How to make a delicious homemade pizza with sourdough?
Today we will learn to make a delicious homemade pizza with sourdough, we will prepare a classic margarita pizza with 75% hydration
By following a few simple tricks in the kneading we will get a delicious, crispy and super digestible pizza if at noon you decide that at night you want to eat pizza this is your recipe,
The only thing you have to have prepared is the sourdough: the ideal is to prepare it 24/48 hours before and keep it in the fridge, I am sure that when you try it you will not stop making it
If you like to use natural ferments, you have to try these pizzas:
1. Break the beam with your hands2. Add to a container with high edges: water, oil, BIGA3. Mix with a mixer with a rod to knead minimum speed for 10 minutes4. Add the fine salt5. Mix with the mixer for 10 more minutes until you get a smooth dough without lumps6. We spread the work table with oil, we dump our dough and we lengthen it and let it relax for 30 minutes covered with a cloth7. We will make some reinforcement folds as you can see in the video8. We will put our dough to ferment in a container smeared with oil, covered and sheltered from drafts until doubled in size (1:30/2H)9. We dump our dough on the table, sprinkle with corn grits so that it does not stick10. We fit in 1 trays 40*30cm for oven greased with oil11. Add the homemade tomato sauce and bake for 12/14 minutes in the oven at 250°C / 464°F in static mode in the lowest part of the oven on top of the special stone for ovens12. Take the pizza out of the oven and add the fresh mozzarella and bake again for 3/4 minutes in the oven at 250°C / 464°F13. Remove the pizza from the tray and place it on a rack to dissipate the moisture for 3/4 minutes14. We decorate with fresh basil and a thread of extra virgin olive oil15. Now we can cut our delicious pizza and enjoy it with our friends and familyGood appetite 😋
Video
Notes
ferment the dough in a place free from draftpreheat the oven 30/45 minutes before cooking the pizza at maximum power
As you can see in the video of this delicious MARGARITA PIZZA, it can be made very easily and the result is delicious.
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Until next time, CIAO 🤩
FOCACCIA 5 CEREALS WITH POOLISH
How to make focaccia with flour 5 cereals
Today we are preparing a delicious HOMEMADE FOCACCIA with ROSEMARY, EXTRA VIRGIN OLIVE OIL and SALT MALDON flakes, we will use a super rich and healthy DOUGH made with 5 CEREALS FLOUR and POOLISH
1. In a bowl, quickly mix the flour 5 cereals with the water (reserve 30 GR of water to use later)2. Cover and let the dough rest for 30/45 minutes3. Add the fresh yeast dissolved in the water and the poolish that we did 24/36 hours before4. Mix with a mixer with a rod to knead for 10 minutes5. Add the fine salt6. We continue mixing with the mixer for 8 / 10 more minutes, until we get a smooth dough without lumps7. We grease the work table with oil, turn our dough over, stretch it out and let it relax without touching it for 15 minutes8. Next we will work the dough with the help of a spatula to give the dough more strength (watch video)9. We will put our focaccia dough to ferment in a container greased with oil, covered and protected from drafts until it doubles its size (1:30 / 2 H)10. Sprinkle the table with hominy, turn the dough over and divide it into 2 greased baking trays11. Cover and let ferment for 30/45 minutes (while heating the oven at maximum power)12. With the tips of the fingers we make the typical holes of the focaccia13. Add fresh rosemary, with a steamer, drizzle with water, extra virgin olive oil and finish with a generous pinch of maldon salt14. Bake for 15/16 minutes at 250 °C /464 ºF static mode in the lowest part of the oven on top of the special stone for ovens15. We put our focaccia on a rack to dissipate the moisture for 2/3 minutes16. We can now cut and enjoy our delicious focacciaBUON APPETITO
As you can see in the video, this FOCACCIA WITH 5 CEREALS can be made very easily and the result is delicious.
