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The pizza


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Dough: Put the yeast to leaven together with a little warm milk, 1 lgt of sugar and 1 lg of flour. In a bowl sift the flour, add salt, oil then mayonnaise. Heat the milk lightly and pour a little, stirring in the dough, until you get a good composition for kneading. Knead the dough on the work table until it becomes non-sticky. Leave to rise until it doubles in volume.

Topping: Until the dough rises, prepare all the ingredients for topping. Ham and salami are cut into pieces, onions are cleaned and sliced, peppers are sliced, as is the sausage.

Take a piece of dough and spread it in a round shape, slightly larger than the tray in which the pizza will be baked. Grease with pizza sauce (I had sauce prepared at home and canned over the winter) and put the kneaded cheese on the edge. Cover with the dough that has exceeded the edges of the tray, forming a border, which will be greased with sauce. Sprinkle over the dough from the topping ingredients, and grate the cheese on top. Place in the preheated oven at 200 degrees and leave until nicely browned on top.

Serve with appetite, with homemade ketchup.

Good appetite!


Pizza al tegamino (padellino) & # 8211 Turin's pan pizza recipe

Pizza al tegamino (padellino) & # 8211 Turin's pan pizza recipe. How to make pizza dough with poolish (preferably) and 1 g of yeast? Baked pizza recipe. Pizza recipe with mozzarella, peeled tomatoes, Italian salami and basil.

I don't know if you've ever tasted tegamino or padellino pizza. I think you already have a craving for pizza at the mere sight of these images. It is not like that? Believe me, mine devoured them in a few minutes & # 8230 I barely managed to save 2 for posing. However, they also solved them in 2 times and 3 movements.


What is tegamino or padellino pizza?

Tegamino or padellino pizza is a unique variant of Italian pizza, very popular in Turin (Piedmont region). If the classic Neapolitan pizza is baked freely, directly on the hot stone of the oven, tegamino pizza is baked in pans (shapes) with a diameter of 20-22 cm. The typical dough for this type of pizza is one with 75% hydration, higher than that of classic pizza. Yes, it is a soft dough that can be handled and shaped without care because it is baked in trays, not free.

Another peculiarity is the long fermentation time due to the use of a tiny amount of yeast as well as the fact that the tegamino pizza is garnished with tomatoes and left to rise, directly in the forms.

Another feature of this pizza is that the pans are well greased with olive oil and it is impregnated in the dough. After baking, the formation of a crispy golden crust and a fluffy core (like focaccia) can be noticed. Resembles a langoustine in the oven. Here you see how I made Genoese focaccia from the same dough.

This is what a delicious slice of this pizza looks like. A madness!

I discovered this pizza al tegamino right in Turin in the & # 821790. I was a student and I was touring northern Italy visiting metropolises but also picturesque cities, museums, churches, castles and art galleries. Torino (Turin) is a city jewel that must be put on the list of art and history lovers. Beyond the streets and boulevards with sumptuous architecture (which actually overwhelms you) there are many palaces and museums to visit. I am reminded of the Museo Egizio (the largest collection of objects in Ancient Egypt) and the Palazzo Madama. (photo source) I leave you a great video with Torino at the end of the recipe.

After walking so much on the streets and through museums, you get hungry & # 8230 and as students, with a small budget, we turned to something cheaper: pizza. That's how I got acquainted with tegamino pizza. It was small, round, garnished with cheese but also with salami, olives or mushrooms. We really liked it! Look, now I remembered her and decided to cook her at home.

From the quantities below results 4 tegamino pizzas with a diameter of 20-22 cm. Take into account that the dough must rise overnight (8-10 hours) plus another 4 hours the next day. In the professional bakery and pastry all quantities are given in grams (including liquids).


Pizza al tegamino (padellino) & # 8211 Turin's pan pizza recipe

Pizza al tegamino (padellino) & # 8211 Turin's pan pizza recipe. How to make pizza dough with poolish (preferably) and 1 g of yeast? Baked pizza recipe. Pizza recipe with mozzarella, peeled tomatoes, Italian salami and basil.

