Good Pizza Great Pizza Download Pc Po Polsku

The ability to create a House Special recipe is unlocked in Chapter 4 after completing a short tutorial from Alicante, letting you create a custom pizza recipe using the ingredients you have unlocked so far in the game. The recipe can be edited at any time during gameplay through the Recipe Book menu.

Pizza, as you know, is an all-Italian pride. It is one of the foods that, together with pasta, has made us famous abroad and that has brought Italian cuisine to every corner of the world. But how many Italians really know how to get a top quality pizza? The answer lies in the choice of ingredients and in this article we will reveal some tips on how to prepare it in the best way.

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Every time you eat a pizza, remember that behind this dish there is a very long history that has its roots in a past made up of homemade and, above all, local foods. It was cooked with what was there and, in fact, the ingredients of this ancient recipe are very simple: pizza is a dough made of flour, water and yeast, with the addition of a pinch of salt and oil, flattened and seasoned with tomato, mozzarella and other ingredients according to taste. Therefore, these are very common ingredients and for this reason pizza is always good, because it is a simple recipe, which everyone likes. To put it this way, making pizza would really seem like child's play. In fact, becoming a good pizza chef is not something that can be improvised and the secret of a good pizza lies, in addition to its preparation, in the quality of these ingredients.

Nowadays on the market stalls we find a myriad of products of all types and brands: lots of flours, infinite types of sauces and tomato purees, not to mention cheeses. This was certainly not the case once. All the ingredients were local and came from non-industrial, but homemade production processes. The cheeses were typical of the place and were bought from those who knew how to make them, the passata was homemade at the end of the summer and the flavor contained the genuineness of untreated and sun-grown tomatoes. Things have changed and today we have gained on the one hand the convenience of having a vast choice at hand in every season; while on the other hand the general quality of the products has dropped. All this to say that to make a traditional pizza it is necessary to go and look for first choice ingredients. Don't be discouraged: even today it is still possible to find the ancient flavors! Prefer flours that come from a local and eco-sustainable supply chain, ask your grandmother to teach you how to make a genuine tomato puree, buy the cheeses made in the malghe with the milk of the mountain cows and the same goes for the additional ingredients.

There are many types of flours, you already know, which are distinguished by the fineness of their grinding: double zero, zero, one, two and wholemeal. The most used in leavened products is the double zero for its lightness and ease of handling. If you are a beginner, we recommend that you start with this one, but it does not detract from the fact that a quality pizza can be made with other, more rustic degrees of grinding. Rather! Once these were the most used flours and today they can give a pizza a more authentic flavor, as well as keeping intact some nutritional properties of the grain that are inevitably lost in the double zero processing. Also remember that stone-ground flour retains its organoleptic characteristics more than modern industrial processes.

There is no doubt about yeast: mother yeast. It is an ingredient that is always fresh and alive, which is why it must be fed every day. It may seem like a chore, but the flavor and digestibility of the pizza will certainly gain. Therefore, dehydrated or dried products should be avoided and must be reactivated when they are used. Tip: prepare the pizza dough with sourdough the day before, in this way you will get a naturally leavened base, according to its own times, without haste. Only in this way will you be sure to have a highly digestible and non-chewy dough. Another trick: add salt to the dough the next day, because salt is a natural enemy of yeast.

Here, too, the speech is almost obvious: take local tomatoes. If you have a vegetable garden, you can take pride in a self-produced ingredient; otherwise opt for the 0 km market. Starting from an ingredient of this type you can produce a truly genuine tomato puree. Ask the grandmother, the grandmother of a friend, in short, get advice from those who know it. Otherwise, if you don't want to prepare the puree yourself, make sure you have a product made with love, not the discounted one taken at the supermarket counter. Obviously, the same goes for mozzarella. Whether it is buffalo or fiordilatte it does not matter, the important thing is that it comes from work done as it once was. Beware of too fresh buffalo: it contains a lot of milk, which could result in an excessively wet pizza.

