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Mother Natural yeast

How to prepare the yeast Mother (Sourdough) in casa

When I was a boy, I often listened to my grandparents telling me their life experiences. Among all those stories, some I was impressed in the mind, one of these on
all said that their time when a girl married, carried with it the “dowry” composed of things at once precious, sheets, ascigamani, valuables and yeast. This sourdough was handed down from generation to generation, was nothing more than a piece of bread dough that was given as a symbolic wish for the new generation. At that time there were no cubes of yeast that we find today in all
Mother Natural yeast
The new family was kneading the dough piece “mother” with new flour and water, and the new bread leavened, and so they produced the new bread. With each new batter came off a piece of dough that would serve the next time. And so on for months, age, decades, from family to family and from generation to generation.

I've always been fascinated by the rise and this story, who knows that this has not affected my decision to make the pizza. To think that in that piece of pasta, fruit of doughs, reshuffles and still reshuffles, There are fragments of everyday life of the years, of past centuries, is incredible. Among all the grains of flour quell'impasto, if it still conceals someone's grandmother or great-grandmother.

For all those people who got married recently and have not brought with them the “dowry”, I suggest these few tips to create a home a new strain of yeast.

The result: the fragranza, the scent, the complexity and articulation aromatic, the pleasure of self-production of the same yeast.

How do you get?

It can be done as in the families of the past: tear off a piece from someone who uses it, so you are assured that he is alive, active and operating immediately.

But the departure from flour and water, it is undeniable, is most satisfying and enables you to tune into direct contact with the yeast.

It will become your yeast, equal to that of any other, because the son of a different environment for each. The exact opposite of standardization of yeast.

Try starting it simple:

kneading in a cup of water and 50g spotless 100 flour
mixture is creamy, cover with a damp dish, so that it is protected, but not sealed, leave in a draft-free and a little 'warm, ideal for me is a corner
a kitchen cabinet. Make every day what happens: within two or three days should show signs of fermentation (bubbles and lifting, sour smell). If it does not, becomes more likely the appearance of mold and should try again, perhaps choosing a meal you will find it less raffinata.Quando fermented, will mean that we have enjoyed some microorganisms, our yeast, that will need nurturing.
And you be providing him: kneads the embryo of yeast with more water and fresh flour, to obtain a mixture of similar consistency to the first and away again in the shelf.
This is called "refreshment".
Follow the above steps two or three times, always check that the smell is sour without exaggeration, the formation of bubbles and the dough is puffed up a bit '.
Now that the yeast (o lievito madre) reacts more quickly and that you just need a day or less to ferment the refreshment you can try to make us a first mixture of bread.
Until you're sure of its effectiveness, it will be better not to use it for pizza.


Recipe Sponge

It is said that the recipe for sponge cake was born from a Genoese cook, some Giobatta Carbona, that in the middle of the eighteenth century, being in Spain with the marquis Domenico Pallavicini, invented this pasta dough soft and extremely sweet; this dessert was called Pâte Génoise, in honor of the roots of Liguria. From this mixture, they developed a more simple called Sponge, so named to honor the Spanish court that he had praised so much praise.
The sponge is part of the classic recipes of the Italian cuisine, is the best base used for cakes and is used in particular for cakes stuffed.

For this recipe you will need to use a mold 24 cm which can be cut into three layers.

Ingredients for a mold 24 cm:
6 eggs
6 tablespoons of boiling water
250 gr di zucchero
300 grams of flour 00
lemon peel
1 sachet of baking powder

Preparation time: 15 my
Cooking time: 35 my
Total time: 50 my

How to make sponge cake
Separate the yolks from the whites and whip them until stiff.


Whip the egg yolks with 6 tablespoons of boiling water.


Add the sugar and the lemon rind finely grated continuing to mount until the mixture appears light and fluffy.


Add the flour and baking powder slowly continuing to mount.


Finally add the egg whites until stiff and fold into the mixture with a spoon from the bottom to the top.


Grease and flour a mold and then pour the mixture inside.


Bake in a preheated oven at 180 ° C for 40 minutes.


Remove the sponge from the mold and let it cool before using it as the recipe.




The best pizza bread italian recepy


S.Cicchi Executive Chef Pizza

Note: When you buy bread for this recepy, look for soft Italian or French bread, not a hearty baguette.

About the author: Silvio Cicchi is an Italian Executive Chef Pizza,he likes to explore the science of home cooking, expert of pizza dove and Baking.

Every recipe published on my site is tested, tasted and approved. Never miss a recipe again by following our multilanguages site.

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The Best Pizza bread italian recepy

About This Recipe
YIELD: Serves 3 to 4
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
THIS RECIPE APPEARS IN: Silvio Cicchi recepy book “Pizza & Fantasy” Downolad it for free from this site.


3 tablespoons butter
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, finely minced
pinch red pepper flakes
1/2 teaspoon dried oregano
1/4 cup minced fresh parsley or basil leaves, or a mix
1 large loaf French or Italian bread (see note above), split half lengthwise and crosswise
1 (14.5 ounce) can crushed tomatoes
8 ounces freshly grated whole milk mozzarella cheese
2 ounces grated Parmigiano-Reggiano

Adjust oven rack to upper position and preheat oven to 250°C. Heat butter and 3 tablespoons olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat.

Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and aromatics. Set aside.

Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich and reduced, about 15 minutes. Season to taste with salt.

