Pizza and Dessert Melon apricots. If unfortunately you are among the small group of "conservatives" who thinks that pizza is only tomato and mozzarella recipe ... this video is not for you. I'm so sorry, but I invite you to reflect: Think for a minute how big the earth and how many millions of people live there. To give you a small example, in our school of Italian pizza 80% of our students are not Italian, but they come from different countries from around the world. Each of these has its own personal idea about the pizza, that fully reflects their culture.

The American pizza is completely different from the Mexican, not to mention the pizza in the East, or pizza in Bolivia or Chile. In Brazil, then, where there are a greater number of pizzerias than in Italy are even sometimes higher quality.

Pizza is all!

Pizza Dessert melon and apricots

The pizza today, It is one of those classic pizzas "dessert". It can be cut into squares and serve as a delicious dessert after a meal, or as in our case we have prepared for a tasty snack, but it would also be perfect to serve combined aperitif.

It is not difficult to achieve, maybe you can help by watching the video of the preparation. The thing that I think is very important is that the choice of fruit for the filling, experiments in your home you can use any other type of fruit, if it's ripe.

Pizza Dessert melon and apricots

Preparing the mix:

Before you buy a good meal for your pizza I suggest you read our "Driving to the flour for pizza”.

The next step will be to prepare a good dough well hydrated.

Staglio and arrangement of the balls in the appropriate door dough containers. At this point we arrange everything in refrigerator at 2-3 degrees centigrade for a long maturation of 24 hours.

After the maturation phase we start the rising phase. Leavening is just one of 300 chemical processes that occur during the preparation of the pizza. Fortunately, the rise is one of the processes visible to the naked eye, when the mixture will be at least doubled its original volume, It will be ready for drawing up.

Pizza Dessert melon and apricots

As you will see clearly from the video, I have given an oval shape to my pizza, but also round it could have been great.

The first thing to do will be to prepare the fruit. Wash it carefully, dry it with a towel and chop into small pieces as photos.

Roll out the base, lying the previously prepared fruit, place the "" cover and season with a little sugar that caramellerà when fired.

A 300 Celsius degrees, our pizza took 3 minutes to be ready.

Pizza Dessert melon and apricots

VIDEO

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Good news for all those who are not very experienced in the preparation of the pizza at home. On our site a great "Pizzaiolo Course Online" is available Read more click here.

 

Article updated on 19/10/2022

Focaccia with tomatoes onions Anchovies Brie with a Dough At Chestnuts. Oggi al mercato ho comprato dell’ottimo formaggio “Brie”. This vaccine soft cheese is characteristic for its rind. Its name derives from the place of production brie, La Moderna Seine et Marne. This type of cheese on baked pizza does not melt completely, indeed they remain after cooking delicious golden nuggets of this type of cheese.

Questa è la classica stagione delle castagne e dei marroni. To prepare a good pizza dough chestnut, we will have to peel and blanch, or as in our case in today's recipe, we used chestnut flour mixed to the 20% farina type with a "0" w 260.

Focaccia con un Impasto Alle Castagne

After having prepared a good dough well hydrated, we formed the dough balls, after they have been placed in the appropriate door dough containers, we put them in mature in refrigerator 3 degrees for 24 hours.

He spent the next 24 hours we have left to rise. Con la temperatura dell’inverno che bussa già alla porta della Our school of pizza, the rising times were long enough, about 5 hours.

Ready for the drafting of our focaccia.

Focaccia con Cipolle Pomodorini Alici Brie

Start by cutting a white onion into thin slices and place them on the pizza, ora dividete a spicchi una decina di cherry tomatoes e sistemateli uniformemente, of chopped anchovy fillets and finally topped pizza with extra virgin olive oil, salt and rosemary.

Focaccia deliziosa

Bake at 300 degrees for 3 minutes and the delight ready to be cut into wedges and serve with a good glass of white wine.

VIDEO

La Super focaccia Alle Castagne

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Pizza with bacon and smoked scamorza. The scamorza It is a stretched curd cheese made from cow's milk. The pizza oven has the same cooking times mozzarella, so perfect for use on pizza, adding mozzarella to embellish the taste, or as in our pizza, in replacement thereof mozzarella.

In this week, in our laboratory practice is host Ms. Angela. Angela she enrolled in one of our practical courses at our school pizza, I wonder who will next be seen behind the counter of some pizzeria.

