Romana
Pizza dough type grip Romana

We have extensively discussed the history of type grip pizza in our previous article that you can consult by clicking this link, Today we will talk about how to prepare the mixture of flour for the dough of this specialty.

Pizza dough type grip Romana

The ingredients that make up this special dough include the use of a strong wheat flour with a high W value that was approximately 350, to all this must be added the soy flour and the rice flour together with a small percentage of dried sourdough.

As always it happens in the preparation of the pizza, it all begins right from the purchase of flour for the dough. If you are real pizza lovers, I suggest you subscribe to one of our professional pizzaiolo courses at our school. All those who have attended our course, in addition to being experts in cooking and preparing leavening, They have a broad knowledge of the flour on the market, what to buy and how to use them to get it the perfect pizza.

Back to our Dough type grip Romana.

Prepare a mixture of flour type:

800 grams farina w300-w350

150 grams of rice flour

50 grams soy flour

a teaspoon of sourdough dried wheat as a improver

30 grams salt

10 grams EVO oil

yeast 4 the 5 grams

nota bene, This mixture will absorb 80 % water.

Use strictly cold water and what important dates so the dough to reach maturity, so a rise in the refrigerator long. Prepare the balls in the containers and place them in the fridge to 3 degrees centigrade for at least 48 the 60 hours.

Pizza dough type grip Romana
Pizza dough type grip Romana

Pizza dough type grip Romana

The pizza guy Pinsa Romana fragrant, basic and crisp edge and soft and fragrant interior, more digestible than plain pizza because of the long rising and high hydration, hypocaloric compared to the common pizza since the use of soy flour and rice flour, It differs from the older sister for a lower in calories and fat.

If you are interested in preparing your house or your business in the Roman type grip pizza like a pro, we suggest you subscribe to one of our professional Pizzaiolo courses at our school. To learn more about our professional courses click here.

If you want to learn more about the grip Romana, click here.