Tag: pizza

Seafood pizza: when the Earth meets the water

The  seafood pizza: when Earth meets water! A fab opportunity to put together ingredients coming from different “worlds”: the flour coming from mother Earth and from its tasty fruits, and the fish, coming from the sea and the ocean , so healthy for the persons and so tasty for you! It is difficult to resit to the enchanting call of this syren! So come on board to read one of the good and different golden crispy pizza full of love and fish!

If you have already made the pizza dough, for the topping you need to use 1 Monkfish tail, Tiger prawns
Green olives (stoned), Caper berries, Tomato passata di pomodoro. You can add also some fresh basil leaves and coarse semolina flour  for the pizza peel.

When making pizza,always avoid topping the pizza with fresh tomatoes! The  waterly juice content inside them will make the pizza base soggy. Dry the tomato first and put it on in the oven. Set the oven at its lowest (around 100C) and in a couple of hours it is going to be done. The tomatoes should  retain a slight juiciness. Pre-heat the oven, cut the monkfish tail into pretty small pieces, put some coarse semolina flour onto the pizza peel.

Move the pizza base on the peel, quickly sprinkle the tomato sauce and top the pizza base with the ingredients you have chosen.

A final splash with olive oil all over the pizza will help to cook a bit everything in a soft way.

Nowall in the oven and bake it for 5-7 minutes until the base looks crispy and golden!!!

Pizza recipes: tricks and treat

How to make a good home made pizza? The recipe is still fundamental for those who are trying to make pizza for the first time  and want to achieve a crispy result. At home, it is not that easy to duplicate the same pizza you have tasted in Italy, coming from the hands of a “pizzaiolo” and from the womb of a wood burning oven!!

The  flour is chosen with care and the pizza master can make the dough fly in the air. But also we simple home cooks have our little tricks to make real and good out attempt to make an home-made  pizza.

Let’s talk about the flour: in Italy, most of the pizza professionals use “00” flour, a very fine type but  there are many different “00” kind in the Italian market, to suit specific uses. As a general guidance to make pizza,you should use an Italian “00” type flour made from soft wheat.In those countries where the flour is classified as soft, plain, strong and very strong, it is better to use plain flour. Strong and very strong flours are for making the traditional bread.

For the dough, you should use flour, water, yeast and a bit of olive oil. The ideal temperature for the pizza dough? 22°C.

You can raise the dough for two hours but it is even better if you can wait at least 8 hours: in this way  the dough can have the time to develop flavour and texture.

A traditional pizza base has to be very thin: so put  a thin pizza base, in a very hot oven! Use “passata di pomodoro”, a bit of oregano and olive oil, if you want.

If you have a professional electric oven, the oven temperature should be between 280°C and 320°C  while the cooking time should be 3-4 minutes. With a home cooker oven, don not go above 240°C (gas mark 9), while you need to cook the pizza for about 7-10 minutes.