Tips from the Chef

Tips from the Chef

News CALZONE with La Pizza +1 dough

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News SWEET FOCACCIA with La Pizza +1 dough

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News FRIED GNOCCO DOUGH PUFFS with La Pizza +1 dough

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News

News

News BRC and IFS: top certifications!

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News CIBUS CONNECT 2017

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News MADE 2017

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Press office

Press office

News Word's longest Pizza +1: the video.

Over 1.5 km of real Italian taste, in two minutes.

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News Guinness Record for the longest pizza in the world

The record comes back to Italy: the national and international press release

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News La Pizza+ 1 at PLMA in Amsterdam 2013

An authentic Italian product

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Preparation

A few simple tips for the best way to enjoy your pizza or focaccia...

microwave...

Pizza

Pizza al microonde

 

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Focaccia

Focaccia al microonde

 

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traditional oven...

Pizza

Traditional oven pizza

 

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Focaccia

Traditional oven focaccia

 

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Dough for pizza and other delicacies

Pasta per pizza

Recommendations for preparation (for all types of uses, remove the dough from the package and leave it at room temperature for approximately 30 minutes):

  • PIZZA

    • Preheat the oven to 200°C;
    • Flour the pan and rolling pin. Roll out the dough. Let it sit on the pizza pan for another 10 minutes. Now definitively roll out the dough to the  size of the pizza pan (30x40cm) and place on a sheet of parchment paper on the pan;
    • Make holes in the dough using a fork;
    • Bake the pizza crust on the center oven rack for 11-13 minutes; 
    • Remove the crust from the oven and top it with tomato sauce or pulp, mozzarella and any other desired toppings;
    • Bake the pizza at 200 °C on the center oven rack for 8-10 minutes until the mozzarella melts, or according to your personal preference.
  • PIADINA

    • To prepare a piadina, weigh approximately 130 grams of dough;
    • Roll out the dough with a rolling pin on a well floured surface until it is about 2-3mm thick;
    • Preheat a 30 cm non-stick pan on a stove burner;
    • Make holes in the dough using a fork;
    • Cook for approximately 4 minutes on medium heat (2 minutes on each side).
  • SCHIACCIATA WITH OIL

    • Preheat the oven to 200°C;
    • Flour the pan and rolling pin;
    • Now definitively roll out the dough to the size of the oven pan (30x40cm) and place on a sheet of parchment paper on the pan;
    • Make holes in the dough using a fork;
    • Oil the surface of the dough with 3 tablespoons of extra virgin olive oil and sprinkle with coarse salt as desired;
    • Place the pan in the oven and bake for approximately 14 minutes.
  • GNOCCO FRITTO

    • Flour the pan and rolling pin;
    • Roll out the dough until it is about 2-3mm thick;
    • Cut the dough into squares measuring about 5cm;
    • Heat a sufficient amount of oil for frying in a pan;
    • When the oil is hot enough, insert the squares one at a time into the oil for approximately 30 seconds (15 seconds on each side);
    • Drain the oil from the dough on absorbent paper towels.
  • FOCACCIA DOLCE

    • Preheat the oven to 200°C;
    • Flour the pan and rolling pin;
    • Now definitively roll out the dough to the size of the oven pan (30x40cm) and place on a sheet of parchment paper on the pan;
    • Make holes in the dough using a fork;
    • Oil the surface of the dough with 3 tablespoons of extra virgin olive oil and sprinkle with sugar as desired;
    • Place the pan in the oven and bake for approximately 14 minutes.
  • CALZONE

    • Preheat the oven to 200°C;
    • Flour the pan and rolling pin; 
    • Roll out 200 grams of dough until it is about 20x30cm wide;
    • Fill half of the surface of the dough with mozzarella, tomatoes and/or other toppings as desired;
    • Fold over the other half of the dough and seal the outer borders; 
    • Cover the surface of the calzone with a drizzle of oil and tomato sauce;
    • Bake in the oven for 13-14 minutes.