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Mastery of making a thin dough

Probably there is not a single person in the world who would not like to be pampered with delicious and fragrant pizza made by the hands of a real master. Pizzayolo is a profession that appeared in the distant 17th century in Naples. So called the chefs, who cooked hot and fragrant pizza for the peasants. It was at that time in Italy that the prototype of a modern dish emerged. Researchers attribute this to the importation of tomatoes into Europe. With the passage of time, much has changed, but the professionalism of pizza- yolo does not lose its significance even today.

A bit of history


Of course, you are very familiar with this type of pizza, like "Margarita". The dish was named after the wife of Bishop Umbert the First. In the summer of 1889, a married couple arrived in Naples. Margarita, heard about the skill of pizza-yolo, decided to certainly try the dish. The queen was offered 3 varieties of pizza, but she preferred a delicacy that recalled the color of the Italian flag: with basil, mozzarella and juicy tomatoes. After tasting a slice of pizza, she decided to ask how this magnificent dish is called. The resourceful pizza-yolo replied that the pizza was named after the queen - "Margarita". The name is firmly entrenched in the dish and is still used.

Interestingly, until now the pizza-yolo skill is estimated precisely for the pizza "Margarita". If the cook has coped well with the creation of this classic dish, then he can be entrusted with the preparation of more complex kinds of delicacies.

The whole secret is in dough!

What do you think, what determines the taste of pizza? From the sauce? Toppings? And, maybe, all business in spices? Of course, all these aspects are of great importance, however, in the first place, it is important to prepare a quality dough. Today, there are several varieties of the test, but many gourmets prefer a subtle Italian version. Pizzaillo must comply with the following rules:

What do you think, what determines the taste of pizza? From the sauce? Toppings? And, maybe, all business in spices? Of course, all these aspects are of great importance, however, in the first place, it is important to prepare a quality dough. Today, there are several varieties of the test, but many gourmets prefer a subtle Italian version. Pizzaiolo must always observe the following rules: • Before kneading the dough, the cook carefully sifts the flour through a sieve. • A true professional necessarily mixes the dough correctly. This takes at least 10 minutes. The more time is spent on this process, the topic is better the final result. A good master should be able to mix the dough with his hands. In this case, the quality of pizza will be much higher than when using a mechanical dough. • Do you like crispy pizza? This means that in the process of creating the test pizza-yolo added a few spoons of quality alcohol to it. • After preparing the test, they are allowed to brew for 20-30 minutes. No real pizza-jolo sends a dish to the oven right away. • Italian thin pizza is usually prepared without the use of sugar. This is a very important rule, the observance of which positively affects the quality of the dish.

The real master - what is it?


Of course, when creating any dish, an important role is played by strict adherence to the recipe. It does not do without the use of kitchen scales, which allow you to measure the amount of an ingredient. However, a professional pizza-yo has enough experience to determine the weight of the component "by eye". In this case, the master does not allow even a minimum of errors. Becoming a real cook is not easy: for this, the future pizza-yolo will have to spend a lot of time on training and practice. But the result is definitely worth it! Thus, the taste of pizza does not depend on the variety of ingredients and the abundance of stunning spices. The secret of creating an impeccable dish is in the golden hands of pizza jolo, who is able to create real culinary miracles!