Dough: Rub the yeast with the sugar until it dissolves completely. Sift the flour into a bowl, add the yeast and salt. Mix, then add water gradually and knead until you get a smooth dough. At the end, add the olive oil, knead until well incorporated. Cover the dough and leave it to rise in a warm place for 30-40 minutes.
During this time, get ready filling: Cheeses, if you have thin slices, put them in slices, if you don't scrape them. Grate the cheese, Emmetaler cheese and mozzarella on a large grater. Gorgonzola breaks the pieces. Sprinkle the flour on the work table, turn the leavened dough. Divide it in two. Take the first piece of dough, spread it with your hands towards the edges, until you get a round shape, the size of the tray. Put baking paper in the tray, place the tray on top. Grease it with tomato sauce, then sprinkle with grated cheese, and finally put the gorgonzola in place. Do the same with the second.
Put the pizza in the hot oven, at 190 degrees C, for 25 minutes, until it catches a beautiful golden crust. When it is ready, take it out of the oven, let it cool a bit, then portion it and serve. Enjoy your meal!
How to make Mexican guacamole sauce
Before you find out what guacamole is eaten with, you need to know how you can prepare this famous sauce right at home. Well, for this preparation, well-cooked avocados, peeled tomatoes, red onions, lemon juice, salt and pepper are used to obtain a paste called guacamole. Practically all the ingredients are crushed with a knife or in a blender, and the obtained composition is seasoned with salt and pepper to taste. Depending on everyone's preferences, guacamole can be topped with coriander, garlic sauce or jalapeno pepper.
ABOUT PIZZA CHICAGO STYLE - DEEP DISH PIZZA - STUFFED PIZZA
Chicago Style pizza dough is more fragile and crunchy than fluffy because, in addition to white wheat flour, it also contains cornmeal (corn) as well as more fat (olive oil and melted butter). So we don't use a classic pizza dough like we usually do - see here. The color of this corn dough is a golden yellow, typical of this type of Deep Dish Pizza. In addition, the shape is greased with oil unlike the classic pizza which is baked in wide trays or on special stones that are not greased with anything. Some stuffed pizza recipes provide a second layer of dough that is placed over the filling, under the tomato sauce.
The filling is a simple one, being composed of 3 elements (from bottom to top): generous layer of mozzarella, layer of sausages (removed from the membrane and hardened simply or with the addition of mushrooms, peppers, etc.) or pressed or smoked ham, sometimes layer of spinach or other vegetables and a layer of raw canned tomato sauce. The recommended tomatoes are the whole and peeled ones (peeled) that are easily crushed with a fork, leaving the larger pieces visible. They are flavored with a little garlic, basil and dried oregano and no longer boil like the classic pizza or pasta sauce (see here).
The order in which these layers are built is also very interesting - the opposite of classic pizza. It starts with mozzarella, then sausages and vegetables and ends with peeled tomato sauce. There is a logic in this way of reverse overlap: Chicago pizza is much thicker and needs longer baking times than classic pizza and the cheese on the surface would burn. Sprinkle with grated Parmesan cheese on top but only towards the end of baking. You can read more about this Chicago Style Pizza here and here.
For this Chicago Style Pizza recipe we used 400 g canned Mutti peeled tomatoes (Peeled). On its label it is clearly written that this can contains only peeled tomatoes and natural tomato juice - without any other addition. They don't even have salt.
The tomatoes are collected by Mutti from local producers in the Parma area (Italy), being grown without chemicals and harvested in high season. Through classic preservation (with just a little salt and without any chemical additives) Mutti offers us both tomato juice and passata, canned whole tomatoes and many other goodies.
The full range of Mutti products can be found here.
I studied many Deep Dish Pizza (Chicago Style) recipes and stopped at the one offered by some bakery specialists: King Arthur Flour. They also have great recipes for classic or mayonnaise bread as well as sweet or savory pastries. I changed the proportion of corn in the recipe a bit in the sense that I put a little more.
Because it is a very consistent pizza that saturates you with a slice, I decided to bake it in a shape of 22 cm with a height of about 7 cm. From it results approx. 8 healthy slices of Chicago Style Pizza.
