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PERTEGHELLA Alimentaria2018 110



Alimentaria 2018
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Recipe book

Strapizza experts have studied the exact quantities for all ingredients to suit the pans you have at home.

A simple and fun way to make a perfect pizza.

Strapizza’s
How to

Pans &
Quantities

40 cm x 30 cm
Teglia 40x30 cm

water 300 gr

oil 50 gr

yeast 20 gr

flour 500 gr

salt 15 gr

sugar 5 gr

34 cm
Teglia 34 cm

water 180 gr

oil 10 gr

yeast 10 gr

flour 300 gr

salt 6 gr

sugar 3 gr

28 cm
Teglia 28 cm

water 120 gr

oil 5 gr

yeast 5 gr

flour 200 gr

salt 5 gr

sugar 2 gr

22 cm
Teglia 22 cm

water 60 gr

oil 3 gr

yeast 3 gr

flour 100 gr

salt 2 gr

sugar 1 gr

Kneading

Prepare all the ingredients so you have the exact quantities ready. Caution: leavening times vary according to the season because of room temperature. The higher the temperature, the faster the dough rises. Recommended times are applicable when room temperature is approximately 22 degrees.

1 With a mixer with dough hook
2 By hand
3 With a Thermomix

Measure all quantities exactly for a delicious, easy to digest Strapizza.

  1. Turn the mixer on low speed before adding ingredients.
  2. Place water at room temperature in the mixer.
  3. Add yeast and sugar to the water.
  4. Add flour, extra virgin olive oil (do not use oil with Strapizza Cereali).
  5. Add salt (add it last because the salt is harmful to the yeast. Do not use salt with Strapizza Cereali).
  6. Knead until the dough is uniform.
  7. Grease a pan, place the dough in the centre of the pan and coat the surface of the dough with oil, cover the pan with cling film.
  8. Let the dough rise until it has tripled in volume. (Allow 30 to 60 minutes depending on room temperature).
  9. Stretch out the dough to the sides of the pan.
  10. For a softer pizza, let it rise for another 30 to 40 minutes.
  11. Add your favourite toppings. Strapizza recommends high quality tomato paste and fresh mozzarella. Drain the toppings well before use.
  12. Put it in the oven at 200 - 220 degrees for 10 - 20 minutes depending on the type of oven and whether you are using convection.

Measure all quantities exactly for a delicious, easy to digest Strapizza.

  1. Place water at room temperature in a container large enough to hold the flour and for kneading.
  2. Add yeast and sugar to the water.
  3. Add flour, extra virgin olive oil (do not use oil with Strapizza Cereali).
  4. Add salt (add it last because the salt is harmful to the yeast. Do not use salt with Strapizza Cereali).
  5. Knead until the dough is uniform.
  6. Grease a pan, place the dough in the centre of the pan and coat the surface of the dough with oil, cover the pan with cling film.
  7. Let the dough rise until it has tripled in volume. (Allow 30 to 60 minutes depending on room temperature).
  8. Stretch out the dough to the sides of the pan.
  9. Let the dough rise for another 40 to 60 minutes (optional: for a crispier pizza, follow points 10 and 11).
  10. Add your favourite toppings. Strapizza recommends high quality tomato paste and fresh mozzarella. Drain the toppings well before use.
  11. Put it in the oven at 200 - 220 degrees for 10 - 20 minutes depending on the type of oven and whether you are using convection.

RememberFor sweet or savoury dough made with brewer's yeast, use the pulse function for excellent results.

  1. Add in mixingbowl the oil, yeast, water, and salt: 5 seconds at speed 6.
  2. Add the flour: 20 seconds at speed 6 e 1 minute a speed Dough.
  3. Grease a panplace the dough in the centre of the pan and coat the surface of the dough with oil, cover the pan with cling film.
  4. Let the dough rise until it has tripled del volume. in volume. (Allow 30 to 60 minutes depending on room temperature).
  5. Stretch out la pasta su tutta la superficie della teglia.
  6. Let the dough rise for another 40 to 60 minutes (optional: for a crispier pizza, follow points 7 and 8).
  7. Add your favourite toppings. Strapizza recommends high quality tomato paste and fresh mozzarella. Drain the toppings well before use.
  8. Put it in the oven at 200 - 220 degrees for 10 - 20 minutes depending on the type of oven and whether you are using convection.

