Skip to comments.
Italy wants new law to protect the art of pizza-making
TheLocal.it ^
| 22 Jun 2016 11:36 GMT+02:00
Posted on 06/22/2016 1:10:30 PM PDT by Olog-hai
An Italian senator presented a pizza makers bill Tuesday, which aims to create a professional registry of all Italian pizza chefs.
If successful, the bill will establish a nationally regulated pizza-making qualification, which will be recognized in all European countries.
The proposals would force aspiring pizzaioli to complete a 120-hour course made up of 20 hours of food science, 20 hours of pizza-making workshops, 30 hours of food hygiene and 40 hours of foreign languages. [
]
According to the Forza Italia senator who presented the bill, Bartolomeo Amidei, the registry will protect the countrys culinary traditions and stop consumers from being sold substandard pizza.
(Excerpt) Read more at thelocal.it ...
TOPICS: Business/Economy; Food; Local News
KEYWORDS: europeanunion; eussr; italy; nannystate; pizza; pizzapolice; registry; statepizza; traditions
Navigation: use the links below to view more comments.
first previous 1-20 ... 61-80, 81-100, 101-120, 121-140 last
121
posted on
06/22/2016 4:51:23 PM PDT
by
mylife
(The roar of the masses could be farts)
To: Olog-hai
To: miss marmelstein
One more reason to like you! ; )
123
posted on
06/22/2016 5:16:24 PM PDT
by
leaning conservative
(snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
To: Olog-hai
Worst pizza I ever had was in Germany when I was stationed there. One little gasthaus in the place I lived served pizza. Virtually no cheese on it, and they used salami and sometimes bologna for meat. It was truly awful.
124
posted on
06/22/2016 5:18:28 PM PDT
by
hoagy62
("It's not the whole world gone mad. Just the people in it.")
To: leaning conservative
Oops, double post, but worth saying twice.
...
125
posted on
06/22/2016 5:20:13 PM PDT
by
leaning conservative
(snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)
126
posted on
06/22/2016 5:43:16 PM PDT
by
mylife
(The roar of the masses could be farts)
To: mylife
Just noticed your tag line.
I’ve bet you notice this headline. “Sanders Supporters Planning World’s Largest ‘Fart-In’ When Hillary Accepts Nomination”
You are brilliant.
127
posted on
06/22/2016 5:44:30 PM PDT
by
lizma2
To: lizma2
128
posted on
06/22/2016 6:07:08 PM PDT
by
mylife
(The roar of the masses could be farts)
To: Boogieman
A) U Need N.Y. Water;
B) San Marzano Tomatoes imported from Italy for Sauce;
C) Fresh Mozz & Basil;
D) Caputo Flour & some Semolina;
E) Good Yeast Culture from Italy; and
E) High Heat Aged Brick Oven (Wood or Coal)
Then u’ll understand what Italian Pizza is! Anything else is not Pizza!
129
posted on
06/22/2016 7:58:20 PM PDT
by
babbabooey
(All that is necessary for the triumph of evil is that good men do nothing...)
To: JoeProBono
That’s a good movie. I’ve been watching it for about four hours.
130
posted on
06/22/2016 8:02:53 PM PDT
by
BykrBayb
(Lung cancer free since 11/9/07. Colon cancer free since 7/7/15. PTL ~ Þ)
To: JoeProBono
131
posted on
06/22/2016 8:04:20 PM PDT
by
Batman11
( All Muslims are not terrorists, but almost all terrorists are Muslim!)
To: miss marmelstein
I have a recipe for sourdough bread but haven’t tried it yet. I made some when I was a teenager and my dad got under the house to see what died there stinking up the house.
To: wally_bert
Here's the car. Is that a pizza cutter on the right rear wheel?
133
posted on
06/23/2016 1:29:13 AM PDT
by
gigster
(Cogito, Ergo, Ronaldus Magntown of horton bat, which is about seven miles from me in us Conservatus)
To: Olog-hai
Two things come to mind:
1. Didn’t Marco Polo bring pizza’s ancester back from China?
2. And, the French government standardized the baguette.
And a third...
Thin or thick crust?
To: gigster
It might work better than Jeremy Clarkson idea.