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Antica Pizza - artisanal pizzeria with Italian groceries
Recently, Antica Pizza, the artisanal pizzeria located on General Christian Tell Street no. 1-3, brings together the authentic taste of Italy not only in the pizza varieties, but also in the grocery store with products from the peninsula located in the same space. The concept works in takeaway, local service and delivery, being available in the entire area of the Capital, with placing the order both in location and by phone or online, on antica-pizza.ro.
Thus, under the motto "Ricetta della Felicità" ("Recipe of Happiness"), Antica Pizza aims to pamper its guests with pizza variants specific to Italy, created from the authentic recipe, in which the dough is made of 2 types of noble flour, Neapolitan, left to rise for 48 hours and handled carefully, at each stage of preparation, from kneading to baking.
The local menu includes names known to pizza lovers, such as Margherita, Salami, Diavola, Prosciutto e Funghi, Quattro Formaggi, Tonno, but also less conventional combinations, meant to highlight the flavors and textures of the ingredients used. This category includes products such as Sotacetti, (tomato sauce, bacon, pickles, fresh garlic, Italian herbs, mozzarella fior di latte, parmesan cheese), Un po di spinachi (white sauce, smoked pancetta, spinach, goat cheese , mozzarella fior di latte, oregano, garlic, thyme, chilli flakes), Mela Formaggio Blu (white sauce, fresh apple, blue cheese, fresh garlic, browned walnut, bacon, mozzarella fior di latte). In addition, Antica Pizza guests can enjoy fresh, homemade sandwiches with quality ingredients and a light pizza top.
"The selection of dishes will always have novelty elements. Because we work with ingredients from Italian producers and artisans, we often have the opportunity to identify new products, less accessible to the general public, but worth sharing, so in the Antica Pizza menu, there will be constantly new assortments, spontaneous creations, with temporary. ”,
adds Violeta Deliu, manager.
For extra transparency, Antica Pizza benefits from an open kitchen, which allows consumers to observe the entire production process, thus ensuring the safety of compliance with all health and hygiene standards.
The products are delivered through our own fleet, all over Bucharest, this particularity allowing the restaurant team to have total control over the dishes and experience offered, from the moment of taking the order, until the order reaches the customer.
The restaurant benefits from several indoor seats and a terrace with up to 20 seats, which will be inaugurated in the coming weeks.
In order to select the materials to integrate in their recipes, Antica Pizza representatives constantly interact with Italian producers and artisans, from whose portfolio they choose quality, tasty products. All these are also available separately, within the Antica Pizza grocery store, to which customers have physical access, as well as online, in the dedicated e-shop (www.antica-pizza.ro).
Antica Pizza is open from Monday to Sunday, between 11:00 & # 8211 22:00, and the order placement interval with delivery is 11:00 & # 8211 21:00.
By far the most famous pizza of all is Margherita. It was created in 1889 by chef Raffaele Esposito. Wanting to impress Margherita di Savoia, the wife of King Umberto I of Italy, the chef invented for the queen a pizza in national colors: tomatoes for red, mozzarella for white and basil for green. It is very possible that the queen was turned away by this invention, because the recipe that bears her name is now at the top of the list in any pizza menu.
Pizza four cheeses - Recipes
SPICY TALEGGIO 31
tomato pulp, mozzarella, taleggio, spicy salami, green basil (495g)
tomato pulp, mozzarella, gorgonzola, tuna, spicy salami, red onion (495g)
tomato pulp, mozzarella, gorgonzola, spicy salami (405g)
CALABRESE VERACE 33
spicy tomato pulp, mozzarella, spicy salami, buffalo mozzarella, green basil (410g)
What does Pinsa Romana look like and what makes it different from a classic pizza?
The distinctive shape of the tweezers is not round, but rather oval. In addition to its visual characteristics, the product stands out for its digestibility due to several factors: slow fermentation (at least 24 hours), highly hydrated dough (about 80%), low-calorie flour mixture compared to traditional pizza flour, lack of fat of animal origin in the composition, etc.
The consistency of the dough, crispy on the outside and soft on the inside, complex flavors, digestibility and fragrance make Pinsa an absolutely different delight from any other product available on the market.
What types of Romanian Pliers can you find here?
