Anchovies Pizza Mozzarella Tomato Pickles Black Olives. I gherkins They have the elongated shape similar to that of zucchini, They have thick green skin and a slightly tart white flesh that contains some seeds. They are collected still immature when they are still small in size (gherkin) preserved in vinegar, consumed sliced ​​into appetizers, roasts and pizza.

Anchovies Pizza Mozzarella Tomato Pickles Black Olives

This is also a very simple to prepare pizza at home. The video was recorded during the practical course of pizza maker in the laboratory of our school pizza.

To get a good focaccia we have prepared a well-hydrated dough with a medium-strength flour.

We formed the balls, after being placed in the containers we left mature 24 hours in a refrigerator at 2 Celsius degrees.

he spent the 24 Vesting hours we let our dough rise.

Anchovies Pizza Mozzarella Tomato Pickles Black Olives

After a few hours we rise lying the balls forming disk of dough from 30 centimeters.

2 tablespoons of tomato, anchovy fillets, gherkins cut into thin slices and some cubes of mozzarella.

2 minutes in our wood-fired oven and our pizza's ready.

Anchovies Pizza Mozzarella Tomato Pickles Black Olives

Below the video of the preparation of this pizza.

VIDEO

Anchovies Pizza Mozzarella Tomato Pickles Black Olives

First to greet you and give you an appointment to the next article which will be released in a few days, I would like to remind you that on our website is available a fantastic "Professional Course Pizzaiolo Online"It is an important course that will help you better understand the secrets of this ancient art. If you are already experts of Pizza Makers, You will do equally happy by subscribing to our YouTube Channel, you will find hundreds of video recipes for pizza.

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Pizza with Chips in Barbecue Sauce. Well then, what do you think, the "sdoganiamo"This blessed pizza with french fries? The legalize? I express myself in this way because they are many pizza makers who turn up their noses against this tasty pizza. It would seem that for them this pizza is not part of Italian culture.

I remember very well 40 Years ago, the beginning of my work as a pizza maker, The room where I worked, This was on the menu a wonderful pizza with potatoes and sausage, topped with a clove of garlic into thin slices, sometimes he sliced ​​with the skin still attached, to prevent the garlic burn during cooking. I remember with pleasure his intense, I was preparing dozens every night. For me the fried potatoes on the pizza they are fine. Know that I am the younger guests 8-14 age, that they are designed to eat my pizza with fried potatoes in BBQ sauce.

Pizza with Chips in Barbecue Sauce

One of the secrets for the success of this pizza to finish frying the chips one minute before the browning, finish their cooking in the oven on the pizza. The other secret is equally important to prepare a good pizza dough with flour strong, leaving mature in the refrigerator for 24 hours.

Pizza with Chips in Barbecue Sauce

Concluded the phase of maturation, let rise completely your dough long enough. Please remember that the rising time can vary from several hours depending on the temperature and humidity.

Roll out your dough and move on to the next stage of seasoning.

Two tablespoons of tomato cooking and add the chips previously and already salted.

bake for 3 minutes in the oven, or just over a minute in a wood oven.

Remove from the oven and add the BBQ sauce along with a large sprig of fresh basil and serve while still hot to your guests.

Pizza with Chips in Barbecue Sauce

Below the video of the preparation of this pizza during the course of the practical course for pizza. If you would like more information about our professional courses click here.

VIDEO

Pizza with Chips in Barbecue Sauce

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Article updated on 21/10/2022

Pizza with Ham and pillow Seasoned. We have already spoken in the past of the delicious "Seasoned Pillow”, It is widely used in Italian cuisine. Here is a small scheme that will help to understand the use of this ingredient in the kitchen:

Use of Stagionato Guanciale in Pizzeria

Also in pizzeria slowly it is finding its space, see our previous post on our beloved focaccia with bacon published a few weeks ago, He was for a time one of the most clicked links from friends who follow us on our website and on FB. It 's true that the simple things are the most good.

Pizza with Ham and pillow Seasoned

The recipe that I propose today is the classic version with tomato and mozzarella, A slice of baked ham and a few cubes of seasoned bacon.

Below is the video of Diego that this week is playing on practical course of professional pizza maker at our School Pizza. To obtain a good focaccia we used a dough with a strong flour W270, slow maturation in refrigerator 2 degrees centigrade for 24 hours.

After drawing up of pasta discs, we added the tomato, cooked chopped ham, some cubes of well-cured bacon, finally the mozzarella.

In our wood oven it took just over a minute to complete cooking.

The result has been outstanding.