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Strapizza’S
Recipes

Rustic vegetable Pizza

Intense, rustic flavours from the garden straight to the table!

MEMO: 
tomato, mozzarella, eggplant, zucchini, peppers, onions

If you are lucky enough to grow vegetables in your own garden, you can enjoy them the same day they are picked, or ask your local vegetable market for the best produce.

For two pizzas, you need one eggplant, two zucchini, one red or yellow pepper and an onion. Prepare the eggplant and zucchini by cutting them into medium slices and the pepper into sections, removing any white pith.
In the meantime, heat the grill, and grill the vegetables.

Spread out the pizza dough: in this instance, we recommend including wholemeal flour which goes well with these toppings.

Cover with tomato purée seasoned with salt, mozzarella and then arrange the vegetables, with the onion rings on top. Bake in the oven for a quarter of an hour then enjoy the fragrance of the garden on your plate!

Poppy seed Pizza stuffed with Turkey, Arugula and Tomato

A pizza stuffed with simple ingredients that will give your palate a smooth, balanced gift!

MEMO: 
poppy seeds, slices of turkey, arugula, tomatoes, salsa rosa

First of all, spread out the pizza dough on a rectangular pan so it is easier to cut and top.

Brush the surfaces with oil and sprinkle with poppy seeds. Put it in the oven for about ten minutes at 220°, until the dough is a caramel colour.

While you are waiting for it to cook, rinse and dry the arugula, rinse the tomatoes which should not be too ripe, and cut them into thin slices.

Take the pizza out of the oven, and set it aside until it is cool enough to cut using a bread knife like you would cut a long ciabatta loaf.

Arrange the tomato slices, the slices of turkey, the arugula and finish off with a few spoonfuls of salsa rosa.

Put the other half of the pizza on top and it is ready for your Sunday brunch!

 

Stuffed Pizza with Mortadella, Squacquerone and Pistacchio

This recipe by our pizzaiolo is super fragrant! After a dip in the swimming pool, it is just want you need to taste relaxation

MEMO: 
mortadella, squacquerone, pistachios, Extra Virgin Olive Oil

For this stuffed pizza, spread out the dough (in this case we used Strapizza Mix1) in a rectangular pan and cook it for about ten minutes at 220° until the pizza is honey brown.

In the meantime, peel the pistachios, and chop them in the mixer using the pulse function to prevent them from overheating.

Take the pizza out of the oven and set aside until it is cool enough to cut in half. Arrange the slices of mortadella (try IGP pistachio flavour) and add some spoonfuls of cheese to balance the flavours making sure not to put too much topping near the edges which will fall out when you put it back together.

Now the finishing touch: a sprinkling of pistachios and a drizzle of Extra Virgin Olive Oil.

A combination of flavours and aromas for when you relax after a nice swim in the pool! 

Roman Pizza "Stirata" with gorgonzola, asparagus, mozzarella

A tasty and rich white pizza, with the distinctive flavour of Gorgonzola combined with the delicate taste of asparagus, creating a new flavour to share.

MEMO: 
mozzarella, Gorgonzola, asparagus

This time, to make the base for our recipe use Strapizza Mix 1. Prepare the dough according to the directions on our website, let it rise, then spread it out on a rectangular pan.

While you are waiting for the dough to rise, boil the water in a pan, add a pinch of salt, and cook the asparagus for about fifteen minutes (thinner asparagus cook faster). Drain the asparagus.

Now slice the mozzarella and arrange the slices on the dough, dotting pieces of Gorgonzola here and there. You can use piccante or sweet Gorgonzola, whichever you prefer.

Lastly, arrange the asparagus in a pattern, which might be: in a row, in a diamond, in a ring, or laid out randomly.

Put the pizza in the oven for a good ten minutes at 220° making sure the cheese does not get too dark. Remove the pizza from the oven and...enjoy!