I don't know if you've ever tasted tegamino or padellino pizza. I think you already have a craving for pizza at the mere sight of these images. It is not like that? Believe me, mine devoured them in minutes & # 8230 I barely managed to save 2 for the picture. However, they also solved them in 2 times and 3 movements.


Ingredients: 500 g flour 325 ml warm water 7 g dry yeast or 25 g fresh 1 teaspoon salt Tomato sauce: 1 can of 400 g diced tomatoes 2 tablespoons olive oil 1 clove garlic salt, pepper 3-5 leaves Fresh basil Topping: 400 g fresh mozzarella 100 g parmesan & # 8230

Ingredients: a pizza dough 4 tablespoons tomato sauce 100 grams of mozzarella a can of tuna in its own juice a medium red onion 8 olives a little oregano Preparation: Preheat the oven to 220 degrees Celsius. Drain the tuna and olives. Olives and onions are cut into thin slices & # 8230.


What is tegamino or padellino pizza?

Tegamino or padellino pizza is a unique variant of Italian pizza, very popular in Turin (Piedmont region). If the classic Neapolitan pizza is baked freely, directly on the hot stone of the oven, tegamino pizza is baked in pans (shapes) with a diameter of 20-22 cm. The typical dough for this type of pizza is one with 75% hydration, higher than that of classic pizza. Yes, it is a soft dough that can be handled and shaped without care because it is baked in trays, not free.

Another peculiarity is the long leavening time due to the use of a tiny amount of yeast as well as the fact that the tegamino pizza is garnished with tomatoes and left to rise, directly in the forms.

Another feature of this pizza is that the pans are well greased with olive oil and it is impregnated in the dough. After baking, the formation of a crispy golden crust and a fluffy core (like focaccia) can be noticed. Resembles a langoustine in the oven. Here you see how I made Genoese focaccia from the same dough.

This is what a delicious slice of this pizza looks like. A madness!

I discovered this pizza al tegamino right in Turin in the & # 821790. I was a student and I was touring northern Italy visiting metropolises but also picturesque cities, museums, churches, castles and art galleries. Torino (Turin) is a jewel of the city that must be put on the list of lovers of art and history. Beyond the streets and boulevards with sumptuous architecture (which actually overwhelms you) there are many palaces and museums to visit. I am reminded of the Museo Egizio (the largest collection of objects in Ancient Egypt) and the Palazzo Madama. (photo source) I leave you a great video with Torino at the end of the recipe.

After walking so much on the streets and through museums, you get hungry & # 8230 and as students, with a small budget, we turned to something cheaper: pizza. That's how I got acquainted with tegamino pizza. It was small, round, garnished with cheese but also with salami, olives or mushrooms. We really liked it! Look, now I remembered her and decided to cook her at home.

From the quantities below results 4 tegamino pizzas with a diameter of 20-22 cm. Take into account that the dough must rise overnight (8-10 hours) plus another 4 hours the next day. In the professional bakery and pastry all quantities are given in grams (including liquids).


Pizza on polenta. Do you like pizza, but also polenta? It's simple, make a polenta or polenta pizza. It's a very simple recipe.

Cornmeal pizza instead of wheat flour. Pizza recipes with mushrooms, salami, mozzarella, cherry tomatoes.

With some cheese, salami or ham, mushrooms, tomatoes and what else you have in the fridge. Especially since this countertop can also use cold polenta left over from the previous day.

Ingredients

  • 150 g of corn
  • 600 g of water
  • ½ teaspoon of salt
  • 1 tablespoon oil for baking paper. The recipe here
  • 50 g slices of salami, pressed ham, bacon
  • 1-2 fresh mushrooms
  • 50 g grated or fresh mozzarella (balls)
  • 50 g grated cheese
  • 4-5 cherry tomatoes sprinkled with a little olive oil, salt, dried basil, granulated garlic.

