Pizza queen or pizza for the queen. Let's finish with a beautiful phrase: Pizza is a dish of genius, born in Neapolitan poverty, but rich in history, ingredients, flavors and its fame all over the world. The birth of Margherita pizza: how it was

Roman beef with mushrooms and vegetables? Ingredients 550 g beef, 2-3 leek stalks, 250 g carrots, 2 young zucchini, 150 g celery, 400 g peeled mushrooms, 2 cups mashed potatoes, 2 tbsp. spoons olive oil, 2 tbsp. spoons of breadcrumbs, salt, pepper.? way

Roman-style roast 300 g beef with bone (thigh, shoulder), 300 g pork (neck), 50 g stale rolls, 50 g onions, 1 egg, 40 g crushed crackers, pepper, salt to taste. Soak the roll in water and squeeze lightly. Finely chop the onion and fry in fat. Wash the meat

Roman artichokes Ingredients: 8 artichokes, 1 lemon, 2 cloves of garlic, 1 bunch of parsley, 100 ml of olive oil, fresh mint, salt, black pepper. Artichokes are prepared only in enamel or earthenware, as they turn black in metal. Remove outer skins from artichokes

Tiziano noted that pizza is a simple dish, but there are a lot of nuances in its preparation that greatly affect the result. In fact, there are no secrets: it's all about knowing the processes that occur in a wandering test, observing technologies and adapting them to specific conditions.

Tiziano Casillo

One of the main mistakes of pizzerias, the expert called excessive passion for too strong flour. The dough from such a product is stored for a long time, and this is convenient - you can make a blank for several days. There is also a minus - such a dough takes several days to ripen. Often pizzerias do not allow the dough to do this, as a result, a heavy, indigestible pizza is baked, after eating which, the guest suffers from heaviness in the stomach for a long time.

From the theoretical part, the maestro moved on to business. Tiziano cooked classic pastry for focaccia and pizza, and then demonstrated the preparation of a rare and interesting product - scrocarella, a Roman pizza on a shovel. This process is rather complicated and lengthy - the dough is kneaded in two stages, a special flour mixture is required.

Tiziano Casillo emphasized the importance of high-quality equipment, especially the dough mixer. It must be two-speed, because the dough for scrocarella contains a record high amount of water - 80%. With a low-speed apparatus, such an amount of liquid simply cannot be “driven into the dough”, the products will be spoiled.

The advantages of scrocarella are not only its novelty and great taste but also low cost

High-quality kneaded and aged dough must be baked until fully cooked - all the water should evaporate, instead of it there will be a crispy, light dough.

Dough for classic pizza

Italmill Blu flour - 1000 g

Water - 550–600 ml

Natural sourdough Enerpizza – 30 g

Salt - 30 g

Olive oil - 30 ml

Dry yeast - 1.5-2 g

Mix flour, sourdough, yeast and 40 ml of water for 5 minutes at low mixer speed. Add salt, mix for another 5 minutes, gradually adding the remaining water.

Switch to second speed, pour in the oil, knead for about 5 more minutes. The exact amount of water and yeast, mixing time may vary depending on the temperature of the ingredients, air humidity, type of mixer, season.

The temperature of the finished dough should be about 25 ° C. The water temperature is calculated by the formula: air temperature minus flour temperature.

Let the dough rest for about 20 minutes, shape into balls. Keep at least 2 hours at 20 °C, then in the refrigerator for at least a day. Leave at least three hours before cooking to bring the dough to room temperature.

The addition of sourdough gives the dough a recognizable and appetizing bready aroma, making even cold pizza more crispy and easily digestible.

Roman pizza on a shovel (scrocarella)

Pre-kneaded dough - 1610 g

Mix Italmill Scrocchiarella - 1000 g

Water - 900 ml

Salt - 40 g

Dry yeast - 5 g

Olive oil - 40 ml

Premix:

Flour mixture Italmill Scrocchiarella - 1000 g

Water - 600 ml

Dry yeast - 10 g

In a mixing bowl, mix flour and yeast (if using fresh yeast, their number should be doubled). Gradually pour in water, mix for four minutes at the lowest speed. The mixture should not be homogeneous. Put in an airtight container, keep at 4 ° C for 16-24 hours.

