Pizza is nouvelle cuisine #cook4learn

This is a very special post!

Making these recipe, you will realize how behind everything what you can findis a lot of hard work and a lot of dedication!

It is not easy to make pizza as nouvelle cuisine but Mr. Jesus Marquina has achieved it.

JesúsMarquina is from Tomelloso (Ciudad Real). He has been in charge of the family business since he was very young. Different life’s events has led him to turn his business into a pizzeria.

He began his studies and training in Spain and Italy. Afterwards, he became a pizza teacher by the API.

From that moment, 25 years have passed, Marquinetti (his Italian nickname) has not stopped researching and experimenting in the pizza’s world. Not only he has shared a hobby with his family whom has supported him but also they have been completely involved.

They say that behind a good man there is a great woman! It is the case! I had the pleasure to meet Emi, his wife, who is a great person.

He has won countless awards and recognitions from Spain Champions leaguesand he is 5 times World Champion.

Ingredients for the ROMAN CLASSICAL MASS

(1kg dough, yield: 6 or 7 pizzas).

1kg of 300W flour

3 gr of dry yeast or 9gr of fresh yeast

1 drop of vinegar

25 gr salt

26 gr of olive oil

600 gr of medium cold hard water (from the fridge).

 

“The vinegar is added to lower the ph of water’s hardness.

“If we use fresh normal yeast you have to dissolve it in water. If it is dry yeast, mix directly with the flour.

“If we are not going to use kneading machine, firstly mix flour and yeast. After, you make a hole in the center to throw the rest of water; approximately 80% of the total. Mix with spatula or by hand until all the water is incorporated (also the remaining 20%)

“When the mixture is already strong and the structure has been formed, we incorporate the salt and continue kneading.

“When the salt is dissolved we add the oil, little by little, until it is absorbed. Don’t worry if the mass seems tocollapse, it will regain it.

“When the oil has been absorbed, we put it in a bowl to let it rest. We cover it with transparent film and put it in the freezer for 15 minutes to slow down a little the fermentation process before thekneadling.

“At 15 minutes of rest, we make 220/250 gr portions with a knife, never stretching or breaking with the hand.

We will make the balls and place them in a taper covering them with plastic wrap and place them in the coldest part of the fridge for 24 hours.

Previously, we will anoint the container where we have put the balls with oil so that the dough does not get sticky.

To work the dough the most important thing is “hang the roller”; make him a coat rack as Jesus shows us in the photo.

We remove the dough from the taper with a spatula and we place it on the table with flour. We begin the kneading by pressing towards the table with the fingertips, not stretching, just pushing.

As the diameter gets bigger we can apply the pressure with the palm of the hands and all the fingers. We pass the dough from one palm to the other giving a small twist, trying to make the bottom of the dough touch the table.

“” To bake the pizza put the oven to the highest temperature and you do not put the pizza until it reaches it. The ideal, says Jesus Marquina, is 320 ° C for classic pizza.

Usually, the pizza is baked in the middle of the oven and the last minute they place it on the floor of the oven without a tray to make a crunchy dough.

The total time of the pizza inside a regularoven is usuallyabout 7 minutes in the center plus 1 minute in the soil.

La_Pizza_Es_Alta_Cocina_Portada

Among all the pizzas presented in his great book “Pizza is nouvelle cuisine “, we have chosen for this challenge two of them: “Nest of quail” (which was the winner of quality in Spain), and “Potato pizza“.

BROKEN QUAIL NEST

MU00420601_pizza.indd

INGREDIENTS

1 tomato

8 quail eggs

1 iceberg lettuce

100 gr mozzarella

Seafood cocktail (mix of crab and ranges, a few drops of orange juice, tuna, small prawns and a little crab).

Cut the tomato into slices, unseeded and put them on the base of the pizza.

 

Carefully, cut the top part of the quail egg and empty it inside the tomato wheel. We put the pizza in the center of the oven for 7 minutes. We give a minute in the soil to make a crunchy dough.

We cut the iceberg lettuce in a very fine way and distribute it all over the pizza without covering the tomatoes and the eggs.  We put the cocktail on the top andsome raw mozzarella.

MU00420601_pizza.indd

POTATO PIZZA

 

INGREDIENTS

 

100 gr of potatoes to cook

50 gr baby potato

90 gr of mozzarella

15 gr of onion

salt and black pepper

We put small pieces of boiled potato around the disk of an extended dough and we add the mozzarella respecting the edges. On top of the mozzarella we put the baby potato, half cooked and we add ground pepper and salt.

 

We distribute the salchichas in small portions and add a little rosemary leaves.

We put the pizza in the center of the oven 7 minutes.

Cut the onion into very thin rings and distribute them through the pizza. We put the minute left on the floor of the oven to make the pizza crunchier.

 

When leaving we spreadit with a little bit of olive oil and we put more rosemary.

 

Jesus affirms that there are no secrets “the best way to learn to cook ispassion and experience”

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Do not you think the perfect person for # cook4learn ??

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