kitchen tips

Follow these practical tips to cook and bake better, you will be an expert in pizza. Follow them, you will become a true expert in Italian cuisine.

Buscador de tips

Buscador de tips
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Formulario de Suscripción - Ingles

FAQS ENG

What is the difference between strong flour and normal flour?
The main difference between NORMAL FLOUR and STRENGTH FLOUR is the amount of gluten they contain. Normal flours have a reduced amount of gluten, while "strong flour" has much more gluten. STRENGTH FLOURS usually contain a protein percentage of over 12% and are used to produce medium-long fermentation doughs: PIZZA, FOCACCIAS, BREADS. NORMAL flours contain a percentage of less than 12% protein and are usually used to produce pastries and pastries that do not need to ferment when using chemical yeast, they are also used to thicken sauces and to coat meat and fish.
How many grams of fresh yeast do you add to a kilo of flour?
The amount of yeast will depend on the fermentation and hydration of the chosen pizza, focaccia or bread recipe, generally for 1 KG of flour and a fermentation of 2/3 hours at room temperature of 25ºC it is usually put between 12 -14 GR of fresh yeast, for an AVERAGE fermentation of 18/24 hours in the fridge between 6-8 GR of fresh yeast. For LONG fermentations longer than 36 hours in the refrigerator quantities of fresh yeast less than 6 GR
How much is 25 grams of fresh yeast equal to dry yeast?
Dry bakery yeast is dehydrated fresh pressed yeast (without water). One gram of dry yeast is equivalent to 3 grams of fresh yeast. When the recipe calls for fresh yeast, to calculate the equivalent, we will divide by three. For example, if the recipe indicates 30 grams of fresh yeast, we should put 10 grams of dry yeast. a cube of 25 GR of fresh yeast = 1 sachet of 9 GR of dry bakery yeast.
What is the difference between fresh yeast and chemical yeast?
Natural yeasts, both fresh or dehydrated, act before baking, as they die at 50º. For this reason, the dough must be fermented before putting it in the oven. Chemical yeast, on the other hand, acts during cooking, so it is NOT used to make pizza, focaccia and bread and is only used to make cookies, plum-cakes and some types of cakes, very simple and can be easily distinguished because it is White color
What is the best flour to make pizzas?

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.

The measures broth - rice, ideal to make a delicious risotto?

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.

How many liters of water for 500 grams of pasta?
As a general rule, we should use 1 liter of water for every 100 g of pasta, so that it rehydrates well and does not stick, mixing a couple of times during cooking indicated on the package, A very simple and useful rule to correctly measure the proportions between salt, pasta and water, the 10-100-1000 rule is used where 10 g is salt, 100 g is pasta and 1,000 ml is water.
What is the cheese that is put on the pizza?

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.

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Email: info@pizzaencasapro.com
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