According to the definition, the flour is the product of grain milling. In the most common sense of the term, flour is the powder made by grinding wheat grains while the product resulting from the grinding of durum wheat is called semolina. Apart from the type of wheat, semolina differs from flour for its granulometry (the grain size); the former is coarser than the latter.
Saintes-Maries-de-la-mer, France, 24 June 2017, 8 a.m. a pleasant breeze is blowing, garden wood-fired ovens and barbecues are in place; everything is ready for the long-awaited “Championnat de France de Barbecue” and the first edition of the “Championnat de France de Pizza maison”. At 11 a.m. the battle begins!
Some time ago he decided to leave its restaurant in San Francisco, and came back to Bulgaria to create an exclusive village/resort, in the middle of nature, where he loves teaching kids how to prepare pane and pizza with our pizza oven 5 minuti.
Today the company feels the need to fully capitalize on its distinctive skills acquired in 40 years and decides to set up “Alfa 1977” with its four brands that express four different ways to live the fire, its flame and its heat.
On the occasion of “Progetto Fuoco”,a global event dedicated entirely to the heating and cooking with wood to be held in Verona 24 to 28 February 2016, Alfa Pizza has decided to dedicate an area of its stand to all those who want to get their hands-on the dough.
The world of Social networks is in continuous growth and evolution and it helps us day to day to transmit our mission and what we do. We are already present and always active on Facebook,
Youtube and Vimeo and now we have also chosen Linkedin to share with you our passion!
Gather the flour in the shape of a volcano and add the lard. Pour pre-heated water (as needed). Knead. Until the dough is hard enough (do not knead too much because bubbles could form during baking). Let it rest for about an hour. Roll it out. The thickness depends very much on preference and can range from two to five or six millimeters (it expands while cooking). Remember to frequently rub the rolling pin with flour to prevent the dough from sticking. The piadina must be cooked on high heat, the cooking floor must be 220°-240°C.
Finely chop the onion and fry in a little oil. Add the mushroom and sausage, salt and pepper (as needed). Then add the double cream and simmer. In the meantime, turn on the wood-fired oven. Take the round puff pastry and cut it into segments. On the edge of each segment, put a bit of the mixture and a cube of cheese.
The first step is to prepare the dough for the pizza. When the dough has leavened, start to prepare the filling. There are three different types:
tomato, mozzarella, olives and prosciutto; radicchio and gorgonzola; onion, potato and mozzarella.
Start by working the butter at room temperature with a spoon, add the powdered sugar until you get a smooth texture. United gradually vanilla, flour and continue adding the egg whites one at a time that should not be cold but at room temperature and stir well.
Prepare the dough for pizza or pasta brisee. Wash the escarole in a fry pan, over low heat, shallots with a little oil and anchovies, and when the anchovies have dissolved, add the escarole spezzettandola with your hands.