1. ITALIAN PIZZA MANUAL

2. PIZZA The pizza is a delicacy typical of Neapolitan cuisine, today, with the pasta, the best known of Italian gastronomy. With this name, virtually unknown beyond the city walls Neapolitan, even in the nineteenth century, is indicated cakes, almost always sweet. It was only since the early nineteenth century that took the pizza, always in Naples, its current connotation, following the worldwide success of the dish, led by extension, to define in the same way any similar preparation.

3. HISTORY The pizza has a long, complex and uncertain. In absolute terms, the first written records of the word "pizza" date back to the Vulgar Latin of the city of Gaeta in 997 A later document, written on parchment lamb, lease certain land and dated on the back January 31, 1201 at the library of the present diocese of Sulmona- Valva, shows the word "pizzas" repeated twice. However already in antiquity buns crushed, and not leavened, were disseminated to the Egyptians, the Greeks (maza) and the Romans (offa and placenta). Although it is now a popular product in almost all over the world, pizza is an original dish of Italian cuisine. In common feeling, often, this term refers to the round pizza topped with tomato and mozzarella, which is the best-known variant of the so-called Neapolitan pizza, the pizza Margherita. The real origin of pizza is however controversial: in addition to Naples, other cities claim paternity, for example Genoa. There is, moreover, also a broader meaning of the word "pizza". In fact, since in the final analysis of a particular species of bread or cake, the pizza is presented in countless derivations and variations, changing name and characteristics according to the different local traditions.

4. STANDARD EQUIPMENT OVEN REFRIGERATOR LOADERS PIZZA PROFESSIONAL KNEADER ROLLER CUT PIZZA PLASTIC BOXES BOWLS SPOON MEDIUM OIL POT MIXER

5. DISCH PIZZA important thing is not undervalued, are the dishes. I have to have a certain weight and thickness and must be kept warm because when we serve the pizza must release the heat do not take it! on average are measuring not less than 28 cm and not more than 33 cm.

6. PIZZA OVEN GAS The gas oven is the modern version of the oven. In place of the wood there is a gas burner, which produces the flame with the same concept of wood combustion, can be fixed plane or with a rotating surface. Is finding wide acceptance in the pizzerias for ease of management and control of temperatures and for the cleaning itself. The fact that we do not use the wood gives us the ability to fire two or three pizzas more than the pizza oven. The ideal temperature cooking range from 300 ° to 350 ° C according to the final desired product. He plays only disadvantage the fact that not a product so fragrant as the pizza oven.

7. OVEN CONVENTION ELECTRIC The electric oven is characterized by cooking temperatures homogenous within. Today you can have ovens evolved to digital control, with excellent cooking characteristics and economic. Needs a balanced mixture and generally more water-rich. It has the advantage of cleaning, of smaller sizes and easy management of cooking temperatures. The disadvantage of the electric furnace is not to enjoy the traditional nature of the pizza oven. Cooking times are slightly longer. Cooking temperatures ideal range from 300 ° to 360 ° C

8. MOZZARELLA Mozzarella is a dairy product made from fresh cheese spun Italian, a native of Campania. It is traditionally made with buffalo milk. Later on, it was also used for the cow to cow variation originally called mozzarella, definition still used as an alternative to cow's milk mozzarella, which specifies the quality of this dairy product can be derived from milk mixed ie mixed: in this case, manufacturers are required to specify the various percentages of buffalo milk and cow's milk contained Other qualities are those of only milk pecorino and only goat milk: the variant doggie is traditionally prepared in certain areas while the goats is recent

9. SAUCE TOMATO PIZZA tomato pizza sauce 10kg fresh tomato 140gr salt 400gr Oil Olive 30gr oregano 50gr basil 60gr sugar Method cooking: Boil the tomatoes drain completely of water cool them move all the ingredients to the mixer.

10. DOUGH AND RISING Very important in the pizza, as well as the quality of the ingredients, is the correct maturation and leavening. The maturation is the process necessary for the starch contained in the flour (polysaccharide) is by some enzymes (alpha and beta amylase) split into simple sugars, this causes the pizza, well matured, showing digestible. While the yeast does its job in the dough producing carbon dioxide and noble gases, hence, the leavening, that the doubling of the volume that occurs in the dough.

