Tag: pizza

Potatoes with pizza maker – Recipe Potatoes with pizza maker by – Italian Cuisine

»Potatoes with pizza maker - Recipe Potatoes with pizza maker by Misya

Wash the potatoes well, prick them with a fork, wrap them with cling film and cook them in the microwave for about 5-7 minutes at 800W (the bigger the potatoes, the more you'll have to increase the cooking time).
Alternatively, boil them for about 30 minutes: they must be almost completely cooked.

Peel the potatoes and cut them into slices of maximum 1 cm.

Heat a little oil in a large pan, then add the tomato puree, salt and basil and cook for a few minutes.
Then add the sliced ​​potatoes and cook for about ten minutes with the lid, turning them halfway through cooking, so that they finish cooking.

Finally add diced provola and parmesan cheese, put the lid back on and cook for a few more minutes, just long enough to melt the cheeses.

The pizzaiola potatoes are ready, serve them immediately.

How to make pizza rise better: our advice – Italian Cuisine

Let the pizza rise with the right flour, with the right yeasts, with the right times. Making the pizza rise will be very easy with our advice

Whenever you prepare the Pizza home made not leavens to the best? It takes tests and experience to get the perfect result. Not only that, time and patience are fundamental ingredients for one soft and crunchy pizza in the right place. Here are some indications for raising the pizza (prepared with the brewer's yeast) in the best way.

Leavening and maturation: what are they?

There are two basic processes when making pizza, which not everyone knows: leavened is maturity. The first concerns theincrease in volume that the dough undergoes due to the fermentation of the yeast. The maturation instead is the breakdown of proteins and starches. Both moments are important for having a pizza that not only has the right consistency, but is also easily digestible.

20 Recipes for those who love pizza more than people

Browse the gallery

Leavening and ripening: flour and times make the difference

Exist strong flours, richer in gluten, with which you have elastic dough, soft and resistant, and others weaker, which form a lower glutinic mesh (and therefore result in a drier and brittle pizza, less fluffy). For pizza, strong ones are usually preferred, so in fact you can get a better development of the dough with a greater honeycomb (i.e. those holes that form in the dough and make it light). To recognize if a flour is strong, take a look at the packaging: you will find here the coefficient W. Choose a product that has a W greater than 250 (such as manitoba for example, which can be used alone or mixed in a dough at 00). For maturation and leavening it will take 12 to 24 hours.

First and second leavening

Once the dough is ready, place it in a bowl greased with a little oil and cover it with a tea towel or cling film so as to preserve the humidity. We can do one double leavening: one, in fact, in a container and a second directly in the pan. If you use a strong flour, after 12/20 hours, you can spread the dough in the pan, then cover it with tea towels and let it rise for another two hours before baking. It is important that the final temperature both of 25 or 26 ° C.

Browse the tutorial to find out more tips on leavening pizza!

Broccoli and anchovies pizza recipe – Italian Cuisine

Pizza broccoli and anchovies.

  • 250 g pizza dough
  • 130 g broccoli florets
  • 12 pine nuts
  • 2 anchovy fillets in oil
  • a slice of diced homemade bread
  • fresh chilli
  • grated Parmesan
  • garlic
  • extra virgin olive oil

For the recipe for broccoli and anchovy pizza, toast the diced bread and pine nuts in a pan without fat for a few minutes, so that they become crispy. Brown in a pan veiled with oil half a clove of sliced ​​garlic, a sliced ​​chilli pepper and anchovies until they are melted.

Add 80 g of broccoli, half a glass of water and continue cooking for 5 minutes. Turn off and blend everything in cream. Cook the rest of the broccoli florets for 5-8 'or blanch them as long as necessary to soften them. Roll out the pasta, spread the broccoli cream and grease with a drizzle of oil.

Bake the pizza at maximum temperature for 4-6 '. Remove the pizza from the oven, add the broccoli, the toasted pine nuts, the diced bread and a spoonful of parmesan. Serve immediately.

Proudly powered by WordPress