Put pre-kneaded dough into the dough mixer, add flour, yeast. Pour in about 500 ml of water. Mix four minutes at minimum speed, Add salt.

After a minute, switch the kneader to high speed. Pour in the oil in a thin stream. Knead for 10 minutes, gradually adding water. Before adding another portion of water, you must make sure that the previous one has been absorbed.

With wet hands, transfer the dough to plastic containers, close the lid, let rest for 40 minutes at room temperature(about 20 °C).

On a surface dusted with flour, divide the dough into portioned balls (about 1 kg of dough per meter of pizza), keep in a closed plastic container at least three hours at 20°C.

Form the dough with your fingertips, stretch it out on a rectangular board, drizzle with oil. Pizza should be without sides.

Send to the oven, bake until the pizza is crispy. Take out of the oven, put the filling. Depending on the composition of the filling, serve or bake until tender.

In the European classification traditional dishes Italy received only 2 nominations - mozzarella cheese and Neapolitan pizza. Pizza napoletana even became a candidate for the 2011 UNESCO World Heritage List. Because the birthplace of real pizza is Naples!

The birth of Margherita pizza: how was it?

One hot June day in 1889, under the scorching Neapolitan sun, an envoy to the royal court came to the city's thriving pizzeria. His demand was very unusual: the king and queen of Italy were visiting the city. And the queen, knowing that the way to the hearts of the Neapolitans lies through their stomach (the queen is a master of Italian diplomacy!), wished to taste the famous Neapolitan pizza. Of course, since it was about a person of such a high rank, and the queen could not come personally to the city pizzeria, so the pizzeria came to the palace to the queen: the owner of the pizzeria, Raffaele Esposito / Raffaele Esposito / took the “tool”, scooped up his wife in an armful, and hurried to the court to satisfy the request of a high-ranking client. According to legend, Rafaele cooked 3 different pizzas for the queen, the most popular recipes at that time in Naples:

• - Mastunicola (short for Maestro Nikola: lard, or lard, cheese, basil)

• - Marinara (tomato, garlic and olive oil, oregano - oregano in translation)

• - and the third pizza - without a name, the simplest, with tomato, basil leaf and mozzarella.

On June 11, 1889, a letter of thanks from a royal official arrived at the pizzeria where Rafaele worked, which read that "I confirm that the 3 types of pizza that you prepared for Her Majesty were called excellent." But most of all, the queen fell in love with the recipe for the simplest pizza - with tomato, mozzarella and basil.

The most piquant detail in this whole funny story is that the recipe for pizza with mozzarella and basil has existed for a long time in Naples and its pizzerias, but Rafaele was the first to add tomato to the recipe (brought to the Old World from America, as we all remember). ), and gave this pizza a name - and what a name!

Here you are, the owner of the Brandi pizzeria in Naples, where our magician Rafaele once worked, and in his hands is the Margarita pizza Identity Card! What is written in pen...

And do you know that…

– The first mention of pizza dates back to 997: perhaps it was a simple focaccia, since a document was found in one of the monasteries in the southern part of Lazio, almost on the border with modern Campania, in which the owner of the mill under construction on the Garigliano River undertook every Christmas and Easter to give the owner of the land not only the amount of rent, but also 12 "pizzas". That is, 9 years after the baptism of Russia in medieval Italy, the people already knew what pizza was, and even paid tribute to the tenants!

• - Pizza Margherita resembles the colors of the Italian flag - red tomato, green basil and white mozzarella. This is what makes Italy amazingly beautiful, because of its curious interweaving of delicious and serious!