Anchovies, Tomato and Green Olive Pizza

What could be better than pizza, friends, and the game? The best tasty and delicious dinner to share with friends on the sofa, in front of the television, watching the game. The starting whistle.

MEMO: 
mozzarella, tomato, anchovies, drained ripe tomatoes, green olives, oregano

Have you ever noticed how simple things can make you happy? And isn't a delicious dinner enjoyed with good company, doing something that brings people together, one of these things?

Let's get a move on, we're almost ready to start! We have kneaded the pizza dough and let it rise in the kitchen. Now we can take the cover off and spread it out on a large round pan.

Spread tomato purée on the base and cover with mozzarella chopped into cubes. Arrange the toppings evenly, putting the drained anchovies on the top.

Also drain the ripe tomatoes to prevent the juice from getting on the pizza when cooking. Dry them, and arrange them on top of the other ingredients.

Lastly, add some green olives, stones removed, and a sprinkle of oregano. Now put it into the oven for fifteen minutes at 220°! There, the game is starting!!

Salmon, Orange, Buffalo mozzarella and Arugula Pizza

Rich with omega 3 and vitamin C, fresh, sweet and sour at the same time, this pizza welcomes the new season giving you the charge and energy to face the first cold!

MEMO: 
smoked salmon, orange, buffalo mozzarella, arugula, pink peppercorn

Has the cooler season arrived? Finally! Turn the oven on and we're off! 

Prepare the dough and let it rest. Then spread it out in a rectangular pan and put it in a hot oven. Let it bake for 12 minutes at 220° until the pizza is golden brown.

This pizza has raw ingredients, so the only part that gets cooked is the base: be careful not to cook it until it is too "crispy", a traditional oven is best.

In the meantime, open and drain the stracciatella cheese to prevent any juice getting on the pizza. Cut the salmon into strips, peel an orange and cut the segments into pieces.

When the timer goes off, remove the pan from the oven. Arrange the salmon, then the stracciatella cheese and orange pieces. Then add some grated pink peppercorns, the arugula, rinsed and dried, and finish off with a balsamic vinegar glaze (optional).

And now we are ready for the coldest of days! 

Tuscan Pecorino and Porcini mushrooms Pizza

The forest floor in autumn...rich with flavours, aromas, and emotions. And while we walk in the woods and fill our baskets with mushrooms, we are already thinking about what delicious pizza we can make.

MEMO: 
mozzarella, young Tuscan Pecorino, fresh porcini mushrooms, garlic powder, fresh parsley

Did you bring some nice porcini mushrooms home, or did a friend bring you some and you don't feel like making a sauce? Of all the dishes you could make, why not a pizza?

Great, let us begin by cleaning the mushrooms. Cut off the tip of the stalk and remove any dirt with a pastry brush. If they are still dirty, rinse them quickly and carefully in cold water, without bruising them. Chop them into medium sized pieces.

Place them in a saucepan and add garlic salt, parsley and Extra Virgin Olive Oil, saute them for about ten minutes to begin the cooking process.

Have you spread the dough in a round pan? If not, do it now. Drain the mozzarella, chop it into small cubes and spread them over the pizza base.

Cut the Pecorino into pieces. It must be a young Pecorino to retain its soft texture. Add it to the pizza.

Arrange the mushrooms on the top and bake the pizza in the oven for twelve minutes at 220°. Make sure the cheese does not burn and the mushrooms do not dry out. Take the pizza out of the oven, sprinkle with fresh parsley and some Extra Virgin Olive Oil.

Autumn is on the table!

Winter Pizza

It's snowing snowing snowing, then what? Hours spend shovelling the driveway that keeps turning white again. You need something to boost your spirits and your energy! How about a hot winter pizza in front of the fireplace with some good music in the background? This is comfort food!