135
posted on
06/23/2016 3:55:20 AM PDT
by
wally_bert
(I didn't get where I am today by selling ice cream tasting of bookends, pumice stone & West Germany)
To: Boogieman
This restaurateur, food author, spent the better part of his adult life, perfecting this recipe of pizza dough. It's in the dough. Followed to a *T* ...this is the best pizza dough recipe, I've ever tried. Process only 45 SECONDS. ONLY 45. :)
From the collection of Recipes from Charles van Over
Basic Pizza Dough
Enough dough for three 10-inch pizzas or focaccia
Fermentation: 2 1/2 to 3 hours at room temperature, 70°F to 72°F
Retardation: 4 to 36 hours in the refrigerator, 37°F to 45°F
Unbleached, all-purpose flour |
500 grams |
16 ounces |
3 1/3 to 4 cups |
100% |
Fine sea salt |
10 grams |
1/3 ounce |
2 teaspoons |
2% |
Instant yeast |
3 grams |
1/2 teaspoon |
1/2 teaspoon |
0.5% |
Water |
350 grams |
11 ounces |
1 1/4 cups plus 2 tablespoons |
70% |
Cornmeal for coating a peel or baking sheet |
- Place the flour, salt, and yeast in a 14-cup food processor fitted with the metal blade. Using an instant-read thermometer, adjust the water temperature so that the combined temperatures of the flour and water is a base temperature of 130°F if using a Cuisinart or KitchenAid, 145° F for the Cuisinart Power Prep Plus or 150°F if using a Braun*. With the machine running, pour all but 2 tablespoons of the water through the feed tube. Process for 30 seconds. Add the remaining water during the last 15 seconds of processing if the dough seems too dry. Process the dough for a total of 45 seconds.
- Stop the machine and take the temperature of the dough with an instant-read thermometer, which should read between 75°F and 80 °F. If the temperature is lower than 75°F, process the dough for five seconds, repeating up to two times until the dough reaches the desired temperature. If the temperature is higher than 80°F, remove the thermometer, scrape the dough from the food processor into an ungreased bowl and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; the dough should be 80°F or cooler by that time.
- Remove the dough from the processor and place it in a large, ungreased bowl. Cover the bowl with plastic wrap. Allow the dough to ferment for 2 1/2 to 3 hours at room temperature, 70°F to 72 °F. The dough will not double at this point but it will increase in volume somewhat.
- Place the bowl of dough into the refrigerator and retard the dough for at least 4 hours up to 36 hours. Proceed with any of the recipes for pizza, focaccia, or schiaciatta.
*Base Temperature: Original Cuisinart and KitchenAid type food processors, 130°F, Cuisinart Power Prep Plus 145ºF, Braun 150°F. For the Viking, try 140ºF to 145ºF
© Charles van Over, 2009
Provençal Pizza
This is one pizza I serve all summer long when the tomatoes are sweet and the basil overtakes our garden.
One 10-inch pizza
Proofing: 1 hour at room temperature, 70°F to 72°F.
1/3 recipe Basic Pizza Dough, about 10 ounces
1/4 cup, Bright Tomato Sauce, recipe follows, about 2 ounces
1 medium fresh tomato, sliced 1/4 inch thick
1/2 cup, feta, crumbled, about 2 ounces
1/3 cup, about 12 black olives, pitted
6 anchovy fillets
5 sprigs of fresh thyme 1/2 teaspoon dried thyme
3 or 4 large fresh basil leaves
1 tablespoon extra virgin olive oil
Freshly ground black pepper
- One hour before baking remove the dough from the refrigerator. Put the oven rack on the second shelf from the bottom of the oven and place the baking stone on the rack. Preheat the oven to 500 °F.
- Turn the dough onto a lightly floured work surface with the palms of your hands flatten it to a thickness of about 1/2 inch. Generously sprinkle a baking sheet with flour, place the dough on the sheet and cover it loosely with plastic wrap. Allow the dough come to room temperature. This will take about 1 hour but do not let dough sit longer than 2 hours before forming and baking.
- If kitchen is very cold, place the baking sheet of dough on top of the stove. The warmth of the oven will help the dough warm up and soften. But don't leave the dough there more than 10 minutes it could over-proof. Turn the dough over once or twice during this time so that the heat permeates it.
- Place the dough on a lightly floured work surface. Using your fingertips, press the dough all over so that it begins to stretch out. Gently pull the dough to stretch it into a round disc. The dough will be noticeably soft when pulled. Lift the dough by one edge and place your fists underneath it to begin to stretch the dough into a circle about 11 to 12 inches in diameter.
