Onion Pizza With Peppers and Anchovies Recipe. Today I propose another pizza that is part of the category "smoking”. It is not hot, but it has a fairly strong taste, although very pleasant. The basic ingredients that we used for the preparation of this pizza only to see it makes me mouth water, They are: garlic, onion, yellow peppers and anchovy fillets.

The onion and yellow pepper, cut into thin slices with a minute of baking do not wither completely, but they remain crispy giving our pizza a unique taste.

Onion Pizza With Peppers and Anchovies Recipe

Today in the laboratories of our "School of Pizza Makers"We have prepared a soft and well hydrated dough. We have the balls format for pizza and set aside for the long aging of 24 hours at a temperature of 2 Celsius degrees.

he spent the 24 hours we left the mixture at room temperature until the complete leavening. We are in the middle of winter, then sometimes the leavening can also be used 7/8 hours.

Below we have drawn the balls, and our pizza prepared by first adding a light layer of tomato, a little finely chopped garlic, yellow peppers into rounds, white onion, anchovy fillets, rosemary needles, salt and extra virgin olive oil.

Immediately in the oven for a few minutes until the board has reached a perfect golden brown and just out of the oven. 2 fresh basil and immediately served to the lucky customers.

Onion Pizza With Peppers and Anchovies Recipe

Below the video of today's recipe:

VIDEO

Onion Pizza With Peppers and Anchovies Recipe

Have you ever thought of subscribing to one of our Professional courses pizzaiolo at our school pizza?

See the calendar of upcoming courses in programming in our school.

For the lazy who do not want to leave home, remember that on our site a great "is availablePizzaiolo Online Course”, you can download it to your mobile and follow it when you have time.

Onion Pizza With Peppers and Anchovies Recipe

The appointment is for a few days of news about pizza. In the meantime, I invite you to visit our YouTube channel where you will find hundreds of pizza recipes prepared by the students of our school pizza.

See you soon

Silvio Cicchi

Mozzarella and Tomato Pizza With Sausage. Today in the laboratories of our School of Pizza Makers we have prepared one of the classics of Italian pizza tradition. And, Did I say it right, we speak only of the tradition of our country, since the fresh sausage to crumble on the pizza is something very Italian. During my travels around the world I came often in this "problem". Finding fresh or cured sausage is not an easy thing, Except in a few cases where an importer of Italian products to markets, It is not easy to retrieve it.

To tell the truth sausage It exists everywhere, but it is something else and this product is different from country to country. Let's start with England and the United States where "Sausages" it is a sausage, but completely different, It will happen to all of consuming a Inglese Breakfast and already here begins the first disappointment when we have to settle for something from the more or less than an index of our hand thick, actually it is much more like a sausage than a sausage of our belonging to our culture.

Mozzarella and Tomato Pizza With Sausage

It sometimes happens that great chefs, as in the case of Paul, are the laboratories of our School pizzaioli to learn all of the pizza preparation techniques. I must admit that this week we have really prepared many.

I want to offer this delicious pizza with sausage and black olives. After having prepared a soft and well hydrated dough, we left to mature 24 hours, We waited for the long rising at room temperature and finally we stretched our pizza.

Mozzarella and Tomato Pizza With Sausage

A slight tomato as a base layer, the shredded mozzarella evenly over the surface and the semi-cured sausage crumbled. Finally we added some black olives here and there and just baked in our oven.

In a minute we baked our pizza with sausage and before serving, we added a few leaves of fresh basil. Below the video of the preparation of our sausage pizza.

VIDEO

Mozzarella and Tomato Pizza With Sausage

Even with a touch of mayonnaise ....

Mozzarella and Tomato Pizza With Sausage

I end today with a quick summary of the most important topics that can be found here on our website dedicated to pizza:

Our school of pizza makers and vocational courses that we organize

The calendar of upcoming courses scheduled

The course of pizza ONLINE available here on our site

Our YouTube channel with more than 200 Video recipes of pizza

La Focaccia With Russian Salad Recipe. The potato salad is a composite of mixed vegetables cooked or raw. It is usually served as a side dish of entry and sometimes even as a side dish. It is prepared with boiled vegetables along with diced potatoes, the whole thing is topped with mayonnaise sauce. During my travels around the world I happened to see her often exposed on the refrigerated shelves called in each country with a different name. Collected material on Wikipedia and other cookbooks I found that with Russia has nothing to do, try to give look here.

His arrival in Italy is already documented on the texts of Pellegrino Artusi at the end of the nineteenth, from years 30 It was already a very popular dish in Italy. What I most regret is the fact that this type of dressing is never used in pizzeria.

La Focaccia With Russian Salad Recipe

I could not pass up this chance and after it is prepared in the laboratories of our School pizzaioli with guest shift that is taking place this week practical course of professional pizza maker, we have the time to prepare a delicious fragrant focaccia with Russian salad.