MEMO: 
tomato, mozzarella, Gorgonzola, radicchio, walnuts

Let's leave the bad weather outside and try to prepare something that will keep the winter blues at bay.  Simple and quick, this pizza will make you feel satisfied and refreshed. Spread the dough in a pizza pan. Add a pinch of salt and some oil to the tomato purée and spread it on the pizza with a spoon. Cut the Gorgonzola, into pieces and arrange them on the pizza. If you prefer  blue veined cheese with a strong flavour, try adding some Roquefort.
Next wash the radicchio, and pat them dry, but not too dry. Cut them into strips and arrange them on the dough  leaving the edge uncovered.
Lastly, cover with shelled walnuts and put it in the oven at 220° for fifteen minutes until the cheese is melted and the vegetables are amalgamated with the cheese.
Serve your meal and feel spoiled by this healthy comfort food!

Summer Pizza

Hot hot summer! What would you say to a caprese? Pizza, we mean!

MEMO: 
tomato, buffalo mozzarella, fresh tomato, basil

The summer heat can drain you, but how about a light pizza just for summer? Here is one. 
Spread out the dough in a rectangular pizza pan and top with tomato purée seasoned with a pinch of salt and Extra Virgin Olive Oil.
Bake in the oven for about ten minutes. In the meantime, slice the buffalo mozzarella. Rinse the red tomatoes, which should not be too ripe, and slice them.
Take the pizza out of the oven and arrange the mozzarella and tomatoes on top of each other on the dough.
Return the pizza to the oven for another few minutes for the flavours to start to blend.
Take it back out of the oven and garnish with fresh basil. The only thing left to do is enjoy!

BBQ Pizza

Have you ever thought of this? A Sunday barbecue outside with friends. What shall we put on the grill? Meat? Vegetables? Today, let's put on a pizza!

MEMO: 
tomato, mozzarella, chicken, cheddar/Edam, barbecue sauce, onions

It is time intensive to cook a pizza on the grill, but it's worth it!

Light the fire and wait for the coals to get hot enough to cook. In the meantime, spread the dough until it is even but not too soft to be cooked on the grill.Cook the chicken on the grill until it is golden on both sides, then pull the chicken off the bone and arrange it on the pizza. Add some little cubes of cheddar or Edam, some slices of  onion and a drizzle of barbecue sauce.

The temperature is not even when cooking on a grill, so it is vital you keep a constant eye on the pizza to manage the cooking process and prevent it from burning!

Hawaiin Pizza

A pizza originally from Canada despite the name, and very popular in Australia. It will surprise you! 

MEMO: 
tomato, mozzarella, pineapple, cooked ham, pancetta

Sweet and fragrant. With that unique flavour that is enticing and comes from the flavour of prosciutto and bacon. Taste it and let this wonderful combination of unusual ingredients carry you away. Spread out the dough in the pan and cover with a layer of tomato, a pinch of salt and some cubes of mozzarella. Trim the top and peel the pineapple. Use a pineapple corer to remove the hard centre, then cut the fruit in rings that are not too thick.

Next arrange slices of prosciutto on the pizza, sprinkle with pancetta cut in little cubes and top with the slices of pineapple.

Bake in the oven for about ten minutes then enjoy this delicious pizza!

Potato Crisp and Rosmary Pizza

Mmm! I can already feel the crunch of the crisps with the wonderful Mediterranean aroma of rosemary.

MEMO: 
mozzarella, potatoes, fresh rosemary

Put your hand up if you don't like potato chips! It's no good trying to resist, you absolutely must try this delicious treat!

Prepare a large rectangular pan, because you'll have to have a second slice. Spread out the dough with your hands and drizzle some olive oil on it, but not too much. Being gentle with the dough, spread the oil with your fingers until the entire surface is shiny. Add the mozzarella, chopped into small cubes.

Next peel three or four potatoes, depending on their size, and slice them very thinly, perhaps even using a vegetable slicer. Arrange the potatoes on the dough. Season with salt and sprinkle with rosemary, preferably fresh.

Place the pizza in the oven and make sure the potatoes do not burn. This pizza is perfect as an appetizer, snack, lunch, dinner, or just as pizza.

Pesto and Zucchini Pizza

Very delicate but tasty, this pizza will give your palate the fresh taste of herbs and the softness of zucchini. Ready with the pestle? And go!

