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Pizza in the way it should be done...

Ingredients:
Flour Petra 3  - 1 kg; water - 550 ml; brewer's yeast - 2 g; salt - 20 g; extra virgin olive oil - 30 ml

Preparation:
Put the flour and water into the mixer and turn it at 1st speed for 3 minutes. The flour must absorb the water
(merely a rough texture). Turn of the mixer and let the dough to rest for about 15- 20 minutes.

Then continue to mix, introducing the remaining ingredients (in this order: brewer's yeast, then salt, and finally the oil),
until the dough is smooth and homogenous. Let rise the dough for about 15 minutes in the summer, 30 minutes in the winter. Then form the balls of desired weight and let rise another 60 minutes at room temperature (18- 24 °C).

For direct processing let the balls for 6/7 hours at room temperature (18- 24 ° C).
Finally choose the topping that you desire and follow the Pizzaiolo's instructions...

Pizza 100% Italiana

Margherita DOP

Pizza Napoletana
Topping: Tomatoes San Marzano DOP, Mozzarella di Bufala DOP, basil

Stir the dough until the desired height. Add tomatoes and put in the oven. Bake in the preheated oven at 220 °C for about 15 minutes. Finally add mozzarella and basil without baking.

Pizzaiolo says: "Cut mozzarella into thick pieces "

Calzone Capocollo & Burrata

Calzone
Topping: mozzarella, burrata pugliese, Capocollo di Martina Franca (Slow Food Presidium)

Stir the dough until 1 cm height. Add all the ingredients in the center of the dough and close the calzone as shown in the picture. Bake in the preheated oven at 220 °C for about 15 minutes.

Pizzaiolo says: "Cut Capocollo into very thin slices "

Pizza quattro formaggi

Pizza Quattro Formaggi
Topping:mozzarella, goat caciotta, Fontina DOP, Gorgonzola DOP

Stir the dough until the desired height. Add the cheeses in this order: mozzarella, caciotta, Fontina, gorgonzola. Bake in the preheated oven at 220 °C for about 15 minutes.

Pizzaiolo says: "Bake pizza on the lowest shelf of the oven for the first 10 minutes, then move it on the middle shelf for the last 5 minutes "

PizzaGuanciale & Pecorino Romano

Pizza guanciale and pecorino
Topping:tomatoes, mozzarella, guanciale, Pecorino Romano DOP

Stir the dough until the desired height. Add tomatoes. Bake in the preheated oven at 220 °C for about 15 minutes. Finally add mozzarella, guanciale and grated pecorino without baking.

Pizzaiolo says: "Add to taste black pepper freshly ground"
 

Pizza Prosciutto Crudo & Stracchino

Pizza prosciutto stracchino and rocket
Topping: tomatoes, mozzarella, Prosciutto Crudo di Parma DOP, stracchino, rucola

Stir the dough until the desired height. Add tomatoes and mozzarella. Bake in the preheated oven at 220 °C for about 15 minutes. Finally add stracchino, prosciutto and rucola without baking.

Pizzaiolo says: "The ideal companion is a white and spiced beer "

Pizza Salame & Ricotta

Pizza salame e fresh ricotta
Topping:semi dried tomatoes, mozzarella, fresh ricotta, salame, parmesan

Stir the dough. Add mozzarella and tomatoes.Bake in the preheated oven at 220 °C for about 15 minutes. Finally add ricotta, salame and grated parmesan without baking.

Pizzaiolo says: "Cut the salame into thin strips"
 

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