The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can anyone share a pizza recipe using 'Paneangeli Pizzaiolo'

  • Pin It
belle's picture
belle

Can anyone share a pizza recipe using 'Paneangeli Pizzaiolo'

Hi friends,

I recently purchased 'Paneangeli Pizzaiolo' from an Italian baker at a grocery store in Arthur Ave., Bronx, NY.  I have seen many different 'Paneangeli' products in the past but never used any...as some of you may know, this is a product from Italy and the information on the packets is in Italian.  I LOVE making pizza and the Italian baker convinced me to purchase the 'pizzaiolo' ...she said 'all you need is to add it to your dough, shape your pizza and it will be 'delisciso'....I know there has to be alot more involved so I am appealing to this community.  I looked online for 'paneangeli' recipes in English and could not find anything.

I appreciate any leads or even a pizza recipe using 'pizzaiolo'..

Thanks very much,

Belle

Crider's picture
Crider

So if you make a pizza, make it like any other dough recipe but omit any sugar.

belle's picture
belle

That is fascinating Crider...how much do I add to the recipe...do I still use the yeast? When do I add the baking Powder? Thank you for your help...

Frazestart's picture
Frazestart

I don't really speak Italian but can understand some written Italian using my knowledge of Spanish and French.  I checked out the recipes on the manufacturer's website and it looks like they use straight yeast for all the "real" pizza recipes and use the Paneangeli Pizzaiolo as the sole leavening agent for pizzettes, quiches and other quick appetizers:

Eggplant and artichoke pizza -no Pizzaiolo   http://www.paneangeli.it/#/ricette/paneangeli/pizza-con-melanzane-e-carciofi/

Pizzette Spiritose with Pizzaiolo  http://www.paneangeli.it/#/ricette/paneangeli/pizzette-spiritose/

sheffield's picture
sheffield (not verified)
EricD's picture
EricD

I'm a new comer to the site, and I've just stumbled across your post. That product seems simply to be a dry yeast, lievito is Italian for yeast. Ironically pizzaioli in Italy use fresh, brewer's yeast and not dry, powdered yeast. I believe you would use this product as any other yeast, although it could include malt or some other ingredient which would help the leavening process.

belle's picture
belle

Eric and others -

Thanks for your thoughts on this..very interesting - I contacted the company through their website and asked them if they provide their recipes and info on their products in English and they flat out said 'no'...and they do not intend to...given the global marketplace we live in today, this really surprised and disappointed me.

 

Belle

EricD's picture
EricD

I don't think you're missing too much on their recipes or their products honestly. I lived in Italy for a few years, and I ocasionally used their other products to relatively subpar results. Perhaps it was user error, but they certainly aren't magic, and like I said before, pizza makers in Italy don't even use that product, so I don't know why it'd be so special. Paneangeli is only one of many Italian companies far behind the curve of globalization.

 

lckk3259's picture
lckk3259

 Okay so I basically downloaded a google translator on my phone typed everything in and translated it, this is what is says..

  Is added to the Master baker along with 2 teaspoons of sugar, both sweet and savory doughs.  It is not necessary to dissolve in water.  Contains 3 packs of 3 cubes of yeast 25g.  If you use only part of the contents of the packet, store the remainder in the refrigerator and use within 2 days.  I'm guessing the "master baker" is your recipe and this is the substitute for the yeast + the 2tsp of sugar.  As far as my master recipe goes I just use the knock off pizza hut recipe I found in "Top Secret Restaurant Recipes."   I haven't tried the recipe yet with this yeast or the actual pizza flour I bought.  I know the crust recipe that I have is good but I bought the flour and this yeast in hopes to make it better.  Keeping my fingers crossed and I hope this helps!

lckk3259's picture
lckk3259

Hello again I have more to share!  The first translation that I gave was from the bigger package that the yeast was sold in...upon inspection of the actual package of yeast I noticed different directions....so here they are.

Way of use:  Mix the yeast with the flour and (also for savory dough.)  It is not necessary to dissolve the yeast in water.  Add the remaining ingredients of the recipe. Work the dough vigorously for at least 10 minutes, shape it into a ball and place it to rise in a warm location, covered with a damp cloth, until it rises to desired volume (PERSONAL NOTE: usually 3/4 of the way up the bowl then I punch it down and let it rise a second time.) To help leavening pace in oven preheated to 50 degrees C. or 122 degrees F.  Hope this helps again!

belle's picture
belle

I cannot thank you enough for posting the translation..unfortunately (or I should say fortunately) I am back to contracting right now on a big project so I don't know when I can get time to try this..if you try it, please let me know how it goes..you are wonderful for sharing this with me..

 

lckk3259's picture
lckk3259

You are welcome! I myself couldn't find the English translation ANYWHERE! lol  This yeast has been sitting in my cabinet for almost a year because I just couldn't read it! I came across your post btw by my Google Goggles app.  I took a picture of the package with my camera, it recognized the logo, and sent me to some websites.  After a bit of searching I came across your post.  After even more searching, I too came up empty handed.   Now, knowing that I wasn't the only one looking for the meaning to those words on the package, I got curious downloaded the Google translate app to my phone and typed it all in!  Excited was an understatement!  As soon as I started typing in these foreign words it was showing me their English meaning Eureka!!  I just figured at that point I had to share because well I'm not the kind of person to keep those sorts of things to myself!  I am actually going to make some Pizza tonight with the recipe I mentioned earlier and the pizza flour.  So like I said before, my fingers are crossed! I'm hoping that in using this yeast and pizza flour yields an even tastier result than the one I've made before.  I'll be posting the results when it's done.

belle's picture
belle

I cannot tell you how impressed I am at your sleuth your way to EUREKA!  I was not even aware of google googles - I have to look into that.  PLEASE let me know how the pizza turns out.  Pizza is my number 1 favorite food of all time- I hope to try this recipe before my packet expires ..LOL!