MEMO: 
mozzarella, pesto (basil, pine nuts, garlic, oil, Parmesan, Pecorino), zucchini

Gather the ingredients to make the pesto: a bunch of basil leaves, a handful of  pine nuts, a clove of garlic. Add coarse ground salt and work them in the pestle and mortar until well combined. Add the grated cheeses and a drizzle ofoil to make a thick sauce. 

In the meantime, sauté the zucchini cut in cubes or slices, in a saucepan with a pinch of salt and oil to start the cooking process. When they are almost ready, add two tablespoons of your pesto so the flavours can mix. 

Spread out the pizza in the pan and top it with pesto and mozzarella. Arrange the zucchini and bake in the oven at 220° for about ten minutes. If you prefer, spread the pesto on the pizza when it comes out of the oven so it is fresh, you won't be disappointed!

Focaccia from Puglia

From Puglia, a traditional recipe for soft focaccia, ideal when you are on the go, for a snack or a delicious break.

MEMO: 
(potatoes for the dough), oil, cherry tomatoes, green olives from Puglia, oregano

Following Pugliese tradition, add a few boiled potatoes to the other ingredients, then knead the dough. Once the dough is uniform and elastic, let it sit until it has doubled in volume. Next oil a round pan, spread out the dough and brush it with oil too.

Arrange the little tomatoes and olives on the focaccia. Cover it to resume leavening, and let it sit for about twenty minutes. After this time, drizzle with oil before putting it in the oven at 200°: cook for half an hour and your focaccia is ready. And now.. get your things, we are packed and ready to go!

Tomato Pizza

Are you tired of sandwich bread with your aperitif? What would you say about replacing it with a little pizza as the base for your creations?

MEMO: 
tomato, fresh tomato, red pepper

After a long week of work, you can't wait to enjoy a relaxing aperitif with friends, but is the bread too soft? Try pizza! Of course it needs to be prepared  in advance, but it will certainly be more appetizing.

While you are waiting for the dough to rise, rinse the fresh tomatoes, chop them into pieces and drain the excess juice. When the dough is ready, spread it out on a rectangular pan so it will be easier to cut into equal pieces.

Season the tomato purée with oil, salt and red pepper powder. Spread it on the dough. Now arrange the tomato pieces and place the pizza in the oven for about ten minutes at 220° degrees.

Remove it from the oven and let it cool, then cut it into squares, and “stab” each square with a toothpick. Now add anything you wantto the toothpick: olives, anchovies, peppers, hot dog, cheese cubes, pears, prawns, salami, ham, figs... here your imagination has no limits!

Eggplant trifolati and Provola Pizza

A vegetable combination that never fails to amaze! How many recipes do you know that use eggplant? Let's try this one, trifolati with melted Provola cheese on a crispy pizza!

MEMO: 
Provola cheese, tomato, eggplant, parsley, garlic, Extra Virgin Olive Oil

For this you need to be expert, very expert! Not to cut the eggplant in very thin pieces, but to stop anyone from eating it before it's ready!

As we were saying, this time you have to try to slice very thin slices of eggplant for them to cook better. Arrange them flat in a container, cover with a blend of salt, Extra Virgin Olive Oil and garlic powder. Set them aside to marinate for a few hours.

In the meantime, stretch out the dough in a pan. Take the eggplant and arrange each slice very carefully, like our pizzaiolo has done, and then add a layer of Provola cheese slices.

Put it in the oven and wait: but don't walk away...someone might get to it before you do!!!

Poppy Seed Pinzone

Very common in Central Europe, for some years also available in our supermarkets and on baked products. Do you want to try it too?

MEMO: 
lard for the dough (20g per 300g of Manitoba flour), Extra Virgin Olive Oil, poppy seeds

When you make the dough for the pinzone before you add the salt, add twenty grams of lard (you will find it in the refrigerator section of your supermarket, near the butter). Lard will give it an unmistakable flavour and a soft texture that only this ingredient can create. Then proceed as normal.

After it has risen, spread it out in a rectangular pan and brush the surface with oil, just enough to make the poppy seed stick, then sprinkle them on the pinzone. Bake in a hot oven at 200° for 20/25 minutes.