As you noticed in our menu, we changed the traditional pizza countertop with that of Pinsa Romana, out of the desire to offer you a product with a superior nutritional quality, hypoglycemic, hypolipidemic and much easier to digest, ideal for those with a special diet (eg diabetics).
The toppings do not differ from the classic ones, in the Pinsa Romana menu there are both classic recipes: margherita, marinara, capricciosa, tonno, quattro formaggi etc., as well as more special recipes such as bresaola or autunnale or tartuffata, recipes that can be adapted to a diet. vegetarian or vegan lifestyle (simple focaccia or with garlic, marinara, ortolana, mushrooms, campagnola).
Of course, our menu does not lack the recipe of Pinsa Romana own brand "La Bettola" with topping of nuts, pears, gorgonzola and mozzarella.
If you haven't tried Pinsa Roman yet, we are always waiting for you at our place, for a special culinary experience.
To be up to date with all our news, we invite you to our facebook page.
For reservations, you can contact us EXCLUSIVELY BY PHONE, at 0739 876 022 or 0334.408.372.
Recipe saptamanii & # 8211 Penne Four cheeses
We can't refuse a portion of delicious pasta regardless of the time of day! We share with you a recipe full of flavor, which has as its main ingredient… cheese!
A dish that we know and we have seen in the menus of all restaurants. Loved and served all over the world, pennele quattro formaggi is to everyone's liking. Although it looks like a simple dish, we assure you that it is not like that at all, the cheese combination is what makes everything so delicious! Like any other dish, it has a long history in international cuisine. If we think about what pennele quattro formaggi means, we can say that, as with other recipes, their name and origin are closely linked to a certain area, kitchen and chef, of course! In our case, I think you already guessed, it's about Italy, we're just talking about pasta, right ?! And to read the rest of the story properly, we recommend ordering a portion of pasta, sitting comfortably in your favorite chair and starting the culinary journey together.
Ready?! As I said, the history of this dish is related to the southern region of Italy, where white pasta, butter pasta, was the most popular dish. From white pasta to Quattro formaggi, what do you think, it's just one step further! Chef Marco Bianchi is to blame for this culinary delight, according to the sources and history of the cuisine. Although it seems impossible for the history of this preparation to be so recent, who are we to question the whole story ?! We enjoy the taste and aromas offered, without blinking and analyzing everything! It is one of the simplest and most beloved recipes, because not only is it easy to prepare, but it is also suitable for any of the meals of the day.
We told a little about the history of this dish, we do not offer all the details, in the hope that we aroused your little interest and detective spirit, to find out for yourself the whole or true story of it. What we are telling you is that we couldn't help but offer you the culinary delight in our restaurant. Our chefs try to take us to Italian lands with this preparation, combining four kinds of cheese - Grana Padano, brie, gorgonzola and the indispensable mozzarella.
More we shall not tell! We extend the invitation to visit us and to pamper yourself with a portion of pasta or to order your delicious penne directly at home or at the office!
The Italian Mix offer from Pizza Hut Delivery brings the holiday craving
During the summer, Pizza Hut Delivery prepared for customers the Italian Mix offer, through which they can order two medium pizza recipes on an Italian countertop, at a special price.
The offer is available for the second year in the Pizza Hut Delivery menu, as a result of the very good results of the previous year, being an accessible option for pizza lovers during the summer. The most ordered recipes during the campaign were Rome, Quattro Stagioni and European.
"Summer is the time when people want to pamper themselves more and have the things they like. That's why, at Pizza Hut Delivery, we prepared the right mix for relaxation and many memories, through the Italian Mix offer, with an affordable price. Customers can order some of the most appreciated recipes from our menu, on the Italian counter, which has a light and inevitable consistency, makes us think of the holiday, ”says Monica Eftimie, Chief Marketing Officer of Pizza Hut Delivery.
Pizza lovers can order any two medium pizza recipes, on Italian countertops, at the price of only 35 lei, except for the Vegetarian, Supreme, Super Supreme, Quattro Formaggi and Mediterranean recipes.
During the campaign, Pizza Hut Delivery is also preparing a contest for fans on its Facebook page, and the winner will have the opportunity to go to Rome for a weekend for two.