Delicious pizza with bacon

VIDEO

Pizza with ham and bacon

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Focaccia with Sausage Mushroom Mozzarella and Tomatoes. Did you know that the cherry tomatoes Pachino They are genetically modified? They are hybrids ie plant characters are not transmitted to subsequent generations, so farmers are obliged every year to buy seeds or seedlings directly from the manufacturer.

Does not matter, its taste is round and delicate, everyone likes, then you are willing to ... do not ask more.

Focaccia with Sausage Mushroom Mozzarella and Tomatoes

The cherry tomatoes are beautiful to see the pizza and also are delicious to taste. From 1989 year in which they made their appearance on the market today there is pizza I have not these tomatoes as an ingredient, sometimes it is even used as lovely landscaping on pizza.

In our pizza today Mr.. Miro the first experience prepares a tasty focaccia with cherry tomatoes, Pork sausage seasoned crumbled, of champignon mushrooms in olive oil parsley and garlic and succulents "ovoline" mozzarella.

A pinch of salt, a little extra virgin olive oil and go in a wood stove for a minute and a half. Once the edge is golden at the right point, baked and served still warm to your guests.

Focaccia with Sausage Mushroom Mozzarella and Tomatoes

Below the video of the preparation of this tasty cake. The video was recorded in the laboratories of our "Italian School of Pizza Makers". To learn more and to participate in our professional practical courses click here.

VIDEO

Focaccia with Sausage Mushroom Mozzarella and Tomatoes

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Focaccia with Sausage Mushroom Mozzarella and Tomatoes

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The Christmas Holidays are coming. What will be the next Christmas pizzas?

Pizza with Chopped Crab. Today we will prepare a special pizza, slightly more challenging than usual, not so much for the preparation of the base, but for the preparation of the ingredients that make up this tasty pizza.

The crab

The fish unlike many other dishes from our kitchen, It requires some special knowledge in the preparation, then we will move forward step by step in the preparation of this pizza.

Shellfish, for example, fall into this category that requires special preparation, but very simple. There are many species in this family, in this guide we will see how to prepare the crab to use it as an ingredient for a good pizza.

Pizza with Chopped Crab

The Sea Crab is a mollusk with a very hard shell and has "claws" rich in pulp. It has a delicious pulp inside the shell. To start put to boil the crab in a pot with salted water for about 15 minutes, you will notice that the crab slowly take on a reddish color.

Once the first step, arm yourself with a good knife and open the crab, being careful not to break its shell, avoiding that annoying pieces of the shell may end up accidentally between its pulp. Remove all the pulp including that contained in the claws and place in a pan on the fire along with two garlic cloves without shirt and shaded everything with a glass of dry white wine. That's all, as you can see there's nothing complicated.

Pizza with Chopped Crab

Now we just have to prepare the dough for pizza. As usual, our goal is to prepare a light pizza easy to digest, fragrant to its exterior and soft and well honeycombed inside. To achieve this we will use a strong flour and leave mature in refrigerator 2 degrees for 24 hours.

Once the ripening in the refrigerator, We will pull out and leave to rise for the time needed.

Pizza with Chopped Crab

The drafting: Roll the balls of dough manually preserving the air obtained from the leavening.

The dressing: With the help of a spoon add the tomato, lying uniformly pulp previously prepared crab, a little bit of garlic cut into thin slices, an extra virgin olive oil, rosemary and a pinch of salt.

At this point we're ready to bake our delicious pizza.

hot oven and bake for a little over a minute until the board will be perfectly golden.

Remove from the oven, add a sprig of fresh basil and serve it still warm your lucky guests.

The following video of the preparation of this tasty pizza.

VIDEO

Even today we enjoyed a fabulous pizza. I would like to greet you as I usually remembering some useful links that you can find on our site:

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Pizza with mushrooms and raisins Sultana Trifolati. The raisins, or if you prefer to call it raisins like so many, It is a natural nutrient panacea, the next time you feel like a candy, eat a few grains of raisins. I invite you to read who all the benefits sultana raisins. In pastry raisins it is used by more, We find the breakfast croissants, in the classic panettone Christmas and a thousand other uses. Even in baking raisins began making a few appearances, I have recently found many baked products that work some of their products directly to the mixture by adding raisins. But actually in pizza I am not aware of ever having crossed during my travels around the world.

Pizza with mushrooms and raisins Sultana Trifolati

Some weeks ago, Madrid came from Mr. Paul. Italian but moved to Madrid for many years. Paul was writing to one of the professional pizza maker courses and came specially to Italy to attend our course. Once back in Madrid will open his own pizzeria.