This pinzone is good hot or at room temperature, cut it in half and add cold cuts or leave it as is, to enjoy the full flavour... is your mouthwatering yet?

Chocolate and Strawberry Pizza

Let's try this sweet pizza instead of the usual savoury kind! Everyone loves bread and chocolate.

MEMO: 
dark chocolate, butter, milk, sugar, flour, strawberries

Spread out the pizza dough in a round pan, like a cake.

In the meantime, take 100 g plus a little extra dark chocolate and melt it in a half glass of milk, add 50g of caster sugar, 20gr of butter and a tablespoon of flour to thicken. Continue to stir until the cream turns thick.

Now spread it over the dough, leaving a few centimetres at the edges. Wash the strawberries and cut them into pieces or slices and arrange them on the pizza. You can also use slices of orange or raspberries to taste or according to the season.

Put it in the oven at 210° for fifteen minutes until the dough is golden but do not dry the fruit out too much.

Take out of the oven and let the chocolate cool slightly: the only thing left to do is...  enjoy your snack!

Sausage and Broccoli Calzone

For a bold, harmonious flavour, this is one to try: a calzone with an intense stuffing, broccoli and sausage taking centre stage!

MEMO: 
broccoli, sausage, mozzarella, oil

Place the sausages in a non-stick pan or on a grill to cook for about ten minutes, turning frequently. In the meantime, cut the broccoli into small pieces. Bring a pan of water to a boil, add salt and cook the broccoli for about ten minutes.

Roll out the pizza dough into a round shape on a kneading board.

Cut the sausages into slices and drain the vegetables and mozzarella so no moisture is left because it will not be able to evaporate inside the calzone. Arrange the ingredients on half the dough and cover with the other half of the dough, in the shape of a half moon. Press the edges firmly together, brush the calzone lightly with oil, place it on a pan and bake in the oven at 220° for at least twenty minutes, until the filling is cooked and well blended.

Take it out of the oven and enjoy this intense flavour... mmm delicious!

Bresaola Arugula and Grana Pizza

To restore your energy in the warm, summer months, here are some classic toppings for your pizza!!

MEMO: 
bresaola, arugula, Grana, oil

Does the heat of summer tire you out? We have to do something about that! Why not create a cool summer dish for a winning combination?

Spread out the dough in a pan and top it with just tomato, or with tomato and mozzarella, and cook for about ten minutes at 220° degrees.
Add the toppings to the pizza when it comes out!

First of all, arrange the bresaola. There are many kinds available: beef, or in Italy, horse, some types are smoked, or you can get venison if you want a more rustic flavour. This will create the theme for our pizza.

Add the arugula which gives it a bitter taste, enhancing the taste of the meat and aiding digestion. Two types are available: cultivated arugula (eruca sativa) and wild arugula (diplotaxix tenuifolia), the latter having a more intense flavour. Choose the one that appeals to you.

Lastly, add Grana, which has an intense, well-rounded flavour, rich with mineral salts. An aged cheese with granular texture, with distinct organoleptic properties: choose Grana made in Italy for a genuine flavour.

A drizzle of olive oil and... let's get to the table!

Mushroom and Speck Pizza

Are long walks in the woods searching for mushrooms making your mouth water? Why not use your bounty for a wonderful pizza that will restore your energy!

MEMO: 
tomato, mozzarella, mushrooms, speck

Looking for mushrooms is an activity for experts who know what to do with them and most importantly where to find them. But for people who don't know where to begin, you will find plenty on the market at different price points. Cultivated mushrooms like button mushrooms are also good and most people like them, or a mixed trifolati, prepared in advance to save on preparation time. 
Spread out the dough in a pizza pan and cover it with the tomato purée. Arrange little cubes of mozzarellaon the top, but it you also have malga cheese that is not too aged, add a few pieces to give your pizza that bold flavour.
Bake in the oven for fifteen minutes at 220°, then place slices of speck flat on it to maintain the intense smoky aromas.
Now we have the energy for another walk!

finches-naked

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