Today we have prepared the delicious pizza with tomato, the bacon cut into small cubes, a few slices of smoked cheese. As you can see from the video below it is really a great pizza to taste.

Pizza with bacon and smoked scamorza

We used a strong flour and after having prepared a well hydrated dough, we made the dough rest a few tens of minutes then we cut and divided into dough balls from 270 grams.

Once formed the balls, we have lying in the containers and placed in a refrigerator at 3 degrees for a maturation of 24 hours.

After the maturation phase, we began the rising phase. We are at the end of autumn, the outside temperature is lowered very, then the leavening phase is very long, It takes a few days 10 hours. I remember in August, the balls in less than an hour were well leavened.

Pizza with bacon and smoked scamorza

Preparing pizza

When the dough is well leavened you can proceed with the drawing up Pizza.

Now add the ingredients:

With the help of a spoon evenly add the tomato, adjusted the diced bacon on tomato, at this point cut the smoked cheese slices and add it on our pizza.

Pizza with bacon and smoked scamorza

Three minutes in the oven at 300 degrees, or just over a minute in the temperature and our pizza wood oven is ready to be eaten. Before serving your pizza, add a few leaves of fresh basil, remember that before you eat with your eyes, give a good look to your pizzas before serving them to your customers.

Below the video of the preparation

VIDEO

Pizza with bacon and smoked scamorza

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Focaccia Cereals with bacon and black olives. We have already explained in a previous post how to prepare a dough cereal. Today we will see in this video the preparation of a tasty pizza made with a dough of flour type 0 and cereal flour. The video was shot in the laboratory of our school pizza during the practical course of pizza maker Mr. Rodolfo Cuba.

Focaccia Cereals with bacon and black olives

The pizza has achieved a great level of popularity also Cuba, it is precisely for this reason that at the end of the practical course, Rodolfo open a pizzeria with a wood oven right in his country. Good idea, because Cuba is increasingly a destination for international holidays.

And you? Have you ever wondered if he should enroll in a professional training course to become pizza chefs and have the opportunity to be able to work around the world? If you would like more information about our courses, read here.

Focaccia Cereals with bacon and black olives

The preparation of this tasty cake is very simple.

L’impasto

After having prepared a good mixture with strong flour, divide it into pieces 270 grams. Form the dough balls, place them in the appropriate containers dough door and let stand in the cold (2-3 degrees C.) for at least 24 hours.

he spent the 24 hours maturation, leave the dough to rise. Leavening is a clearly visible phase to the naked eye, We expect it to be at least doubled its original volume, when you will be formed a good gluten network inside, the speed in which the leavening may depend on several factors occurs, which moisture, the temperature or the hydration of the dough.

Focaccia Cereals with bacon and black olives

Roll out the dough manually. For well this season focaccia cereal we used extra oil virgin olive oil with garlic well chopped in half. We cut a slice of bacon into cubes and added uniformly on the surface of the pizza. Some black olives, classic needles of rosemary and a pinch of salt and immediately fired in the pizza oven 300 Celsius degrees. At this temperature, our focaccia cereal will be ready in just over a minute in our wood-burning oven.

Below the video

VIDEO

Focaccia Cereals with bacon and black olives

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Pizza with Tuna and Wild Caper. I gathered the fruits in jars of capers collected in late summer.

The fruits of the caper or "cucunci"So named by my Sicilian colleagues, once collected, They put in a basket along with salt for a few days. Once this phase of purging, the cucunci are potted in a vinegar and water solution. They can be stored for several months.

Have you ever tried? The fruits of the caper as well as having widespread use in cocktails, It is delicious on pizza. Just today, in the labs of our School pizzaioli, during the practical course, we have prepared this pizza with tomato, tuna and fruit of the caper.

Pizza with Tuna and Wild Caper

It is a very simple to prepare pizza at home, if you really have no experience in making pizza, There will certainly be useful our excellent During pizza online. very easy course to follow, right for everyone.

It all starts by choosing a good flour for pizza. Carefully follow our buying guide who.

Let mature long your dough then let rise.

When it is leavened, switch to drawing up pizza into disks with a diameter of 33 cm.

Helping with a spoon, adjusted tomato evenly over the surface of the pizza, add a good tuna slices with extra virgin olive oil and finally the fruit of the caper.

Pizza with Tuna and Wild Caper

Below the video of the preparation of this excellent pizza to be served at dinner, or as an aperitif accompanied by a prosecco.