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Until next time, CIAO 🤩
FOCACCIA with TOMATO, MOZZARELLA CHEESE and ARUGULA
How to make sandwich / focaccia with tomato, mozzarella and arugula
GOURMET FOCACCIA SANDWICH with TOMATO and MOZZARELLA CHEESE and ARUGULA, ideal for a gourmet breakfast / snack or a quick take-away meal
1. Cut a 13x13 cm square from our homemade focaccia, cut it in half so that there are 2 pieces with the same thickness2. In one half we distribute fresh tomato cut into thin slices, buffalo mozzarella (2 small 75 GR or 1 large 125 GR) broken by hand, fresh arugula, 1 thread of extra virgin olive oil and a pinch of salt to taste3. Place the other half of the focaccia on top and cut with a serrated knife in a triangleBuon appetito
As you can see in the video, this FOCACCIA WITH TOMATO, MOZZARELLA AND ARUGULA can be made very easily and the result is delicious. 😋
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Until next time, CIAO 🤩
FOCACCIA with OLIVES, TOMATO and MOZZARELLA cheese
How to make sandwich / focaccia with olives, tomato and mozzarella
GOURMET FOCACCIA with OLIVES, FRESH TOMATO and MOZZARELLA cheese, ideal for a gourmet breakfast / snack or a quick take-away meal
1. Cut a 13x13 cm square from our homemade focaccia, cut it in half so that there are 2 pieces with the same thickness2. In one half we distribute fresh tomato cut into thin slices, buffalo mozzarella (2 small of 75 GR or 1 large of 125) broken by hand, GREEN AND BLACK OLIVES without bone, 1 thread of extra virgin olive oil and a pinch salt to taste3. Place the other half of the focaccia on top and cut with a serrated knife in a trianglegood appetite
As you can see in the video, this FOCACCIA WITH OLIVES, TOMATO and MOZZARELLA cheese can be made very easily and the result is delicious. 😋
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Until next time, CIAO 🤩
Creamy burrata in crispy carozza
How to make breaded burrata cheese
Today we prepare a delicious starter, we will use a Mozzarella / Burrata / Burratina cheese with a creamy heart, we will batter it twice and fry it in extra-virgin olive oil until we get a crispy crust, we will serve it with a homemade tomato sauce.
1. We put a saucepan with plenty of oil to heat2. Take the burrata out of the fridge and drain the preservation liquid3. We pass the burrata through flour, beaten egg and through a mixture of panko -corn- breadcrumbs and dehydrated and ground dried tomato4. We repeat the batter once more so that it is a nice and delicious crispy5. We fry until we get a golden batter6. At the bottom of the plate we put our special homemade tomato sauce (depending on the season of the year it can be put hot or cold)7. We place our burrata in the middleBUON APPETITO
As you can see in the video, this delicious BURRATA IN CAROZZA can be made very easily and the result is delicious.😋
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Until next time, CIAO 🤩
FOCACCIA with SOY, POOLISH and BIGA
Homemade Focaccia - Pizza bread
The origin is uncertain because there are doubts if it comes from the Etruscans or the Greeks, but the truth is that the Italians are the ones who have internationalized this recipe and today you can find it in almost every pizzeria in the world.
FOCACCIA in a baked product similar to pizza dough, In Italy, focaccia is used as a delicious alternative to bread to enjoy with cheese, cold meats or alone, it is sometimes seasoned with olive oil and coarse salt thanks to its versatility Focaccia can be enjoyed at any time of the day, from breakfast with jams, to lunch and dinner in gourmet mode with the most varied and tasty combinations of ingredients 😋
1. Break the beam with your hands2. Add in a container with high edges: water, oil, soy flour and Poolish3. Mix with a mixer with a rod to knead minimum speed for 10 minutes4. Add the fine salt5. We mix with the blender for 10 more minutes until we get a smooth dough without lumps6. We spread the work table with oil, pour out our dough and stretch it out and let it relax for 15 minutes7. We will make some reinforcement folds8. We will put our focaccia dough to ferment in a container greased with oil, covered and sheltered from drafts until doubled in size (1:30/2H)9. We repeat the folding, pour our dough on the table, sprinkle with corn grits so that it does not stick and we will make 4 reinforcement folds and put it back in the fermentation tank until it doubles in size ((1:30/2H)10. We divide our dough and adjust it on 2 oven trays greased with oil11. We prepare an emulsion with fresh rosemary, extra virgin olive oil, Maldon salt and a little water12. Generously brush our focaccias with the emulsion13. We finish decorating our focaccias to taste by adding fresh rosemary and olives14. Bake for 13 minutes in the oven at 250 ºC / 464 ºF in static mode in the lowest part of the oven on top of the special stone for electric and gas ovens15. We put our focaccia on top of a grid to dissipate the moisture16. Now we can cut our delicious focaccia on its own, with cheeses and sausagesGood appetite 😋
Video
Notes
ferment the dough in a place free from draftpreheat the oven 30 minutes before cooking the pizza at maximum powerthe focaccia can be frozen once cold wrapped in cling film
Nutrition
Serving: 100grCalorías: 250kcal
Palabras Calves bread, focaccia, focaccia italiana, homemade, masa de pizza, pan de pizza, pizza, pizza
As you can see in this video, this delicious BREAD can be made very easily and the result is delicious 😋
It can be filled with the ingredients that you like the most, stuffed mozzarella cheese, dried tomato, arugula, but I recommend you try it with a little extra virgin olive oil and Maldon salt flakes.