Adding raw oil to a freshly baked pizza always has its why. I'm talking about extra virgin olive oil, the Italian one, not the discounted blends of oils at the supermarket. Those are great for cooking in a pan, but not for garnishing a pizza. Look around, you will discover that even in your territory there is a local oil, made with local olives, cold pressed. Because it's the details that make the difference.

Thirteen years ago, restaurant owner Kathy Lyons envisioned a family-friendly pizzeria on behalf of a small, but fast-growing, city of Georgetown. After identifying a need within the community for a local dining spot featuring artisan pizza, FatKats Pizzeria was born.

With a recent sports bar addition to the facility, you can now pair your favorite pizza alongside a refreshing drink! Serving favorite beers on tap like Country Boy, West 6, and Blue Moon, a good place to grab a drink happens to also be a great place to grab a tasty pizza.

A memorable name is more likely to stick with potential customers. Think of names that are easy to pronounce, spell, and remember. Avoid complex or hard-to-spell words. Memorable pizza names are essential for attracting customers and building brand recognition. Here are some tips to help you choose a memorable name for your pizzeria:

If your pizza restaurant has something unique to offer, such as a specific type of pizza, a secret family recipe, or a particular ambiance, incorporate these elements into your name. Choosing a pizzeria name that highlights your unique selling points (USPs) can set your business apart from the competition and attract customers who are looking for something special.

Creating a fine dining pizza restaurant is all about delivering a delectable and upscale pizza experience that tantalizes the taste buds and offers a touch of elegance. And one of the key elements that sets the stage for such an experience is choosing the perfect name.

These names not only convey the idea of delicious pizza but also sound inviting and appealing to potential customers. When choosing a name for your pizzeria, consider your target audience, the ambiance you want to create, and any unique selling points of your business. A good pizzeria name should reflect your brand identity and stand out in a competitive market.

A starter or preferment is a portion of yeast cultured dough that is made several hours earlier than the main bread or pizza dough. This preferment is allowed to develop for a set number of hours before being added to the main dough to improve the flavor and texture of the final bake.

When it comes to baking pizzas, both biga and poolish give excellent results, and the choice comes down to your personal preference. Try them both, see which one you enjoy working with and which flavor and texture you prefer.

The hydration levels of your dough affect the outcome of your bread or pizza. The more hydrated the dough, the lighter and airier your bake will be, but the more challenging the dough will be to work with. For beginners, we recommend starting with 70% hydration. Since poolish is such a wet dough with 100% hydration, you would use less water in the main dough mix to ensure the result is 70% hydration.

During the pizza dough fermentation process, the gluten in the dough is broken down. Since poolish is fermented for longer than direct pizza dough, the gluten is broken down further than usual. Therefore, some bakers like to use bread flour, which has a higher gluten content, for the poolish dough, and then regular pizza flour for the main dough. This lets your pizza keep a great structure while still being light and delicious.

Starter or preferment is a portion of yeast-cultured dough that is made before the main bread or pizza dough. It is allowed to develop before being added to the main dough and results in a more complex flavor, better texture, longer shelf life, and more easily digestible bake.

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As the pizza chef extraordinaire, you'll take orders, prepare delicious pizzas, and try to fulfill the unique and sometimes unusual requests of your hungry patrons. But be careful, time is of the essence! Each customer has their preferences, and your quick and efficient service will keep them satisfied, earning you bigger tips and a solid reputation.

Use your earnings wisely to upgrade your pizzeria, unlock new ingredients, and expand your menu with exciting toppings to cater to a wide range of tastes. Balancing the books and keeping your customers happy is the key to success in this pizza empire!

The charming pixel art graphics, engaging storyline, and the satisfaction of creating the perfect pizza make "Good Pizza, Great Pizza" a delightful treat for pizza enthusiasts of all ages. So, roll up your sleeves, start kneading that dough, and get ready to create the most mouthwatering and delectable pizzas in town! Play "Good Pizza, Great Pizza" on Silvergames.com and embark on a pizza-making adventure like no other! e24fc04721