VIDEO

Pizza with Tuna and Wild Caper

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Pizza with Tuna and Wild Caper

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Pizza with Gorgonzola and Pesto Recipe. The pizza with Gorgonzola cheese and Pesto alla Genovese is an absolutely delicious pizza. It is not difficult to prepare this tasty pizza, at home or in your business. One of the most important things to get a good pizza is the choice of a good meal to prepare the. I made a good guide to the flour for pizza, the here. useful guide for those who choose the flour always "accidentally" on supermarket shelves.

Use a flour strong and let mature always your dough in the refrigerator at least 24 hours.

Pizza with Gorgonzola and Pesto Recipe

In the video below, Carlo who is attending our Practical Course Pizzaiolo at our school pizza, this morning during the course decided to prepare the gorgonzola pizza and pesto.

The secret to the success of this pizza is in the purchase of a good sweet gorgonzola and an equally good pesto sauce. I always prepare my pesto instantly, always fresh, but recently on supermarket shelves if they can find some really great.

But we move immediately to the realization of this pizza.

When the dough is leavened, roll the balls and formed of dough disks with a diameter of 33 cm. If you are not experienced in the manual drafting of pizza, I have just the thing for you: one of our guidance on drafting, very simple, It contains many videos to learn this art immediately.

Pizza with Gorgonzola and Pesto Recipe

Helping from a spoon, add the tomato evenly over the surface of the pizza, Carefully arranged, dividing the tomato gorgonzola.

Bake in oven for pizza for a few minutes until golden brown perfect edge, baked, placed in the dish and with a spoon add the pesto evenly over the pizza.

At this point there is add the obligatory sprig of fresh basil and serve piping hot to your guests.

Pizza with Gorgonzola and Pesto Recipe

Below is a video of Charles careful in preparing the delicious pizza gorgonzola and pesto

VIDEO

Pizza with Gorgonzola and Pesto Recipe

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Onion Pancetta Pizza Dough with Tomatoes to Ceci. As often happens in our School Pizza, weekly we prepare different mixtures. We had already previously prepared a dough with chickpea flour, but on that occasion we had turned into a delicious focaccia with chickpea flour. It has much in common with classical gruel that is usually consumed in Piedmont or Liguria, but this time we have happily gone further. This time, we added some succulent ingredients that seem to marry perfectly with our chickpea flour.

This week is playing the professional course Mr. Carlo. Just this morning we have prepared this delicious focaccia.

Onion Pancetta Pizza Dough with Tomatoes to Ceci

The chickpea flour has 19 g (to 100 grams of product) protein. High value when compared to a strong flour which can also have 13 grams of protein per 100 grams of product) then we proceeded to mix it with a weaker flour in a mixture 80% type 0 and 20% chickpea flour.

After preparation classic dough with the flour mixture prepared previously, we formed the dough and let it all rest in the refrigerator for a long maturation 72 hours.

Of course I work in a pizzeria with leavening 72 hours, It is not easy. Often the work is not regular then you risk running out of dough, or with too much dough preparation. The long maturation unfortunately bring confusion, but, however if you want to offer your customers a truly digestible pizza, Fragrant outside it, and soft and well honeycombed inside, you'll have to find a compromise with the long ripening.

Onion Pancetta Pizza Dough with Tomatoes to Ceci

As you'll see from the video, pizza prepared with the mixture of chickpea flour, It behaves exactly the same way as normal dough, it's really simple thing to work it and spread it.

To enrich the pizza today, we used the white onion into rings, of well-ripened Pachino tomatoes and fine diced bacon.

Onion Pancetta Pizza Dough with Tomatoes to Ceci

Same dough adjust cooking times and is a must to taste.

Try it at home next weekend. As you say? You are not experts? Did you know that our site offers a fantastic course online professional pizza maker? Take a look, find it here.

Onion Pancetta Pizza Dough with Tomatoes to Ceci

This is Charles during the preparation of this pizza in our laboratories.

VIDEO

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Pizza with Mozzarella Tomato Bacon and Gorgonzola. Rich and hearty, as is often the mother says. This week in our School of pizza, Rodolfo came directly from CUBA Joventud Island, specifically to attend one of our professional courses. This morning during the course, about eleven o'clock in the morning came a bit 'of hunger, and Rodolfo could not resist, We have prepared a breakfast with all the trimmings.