It is not hard to prepare this pizza, the only question concerned whether bake the focaccia with the Russian salad or add it after you have baked the cake. The result was that in both cases, the focaccia was beautiful and tasty.

La Focaccia With Russian Salad Recipe

In the video below we prepared a cake with a well-hydrated dough and, after allowing it to mature for 24 hours and the subsequent leavening, we spread, added the Russian salad and go in the oven at 300 degrees. Our focaccia took just a couple of minutes to get a perfect golden brown, then baked and enjoyed immediately.

Below the video of the preparation of this pizza.

VIDEO

La Focaccia With Russian Salad Recipe

Would you like to subscribe to one of our professional practical courses and become an expert pizza maker? Subscribe to one of Our next courses in programming in the coming months. You will find all the information to this page. Our school is in Italy.

For all but those who have no resources to personally come to our school pizza, we put at their disposal a great Professional Course Online. Very easy to follow, you can subscribe and access the course also sitting on couch at home. You will find all the information on our "Pizzaiolo Online Course" at this link.

La Focaccia With Russian Salad Recipe

I just have to say goodbye, but before doing so I wanted to remind some of the links that you will find here on our website dedicated to Pizza:

The professional course pizza maker in our school.

The calendar of upcoming courses scheduled.

The online training course.

Finally, a pleasant surprise for those who follow our blog regularly: Visit our YouTube channel, They are available free of hundreds and hundreds of video recipes of pizza prepared by the students of our school of pizza during the course of our courses.

We feel it again in a few days for other news related to the world of pizza.

Silvio Cicchi

Ragu Pizza with Arugula and Parmesan Recipe. I have a question to ask yourself ... But you like Bolognese sauce? Ser and, You would eat a pizza with meat sauce? I know many of my colleagues pizza makers will turn up their nose at Pizza Today, but personally I love this kind of seasoning and as for pesto I love to put it on a pizza.

Besides, I never tire of repeating the pizza is a World Heritage Site, You find it anywhere in the world and no one is cultural problems, If something is good .... the pizza is good for us. Nor should we turn away a lot from our country to find the sauce over a nice pizza, just look in neighboring England, where the "bolognaise" is common on pizza, we want to talk about Germany? And, Also here it is very popular.

Ragu Pizza with Arugula and Parmesan Recipe

In my School pizzaioli, Students come from all parts of the world and therefore I am that I have to adapt to different cultures. Keep following our blog because soon you will find a nice pizza with tripe.

This week our friend the way from Sri Lanka has specifically requested to prepare a pizza with meat sauce. Nothing easier, We spent a few hours for the preparation of this precious condiment often associated with pasta, but I must say it is pretty good even on a good pizza.

Ragu Pizza with Arugula and Parmesan Recipe

Today's pizza foresees a pizza with an absolutely delicious sauce based on, we did not add mozzarella not too pasticciarla, but cooked we added a bed of fresh arugula and grated Parmesan. The result is a masterpiece of goodness and beauty. I invite all those who respect the culinary cultures of other countries to share this delight and maybe present it in its local menu or prepare it at home next Sunday when it will be on duty making pizza for the whole family.

Look closely at the video below because it will come in handy during the preparation of pizza with meat sauce and arugula at home.

VIDEO

Ragu Pizza with Arugula and Parmesan Recipe

Have you ever thought to enroll in an professional course to become pizza chefs? Do it in our school. We organize weekly private lessons throughout the year. Look at the calendar of upcoming courses in programming. Read all the information and sign.

We also arrived today to greetings, but before doing so I would like to remind some of the links that you will find here on our site

Ragu Pizza with Arugula and Parmesan Recipe

our professional courses of pizza in our school.

The calendar of upcoming courses scheduled.

The fantastic During pizza online available for those who do not have the opportunity to personally come to our school.

Finally I invite you to visit our YouTube channel where you'll find available for free on hundreds and hundreds of video recipes of pizza prepared by the students who attend our weekly school pizza.

A resent in a few days for more information about pizza.

Silvio Cicchi

How to Prepare The Parisian Pizza Recipe. The Parisian pizza has a very old history, how old Napoleon. So I told my teacher about Gennaro 44 years ago. At the time Master Gennaro had 80 age, He told me why it was called "Parisian" explaining that Napoleon had "stolen" the secret of puff pastry and then had created this particular recipe prepared in part with puff pastry, calling it precisely Parigina.

This pizza is made of two layers, a base prepared with the classic pizza dough, and the "cover" made with a layer of puff pastry. Inside a delicious stuffed with tomato and mozzarella. Given the weight of up once the cooking, You certainly can not consider a single dose, that is, a pizza for one person, but it is absolutely perfect for the takeaway counter sale, One of its features is to stay hot for a long time thanks to the cover.

How to Prepare The Parisian Pizza Recipe

We have already spoken in the past of the proposal Parisian pizza in different versions:

https://www.silviocicchi.com/pizzachef/pizza-parigina-con-verdure-tonno-e-alici/

https://www.silviocicchi.com/pizzachef/pizza-parigina-con-ricotta-e-mortadella/

https://www.silviocicchi.com/pizzachef/pizza-parigina-con-ricotta-e-tonno/

https://www.silviocicchi.com/pizzachef/pizza-alla-parigina-ricetta-e-preparazione/

https://www.silviocicchi.com/pizzachef/pizza-parigina-la-ricetta-e-preparazione/

On second thought it might be to prepare a perfect pizza at home. Carefully follow as students of our "School of Pizza Makers"Prepare this delicious pizza, perhaps helping with the video below.

Let's start with the preparation of a dough for pizza soft and well hydrated. After having cut it into balls put in the containers and away in the refrigerator for a long maturation 24/36 hours.

How to Prepare The Parisian Pizza Recipe

He spent the right to leave maturation hours to rise slowly to room temperature. Then roll out the pizza and add tomato and mozzarella. At this point add the pasta dough lid. Season the treating surface such as a focaccia, with a pinch of salt and rosemary. After the phase of seasoning place it in the oven. The dough does not require a very high temperature, so I suggest cooking it close to the mouth of the oven, where the temperature is lower.

When the pastry is golden brown, baked and ready to be enjoyed. Check out the video of the preparation of the Paris Pizza.

VIDEO

How to Prepare The Parisian Pizza Recipe

Would you like to attend one of our Professional practical courses to become pizza chefs? Our School Pizza It organizes weekly individual practical courses. See all the information about our professional courses. If you have half a mind to enroll in one of our courses here you will find the calendar of upcoming courses scheduled in the coming months.

Our School pizzaioli as hundreds of students every year and everyone has a job.

How to Prepare The Parisian Pizza Recipe

Even today we arrived to greetings. Before leaving I wanted to remind some of the links that you can find on our site:

Our courses

The calendar of upcoming courses scheduled

A fantastic course of pizza online

And finally one of the things most useful. On our YouTube channel you will find hundreds and hundreds of video recipes of pizza prepared every week from students who attend our school. Check out our YouTube

See you again in a few days for the next tasty recipe of pizza. Add this site to your favorites. You come in handy next Sunday when they will prepare the pizza to your door.

Silvio Cicchi

Focaccia With Tomatoes Roast Recipe and Preparation. I tomatoes Roast is a poor dish standing. I remember my old grandmother who prepared them on the grill over coals many years ago. I loved them in any way were served. Even over a slice of ordinary bread managed to be a delicious dinner.

The secret lies in the rapid sunburn over high heat, This makes them slightly toasted but not too dry. This gives the crunchy tomatoes, while preserving soft and tasty. They are ideal as a second plate, as a side dish or as an ingredient for succulent pies and countless other recipes.

Focaccia With Tomatoes Roast Recipe and Preparation

Today we tested them on a simple focaccia, obtaining an excellent result and not enough, we have been content in one go vegan, vegetarians and foodies.

There is nothing easier than to cook a pizza with roasted tomatoes, then turning to those who are beginners in the preparation of the pizza: this is the one for you, success is assured.

Focaccia With Tomatoes Roast Recipe and Preparation

Prepare a mixture for well-hydrated and soft pizza. Let him mature at least 24 hours. After the right time of maturation leave the dough to rise at room temperature until it will be at least doubled the initial volume.

Roll out the balls to form disk of dough not too thin.

The secret of a good pizza with roasted tomatoes, given the few ingredients with which it is composed it prompts us to choose the tomatoes thoroughly. Ben mature, red and succulent. Do not even try that with those greenhouse, the end result would not be the same.

Focaccia With Tomatoes Roast Recipe and Preparation

Cut the tomatoes into slices thin enough, half a centimeter, arrange on the whole surface of the cake and terminate the operation by adding the salt until, garlic slices and rosemary needles.

Bake until the edge of the cake will be perfectly golden and then sfornatela. Add the inevitable fresh basil and serve while still hot to your lucky guests. Below the video of the preparation of this pizza.

VIDEO

Focaccia With Tomatoes Roast Recipe and Preparation

I end today's pizza day, but not before having summarized the most useful links you can find it here on my website dedicated to pizza:

Would you like to subscribe to a Our practical course to become a pizza or tomato sauce? You'll find all the information concerning our professional courses this link.

