Tag: High

High and soft pan pizza: the original recipe – Italian Cuisine

all the steps to do it really well

The secret of a thick and fluffy pizza? In our opinion there are two: the mix of flours and the leavening several times. Try our recipe

There are those who love thin and crunchy pizza and those who love deep pan pizza.
If you are part of the second category of people you should definitely try this recipe.
To make it, we use a mix of flours that will make the dough well hydrated.

The recipe for pizza in a high and soft pan


For the pizza base
250 g of Manitoba flour
250 g of flour 00
375 g of water at room temperature
10 g of fine salt
50 g of extra virgin olive oil
3 g of fresh brewer's yeast

For the margherita pizza topping
200 g of tomato puree
300 g of mozzarella
Extra virgin olive oil to taste
Salt to taste


In a large bowl, mix the flours with the yeast and water.
Work well with your hands and when you have obtained a homogeneous mixture, lift a flap of external dough and bring it towards the center and continue to form the gluten mesh.
Add the salt and then the oil and knead the dough again until you get a smooth, soft and uniform ball.
Cover the bowl with cling film and let it rest for 10 minutes at room temperature.
After this time, resume the dough and make folds from the outside to the inside and let it rest for another 10 minutes.
Repeat this operation twice, then cover and let rise for two hours.

Once doubled, resume thedough and give it two reinforcement folds lifting it with both hands and tipping it forward.
Spread it out on a greased baking sheet with the help of your hands and never with a rolling pin.
With slightly wet or greasy fingertips, create small holes and spread the dough. Let it rest for 20 minutes and then continue to widen it a bit without insisting too much otherwise it breaks.
Then season it with the tomato puree, a pinch of salt and a drizzle of oil and bake at the maximum temperature (230 ° -250 °) of the static oven for 20 minutes.
Then add the mozzarella and continue for another 10 minutes.

Seasonings to taste

We have proposed the Pizza Margherita version because it is the one that everyone agrees on, but you can prepare other types of pizza with the same high and soft base.
You can simply add some olives, or of the anchovies for a simple but tasty pizza.
Or you can do it without tomato, but only with mozzarella cheese And mushrooms or baked ham And artichokes.
You can also divide the dough into several parts to prepare single-portion pizzas.
Finally, you can leave the simple base without condiments and you will get a delicious focaccia to use instead of bread or to fill as you like for a quick lunch or a snack.

In the gallery, other tips for preparing pan pizza at home

Our homemade pizzas

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AD: 38 products with a high "handmade" rate at auction on eBay – Italian Cuisine

AD: 38 products with a high "handmade" rate at auction on eBay

AD Italy and eBay join forces for an initiative dedicated to the tradition of "know-how"

From 11 to 18 January 2021, on the ebay.it website 38 pieces of design from the largest companies in the Made in Italy will be auctioned on eBay. The funds raised will be allocated toIstituto Marangoni Milano Design.

From Gaetano Pesce to Tobia Scarpa, from Gio Ponti to Paolo Venini: 38 pieces signed by the protagonists of the history of design, donated by the largest Made in Italy companies and auctioned on eBay.it to make a contribution to those who want to pass on the Italian tradition of "know-how": the initiative is of the monthly AD, which entirely dedicated the November edition to "handmade", as the title of the cover edited by Martino Gamper, internationally renowned designer-craftsman, also author of the "architectural scarf" that accompanies the magazine in a precious limited edition.

The issue recounted the evolution of high craftsmanship in the technological age, and its points of intersection with the digital world. In addition to reviewing the most interesting artisan realities, he focused on products with a high rate of "Handmade" of the great design companies. Just like the 38 that, donated by the respective companies, will go to auction on eBay from 11 to 18 January: the proceeds will be used to finance a special workshop open to students and alumni of Istituto Marangoni Milano Design, who in 2021 will be able to present projects of sustainable craftsmanship and see the prototypes of greatest potential physically made.

This initiative is part of eBay's broader strategy to support Italian excellence and companies in our area. Always a partner of SMEs, eBay has in fact been at their side in this particularly challenging year, promoting online commerce as a tool that can complement, now more than ever, the physical dimension and offer new opportunities to local businesses.
In addition to training projects together with Confcommercio and the Chambers of Commerce, an eBay-Confcommercio project for Italian villages was recently launched, with the aim of bringing companies from small villages online, helping them to open up to a pool of over 183 millions of active buyers globally on eBay and make known the traditions that their territories cherish.

The high and soft onion focaccia by chef Paolo Griffa – Italian Cuisine

The high and soft onion focaccia by chef Paolo Griffa

The welcome in Val Sapin is a wonderful picnic on the lawn by Paolo Griffa: salad enriched with freshly picked forest herbs, cheeses, including the inevitable fontina, venison mocetta, a gem, marinated salmon trout, lard Arnad … and then an incredible focaccia with onions that you can make at home

A flat bread high, soft, moist at the right point. The chef Paolo Griffa it really amazed me. Because you expect everything from starred chefs but, let's face it, not a certain amount of rusticity that you hope to find in bread, pizza and focaccia. These are the usual prejudices, it is true, and I also fall for it.
In reality, Griffa, in addition to having revolutionized the kitchen ofPetit Royal Hotel in Courmayeur with a surprise starred menu featuring 40 dishes, a concentrate of techniques and products of the highest quality from the Aosta Valley, he also conquered the whole valley during the March lockdown with his direct Instagram and the recipe of her Pizza, to do at home.
That's why I didn't really have to be amazed in front of hers onions focaccia.
And at the first moving lunge I could not help but ask him for it recipe, to do it again at home.

Focaccia with onions by Paolo Griffa

For the polish
1 kg of Manitoba flour
1 l water
1 gr brewer's yeast
Mix all the ingredients and let it rise for 12h at 20 ° C.

For the stewed onions
2 kg white onions
Peel and cut the onions into slices not too thin. Put a little oil in a saucepan and sweat the onions, adding water to cook but they must still remain consistent, they must not be undone.

For the dough:
1 kg of tumbled flour
500 gr Manitoba flour
500 gr durum wheat semolina
650 gr water
60 gr yeast
60 gr salt
210 gr extra virgin olive oil
30 gr malt
Stewed onions

Mix all the ingredients. Leave to rest for 30 min. Form loaves of 800-900 gr per tray (about 4 trays will come). Oil the surface. Let it rise for 1 hour. Spread with your hands. Triple the dough. spread the stewed onions on the surface. Bake at 180 ° C 100% humidity for 15 min. Bake at 170 ° C fan at 3 0% humidity for 3 min. Remove from the oven and immediately remove from the pan, leave to cool on wire racks.

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