Tag: Soft

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

Meatballs without eggs: how to make them super soft – Italian Cuisine

Meatballs without eggs: how to make them super soft

Here's how to make super soft egg-free meatballs with a handful of ingredients and very few steps.

Have you ever tried to prepare meatballs without eggs? Surprisingly, one of the main ingredients of this dish can be deleted without compromising the final result. But let's go step by step. The basic ingredients of the meatballs are: minced meat (or recycle boiled meat and other preparations), bread soaked in milk, cheese, eggs, minced garlic and parsley, salt and pepper. All three ingredients, the egg is entrusted with the task of act as a binder for others. In fact, during cooking, the egg hardens, making the meatballs more compact, with the risk of hardening them. Have you ever thought that raw dough is too soft to end up with meatballs that are too hard after cooking? You have probably put too much egg. This inconvenience will not happen with meatballs without eggs, but it is important to pay proper attention to the proportions and ingredients to avoid the opposite effect, i.e. meatballs that are too soft and poorly compact. So here are our tricks for perfect egg-free meatballs.

Meatballs without eggs with yogurt

Creamy, dense and enveloping. Yogurt is not only good for breakfast and as a snack, but it is the perfect ingredient for mix the ingredients in many savory recipes, such as meatballs without eggs! To prepare them like this, yes mix a jar of yogurt with 500 g of ground beef, proceed with spices of your choice (paprika, cumin, pepper, salt, etc.), add cheese to taste and finish the preparation of the mixture by incorporating breadcrumbs until you reach the desired consistency. These meatballs can then be fried or baked and served with a fragrant sauce based on yogurt, coriander, lime, a pinch of pepper and salt.

Meatballs without eggs with soaked bread

Stale bread soaked in milk gives softness to the meatball recipe, but it should be dosed well in the absence of eggs. The risk in fact is to prepare too soft meatballs and inconsistent with a damp heart that risk falling apart. In order not to be mistaken, it is important in this case to respect the proportions: up 500 g of minced meat, we will use 200 ml of milk and 150 g of bread. You can then add cheese, chopped garlic and parsley, salt, pepper, but also minced cured meats or 200 g of sausage to the mixture to be replaced with the same amount of minced meat. Once fried or baked in the oven, they can be served with a very fresh sauce prepared with mint, extra virgin olive oil, almonds, salt and pepper.

How to make chicken soft – Italian Cuisine

How to make chicken soft

Cooking chicken breast isn't as trivial as it may seem. Here are our tips for making it super soft

How many times has it happened to you to bring a slice of chicken that is too dry to the table? Being a low-fat meat, it tends to dry out quickly, but with the right techniques it is possible to cook a soft and juicy chicken breast. The key to success lies not only in the cooking phase, but also in the moments before and after it.

How to make chicken meat soft? Marinate it!

One of the most effective ways to make a soft chicken breast is to marinate the meat before cooking.

There marinating consists in immersing the ingredients in a solution made from an acid component (for example citrus fruit or wine), a fat component (for example oil or milk) and an aromatic component (herbs and spices). Its purpose is precisely that of flavor and keep the meat moist, a fundamental aspect for obtaining a tender consistency.
The choice of liquid is all a matter of taste: the chicken is perfect classic marinade with lemon juice, extra virgin olive oil, garlic cloves, salt and pepper. They cannot be missing spices and herbs, such as rosemary, thyme, sage, oregano, paprika, curry and so on.
The possibilities, however, are endless: among the most suitable for chicken are marinating with soy sauce or at yogurt.

Completely immerse the chicken breast in the liquid, seal the container and let it rest in the refrigerator. The ideal for chicken ranges from a minimum of 2 hours to a maximum of approximately 4 hours. Before moving on to cooking, take the chicken out of the fridge, leave it to room temperature for 15 minutes, remove it from the marinating liquid (which you will have to throw away) and cook according to the chosen recipe. The marinade is useful for any type of cooking: in a pan, in the oven or fried, the result will be very soft!

Cooking methods

Didn't have time for marinating? It can still be remedied.

Among the best ways to make meat soft there are different types of cooking baked, such as baked, salted or steamed, also suitable for chicken legs. These techniques have a double benefit: they allow the ingredients to preserve flavors and organoleptic characteristics and at the same time to maintain the soft texture. The chicken, protected by parchment paper, aluminum or the crust of salt, absorbs both the humidity and the aromas used, cooking at a constant temperature, without the need to add fat.

Similar conditions can also be replicated in the pan, covering it with the lid during cooking. If you have a cooking thermometer available, measure the internal temperature of the whole chicken breast to avoid overcooking it: as soon as it has reached the 74 ° C, you can put out the flame.

The trick to a soft chicken breast

After cooking, the secret to making chicken breast soft is to cover it with tinfoil for 5-10 minutes before serving or cutting it: in this way the juices will not disperse, but will be distributed correctly among the fibers.

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