MASA de PIZZA / FOCACCIA SIN AMASAR
PIZZA con borde relleno de Queso [ CURSO de PIZZA italiana en casa GRATIS # 1 / 15 ✅ ]
FOCACCIA con CEBOLLA, ROMERO y NARANJA 🍊 🧅
3 👉✅ Maneras para MEJORAR [ CURSO de PIZZA italiana en casa GRATIS # 2 / 15 ✅ ]
FOCACCIA con PISTACHOS, TOMATES y LIMÓN 🍋 🍅
Pizza con Crema de Pistachos ⎮ Calzone / Postre / Dulce 😋
PIZZA MARGARITA 24h Fermentación [ CURSO de PIZZA italiana en casa GRATIS # 3 / 15 ✅ ]
FOCACCIAS Gourmets [ CURSO de PIZZA italiana en casa GRATIS # 4 / 15 ✅ ]
The type of flour will depend on the fermentation and hydration of the chosen recipe for pizza, focaccia or bread, to make a quality product we need a strong flour. The way to know the strength of the flour is: looking at the amount of protein it contains on the label:
8-10 GR low force
10-12 GR medium strength
12-14 GR high strength
+14 GR very high strength.
The higher the amount of protein contained, the more water it will absorb and we will be able to ferment our dough more.
A portion of 70-80 grams of carnaroli rice, you will put 240 -250 ml of broth, and the amount of rice in the risotto will increase according to the number of people.
A risotto for 2 people will have double: 140-160 g of rice and 480-500 ml of broth.
A risotto for 4 people will be 320 g of rice, 1 liter of broth.
A risotto for 6 people will be: 480 g of rice and approximately one and a half liters of broth.
The big difference between making pizza at HOME and PIZZERIA is the OVEN. In the pizzeria it reaches 400º-500º- 900-932°F and fior di latte mozzarella is used, which is the best, but in the home oven it will reach 240º-464°F at most and this mozzarella would release a lot amount of WATER in our pizza dough and the result would be a soft dough - watery and we do NOT want that at all.
The best SOLUTION is:
In supermarkets we can find fine-coarse grated mozzarella, in a bar format to cut into cubes (it is the one that most closely resembles the mozzarella used in Italian pizzerias).
Very IMPORTANT, the mozzarella DOES NOT have to be cooked on the pizza, it has to be undone, it is highly recommended to first cook the pizza dough with the tomato sauce and then add the mozzarella so that it melts together with the other ingredients.