home Bakery products Various pastries Pizza Pizza "Sapri" - a recipe spied on the Florentine market

Pizza "Sapri" - a recipe spied on the Florentine market (page 2)

Masinen
Ksyusha,
I love this pizza, I'm ready to take a picture of it and cook it all the time, it turns out so beautiful
Trishka
Oh, I really liked her too ...
vernisag
The monsters made them run for cheese at night, I went to the oven, I also want this
Masinen
Quote: vernisag
I went to the oven, I also want this

Let's bake !!
Trishka
vernisag
Vkuuusno

Pizza Sapri - a recipe spied on the Florentine market

Pizza Sapri - a recipe spied on the Florentine market
Trishka
vernisag, Irisha!
The beauty !
What mozzarella do you use?
Masinen
vernisag, uh, cool !!!
vernisag
Quote: Trishka
What mozzarella do you use?
Which one I found, this one I used. Like this.

Pizza Sapri - a recipe spied on the Florentine market

Thank you
Kara
Quote: Rada-dms

[it's time to create a club for lovers of Italy on our forum!

Isn't he not yet?

How did I slap your recipe? Today I will try Ol, and if there is no stone in the farm, do you think 300 degrees with convection will be able to somehow compensate for this deficiency? And I also want to ask, do you first remove the skin from the tomatoes? I, frankly, have never tried to make cherry tomatoes hot, maybe their skin is not so oaky.
Trishka
Quote: Kara
if there is no stone on the farm,
Irish, I baked vapsche in Princessishne, it's also delicious!
Kara
Ksyushenka, Duc, I have no doubt that it will be delicious even if you bake this masterpiece on a kerosene lamp.But you want authenticity, I can't eat
Trishka
Quote: Kara
kerosene lamp bake
Yeah, like gritsa pizza, it's also in Africa PIZZA ...
Rada-dms
Trishka, Ksyusha, I, if in a hurry, I also use Dolmio or something similar. And this year and last, she rolled up small cans of sauce with an Italian accent in taste with a pizza specialist. It helps a lot when you urgently need to prepare. When there is nothing at all, then I bring the “Tomato” to mind quickly - water, Italian spices, salt and sugar.
I want to emphasize what's in this pizza (in the native version we tried) There is a lot of sauce, it does not dry out on the dough after baking, and the tomatoes just float in it. And the cheese melts better. But so far I have not been able to achieve this effect one hundred percent. Nevertheless, we do not bake in stone stoves, and it takes longer, the sauce dries up a little. Or maybe the edge needs to be molded higher, and the bottom is thinner. In short, I will continue to try to achieve a personalized Togo! taste.
I'll show you the cheese later if I meet you.



Added Saturday 17 Sep 2016 05:40 PM

Quote: Kara

Isn't he not yet?

How did I slap your recipe? Today I will try Ol, and if there is no stone in the farm, do you think 300 degrees with convection will be able to somehow compensate for this deficiency? And I also want to ask, do you first remove the skin from the tomatoes? I, frankly, have never tried to make cherry tomatoes hot, maybe their skin is not so oaky.

Well, there are already four members of the coastal lovers near San Vincenzo!
Irish, of course you need to bake under the conditions that can be obtained with our capabilities. I bake like that now, not in a pizza oven! I heat the oven on a maximum with convection (you still put the baking sheet upside down on a level closer to the grill), then turn on the grill, the mode is better for grilling in convection or with the bottom, warm it up and quickly stuff the workpiece there. With this option, I baked six minutes in my agonizing Neff oven.

Wait a new one ..., so inappropriately covered!

But the possibilities of your oven, I cannot take into account in this advice. Need to try!
As for the peel ... It all depends on the cherry that comes across.In Italy, this pizza was tiny, with a phalanx of the little finger, the skin was not felt at all! And they were sweet, mmm ...!
All our options are thick-skinned, so I can offer to choose dense and sweet ones, blanch them with boiling water after cuts and fry them already peeled. They must stay whole, not half-baked !!.
Or really endure, let them choose the peel. Incidentally, I also take it off often, it is harmful for me to use unmilled.

Kara
Quote: Rada-dms

In Italy, this pizza was tiny, with a phalanx of the little finger, the skin was not felt at all! And they were sweet, mmm ...!

Aaaaa Fromdevaissiiii
Trishka
Olchik, thank you!
Quote: Rada-dms
rolled up with a pizza specialist
Do you have a recipe? ....
Rada-dms
Trishka, Ksyusha, I searched the whole apartment, I did not find the exact recipe, I will still rummage, I need it myself! Was taken from the Iatlian mother!


Added Thursday 22 Sep 2016 19:30

Quote: Kara

Aaaaa Fromdevaissiiii
Now, remembering this taste, I am already mocking myself ... I would just throw everything away and rush to the airport from this cold and darkness in the sky!


Added Thursday, September 22, 2016 7:33 PM

Quote: vernisag

Vkuuusno

Pizza Sapri - a recipe spied on the Florentine market

[img width = 550: girl_love: height = 412] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/63491/______002~3.JPG
Irish, I saw, I finally saw your beauty! You warmed me with your photo on this chilly day, lifted my mood and refreshed my memories!
This pizza turned out to be very bright, beautiful! You keep your brand and class, as always !!!
Thank you very much for your feedback and trust!
Lanochka007
Girls, I wanted to share a picture with Belarusian Mozzarella cheese and it just doesn't work from the tablet. For this pizza, try our cheese under the brand name Bonfesto, an excellent cheese, there are balls in brine, and there is something like suluguni, they melt very well. Tanyulya showed this cheese in her video about eggplant at GF. Try it, I think you won't regret it!
Rada-dms, Olenka, thank you for this beauty, I will definitely cook it for my loved ones.
Trishka
Quote: Rada-dms
Was taken from the Iatlian mother
Oh, it must be something!
Olga, I'll wait for the recipe ..
Rada-dms
Lanochka007, Lanochka, thanks for the advice! The cheese is really very good! Only I haven't seen it in our stores for a long time. I will search again, thanks for the reminder!

Pizza Sapri - a recipe spied on the Florentine market
Lanochka007
Rada-dms, yes, just that! And also in balls - great too!
Pizza Sapri - a recipe spied on the Florentine market
AnyaAnechka
I also buy this cheese, it is really delicious
aprelinka
The pizzepechka came at last, I bought mozzarella in balls, tomatoes are sweet too. I'm waiting for tomorrow))))))) so I liked this pizza, these cool photos and recipe
Rada-dms
aprelinka, Helen! I won't sleep, I will wait and worry! Good luck !!!
With a good purchase!
aprelinka
Rada-dms, no sleep please. As I will, I promise I will post everything. Looking forward to the weekend
Cvetaal
Olga, I'm with a report! Insanely delicious pizza, thank you very much for the recipe! Baked in Ferrarka with cherry tomatoes

Pizza Sapri - a recipe spied on the Florentine market
Rada-dms
Cvetaal, Svetochka! Great pizza you have! The tomatoes are so magically baked! And the dough in general!
And after your photo I wanted Ferrari again! How did you get such fried edges? Not everyone has such edges after Ferrari! Is the cake smaller in diameter than the shade?

Cvetaal
Olga, thanks for the praise! The pizza is really amazing. I always have ruddy edges in the ferrari, I usually roll it out to the size of the aluminum mesh, and its diameter is slightly larger than the diameter of the shadow ring. I bake pizza on a grid. The one in the photo, smaller than the usual one, there was little test.

By the way, a future foreign son-in-law was visiting us the other day, he liked the pizza from the ferraraka so much that he was ready to eat only it! I love Ferrari)))

Rada-dms
Cvetaal, Svetochka! If you decide to do it again, then put the greens on top, basil is really needed here! It turns out like a Caprese salad on a good dough with sauce. The son-in-law will immediately recognize the taste! Well, or arugula, if you like. I also decorate with cilantro abundantly, but basil, especially green, is beyond competition in this pizza!

Oh, how interesting! So, soon you will go to visit your relatives! At least give a hint where - to the South or to the West?

Cvetaal
Yes, Ol, I flew with greens, not a leaf was in the house, they ate everything before))).

Not decided yet, either England or Canada

Rada-dms
Cvetaal, Light, and what dough you have, looks so enticing!
Cvetaal
Olya, kneaded the dough in a bread maker on the "pizza" mode, it turned out 2 full-size pizzas, and there was still a small piece of dough, she baked the first pizza right after kneading, the second the next day, and the rest lay in the cold for 3 days, from it the most delicious pizza turned out)))

4 g dry yeast
400g premium flour
0.5 tsp salt
1 tbsp. l olive oil
250 g water
Yarik
Rada-dms, delicious pizza! We generally love these tomatoes, especially with fish. Thanks for the recipe!

Pizza Sapri - a recipe spied on the Florentine market
Rada-dms
Cvetaal, Svetochka! Approximately so by eye and knead! It means that your golden hands together with Ferrara work wonders!


Added on Monday 03 Oct 2016 9:01 PM

Quote: Yarik

Rada-dms, delicious pizza! We generally love these tomatoes, especially with fish. Thanks for the recipe!

Pizza Sapri - a recipe spied on the Florentine market

These are the colors! Straight Zhostovo tray!
Still, what Rkie pizzas are obtained from this seemingly simple recipe!
Thank you very much for the karasota!
I often eat such tomatoes for breakfast in winter, and I also like scrambled eggs!
Masyusha
Rada-dms, Olga, finally, and I was honored to report when I saw the recipe, bookmarked it and forgot (something seemed a little confusing to me, I'm sorry). Then Masha posted this recipe on YouTube (there is a link to you there). Looked and cooked! This is awesome! In general, I love light pizza without meat, because this pizza is straight mine. Thank you very much! The photo is not very good, I took a photo in a hurry on the phone (potential eaters ran into the smell and tried to squeeze out the pizza). Hell in Princesse.

Pizza Sapri - a recipe spied on the Florentine market
Rada-dms
Masyusha, Elechka !!! You are my sweetheart !! The photo is superb - you can see everything, both juicy and bright! And I believe that this pizza is the best for me for sure! I don't like superfluous mess!
Thank you, awesome report!
And in the summer, and with tomatoes from the garden, we will generally enjoy this pizza more often!
eye
Olchik, I grabbed the mozzarella of Syony, so I'm thinking about zamahnutstsa at the weekend ... still get some current tomatoes)))
I think about the dough .. here is a simple dough, unleavened is more suitable, right?
This is what I mean: I bake pizza on dough with more richness, and how much it fits here, I doubted
Rada-dms
eye, Tanya, the main thing in this pizza is that the tomatoes are sweet and the dough is thinner, then the filling sounds! After all, there is not much of it, and thick dough will kill everything! Well, sweet dough is also not very suitable. Then you make the dough with the addition of milk in half with water and overnight proofing, put at least sugar. And, most importantly, thinner, thinner, but with a side!
I will look forward to your assessment!
eye
Quote: Rada-dms
This time I baked a double pizza - a part with classic salami, part according to this recipe.
Olchik, how do we act in this case?
Rada-dms
eye, Tanya, how are you? Capri pizza is worth it neat if the tomatoes are sweet. And with salami I made for a pizza lover with salami, so that later I would give it to work, since this one is wet and you can't take it away. I just always bake two pizzas per family.
eye
You know, here we have already decided two ovens: this and the classic one, I think, the dough of 400 g of flour should be enough, it has been in the refrigerator since midnight)))




Olchik, I brought thanks!
I have never been to Italy, so this is a new experience for me, and I liked it!
My muzhuki ate, but they were looking for meat, they did not find it))) the girls' version, I would probably eat it, especially in summer, especially from real tomatoes.
And what a cool mozzarella!
The basil was purple, from the green - olives:

Pizza Sapri - a recipe spied on the Florentine market
Rada-dms
eye, Tanyusha, thanks for the report!
In the summer, repeat from sweet tomatoes, the taste directly depends!
I think the olives were decorated, thanks for the tip!
Yes, in summer this pizza sounds especially good when in the heat you don't want to eat excess fat from salami and bacon.
Men are hard to change habits, I understand that! But we together take them to Italy, drag them to the Florentine market, and there we will turn them around as we want! There all the men become tame, there is such beer .... Oooh, the food is so .... AAAA! In short, we invite you to taste Italy for the first time with us! I'm serious!

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Quote: Cvetaal
and the rest lay in the hall for 3 days, from which the most delicious pizza turned out)))

4 g dry yeast
400g premium flour
0.5 tsp salt
1 tbsp. l olive oil
250 g water

Exactly! I completely agree, how I forget or do not have time, so the most delicious after aging in the refrigerator!
Svetlana62
Rada-dms, Olga, thank you for the recipe for an incomparable pizza! It is simply impossible to tear yourself away from her. Together with my husband, we persuaded a pizza in one sitting. Incredibly delicious!
Rada-dms
Svetlana62, Svetlana, how nice it is to bring joy to people, at least with recipes.
For this I will never be ashamed, because we, in fact, only consume this pizza when we manage to buy sweet cherry tomatoes. I always bake two pizzas, one of them is Florentine!
Thank you very much for your kind feedback. Bake to your health! One thin pizza for two is not serious for Italians. I think that two can be persuaded in the evening!

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