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Cooking, Baking and Painting in Italia

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Pizza and spumiglie




Today was my father birthday.  So we organized a family dinner with pizza and his favourite treat: spumiglie (meringues).

Yesterday morning I prepared the pizza's dough, I made 2kg of it, enough to make 4 big pizze, a dose for 6-8 people. I used a starter I did the evening before (with 50gr sourdough,  200gr water and 150 gr strong flour) and diluted it in 530gr of slightly warm water (24ºC), added a half teaspoon of honey and little by little 200gr of whole wheat flour and 868gr of medium-high strength flour. I kneaded folding and pressing for 10 minutes. Then I divided it in four parts, wrapped each in a towel,20151106_171655.thumb.jpg.a0c45f0a1ee244  put each in separate bowl closed with plastic foil 20151106_172636.thumb.jpg.ee02a6645bffa3 and put in the fridge until today. Today I took them out one by one20151129_141739.thumb.jpg.85086859b86cf7  to "flatten" each and give it the form carefully pressing  and caressing the dough trying to not to break the little balls of gas entrapped in the dough.20151129_141810.thumb.jpg.3cbf5ac77a5fa920151129_141904.thumb.jpg.d56c4e2b2d556d 20151129_142249.thumb.jpg.ffeeec1497ba3a20151129_142751.thumb.jpg.9f856aaf70b292 20151129_141248.thumb.jpg.73d50908848155The technique is more difficult to explain than doing it. Using a rolling pin is a crime and a sin directly punished by the gods of pizza. Then I let the pizze rest for 4-5 hours in a warm place. 20151129_150224.thumb.jpg.7b3d4afd71e0f0 Then topped with tomato sauce20151129_192737.thumb.jpg.0432c63a198682  and different combinations of mozzarella, brie, mushrooms and salsicce. 20151129_193951.thumb.jpg.ea628ae51e8427 Cooked in the oven at 230ºC for 10 minutes,  then lowered at 200ºC for other 10 minutes. 20151129_200603.thumb.jpg.f34c1d1e0d5800 Here a slice with some culatello. 20151129_200921.thumb.jpg.6d10028398d97a 

Spumiglie are meringues. I prefer to make italian meringues even if french meringues are easier. I used 4 whites, weighed them (180gr), measured double sugar (360gr) and diluted it with 1/5 water (72gr). I  heated the glucose syrup till 120ºC, when it was around 90ºC O started whipping the whites, when the syrup reached 120ºC I added half of it to the whites always whipping and after some minutes added the remaining syrup bit by bit. I went on whipping till the meringa was cool. 20151129_113640.thumb.jpg.697824602879e2 I added some dried vanilla and grated lemon skin, I put it in a sac a poche and made the little "clouds". Cooked the in the oven at 60ºC for 5-6 hours till they were dry and hard and delicious. I do20151129_204152.thumb.jpg.90a7006db5abb2don't have many pics because it's an attention requiring process, add to it a "helping" toddler an taking pics becomes impossible. 

My father enjoyed the meal, everyone had good time and pizza is always fantastic.

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Everything looks so good!  I love the helping toddler.  And I love italian meringues.   

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I forgot to mention that the last ingredient of the pizza dough is salt, 21 gr of it.


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