Pizza with mushrooms and raisins Sultana Trifolati

Today in the lab, we tested the raisins on pizza, matching it with the mushrooms. The result was really delicious.

Pizza with mushrooms and raisins Sultana Trifolati

As usual to get a good focaccia, we prepared a mixture with a strong type zero flour, a hydrated bell'impasto and a long maturation in refrigerator 2 degrees centigrade for 24 hours.

After spending the long wait due to the maturation of the, we let the dough rise. Then we spread the disks of dough and began preparation.

Pizza with mushrooms and raisins Sultana Trifolati

This simple pizza is not difficult to prepare at home, I am sure that even the less experienced will be successful. If you have no experience in making pizza, for sure will be useful during our fantastic pizza online. Find all the information here.

Helping with a spoon, add the tomato spreading it evenly over the surface, mozzarella, mushrooms trifolati prepared previously and a handful of raisins.

Ready to be fired for 3 the 4 minutes, until the edge is golden at the right point.

Remove from the oven, add a sprig of fresh basil and serve while still hot to your guests lucky customers.

Below the video of the preparation of this pizza

VIDEO

I end today remembering some useful links that you will find on our site:

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Sausage Pizza with Onions and Mozzarella cheese. The Pizza that will prepare today, It is a creation of Miro.

Miro came from one of the many beautiful islands of Croatia. He told me that during the summer tourism has come at a significant level, then it is his intention to open a pizzeria as soon as he finished "Professional Course Pizzaiolo"Right here in our school of Italian pizza.

In his stay in our school, He explained that his land is very similar to our geographical area, and, Also from its parts there is a great production of oil and wine. This was his inspiration, a pizza with the products of his island: onions, sausage flavored mozzarella by a cascade of green olives in brine.

Sausage Pizza with Onions and Mozzarella cheese

We have prepared this tasty pizza by choosing from the many available in the laboratory a strong flour, w270, to obtain a fragrant base to its exterior and soft and well honeycombed inside.

We have prepared a soft and well hydrated dough, we divided into pats and left mature in the refrigerator for 24 hours at a temperature of 3 Celsius degrees.

Sausage Pizza with Onions and Mozzarella cheese

After the maturation, we left the dough to rise at room temperature.

After a few hours the dough was perfect for manual drafting.

We formed disk of dough, added the onions into slices evenly over the surface, we added the crumbled sausage and tasty mozzarella.

A pinch of salt, a drizzle of extra virgin olive oil in the oven and immediately.

Sausage Pizza with Onions and Mozzarella cheese

In our wood oven delicious pizza took just over a minute to cook.

Just out of the oven we have added a handful of green olives in brine, a bunch of basil and fresh .... Just time to take some pictures that the pizza was immediately devoured.

VIDEO

Sausage Pizza with Onions and Mozzarella cheese

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Focaccia with pillow Seasoned. As we mentioned in our previous post, the cured pork jowl is a part of very fine and tasty pig. Going back in time a few years, when in farmhouses Marche bread was made in a wood oven, what good, what also kept a week, the pillow was one of the first ingredients to be used as a sauce for cacciannanze, This Altina focaccia cooked in a wood oven and baked "annanze Mo pa" that is, before the bread, Here he was born the famous name cacciannanze.

Hence the recipe today. A simple fragrant focaccia to its exterior and soft and well honeycombed inside. In the laboratories of our school pizza, this week is Jerome. It comes from Portugal where pizza in recent years has undergone an explosion of fashion. It's happening a little 'what happened in early years 1990 in Italy, begin to sprout like mushrooms here and pizzerias, just doing a tour of the capital Lisbon you will find that is a bit 'like being at home.

Focaccia with pillow Seasoned

The preparation of our focaccia, already starts from the purchase of a flour suitable for pizza. Prepare a good mix well hydrated, cut into pieces 270 grams, formed the balls, deponetele in the appropriate door dough containers and arrange them in a refrigerator at 2 degrees for 24 hours to get a perfect maturation dough.

he spent the 24 hours, let rise the dough. When ready, the balls roll up to form disk of dough, These will form the basis of our focaccia.

Focaccia with pillow Seasoned

This focaccia is seasoned with the same ingredients of a common focaccia, namely: extra virgin olive oil, rosemary and a pinch of salt, not much, just a little bit because the pillow is already flavorful itself.

Separate the rind from the slice of bacon and cut into cubes. Adjust the bacon cubes on the surface of the pizza.