I am sure that when you try this focaccia recipe you will repeat it many times thanks to its delicious flavor, I recommend you taste it with your friends and family because you are going to succeed.
To keep up to date with all my recipes, don't forget to subscribe to , you can also follow me on Instagram and tag me to see how the recipes look and feel like sharing them 😋
Until next time, CIAO 🤩
Special PANETTONE CHOCOLATES for CHRISTMAS AND NEW YEAR'S END
Special PANETTONE CHOCOLATES for CHRISTMAS AND NEW YEAR'S END
Soon we will be fully immersed in the Christmas HOLIDAYS 🎄 🎅🏻
Now it's time to think about the CHRISTMAS AND NEW YEAR'S END menus, if you are missing a LUCKY DESSERT, the PANETTONE CHOCOLATES are the solution, an extremely GREEDY dessert to surprise, to fill your table with sweetness and share it with your family and friends.
1. We start by crumbling the panettone in a bowl with our hands into small pieces2. Add coffee, cold Italian espresso and mascarpone cheese3. We knead with our hands until all the ingredients are well mixed4. Next we will form small balls the size of a walnut5. Store the balls in the fridge for at least 1 hour6. Chop the chocolates and begin to melt the 3 types of chocolate separately, we can do it in the microwave or in a water bath (if you do it in the microwave, remember to remove the container and mix every 20 seconds so that the chocolate does not burn)7. Divide the balls into three parts, prick with a long toothpick and cover each part in a different chocolate and place it on top of baking paper8. Once finished, we store the balls in the fridge for at least 1:30 hoursbefore serving we will place the balls in the shape of a pyramid alternating colors and decorate with edible gold sheetsBuon appetito
As you can see in the video, these delicious PANETTONE CHOCOLATES can be made very easily and the result is delicious. 😋
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Until next time, CIAO 🤩
STUFFED PANDORO with HAZELNUT MOUSSE and CHOCOLATE
HOW to make stuffed pandoro
THE STUFFED PANDORO is an original way to eat a TYPICAL ITALIAN DESSERT at Christmas / New Year's Eve and Kings, an easy, quick and delicious recipe that will surprise your guests.
1. We will start by assembling the nothing and reserve it in the fridge2.Then we mix icing sugar with mascarpone cheese with a mixer3. After a couple of minutes we add the Nutella or hazelnut cream and continue beating until completely incorporated4. Add the whipped cream little by little, mixing with a spatula moving from the bottom up, this way the cream will not come apart5 We will cut our pandoro with a serrated knife and cut 5/6 slices in the shape of a star6. Cover our 25 cm diameter round mold with transparent film and then line it with the pandoro, covering the small holes 7. Brush well with cold Italian espresso coffee8. Place a little cream on the bottom, add toasted ground hazelnuts and drops of dark chocolate9. We have a slice of pandoro squeezing slightly so that there are no empty spaces10. Fill with the cream, ground hazelnuts and chocolate drops 11. Cover with a slice of pandoro and cover well with transparent film12. We will keep a minimum of 3 hours in the fridge, this dessert can be perfectly made the day before)13. We unmold our dome, sprinkle with cocoa or icing sugarBUON APPETITO
As you can see in the video, this delicious STUFFED PANDORO can be made very easily and the result is delicious. 😋
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Until next time, CIAO 🤩
Pizza with smoked provolone, Cherry Tomato and Arugula
How to make pizza with smoked provolone
This provola pizza is an incredible combination of flavors and textures, with the smoked provolone providing a smoky and creamy touch, the cherry tomatoes offering a touch of freshness, and the arugula adding a contrast of flavor and color.