Pizza with Mozzarella Tomato Bacon and Gorgonzola

A delicious pizza margherita with the addition of diced bacon decided to give it a strong taste and all combined with a sweet gorgonzola cheese, not spicy, Finally, an addition of pitted black olives, omitted in the title, Due to the length, but unforgettable in the recipe.

Pizza with Mozzarella Tomato Bacon and Gorgonzola

The preparation of this pizza was made using a strong flour, and, our pizzas and focaccia we like crisp on the outside and soft and well blister inside, with a mature dough 24 hours and left to rise at room temperature for the necessary hours.

Pizza with Mozzarella Tomato Bacon and Gorgonzola

After the dough has reached a perfect leavening, occurs drawing up.

the Condiment:

Helping with a spoon, tomato arranged uniformly on the surface of the pizza, add some cubes of mozzarella, the diced bacon, Gorgonzola cheese and finally the black olives that give color aroma and taste our pizza.

Below is a video of Rudolph in the laboratories of our school pizza during the preparation and cooking of this tasty pizza.

VIDEO

Pizza with Mozzarella Tomato Bacon and Gorgonzola

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Focaccia with tomatoes and salad Capricciosa. I found in the attic an old recipe book. It dates back to about 30 Years ago. Driven by curiosity, I started to leaf through. Some recipes are still relevant and fashionable, others are almost completely disappeared from our tables, one of them is surely salad capricious. I am convinced that the capricious salad could be a great ingredient to be combined with a delicious freshly baked warm focaccia.

Focaccia with tomatoes and salad Capricciosa

The first time I got to taste it was in England, the famous "Coleslaw". In fact, the capricious salad is none other than the Italian version of this "deep" widely used by fast-food chains to flavor their burgers.

The capricious salad ingredients are few and simple, it is very easy to prepare at home:

kohlrabi, carrots, Emmental cheese, mayonnaise, baked ham, sale e pepe.

Cut the carrots and turnips into thin sticks and dip them in water and salt for 30 minutes. Blanch the vegetables in water and vinegar for a few minutes, Then dry well with a cloth. Cut the cheese and the ham into thin strips and finally all seasoned with a light mayonnaise.

Focaccia with tomatoes and salad Capricciosa

Preparing the mix:

To get a good focaccia, Fragrant outside and soft and well honeycombed inside, we will have to use a strong flour.

Once prepared the dough, we will leave mature in refrigerator at 3 degrees centigrade for 24 hours.

After a perfect leavening, roll out until the dough to form dough disks with a diameter of 30 centimeters. Season the pizza as you usually do for the classic focaccia, namely: Extra virgin olive oil, a pinch of salt and the rosemary. Bake for a few minutes and baked just the edge is golden at the right point.

Focaccia with tomatoes and salad Capricciosa

Once baked the cake, let cool a few minutes. Add the capricious salad evenly over the entire surface of the cake and finally add some tomato cut into wedges.

VIDEO

https://youtu.be/1Ks7uxvJz0U

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Article updated on 4/10/2022

Focaccia with Onions and Balsamic Vinegar. The spring onions they are small and succulent onions. They are often prepared in vinegar. often accompany aperitifs. When it comes to cocktails, often turns up there cake. This week Mr. Fabiano who comes from is attending one of our professional practical courses Brazil, Fabiano has immediately appreciated our bread with the onions and some balsamic vinegar drop, punctually aperitif prepared this pizza.

The secret of a good cake is very simple, we have to use a good one flour. For those who know little flour, we suggest reading our useful "Guide to the flour for pizza”: Which one to use.

Preparation

After choosing a strong flour, We prepare the dough, divide it into balls 250 grams and let him mature 24 hours in the refrigerator at a temperature of 3 Celsius degrees.

Focaccia with Onions and Balsamic Vinegar

After the maturation phase, let rise for well our dough.

Only after one perfect leavening, roll out the dough balls, formed of dough disks with a diameter of 30 centimeters.

At this point we can do is drain well the onions and add them evenly over focaccia. We condiamo with salt until, extra virgin olive oil and rosemary.

Focaccia with Onions and Balsamic Vinegar

Bake in oven for pizza for a few minutes, until the perfect browning of the edge.

Remove from the oven and cut it into wedges, Serve combined with a good glass of white wine dry.

Focaccia with Onions and Balsamic Vinegar

VIDEO

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The last straw for a pizza? Having the wife named Margaret.

If you want to learn more about onions, I invite you to visit Wikipedia.