February 29, 2012 - 11:14am
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
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So if you make a pizza, make it like any other dough recipe but omit any sugar.
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...
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/
Here's a little info
tp://www.pennmac.com/items/4697//pizza-baking-supplies
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.
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
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.