– This year, at the World Exhibition in Milan (Expo-2015) in honor of the Week of the Tomato, the Italians baked the world's largest Margherita pizza, which was included in the Guinness Book of Records - the length of the pizza was as much as 1546 meters! For its preparation, 2.5 tons of dough, 1.5 tons tomato sauce, 1.7 tons of mozzarella and 150 liters of olive oil, and 5 special ovens from which about 80 pizzaiolo and 200 volunteers extracted pizza.

A little FAQ or frequently asked questions about pizza

Types of pizza in Italy are apparently invisible. Often you wonder why they don’t cut pizza in pizzerias, why they serve pizza in the amount of 1 piece per capita, and, finally, why pizza in Italy is thick?

Italy, being a country with an old and interesting gastronomic culture, still has its own rules not only for cooking, but also for serving dishes. Pizza has never been cut into 6 or 8 slices here. Pizza each person should cut himself, as he likes and pleases, right on the spot. There is an exception to the rule only if you yourself ask to cut your pizza, or if you buy pizza by weight. Now we come to the first important point - pizza typology.

Round pizza: Roman or Neapolitan?

Since the Neapolitan pizza is recognized by the European Union as a product characterized by a special traditional way cooking (STG brand - Specialita 'Nazionale Garantita), then, as you already understood, in the country of pasta, patents and bureaucracy, there cannot but be a special Regulation that meticulously establishes the method of cooking Neapolitan pizza, its types, taste, smell, and even sizes blades and an oven in which it needs to be baked. Who is meticulous about this kind of documents - you are welcome here: Link!

Main characteristics of Neapolitan pizza:

• - Firstly, the regulation clearly establishes the main types of Neapolitan pizza - this is "Marinara" ( Marinara: tomato, olive oil, garlic, oregano) and our favorite "Margarita" ( Margherita: tomato, olive oil, mozzarella or fior di latte cheese, grated cheese, basil).

• “Secondly, the document is provided with a nice historical note about the emergence of Neapolitan pizza as a gastronomic phenomenon: its birth date is attributed to the period between 1715 and 1725, and the essence of pizza as a dish is defined as “a pizza disk seasoned with tomato.”

How should a traditional Neapolitan pizza look like?: diameter disk should not exceed 35 cm, rim should be raised and reach 1-2 cm in height, while the central part should be thin, about 0.4 cm. Taste the side is reminiscent of the taste of "freshly baked bread", and the taste of the tomato should be sour and rich, as during cooking the tomato loses all the water and acquires its bright and rich taste. The symphony is complemented by the smell of a few basil leaves and baked mozzarella. Ready pizza should be elastic, soft, easy to fold in half, the sides should be uniform, without bubbles and burnt areas.

And now - the most curious part: HOW does Neapolitan pizza differ from its Roman "colleague"?

1. When rolling out the dough for Neapolitan pizza, NEVER use a mechanical press or rolling pin. Everything is done exclusively by hand (otherwise how do they make such an appetizing side?). Roman pizza is rolled out with a rolling pin, because it should turn out flat, thin and crispy.

2. Neapolitan pizza is necessarily cooked in a wood-fired oven, which is heated with wood from wood species that do not give a specific smell that could change the taste of pizza - they use mainly oak, ash, beech and maple. The temperature of the oven should be 485 degrees, while Roman pizza is cooked at 280-320 degrees.

3. The pizza baking time is also different - the Neapolitan is placed in the oven for only (!) 60-90 seconds, and the Roman is cooked for 2-3 minutes.

4. Significant differences are also contained in the doses of the ingredients of the Neapolitan Margherita and the Roman one: since the Roman pizza should be crispy around the edges, more olive oil and less water are added to the dough.

These are the wisdoms that open up to everyone who is hungry for knowledge in the gastronomic side of the issue of pizza, however, our typology will not be exhausted by any means with Neapolitan and Roman pizza! Now it's time to talk about the third, exclusively Roman and the youngest type of pizza - the Roman Pinsa, or Pinsa (Pinsa romana).