Method of preparation

  • Place on the baking tray with baking paper and place the cake ring, adjusted to 27-28 cm in diameter. Grease the paper inside with a little oil (with a brush) and then pour the hot polenta (recipe here). Level with a spatula.
  • If the polenta is cold, even better! It takes approx. 600-700 grams of polenta for this countertop. It should be slightly kneaded with a wet hand and then shaped.
  • It can be flattened with the palm greased with a little oil or with the back of a greased spoon. It really doesn't matter how it is on the surface because it comes topping on top anyway.
  • This polenta top can be made a day in advance and stored in the refrigerator covered with plastic food foil (so as not to dry out).
  • Preheat the oven to 230 C (maximum stage on the gas stove).
  • Bake the polenta for 15 minutes. It will dry a little and turn golden.

Pizza on polenta. recommendation

Everyone composes their pizza on polenta according to their taste. It can be a mix of matured mozzarella and grated cheese, a few slices of dried salami and 2 very thin sliced ​​mushrooms.

4-5 cherry tomatoes are good, washed and leafy, seasoned with salt, granulated garlic, dried basil and a teaspoon of olive oil.

It is not wrong if you use tomato paste, black or green olives, slices of bell pepper, bacon or kaiser. You can also put dried oregano, if you like.

The correct order of the topping: 1/2 grated cheese, mushrooms, a 1 pinch of salt, 1/4 cheese, slices of marinated cherry tomatoes, slices of salami (put under the tomatoes so as not to burn) and the remaining 1/4 grated cheese.

Put the pizza tray on the polenta in the oven (at 230 C) and bake for about 12-15 minutes. Check that it does not burn.


Ingredients: 500 g flour 325 ml warm water 7 g dry yeast or 25 g fresh 1 teaspoon salt Tomato sauce: 1 can of 400 g diced tomatoes 2 tablespoons olive oil 1 clove garlic salt, pepper 3-5 leaves Fresh basil Topping: 400 g fresh mozzarella 100 g parmesan & # 8230

Ingredients: a pizza dough 4 tablespoons tomato sauce 100 grams of mozzarella a can of tuna in its own juice a medium red onion 8 olives a little oregano Preparation: Preheat the oven to 220 degrees Celsius. Drain the tuna and olives. Olives and onions are cut into thin slices & # 8230.


Ingredients: 500 g flour 325 ml warm water 7 g dry yeast or 25 g fresh 1 teaspoon salt Tomato sauce: 1 can of 400 g diced tomatoes 2 tablespoons olive oil 1 clove garlic salt, pepper 3-5 leaves Fresh basil Topping: 400 g fresh mozzarella 100 g parmesan & # 8230

Ingredients: a pizza dough 4 tablespoons tomato sauce 100 grams of mozzarella a can of tuna in its own juice a medium red onion 8 olives a little oregano Preparation: Preheat the oven to 220 degrees Celsius. Drain the tuna and olives. Olives and onions are cut into thin slices & # 8230.


Ingredients: 500 g flour 325 ml warm water 7 g dry yeast or 25 g fresh 1 teaspoon salt Tomato sauce: 1 can of 400 g diced tomatoes 2 tablespoons olive oil 1 clove garlic salt, pepper 3-5 leaves Fresh basil Topping: 400 g fresh mozzarella 100 g parmesan & # 8230

Ingredients: a pizza dough 4 tablespoons tomato sauce 100 grams of mozzarella a can of tuna in its own juice a medium red onion 8 olives a little oregano Preparation: Preheat the oven to 220 degrees Celsius. Drain the tuna and olives. Olives and onions are cut into thin slices & # 8230.


Ingredients: 500 g flour 325 ml warm water 7 g dry yeast or 25 g fresh 1 teaspoon salt Tomato sauce: 1 can of 400 g diced tomatoes 2 tablespoons olive oil 1 clove garlic salt, pepper 3-5 leaves Fresh basil Topping: 400 g fresh mozzarella 100 g parmesan & # 8230

Ingredients: a pizza dough 4 tablespoons tomato sauce 100 grams of mozzarella a can of tuna in its own juice a medium red onion 8 olives a little oregano Preparation: Preheat the oven to 220 degrees Celsius. Drain the tuna and olives. Olives and onions are cut into thin slices & # 8230.



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