Bake at 300 degrees in an electric furnace for 3 minutes, or if you'll have to cook in a wood oven, let it cook away from open flame, I usually let it cook right near the mouth of the oven.

VIDEO

Focaccia with pillow Seasoned

frequently prepare the pizza to your door? On our site there is a great "Pizzaiolo Online Course", you can simply access it by logging in to our site, It contains many videos, tips and advice to prepare at your home a quality pizza. You can find all information about the course here.

Focaccia with pillow Seasoned

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Zucchini Pizza with Peppers and Onions. Many of the vegetables that every day end up on our tables are produced in greenhouses. Peppers and zucchini can be purchased in any season, maybe this is the reason why this pizza is present in many menu of our country.

Zucchini Pizza with Peppers and Onions

Let's see how to make pizza today. Wash thoroughly zucchini, pat dry with a cloth and cut into thin slices. The exact same work you'll have to do it for the peppers and onion plain white kitchen.

Up to this point, nothing complicated.

Now for the preparation of the dough for pizza.

After choosing carefully where to buy flour, maybe it will be useful a brief reading Our previous post devoted to the flour for pizza, prepared a well-hydrated dough and divide it into pieces 270 grams. Form the dough and dough deponeteli in the appropriate door containers. Leave them in the fridge at 2 degrees centigrade for 24 hours to get a perfect maturation.

Zucchini Pizza with Peppers and Onions

he spent the 24 hours, pulled out from the cold the dough and let rise at room temperature. Remember that the rising times can vary widely, In fact, the leavening has to do with the temperature and humidity of the place where leavening takes place. In the laboratory of our school pizza where they usually carry out practical courses of pizza, in August in midsummer the dough is rising in under an hour, But winter is tough, very hard, sometimes it needs 8 – 10 hours proving it when there is snow.

Zucchini Pizza with Peppers and Onions

The drafting. After that the dough is leavened to perfection, Roll out manually until forming disk of dough from 33 centimeters.

The dressing:

Helping with a spoon, add the tomato, the thinly sliced ​​zucchini, the peppers into strips and onion rings. Season with a little olive oil extra virgin olive oil, salt and rosemary.

Bake in your oven pizza. In our case, the firing was carried out in an electric furnace 300 degrees for 3 minutes.

I recommend, do not forget to add 2 fresh basil before serving to your guests.

Below the video of the preparation and cooking of this pizza.

https://youtu.be/TrmgZ-mEQ5s

Zucchini Pizza with Peppers and Onions

It remains for me to greet you and remember some useful links on our website:

Here you will find a fantastic During pizzaiolo ONLINE.

300 PIZZA recipes

The homepage of our website

Our professional practical courses to become pizza chefs

The calendar of upcoming courses scheduled at our school pizza.

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Cereals Focaccia with Tuna and White Onion. The pizza prepared with a dough to cereals It is always tasty to eat. Unfortunately there are not many pizzerias offering this pizza to its customers. In these first night of the winter season, it is really nice enjoy a cake prepared with flour a mix of cereals and enriched with the tuna steaks with extra virgin olive oil and white onion cut into rounds. We have already explained in our previous post, how to prepare the cereal, can be found here.

Cereals Focaccia with Tuna and White Onion

Our mix of grains was found to be "strong”, prepared with a mixture of strong flour, so it was necessary, after having prepared a good dough well hydrated, a long maturation in refrigerator 3 degrees.

Once the ripening stage, we let our dough rise. I miss the warm and beautiful summer days, where our leavened dough in less than one hour, now with the cold it is quite different, the dough reaches a perfect leavening even after 8 hours. Always pay close attention to rising. If the dough is leavened it's time to prepare your pizza.

Cereals Focaccia with Tuna and White Onion

When the balls have reached the perfect leavening, dates to the beginning drawing up.

Roll out the dough to form disk of dough from 30 centimeters. Add evenly sbriciolandolo tuna evenly over the surface of the pizza, add the previously sliced ​​white onions, dressed as the classic focaccia, namely: an extra virgin olive oil, a pinch of salt and fresh rosemary tufts.

Cereals Focaccia with Tuna and White Onion

Bake in the oven at 300 degrees for 3 the 4 minutes, or in the wood-burning oven for those who usually works with what, for a little over a minute.

Remove from the oven and serve while still hot to your guests.

Below the video of the preparation of this delicious cake.

VIDEO

Cereals Focaccia with Tuna and White Onion

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If you do not have time and resources to attend one of our workshops, I suggest you subscribe to our "Pizzaiolo Online Course" Fantastic, very easy to follow, It contains many videos and tips to prepare at your home a quality pizza.

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