Roman Pizza (pinsa): little sister of the round pizza

This is the youngest and most curious type of pizza. The official date of birth of pinsa was 2001, when the Roman pizzaiolo Corrado di Marco and his son Alberto decided to experiment with a pizza dough recipe and came up with a new way to knead the dough. Term"pinsa" comes from the Latin verb "pinsere", which means "to rub" - which is exactly what happens when you roll out the dough for baking pinsa. What properties should a decent Roman pinsa have and how does it differ from a round pizza?

1. Shape: both options are allowed - both rectangular and oval;

2. The pinsa dough meets even the most sophisticated requests: pince is supposed to be crispy on the outside, and soft on the inside.

The most main feature Roman pinza - its high digestibility:the dough contains less carbohydrates and fats, when compared with Neapolitan pizza recipes, and most importantly, the minimum time to rise the pinza dough is 24 hours, the maximum time can reach several days (150 hours!), while the dough for Neapolitan pizza rises approximately 6-8 hours in total difficulties. Because of this, pizza is not only easy to digest, but can also have the most incredible toppings, including sweet ones (!). The “heavy” ingredients on the surface are perfectly balanced by the lightness of the pinza dough.

The creator of the Corrado di Marco recipe very clearly defined beneficial features test for tweezers - it is low-calorie, easily digestible and has lipid-lowering properties, that is, translating from medical to human - contains little cholesterol. Corrado even patented a special secret flour recipe for pinza. He keeps the exact proportions and details a secret, but it is known that the flour is a mixture of flour from wheat, soy and rice.

3. Of course, with the advent of this new species, the old word "pizzaiolo", which denoted specialized maestro, became irrelevant, and the term "pinsaiolo" replaced it. Now a real school for pinsiolo has opened in Rome, and dozens of young people are learning this new profession.

In order not to be unfounded, here is the address of the very first Pinseria in Rome, where the Roman pinsa came from. It is located near the Vatican Via degli Scipioni, 248.

Pizza a taglio - Rome's favorite street food

And finally, it remains for us to say a few words in defense of a special type of pizza - this is pizza "a taglio", or by weight, which, like the Roman round pizza, appeared and became widespread in the post-war period.

Brief dossier:

• - Pizza by weight appeared in the Eternal City after the Second World War, as well as thin Roman pizza, and quickly became the favorite lunch snack of the Romans;

• - Pizza by weight can be found in specialized pizzerias, which are called “Pizza a taglio”, or in bakeries (Forno);

• – Like pinsa, the number of flavors and the scope for creativity of the creators of recipes for this pizza are endless;

• - Such pizza is sold in slices, which the locals call "trancio" ("trancho" - a cut piece), you can collect a whole mosaic of different types pizza in a box and eat it somewhere on a Roman step, as the locals themselves often do;

• - Pizza dough by weight is more high-calorie and “heavy”, as it is cooked for 25-30 minutes in an electric oven on an iron pan, which is poured abundantly with olive oil.

Let's finish with a beautiful phrase: Pizza is a dish of genius, born in Neapolitan poverty, but rich in history, ingredients, flavors and its fame all over the world.

Pizza class in Rome!

Liked the theory, but want practice? We hold special pizza classes in Rome! In just an hour, you will learn how to roll out the dough yourself, understand the toppings and create your own pizza masterpiece. Of course, all this can be eaten right on the spot, in a cozy restaurant in the center, in the company of friends for glasses of wine. It will be fun!

Thin, with a crispy crust, with a variety of toppings, reaching up to a meter in length, Roman pizza on a shovel Scrocchiarella (Scrocchiarella) conquers Moscow and captures the territory of all of Russia!

So far, there are only a few places where you can try real Roman pizza (we already wrote about one of them - pizzeria Scrocchiarella), but in the near future we are waiting for the opening of new outlets.

Delicious presentation Pavel Sidorov(owner of pizzeria Scrocchiarella), Tiziano Casilo(pizzaiolo and technologist of the ITALMILL flour milling company), as well as professional Morello Forni ovens. But she is the main character Scrocchiarella flour mixture, thanks to which the pizza is obtained with a crispy crust, easily digestible and incredibly tasty.