11. WEIGHT DOUGH PIZZA OVEN GAS the weight of the dough for one Standar. 240 gr Preparation: roll the dough handmade stuffing cooked Always check the cooking. do not leave the stuffed pizza on the counter because it sticks

12. WEIGHT DOUGH PIZZA BAKING SHEET the weight of the dough for one. Standar. 1.5 kg Preparation: stretch the dough with the sheeter and let rest and rise for an hour before stuffing and bake.

13. NAPOLI DOUGH NAPOLI PIZZA DOUGH STYLE 6,5kg flour 20gr Yeast dry granules 3ltwater 100gr Salt 10gr sugar 150grExtra virgin olives oil METHOD OF PREPARATION: Dissolve the dry yeast in half a glass of warm water adding salt and sugar. Pour the flour on a work surface.Add in the center of the dry yeast dissolved in its water and then oil. Begin to incorporate the flour in the center by adding more water from hand to hand warm.You have to get a soft, smooth and easy to work. The required amount of water can vary from time to time.Knead the dough vigorously until it comes off all traces of dough from the fingers. The dough should be soft at this point but also elastic. Reduce your dough into a ball, flour it, cover it with a towel and let rise in a warm place, free from drafts, for about 2 hours or at least until the dough doubled in size.

14. PIZZA BAKING PLATE PIZZA TEGLIA MARGHERITA 5kg flour 1,5kg semolina flour 20gr Yeast dry granules 3,2ltwater 100gr Salt 50gr sugar 350grExtra virgin olives oil 2kgtomato sauce pizza 1kgmozzarella cheese 1,5kg rummi cheese 500grparmesan cheese Method cooking: Dissolve the dry yeast in half a glass of warm water adding salt and sugar. Pour the flour on a work surface. Add in the center of the dry yeast dissolved in its water and then oil. Begin to incorporate the flour in the center by adding more water from hand to hand warm. You have to get a soft, smooth and easy to work. The required amount of water can vary from time to time. Knead the dough vigorously until it comes off all traces of dough from the fingers. The dough should be soft at this point but also elastic. Reduce your dough into a ball, flour it, cover it with a towel and let rise in a warm place, free from drafts, for about 2 hours or at least until the dough doubled in size. Spread the dough in the baking sheets previously anointed with oil, let it rise for an hour and pre-cook the pasta, put the tomato sauce and cheese and finish cooking

15. MISE EN PLACE TOMATO SAUCE MOZZARELLA SLICED BEEF LUNCHEON TUNA ARTICHOK IN OIL CHAMPIGNONS PARSLEY AND SALT ANCHOVIES CAPERS OLIVE BLACK AND GREEN GRILLED VEGETABLES (EGGPLANT ZUCCHINE RED PEPPERS) PARMESAN RUCOLA GORGONZOLA FRENCH FRIES RUMMI CHEESE TOMATO CONCASSE OREGANO SAUSAGE BASIL GARLIC EXTRA VIRGIN OLIVE OIL SALT CHILLI DRY RED ONIONS

16. MENUS PIZZA MARGHERITA * Tomato basil mozzarella parmesan NAPOLI * Tomato mozzarella anchovies oregano QUATTRO STAGIONI * Tomato mozzarella artichokes ham mushrooms olives PROSCIUTTO E FUNGHI * Tomato basil mozzarella ham mushrooms parmesan FUNGHI * Tomato basil mozzarella mushrooms parmesan CAPRICCIOSA * Tomato mozzarella ham mushrooms artichokes olives capers anchovies oregano QUATTRO FORMAGGI * Tomato mozzarella cheese mixed

17. MENUS PIZZA SICILIANA * Tomato mozzarella olives capers anchovies oregano garlic FRUTTI DI MARE * Tomato mozzarella seafood parsley tomato basil POMPIERE * Tomato mozzarella garlic oregano chili anchovies basil parmesan VEGETARIANA * Tomato mozzarella mixed vegetables basil parmesan PRIMAVERA * Tomato basil mozzarella ruccola tomato ham COTTO & ZOLA * Tomato mozzarella ham gorgonzola AMERICANA * Tomato mozzarella french fries

18. TABLE MISE EN PLACE knife and fork olive oil mill black pepper dried chilli in dispenser paper tablecloth

19. DELIVERY and has recommended to have available hygienically suited to carry the boxes for guests