While sauce cooks, spread 1/4 of mozzarella evenly over surface of bread and transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven and set aside until sauce is cooked.

Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from oven and immediately sprinkle with Parmigiano-reggiano, remaining parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow to cool slightly and serve.
Bon Appetite!!




Small pizzas


Here is a recipe very easy to accomplish. If you are in doubt about what to prepare for an aperitif, or what to prepare for a birthday at home, this recipe is right up your alley. We speak of the famous pizzas, smaller than normal, such as those found in pastry or in bars. Ideal to prepare for a buffet or a birthday party,but also to serve during a simple dinner.

Small pizzas

Ingredients for 20 pizzette:

500 grams of flour 00
250 ml of water
20 g of yeast
25 gr di burro
1 spoonful of sugar
1 tablespoon of extra virgin olive oil
1 teaspoon of salt
250 gr of peeled tomatoes
200 gr of cream

Preparation time: 20 my
Cooking time: 15 my
Total time: 35 my + 1 now rising

How to make pizza
Put the flour in a bowl, make a hollow in the center and place the yeast, sugar and water at room temperature.


Knead well until the dough mushy then add the softened butter, oil and salt.


Transfer the dough out onto a work surface and knead for a long time until the dough is smooth and homogeneous.


Form a ball, put it back in a bowl and let rise for 2 hours.


After 2 hours the dough has doubled in volume.


Now resume the dough with a rolling pin and roll out the dough to about 3mm and cut on the mouth of a glass many circles.


Oil the baking sheet and place the pizzas obtained.


Season with tomato (past and flavored with oil, sale e basilico) and bake at 200 degrees in preheated oven.


After 5-7 minutes, Remove the pizza from the oven, add the diced mozzarella and bake again for another 5 minutes.


Your pizzas are ready!

Small pizzas


How to make pizza at home so fast and good

How to make a good pizza at home in a fast and good

Silvio Cicchi Executive Chef Pizza
Silvio Cicchi Executive Chef Pizza

Many times we happen to have last minute guests and there is nothing better than a good pizza prepare. With this simple recipe, in less than two hours you will be able to prepare for them a good pizza that is good, too, rewarding, and for those who are not very experienced / a, very easy to achieve.

  1. In a bowl, pour the flour 00, add the yeast previously dissolved in a bowl with lukewarm water,mix everything, slowly add warm water to help you make the dough that eventually will result’ be soft and not appiccicoso.aggiungi salt and olive oil, Work the dough until the dough will result’ omogeneo e ben compatto, At this point put it in a bowl and cover with plastic wrap and a blanket and keep it in a warm place for about 1 now, the dough will double its volume.

  2. We turn on the oven to maximum and prepare the pans lightly oiled or parchment paper. In the meantime, prepare the mixture rises in a container tomatoes with a little oil and salt and oregano in small containers and all the ingredients that most’ you like, olive, frankfurter, tuna onions, capers, anchovies, mushrooms, grilled vegetables in oil or, of course prepare the mozzarella into cubes.

  3. After rising time we take a piece of dough and flatten with a rolling pin and facciomo thickness that we prefer taking into account that a swell in the oven with tomato pochino.Condiamo and with what’ that most’ we like, and finally we put the mozzarella. Bake for 15 minutes, if neccessario after 10 subsidiaries minutes cooking. When you are ready for the oven and let rest before cutting to 5 minutes so that the sauce settles, then proceed to cut and what to say…Bon Appetite!


Rules and doses to make pizza dough at home

Rules and doses to make pizza dough at home

Rules and doses to make pizza dough at home

Knead at home with their own hands, the best solution, the most simple and efficient. Knead by hand allows us to "feel" the dough as it is being formed.

Rules and doses to make pizza dough at home
Pizza dough by hand
Rules and doses to make pizza dough at home

Those who do not like too dirty hands, may use a planetary mixer, purchased at any electrical shop. Is less suitable for the bread machine though with small hydration doughs and not pushed too (60%) can be used.

When you knead, you have to follow a few simple rules.

  1. We start from the water, dissolving into the yeast Beer.
  2. Add the sifted flour; Sift the flour prevents the formation of clots but above all gives a good oxygenation of the
  3. Salt should be added just before the closing of the dough.
  4. It stops when kneading the dough forms a compact mass and shine, if you're mixing with a mixer, detaches completely from the bowl.
  5. If you use any fat, these are inserted only when the dough is already closed, slow, making them well absorb.
  6. Close a mixture is more or less simple depending on the flour used and the amount of water used; more flour is a strong, the easier it is to enter the amount of water more. The round Neapolitan-style pizza using flour of medium strength with hydration rather low, around 60%.
  7. In any case it is important not knead excessively because in this way is likely to unduly heat the dough or even ruin; In fact, beyond a certain threshold, the gluten will break down and the mixture is no longer usable.
  8. If you are having difficulty in closing the dough, rather than continue to knead it is better to stop the mixer to 5 the 10 minutes, flip the dough and continue to knead; the operation can be repeated several times if necessary.

To calculate the ingredients, we start with the number of pizzas we want to accomplish and weight; if we want to do 4 pats from 250 grams for each 4 people we need 1kg of dough, then we will need to 1000 / 1,60 = 625 grams of flour, the rest is calculated in proportion:

    1. Flour of medium strength (W240) 625 grams
    2. Water (60% flour) 375 grams
    3. Sale (2,5% flour) 15 grams
    4. Yeast (0,2% flour) 1,2 grams
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