If you like to use natural ferments, you have to try these pizzas:
1. We take our dough with 24/36 hour fermentation out of the refrigerator and leave it for 30 minutes at room temperature2. With the help of a pizza spatula, remove the dough from the fermentation tank.3. Sprinkle generously with corn semolina and roll out with a rolling pin and with your hands until you get a 28/30 centimeter disc.4. We distribute the mozzarella, the smoked provola5. Bake for 5/6 minutes at 250 °C / 482 °F on a special baking stone.TIPS in a wood oven will be 1 minute and 30 seconds at 400 °C / 750 °F6. Remove from the oven and finish with the cut tricolor cherry tomatoes and arugula.BUON APPETITO
As you can see in the video, you can make a PIZZA WITH SMOKED PROVOLONE very easily and the result is delicious. 😋
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Until next time, CIAO 🤩
10 ITALIAN RECIPES READY IN 30 MINUTES
Cook ITALIAN RECIPES ready in 30 MINUTES
Italian cuisine is full of aromas, flavors and colors that can be combined in 1000 ways throughout Italy, from the most typical dishes of each region to the most CONTEMPORARY PIZZA and GASTRONOMY. Today we review my ITALIAN RECIPES READY in 30 MINUTES. In some of them we will only have to make a quick and simple previous preparation and keep it in the fridge until the moment of making our chosen recipe.
To keep up to date with all my recipes, don't forget to subscribe to , you can also follow me on Instagram and tag me to see how the recipes look and feel like sharing them 😋
Until next time, CIAO 🤩
15 PIZZAS AND FOCACCIAS RECIPES to make AT HOME
How to make pizzas and focaccias at home
PIZZA is one of the most emblematic and well-known dishes in Italy, there are many types of pizzas: Neapolitan, Roman, peel, thin and crispy that is eaten in NORTH ITALY.
There are many ways to make the dough using HEALTHY FLOURS and FERMENTATION TIMES.
With the same dough you can make delicious GOURMET PIZZAS AND FOCACCIAS. Today I present to you a small selection of PIZZAS and FOCACCIAS that can be easily made AT HOME and the result will surprise you.
NO KNEAD PIZZA / FOCACCIA dough. easy and delicious
To keep up to date with all my recipes, don't forget to subscribe to , you can also follow me on Instagram and tag me to see how the recipes look and feel like sharing them 😋
Until next time, CIAO 🤩
CHOCOLATE TIRAMISU / Very EASY and GLOVY recipe
How to make chocolate tiramisu
A classic DESSERT that everyone usually likes for its creaminess and delicious flavor. TIRAMISU is a true spoon delight where we can find layers of biscuits dipped in coffee divided with a delicious MASCARPONE cream.
Today I present to you CHOCOLATE TIRAMISÚ, a GREEDY version of the original recipe to which we will add 3 types of CHOCOLATE
1. We start by separating the yolk from the whites and mount the white until stiff and reserve them in the fridge2. We continue beating the egg yolk with the sugar until obtaining a frothy texture 3. Add the mascarpone cheese and continue beating well until completely incorporated, then add the white whipped snow little by little using a spatula with enveloping movements4. Divide our tiramisu cream into three bowls in equal parts5. In the first bowl we will add white chocolate, in the second milk chocolate and in the third the dark chocolateTips: to undo the chocolate we will put it in pieces in a microwave-safe bowl, at maximum power for 20 seconds, remove and mix, repeat until we undo the chocolate.It is very important to do it little by little so as not to burn the chocolate.I advise you to start with the lightest colored chocolate so that you can use the same container6. Once we have our three-flavor tiramisu cream, we will put it in three disposable pastry bags7. We will start by putting dark chocolate cream at the bottom of the glass, then Savoiardo sponge cake moistened with coffee, cream with milk chocolate, sponge cake with coffee and finish with the white chocolate cream8. We will cover the glass with transparent film and we will store it in the fridge for a minimum of 6 hours, the ideal is to do it overnight before serving we can grate a little chocolate or sprinkle with cocoa
As you can see in the video, this delicious CHOCOLATE TIRAMISÚ can be made very easily and the result is delicious. 😋
To keep up to date with all my recipes, don't forget to subscribe to , you can also follow me on Instagram and tag me to see how the recipes look and feel like sharing them 😋
Until next time, CIAO 🤩
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