- Sprinkle a peel or the back of a baking sheet with cornmeal, then carefully transfer the stretched pizza dough onto it. Spread the pizza with the tomato sauce leaving a 1/2-inch edge of dough around the perimeter of the pizza plain. Place the tomato slices about 2 inches apart on the top of the crust. Don't crowd the pizza with tomatoes, they release moisture and can make the pizza soggy. Scatter the feta, olives, and anchovies over the tomatoes. Strip the thyme leaves from their stems and scatter on the pizza or sprinkle the pizza with the dried thyme. Shred the basil leaves and evenly distribute on top of the pizza then drizzle it with olive oil. Season the pizza with a generous grinding of black pepper.
IMPORTANT: We are including here two versions of baking. One for use in a conventional oven and the other for a wood fired oven.
CONVENTIONAL OVEN
- Open the oven door and carefully slide the pizza directly onto the baking stone. Hold the peel or baking sheet with two hands, place it deep into the oven directly over the pizza stone where you want the pizza to land. Use a firm back and forth movement to shake and slide the pizza from the peel or baking sheet onto the stone. As the pizza slides forward, gently pull the peel or baking sheet out from under it.
- Bake the pizza for 5 minutes. Check it and rotate the pizza so that it bakes evenly. Continue baking for another 5 to 7 minutes until the edges of the pizza crust are just beginning to get dark brown. To remove the pizza from the oven, slide the peel under the pizza and use it to lift the pizza out of the oven. Or, using an oven mitt, slide the baked pizza crust onto the back of the baking sheet. Transfer the pizza to a wire rack to sit for 2 minutes so that some of the steam escapes and the crust doesn't get soggy before cutting.
WOOD FIRED OVEN
- Move the embers and coals of the fire either to the right or the left side of the wood fired oven by using the ash stick. Wait 10 minutes, allowing for the temperature to equalize and then use the tampico floor brush to remove the smaller debris and ashes.
- Check the temperature in your oven and when it has reached 650°F, carefully slide the pizza directly onto the floor of the wood fired oven. Hold the long-handled wood peel with two hands, place it in the center of the oven floor, using a firm back and forth movement to shake and slide the pizza from the peel onto the oven floor. As the pizza slides forward, gently pull the peel out from under it.
- Bake the pizza for about 1 ½ - 2 minutes. Check it and rotate the pizza so that it bakes evenly by using the metal peel. Continue baking for another 1 ½ to 2 minutes until the edges of the pizza crust are done. To remove the pizza from the oven, slide the metal peel under the pizza and use it to lift the pizza out of the oven. Transfer the pizza to a wire rack to sit for 2 minutes so that some of the steam escapes and the crust doesn't get soggy before cutting.
© Charles van Over, 2009
Amen.
[I have Charlie's permission to share his recipe, as long as I give him credit.]
136
posted on
06/23/2016 4:30:02 AM PDT
by
Daffynition
("We have the fight of our lives coming up to save our nation!" ~ Jim Robinson)
To: Olog-hai
Uniformity? So every European pizza will look and taste the same? How boring.
Besides that, will this regulation squash new businesses? Restrict licenses to limit competition.
137
posted on
06/23/2016 4:37:31 AM PDT
by
kalee
To: miss marmelstein
Have you ever tried any of Peter Reinhard’s bread-making books?
They’re fantastic!
Ed
138
posted on
06/23/2016 11:29:04 PM PDT
by
Sir_Ed
To: Sir_Ed
No. I’m still working through Beard’s Book on Bread.
139
posted on
06/24/2016 4:50:05 AM PDT
by
miss marmelstein
(Richard the Third: With my own people alone I should like to drive away the Muslims)
To: miss marmelstein
Cool...
You working on B’dway? I heard a lot of shows are shutting down, that’s too bad.
See ya’.
140
posted on
06/25/2016 3:04:45 AM PDT
by
Sir_Ed
Navigation: use the links below to view more comments.
first previous 1-20 ... 61-80, 81-100, 101-120, 121-140 last
Disclaimer:
Opinions posted on Free Republic are those of the individual
posters and do not necessarily represent the opinion of Free Republic or its
management. All materials posted herein are protected by copyright law and the
exemption for fair use of copyrighted works.
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson