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doughpro

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You might be mistaken for thinking that you can only produce pizza from a stone hearth oven, oh how wrong that could be. Unlike some type specific ovens, the ProLuxe oven offers so much versatility to your menu creation. Anyone who has used a stone hearth oven knows that it can be a multi-skilled cooking appliance.

It can replace your Salamander, cook top, grill, griddle, oven, pizza oven, bread oven, smoker and plate warmer..

All kinds of breads, such as rolls, focaccia and breadsticks can be achieved with an adjustment to the temperature. Baked Oyster with Rocket Pesto; Calamari & Herb Salad; Whole Roasted Portobello Mushrooms & Persian Fetta, or Tomato, Olive & Sage Tart.

You can make seafood dishes such as Moules Marinière, Grilled Prawn Bruschetta and Rocket Pesto, Prawns with Citrus Infusion and even Oven Roasted Bouillabaisse for something really different.

ProLuxe ovens offer the only purpose built in oven char-grill-with 2 (25mj) gas burners underneath- located in the oven cavity giving double the cooking power to grill food in minutes. choice cuts of meat such as New York Sirloin, Lamb Fillets or Pork Cutlets are lusciously grilled to perfection.

The oven is also capable of producing a traditional Cassoulet simmered in a ceramic pot, a roasted Duck taking on a mouthwatering golden hue or a sautéing pan with Pumpkin and Sage Gnocchi to name but a few examples.

Many popular pasta dishes such as Lasagne can be baked in the oven while other favourites such as ravioli, cannelloni, and tortellini can be portioned into individual servings, placed into ceramic oven proof dishes and finished in oven.

By keeping some black iron pans in the oven you can reheat blanched vegetables & wilt spinach in a little oil or butter as fresh side dish. Alternatively you can roast or sauté any variety of vegetables.

Fruit pies, Apple and Raspberry Crumble, Poached Pear in red wine, dessert pizzas, baked fruit gratins and bread pudding are all winners served hot from the Stone Hearth oven.

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Gluten Free Dough

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Gluten allergies make it impossible for some to head down to the local pizzeria and enjoy a slice. Gluten is a composite of proteins; more specifically gliadin and gluten are often conjoined with starch in any common pizza dough. Individuals who are allergic to gluten cannot have common wheat, which is often used in pizza

 

Gluten allergies make it impossible for some to head down to the local pizzeria and enjoy a slice. Gluten is a composite of proteins; more specifically gliadin and gluten are often conjoined with starch in any common pizza dough. Individuals who are allergic to gluten cannot have common wheat, which is often used in pizza.

 

The good news is, dough can be made gluten free. Gluten free dough tends to be very sticky in comparison to your gluten dough. This brings us to the real issue... Can gluten free dough be pressed on a DoughXpress Pizza Dough press? And the answer is Yes it can.

 

Gluten free dough is not an issue when using a dough press, as long as you are using parchment or baking paper. Simply lay down a sheet of paper, place your dough ball on the paper, cover the dough ball with a second sheet of paper, and press. The paper simply peels off and your crust is ready to make up and bake.

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Company profile

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history

IGF Italstampi, Giancarlo Fabbri, born in 1976, developing its activities 
in the field of construction of precision mechanics. Leveraging the "know how" so 
acquired, IGF begins to design and produce food machinery, activities that take 
dimensions predominant within the company. In 1994, by the shareholders of the company IGF 
Italstampi, born Fornitalia that offers a wide choice in the field of electric furnaces 
with low consumption. Fornitalia is a company with a large tradition behind it: born from the experience 
gained in the control of heat, whose natural evolution has led to the 
design and manufacture of pizza ovens.


the Mission

Production flexibility, careful study design and updating 
continuous technological knowledge are qualities on which the entrepreneur native 
of Novafeltria, in the hinterland of Rimini, has always insisted. Goal: do not stop at the 
maximization of sales but to create a service network able to follow 
carefully the customer in all its needs.

