Tag: pizza

Alsatian Pizza – 's Alsatian Pizza Recipe – Italian Cuisine

First of all, prepare the dough: dissolve the yeast and sugar in part of the slightly warmed water and start incorporating it into the flour, then add the rest of the water, salt and oil and knead for at least 10 minutes.
Once ready, let it rise in a covered and sheltered place for at least 2 hours or until doubled in volume.

In the meantime, prepare the onions: peel them, cut them into thin slices and sauté them in a non-stick pan with a little salt and oil, over low heat, so as to make them dry and brown well.

Then take the sour cream and mix it with the cheese and a pinch of salt until you get a thick but smooth cream.

Once doubled in volume, take the dough and roll it out into an oval shape.
Arrange it in the baking tray lined with parchment paper and spread the cream cheese over the entire surface, leaving 1-2 cm of free edge, then add the onions on top of the cheese.

Continue with the speck and add, if you like, a pinch of pepper, then cook for 15-20 minutes at 22 ° C in a preheated convection oven.

The Alsatian pizza is ready, let it just cool before serving.

The take away pizza that is baked in the hypermarket – Italian Cuisine

Iper La grande i is the only hypermarket with a wood oven, where it bakes all day with excellent doughs and raw materials. And the Margherita costs only € 4.90

Pizza evening? Don't go to a pizzeria. In the stores of Hyper La grande i you can order pizza, calzones and focaccia from the comfort of your smartphone or computer and pick it up at the agreed time. To discover the convenience of take away but above all the goodness of an excellent pizza, at a pop price.

The pizza baked in front of your eyes

How to recognize a good pizza? From the skill of the pizza maker and his raw materials. In the stores of Hyper La grande i pizza is a serious thing, made as tradition dictates, just like in a pizzeria: following the recipes and gestures of this great excellence, but above all with a maniacal selection of ingredients and leavening of the dough.
It all happens before your eyes, in a real wood-burning oven and with a pizza chef who mixes, rolls, bakes and stuffs your pizza, just before serving it. For all recipes, the dough is left to rise for 24-48 hours and stretched by hand to then become the classic round pizza, the giant family size or panuozzi. Simple and stuffed in a traditional way, with seasonal proposals or your choice, but always with selected ingredients such as Mutti tomato, extra virgin olive oil and mozzarella made only from Italian milk. Thus the pleasure of stringy mozzarella that tastes of milk and the scent of ripe tomatoes is covered.

Only expert pizza makers

The pizza of Hyper La grande i is created by professional pizza chefs trained in the Scuola dei Mestieri, where students learn traditional knowledge and gestures in real classrooms guided by expert masters and suggestions from the most authoritative personalities in the world of food. Hyper La grande i it's really different and it shows in these details. In fact, it is one of the most important realities in the national panorama of large-scale distribution, among the few wholly owned by Italy, and its mission is to make quality accessible to all. Even that of pizza.

Pizza is take-away via App

You can choose pizza, calzoni and panuozzi from those on the counter, have them cooked on the spot or order them comfortably both via smartphone and computer but via the Take Away page on the Iper website and book collection at the nearest store in a time slot 15 minutes. Payment is made at the time of collection, without queuing at the cash desk, either in cash or by credit card, debit card and meal vouchers.

Seven-sheet pizza – Italian cuisine – Italian Cuisine

The stories under the tree. We all have a secret memory of the holidays from when we were children. Maybe like this one, made up of cooking smells, hands-on and chatty aunts. Here is for you one of the stories of our editorial staff taken from the December issue

"Your palms are too hot to make pasta!" If there was a phrase that could offend me during the holidays it was this.

The fact is that when I was a child there was a recipe that stirred the family more than any other and this was the seven-sheet pizza. "Pizza" was mentioned in all phone calls and pre-Christmas family gatherings: "… and who makes pizza this year?".
Because the seven-sheet pizza was "the dessert" of the grandmother's tradition and the grandmother had been missing for a few years and nobody knew the real recipe, with the correct doses and procedure. And maybe no one really wanted to do it, except me.
Of course, a little support was needed, because pizza was, is, really complicated, especially for an elementary school girl. It took the mother, to remember the dough, "But perhaps grandma Rosaria also put a little white wine in it", "No, but this year we add more oil, otherwise it is dry", and dad needed to shell it walnuts, almonds and hazelnuts, to choose raisins, but the big one, the Malaga grape. And then came the advice – not always requested – from the aunts. And that sentence came from them too, while I was kneading with all my strength as a child: "Your palms are too hot to make pasta!"
But in the end each year the pizza was made up, seven layers of nuts, chocolate and spices. Always a little too sweet, or perhaps this year a little dry, and probably a little different from grandmother's each time, but always the stubborn protagonist of our Christmases.

Despite my warm palms.