Pizzaiolo - Male-Female Pizzaiola
pizza pizza baker
Pizzaiolo is referred to as the professional pizza maker. The name comes Pizzaiolo classic from Italy.
dough production in the dough production, a so-called "Teiglabor" He is first in the Dough ago the pizza dough. Then the dough rest a bit in the kneading machine. It is then removed from the machine and portioned in 230 grams of large pieces. The floured pieces are formed into balls pizza, or better shaped or twisted off. The pizza balls come in then the pizza boxes and rest again.
shaping the pizza dough
The Pizzaiolo Pizza takes the ball and shapes from the dough. This happens on very different paths. The most spectacular is the way to throw the dough on the hands, the dough is ejected. By throwing with spin, the centrifugal force pulls the dough in the width. Looks exciting, but takes in the peak period for long. With the manual method is the fastest kneaded on the countertop with the "rolling pin". I would say the most common method is the manual shaping with the hands on the floured work surface. Especially in very good pizza is often used in the pizza press. It is the fastest and always produces the same good result. Very often the dough moves by the roll or Pizzaausrollmaschine.
documents with toppings
is applied first from the inside out the tomato sauce and then divided. Order or type of toppings / pizza toppings and the amount of ingredients are always in the hands of Pizzaiolo. Everyone has a different recipe and a different standard. Usually only get the pads and then the cheese on the pizza.
The pizza oven
comes to the pizza shovel the pizza into the oven. Directly on the stone or pizza pans must always know themselves. Directly on the stone I find the best. In a good pizza oven, the baking stone in the oven is virtually indistinguishable from that in a wood oven. The wood stove has ore in the psyche, as in taste. A well-baked electric pizza oven is probably the world's standard. During baking the pizza in the oven is one to zeimal rotated and repositioned. This helps prevent the heat distribution form the heat buildup under the dough, baked, or one side more than the other one is. The pizza is the pizza from the paddle pizza oven taken and do whatever with oregano, garlic or seasoned Peperonchini done. And often in some basil leaves or arugula to that.
Serving pizza
The Pizzaiolo sets the pizza on a slightly pre-heated pizza plate when the plate moves to the service is ready Pizzaiolo. Serving at the table is the cause of the waiter. The pizza chef is an artist and not a worker. Many have been wondering what deserves a pizza master if they wanted to poach him.
Pizzaiolo - Male-Female Pizzerbäcker
Pizzaiola Pizza baker
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