To find out how Roman pizza differs from classic and Neapolitan ones, what is the power of flour and whether gluten is as terrible as it is presented, we attended a professional master class for pizzaiola and mastered the basics of the technological process.

Flour

A little theory:
All proteins contained in the grain are divided into soluble and insoluble. Soluble - albumin and globulin, which dissolve when kneading the dough. Insoluble - gliadin and glutenin, their number must be taken into account for cooking pizza. Gliadin and glutenin upon mechanical mixing of flour and upon contact with water form gluten (gluten).
The more insoluble protein substances, the higher the gluten of the dough. The amount of gluten is called the power of flour. An important term for bakers and the main characteristic of flour! By the way, after going through all the stages of fermentation, gluten becomes completely digestible and naturally does not pose any threat to health.

Typically, flour milling companies produce 4-5 types of flour depending on the strength of the flour.
ITALMILL produces 4 types of flour - Arancio, Blu, Rosso, Verde.
The strength of flour is measured in joules and is denoted by the letter W. The fermentation time and maturation of the dough depend on its readings. The “stronger” the flour, the more expensive it is, but it will not be tastier. Moreover, there is no universal way to select flour, everything is determined by the organization of production.

An important role is played by sourdough, partly ITALMILL puts it in flour, which is different from other manufacturers. This is a natural bread sourdough, which is dried and crushed.

For making Roman pizza, ITALMILL offers a unique mixture of Scrocchiarella made from soft wheat flour and natural sourdough, which will be a universal solution for pizzaiolo.

Italian pizza

Classic pizza "Margherita"

- Do not put a lot of mozzarella, I use only 70 grams, - says Tiziano, - it is better to choose high quality cheese than to add quantity. Of course, the mentality and habits of different peoples have to be taken into account, but we must try to direct the taste of the population in the right direction. And, of course, the tastier the dough, the fewer ingredients you need to put.

Pizza Scrocchiarella has a thin delicious dough, therefore, in the classic version, a small amount of filling is placed, although there are different options.

- I would ban putting meat in pizza at the legislative level in Russia, - Tiziano is angry - meat is an expensive product, and pizza is considered the food of the poor. In Italy, you will not find pizza with meat, for fillings we use bacon, sausages, pepperoni, but not pieces of meat. Russian entrepreneurs always want to satisfy the desire of customers. But it is necessary to tell what kind of pizza is considered real, its history, and try not to do what they do not do in Italy, in the homeland of pizza.

The process of preparing the dough for Scrocchiarella is more complicated than for the classic one. Italian pizza, not a single pizzaiolo succeeds the first time. The fact is that the dough is very liquid, the water content is 80% of the volume, while for classic pizza this figure is 60%. Such a dough cannot be skillfully thrown up, juggling with cakes.

- IN technological process in the preparation of Scrocchiarella, every step is important, - explains Pavel Sidorov, - kneading, rolling balls, .... If there are errors in the formation of balls, this will affect the dough, if clots form, it will remain on the pizza. When the pizza is pulled out of the oven, all technological flaws are visible.

Scrocchiarella is baked at a temperature of 300 degrees. The length of the pizza is chosen depending on the size of the oven. When baking Roman pizza, you need to allow time for the water to completely evaporate and the dough to become crispy. To do this, the pizza is lifted and moved in the oven, this allows moisture to escape.

A completely different story with soft Neapolitan pizza, which is baked for a maximum of 90 seconds at a temperature of 450-480 degrees.

In February of this year, the Scrocchiarella range will be replenished with a new product - rustic pizza on a shovel Rustica, sunflower seeds, rye, oats, barley, flax and sesame seeds will be added to its dough.

Workshop organizers:

ITALMILL– a flour milling company that is the market leader in Italy, among their products – full range flour and flour mixtures with the addition of bread sourdough, as well as additional products for professionals in the preparation of pizza.

Morello Forni– professional ovens and equipment for pizzerias, restaurants and bakeries.

Unagrande– production of high quality cheeses.