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How do real Sicilian pizza
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1. Each Sicilian pizza, even the smallest, are very careful to select a supplier of flour. Generally, flour purchased on the same mill screened for decades.
2. Traditionally, the Sicilian pizza eating dinner, ie 19 hours. Therefore, the work pizzaiolo (master cooking pizza) mainly evening. Examples used 16 hours begin kneading dough, either manually or in a special machine - depending on the production volume.
3. Master ingredient load in the machine. Tonight he has to prepare the dough for 50 pizzas.
4. Meanwhile, stir up a stone oven. When the bricks are dark, the oven is hot enough yet. Pizza can be loaded when the bricks turn white (the temperature in a furnace is supported in the region of 400 degrees).
5. From the furnace comes pleasantly warm and pizzaiolo meanwhile loaded into the machine all the ingredients (flour, olive oil, yeast, water, salt), and includes apparatus. Now, the dough will get involved on their own for about an hour. Dough mingled very slowly, to avoid heating and speed of the device is configured so that the process of mixing the most like a kneading hands.
6. Each pizza comes from a small dough ball:
7. The most difficult thing - the right to roll the ball into the cake without tearing it. Never use a rolling pin! Only hands.
8. After all tortillas covered with a thin layer of tomato sauce. Yes, a real Sicilian Pizza - only a thin sheet!
9. If the cake with tomato sauce sprinkled with mozzarella cheese and add the olives, we get pizza "Margarita»
10. But tonight, we are preparing a lot of pizzas with different toppings and ipolzuem for different types of cheese
11. On top of the basics of cheese laid out the remaining ingredients (sweet peppers, anchovies, onion, eggs, mushrooms, artichokes, ham and much more - the choice of products is limited only by common sense)
12. Thereafter, the pizza is sent into the furnace. The second most difficult time - to be able to unload the pizza into the oven with a shovel and do not break it in the process. If by chance the pizza still broken, then it simply discarded the burning wood, and that from it would get out of the furnace will now only with the ashes at the end of the day, or even the next day.
13. The oven pizza pretty tight fit. A minute later the pizza maker turns them to propeklis evenly. Two minutes later, it is already possible to get. Turn it is necessary so that the pizza has remained in the same place and not move sideways - otherwise she will foothills on one side
14. End.
Sicilian pizza, fresh from the oven - Mamma mia, how delicious!
1. Each Sicilian pizza, even the smallest, are very careful to select a supplier of flour. Generally, flour purchased on the same mill screened for decades.
2. Traditionally, the Sicilian pizza eating dinner, ie 19 hours. Therefore, the work pizzaiolo (master cooking pizza) mainly evening. Examples used 16 hours begin kneading dough, either manually or in a special machine - depending on the production volume.
3. Master ingredient load in the machine. Tonight he has to prepare the dough for 50 pizzas.
4. Meanwhile, stir up a stone oven. When the bricks are dark, the oven is hot enough yet. Pizza can be loaded when the bricks turn white (the temperature in a furnace is supported in the region of 400 degrees).
5. From the furnace comes pleasantly warm and pizzaiolo meanwhile loaded into the machine all the ingredients (flour, olive oil, yeast, water, salt), and includes apparatus. Now, the dough will get involved on their own for about an hour. Dough mingled very slowly, to avoid heating and speed of the device is configured so that the process of mixing the most like a kneading hands.
6. Each pizza comes from a small dough ball:
7. The most difficult thing - the right to roll the ball into the cake without tearing it. Never use a rolling pin! Only hands.
8. After all tortillas covered with a thin layer of tomato sauce. Yes, a real Sicilian Pizza - only a thin sheet!
9. If the cake with tomato sauce sprinkled with mozzarella cheese and add the olives, we get pizza "Margarita»
10. But tonight, we are preparing a lot of pizzas with different toppings and ipolzuem for different types of cheese
11. On top of the basics of cheese laid out the remaining ingredients (sweet peppers, anchovies, onion, eggs, mushrooms, artichokes, ham and much more - the choice of products is limited only by common sense)
12. Thereafter, the pizza is sent into the furnace. The second most difficult time - to be able to unload the pizza into the oven with a shovel and do not break it in the process. If by chance the pizza still broken, then it simply discarded the burning wood, and that from it would get out of the furnace will now only with the ashes at the end of the day, or even the next day.
13. The oven pizza pretty tight fit. A minute later the pizza maker turns them to propeklis evenly. Two minutes later, it is already possible to get. Turn it is necessary so that the pizza has remained in the same place and not move sideways - otherwise she will foothills on one side
14. End.
Sicilian pizza, fresh from the oven - Mamma mia, how delicious!
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