If you often prepare the pizza to your door, but you would like to improve yourself, I remind you that our site offers a fantastic "Of Pizzaiolo Online Course" Easy, download it on your mobile or PC and you can follow from your home at any time, even before the fire. Find all the information on our course online pizza this link.

Finally, I suggest you subscribe to our YouTube channel where you will find hundreds and hundreds of video recipes of pizza prepared by the students who come every week in our school pizza.

See you soon for another delicious recipe for pizza.

Silvio Cicchi

Pizza with Formaggini Pineapple and Balsamic Vinegar. The cheeses are types of infant formula cheese. All, me too, we grew up with the soup with melted cheese inside. The I loved and still'm going crazy.

They are of the cheeses in which has been added a substance that prevents them from becoming hard. Invented in Switzerland, cheese home, early last century, and arrived in Italy during the years 30/40. Unlike the classic cheese made from curd, the cheeses are obtained from cheeses that have already reached a full maturation and subsequently subjected to a second processing. They are much more digestible common cheeses because besides having a maturity already occurred, also for the process of homogenization immediately which makes the particles of the various smaller components therefore easily attacked by gastric juices of our stomach.

Pizza with Formaggini Pineapple and Balsamic Vinegar

It does not happen as often as before to taste the soup with cheese, but I could not pass up this chance to try them on one of my delicious buns. I took the opportunity just this week, when in the laboratories of our school pizza Jesus came all the way from Columbia who joined our Professional training course to become a pizza maker.

Jesus also much younger than I remember very well the cheese. This morning at breakfast we prepared a delicious pizza with cheese and pineapple as its parts pineapple is one of the most used ingredients as a topping on pizza.

Pizza with Formaggini Pineapple and Balsamic Vinegar

As you know the cheese will melt perfectly in hot soup, but if you try to put them in the oven you will not get the same identical result, do not melt. We solved the problem by giving our pizza mozzarella base on which to add the chopped cheese and pineapple slices into cubes. Finally we added a sketch of balsamic vinegar to give a special touch to our pizza.

Pizza with Formaggini Pineapple and Balsamic Vinegar

Below the video of Jesus during the preparation of pizza with cheese and pineapple.

VIDEO

Pizza with Formaggini Pineapple and Balsamic Vinegar

Even today we have reached the end of our weekly recipe. Before leaving I can only remind you of some of the most useful links you can find it here on my website dedicated to pizza:

For all those interested in attending a During professional practice in our school pizza, You should read all the information this link.

who you can follow the calendar of our upcoming professional courses to date to take place in the laboratories of our school in Italy.

If you do not have the resources or time to attend our training course, no problem: Here you will find a fantastic "Pizzaiolo Online Course" that you can follow from the comfort of your home at any time of the day.

At Last, but certainly not least, because I suggest you subscribe to my youtube channel where you will find hundreds and hundreds of pizza recipes.

We feel it again in a few days for more news about the world of pizza.

Silvio Cicchi

Focaccia with Rocket Salad and Tuna Onion Barbecue Sauce. This week in our "School of Pizza Makers" Jesus arrived, our dear friend comes from far away Columbia and more precisely from the city of Bogotá. How can certainly observe the friends who follow our posts, in our school pizza arrive weekly pizza makers from around the world who subscribe to Our practical courses.

And you? Have you ever got the idea to enroll in one of the Our courses to become a pizza maker? These are individual courses, every week there is a new one. See the calendar of upcoming courses in programming in our school.

Focaccia with Rocket Salad and Tuna Onion Barbecue Sauce

When it was time for breakfast our friend Jesus that will soon open a pizzeria in his country, He wanted to prepare this pizza which according to him has a good popularity in his country.

The preparation of this tasty focaccia does not involve any difficulties, The only recommendation that I have to do is to use a soft and well hydrated dough that has behind at least 24 hours of maturation.

Focaccia with Rocket Salad and Tuna Onion Barbecue Sauce

We begin with the preparation of a simple focaccia seasoned in the traditional way, with oil, salt and rosemary needles. Just over a minute in the oven and is immediately ready to receive the topping.

Rocket well washed and chopped to salad, good tuna in olive oil focaccia crumbs evenly over the surface, a white onion into thin slices and finally the barbecue sauce. Following the video of the preparation of our focaccia.

VIDEO

Focaccia with Rocket Salad and Tuna Onion Barbecue Sauce

I end by reminding you today some of the links that you will find here on the site of our school pizza:

Learn about our practical courses

The schedule of our upcoming professional courses in programming

Fantastic course pizza maker Online

Focaccia with Rocket Salad and Tuna Onion Barbecue Sauce

We feel in a few days for more news about pizza. In the meantime, I suggest you take a look at our Youtube channel where you can watch hundreds and hundreds of video recipes of pizza prepared by the students of our school pizza

See you soon

Silvio Cicchi