The market

Giancarlo Fabbri today can claim to have created a true industrial group 
whose experience is measured in decades, whose extensive business network extends 
outside of Italy in America, Africa, Asia and Australia, while the turnover amounted 
to millions of euros. "Those who work deserve the best" is the slogan carried out by the entrepreneur 
who has always wanted to please with its products Italy and all countries who love 
quality cuisine.


production .

The production and IGF Italstampi Fornitalia uses in making 
point of different metals, advanced technology and strict which is accompanied by a 
constant quality, robustness and security, a guarantee of reliability. Our production 
(says Giancarlo Fabbri) does not make simple machines but partners working reliable 
and accurate. Their task is to provide superior performance which, translated into terms 
concrete, mean best pizza and pastry products, saving time and 
space, more money!

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FORNITALIA: THE WISDOM OF HEAT

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FORNITALIA puts its solid foundation on the great experience gained in the control and heat management. The natural evolution has led to the design and manufacture of excellent pizza ovens. The production uses in the development of various metals, advanced technology and rigorous that goes to a constant quality and safety assurance. FORNITALIA in the name of the company's production philosophy is: pizza, main ingredient of traditional Italian cuisine, has need for a perfect realization of all the wisdom and tradition of our land. To get a good pizza is a great way to cook it needed: FORNITALIAproduces it because it is the synthesis of love and wisdom of a very Italian.

Their task is to provide superior performance, which translated into concrete terms, mean best pizza and pastry products, saving time and space, more money.

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Igf Fornitalia

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History

IGF Italstampi, Giancarlo Fabbri was born in 1976, developing its activities
in production of precision mechanics. Taking advantage of the "know how" so
acquired, IGF began designing and manufacturing food processing machines, activities that take
preponderant size within the company. In 1994, members of the company by the same IGF
Italstampi, born Fornitalia offering a wide choice in electric ovens
low. Fornitalia is a company with a great tradition behind it: the birth experience
gained control of the heat, whose natural evolution has led to
design and manufacture of pizza ovens.


Mission

The production flexibility, careful study design and updating
continuous technological knowledge are qualities on which the entrepreneur native
Novafeltria, in the hinterland of Rimini, has always insisted. Objective: not to stop at
maximization of sales, but create a service network capable of following
with the customer care in all its needs.

The Market

Giancarlo Fabbri today can claim to have created a true industry group
whose experience is measured in decades, with a broad sales network extends
outside Italy as in America, Africa, Asia and Australia, while the turnover amounted
millions of euros. "Those who work deserve the best" is the slogan carried out by the entrepreneur
who has always wanted to be satisfied with its products in Italy and all countries who love
The quality cuisine.


Production

The production and IGF Italstampi Fornitalia uses in making
point of various metals, advanced technology and rigorous that is accompanied by a
Constant Quality, Strength and Security, a guarantee of reliability. Our production
(Fabbri Giancarlo says) does not make the simple machines, but reliable business partner
and accurate. Their task is to provide superior performance, which, translated into terms
concrete, mean best pizza and pastry products, saving time and
space, more money!

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Stone Hearth ovens

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Stone Hearth ovens use the great heat stored in their dense refractory roof and floor to cook pizza and other foods very quickly.

Once chefs become familiar with these ovens, they find them incredibly versatile and are able to cook a wide variety of foods at different times of the day.Dough can be made using a mixer or by purchasing from a bulk dough supplier or your local bakery. Although there may be a million dough recipes.

Once you have made your dough, there are 3 ways to roll it out (Roller, Dough Press or Manual). Choose the method most suitable to you.

The first two mechanical methods lend themselves to kitchens with less experienced staff.

The weight of the dough will depend on the size of the pizza you wish to make and the desired thickness of the base. Individual sized 10″ “gourmet” or “thin base” style pizza will contain 5oz to 7oz dough; a large family size 16″ thick base pizza will contain approx 22oz.

Once you have selected the dough weight and style of pizza, you need to determine how much dough you need per day and how to store it ready for use. Busy pizzerias will use either a separate fridge designed to hold pre-rolled pizza or a chrome rack which can hold up to 20 pizzas.

Some people place pre-rolled pizzas on floured metal pans, which are then placed in their storage area ready for prepping and cooking. Some clients who do not use pans at all use round plywood trays the size of their pizzas for storage prior to cooking.Allow oven to get to operating temperature. Do not be afraid to experiment to get the perfect temperature.

Ensure the floor has been cleaned with a moist (not wet) rag on a broom and move around the floor. A wire brush on a handle can also be used.

Prepare dough into dough balls according the thickness and size required. 5oz balls are suitable for 10″ round thin pizzas.

Roll the dough into bases to the size and thickness required. Use a liberal amount of food release to stop the dough from sticking to the bench and peel.

Place finished dough onto peel and place the pizza in the middle of the oven. Pizza can be cooked either direct on the floor of the oven or in trays. Experiment with different areas of the oven. The hottest area will be close to the fire and the temperature will reduce as you move away from the fire. The coolest place in the oven is next to the mouth. Cooked pizza can be left there to keep warm if business is slow.

When cooking pizzas (either on a pizza-baking tray or directly on oven floor) the pizza should be turned and moved about to ensure even cooking, due to the ambient and reflected heat conditions inside oven chamber. Ideal pans are black perforated, these absorb heat quicker than aluminium pans.

A typical pizza should cook perfectly in 5-6 minutes. The time taken to cook the perfect pizza will depend on how thick the ingredients are and how thick the dough is. If cooking time is greater than 7-10 minutes, the temperature in the oven is too low. This can be caused by a number of factors. Refer to document “Heat in Oven”.

The pizza base may puff up during cooking. If it does, simply prick it with a pointy object. A roller with lots of fingers is available which is rolled across the dough. This has the effect of stopping the dough from bubbling.Eg. Roast chicken, lamb, beef etc can be cooked in roasting dishes (an oven rack should be placed on oven floor with roasting dish placed on rack to prevent excessive heat from base).

Some meats may require aluminium foil placed over top to prevent fat splattering onto pizzas.

Pasta dishes, eg. Lasagne can be baked in the oven; other dishes such as ravioli, canelloni, tortellini can be portioned into individual servings, placed into ceramic oven proof dishes and finished in oven.The pizza oven is designed to cook pizza very quickly at high temperature. With experience you can utilize the effective available heat from the oven by cooking items requiring a lower temperature outside rush hours. By letting the oven cool down to 392°F, you could bake breads all prep food etc between peak periods. Half an hour before your peak demand time, raise the oven temperature with fresh timber and it then ready for maximum temperature and throughput. If you have a particularly demanding peak period, dough bases can be par baked for 1-2 minutes or until the dough holds its shape and stored on individual aluminium / stainless plates in readiness for orders. These can be prepared with tomato paste and cheese prior to par baking.

Once finished cooking for the day, simply leave the fire to burn down, place the door in front of the flue or place another log on the fire.

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DOUGH SHEETER DPR2000

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My father was a lesson. He had his own bakery, and it was closed one day a week, but he would go anyway. He did it because he really loved his bakery. It wasn’t a job.” – Christopher Walken

What is one of the most versatile pieces of equipment in a bakery besides an oven? How about the dough sheeter? From thin to thick, this machine can handle most types of doughs with its infinite adjustments. I’ve sheeted doughs from many different cultures – Roti / Chapati, Puri, Lavash, Focaccia, Pizza Dough (most popular), Piadina, Tortillas, Empanada, etc.It’s also been used for yeast-raised doughnuts, pie crusts, pasta, oven-baked crunchy wheat crackers, and fondant. You can sheet out dough for breadsticks, biscuits, or even Sangak (Iranian flatbread)! Funny enough, the sheeter has even been used in dog biscuit production! Call or email us to find out how to purchase one today.
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