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Who said pizza is not healthy food? Enjoy a classic of Italian cuisine with these recommendations from our chef Carlos Caballero.

Make your own dough. It’s much easier than you think.

1. Making homemade dough

The first and most basic tip of all is to lose your fear and start making pizza dough at home. It is very simple and once you make it two or three times you will realize that it can be done almost without staining. Each master has his own recipe, I will give you the one I like the most:

• Ingredients for the dough:
  -0,5 l. of water
  -800 gr. of flour for bread. White but not too refined.
  -22 gr. of salt
  -5 gr. of brewer’s yeast.
• Ingredients for baking:
  – 50 gr. of 12 months old Grana Padano cream cheese.
  -30 gr. of smoked scamorza (a semi-hard cheese typical of Italian cuisine made with cow’s milk. It is a cheese very similar to mozzarella).
  -24 months Grana Padano grated on the edges for gratin.
• Preparation:
  Pour the water into a bowl and mix it little by little with the flour and salt. Then add the brewer’s yeast and continue kneading for 20 minutes, making sure that the dough is not too compact. Once ready, let it rest for 4 hours covered with a cloth. After this time, cut the dough into round portions of between 100 and 200 grams each, according to the taste of the diner, and let it rest for another 2 hours. Bake the disk of dough with a base of 12 months Grana Padano cream and scamorza. Halfway through baking, spread the Grana Padano au gratin on the edges.
  After cooking:
  -30 gr. pasteurized egg yolks
  -30 gr. 24-month Grana Padano chips
  -60 gr. crispy smoked bacon
  -Pepper powder.
  -Lime skin.
  Once cooked, pour the yolks over the pizza and add the bacon, lime peel and pepper powder.
  

  2. Set the oven to maximum temperature

  One of the main keys to the success of a good pizza is the oven in which it is made. In the wood-fired ovens of restaurants, temperatures of 400-500ºC can be reached. In our case, we are not lucky enough to have a professional pizza oven, so we are going to have to make do with our kitchen oven. In principle, the two ovens most commonly found in homes are electric and convection ovens.

  The cooking times of the pizza will be different in each case:
  1. Convection: In this case we will put the oven at almost the maximum 240-250ºC with the fan function on putting the pizza in the central tray. At this temperature we will have the pizza ready in 4-5 minutes.
  2. Electric: these ovens transfer the temperature to the pizza worse and therefore we have to have the pizza between 10-12 minutes in the oven. A trick is to start by putting the pizza on the lower tray of the oven so that the lower resistance makes the dough crisp and then raise it the last two minutes to the upper tray to get the pizza to brown evenly.

  3. Use a stone for the oven

  This is optional but the truth is that a good stone will cost you between 25-35€ and if you like cooking and it is one of these things that if you take care of it, it will last forever. The good thing about the baking stone is that when you put the dough in it, it loses the moisture much faster so you can get the dough much crispier.

  4. Pre-bake the dough

  This is a trick that will come in handy for those who do not have an oven stone. It consists of putting the dough already extended but without any ingredient 1-2 minutes in the oven, just enough to lose a little elasticity and ready. In this way we also get to remove moisture from the dough and thus we get more crispy.

  5. Use homemade tomato

  This may seem silly, but it is not. Pizzas with a natural tomato base are quite noticeable. In general, we will always look for the tomato sauce to be as dense as possible, and therefore, have less water content, and in this way we do not moisten the dough too much and we get that crunchy touch that we like so much.

  

  Prepare your own natural tomato sauce.

  6. Fresh mozzarella or real cheeses

  

  Cheese is an ingredient that cannot be missing in your pizza.

  For my pizza I usually use Grana Padano or scamorza but we can use any cheese we have at home to put on the pizzas, whether it is cured sheep’s cheese, goat’s cheese, etc. …. When I use fresh mozzarella, it is usually the one that comes in individual plastic bags with a little water. Now, when you use this fresh mozzarella, I recommend that you squeeze it with both hands with a kitchen towel so that it loses the maximum humidity and does not spoil the pizza.

  7. Prepare some ingredients in the frying pan beforehand.

  Another trick I usually do is to put some of the ingredients of the pizzas in the pan beforehand. For example, if I am going to put onion or bell pepper, first I poach them over low heat in a pan with a little oil and then I put them on the pizza. This way we avoid burnt or toasted ingredients. I also use this trick in pizzas with eggplant, artichoke, mushrooms, chili peppers, etc.

  8. Do not use too many ingredients

  Another basic thing is to be very clear about what you want to make the pizzas with. A pizza has to have a base that can be tomato, one or two ingredients, and then a topping such as a pesto or an olive paste, etc. If you put too many ingredients on the pizza, you will end up with a pizza that tastes like nothing and you will not be able to differentiate the flavors.

  9. Add the fresh ingredients at the end

  Another one of my tricks is to put some raw ingredients once you take the pizza out of the oven. For example, this works very well if you use cecina or bresaola, anchovies, foie, etc. This way what you get is that the ingredient is not toasted in the oven and the pizza has much more flavor.

  10. A little Parmesan or other cheese for garnish.

  Finally, I usually grate a little grana padano on the edges of the dough before baking. I use an ordinary potato peeler, to get the cheese to stay in flakes. The truth is that it gives it a very good flavor.

Want to listen to all the tips one by one? You can do it here:

And remember that at Yelow we have everything you need to make your perfect pizza.

It’s that easy, that Yelow.

We present you the #YelowClient of the month. A 360º project that left a great taste in our mouths.

What do you think about Mint and Chocolate? Undoubtedly, something appetizing and fresh, as is this restaurant business located in El Chaparral (Albolote) and that was carried out entirely by our 360º Projects team. We were delighted with the result, with the professionals behind this restaurant-pizzeria, and we want to thank them for the trust they placed in Yelow, so they are our ‘client of the month’.

Very soon we will introduce you to the Menta y Chocolate team in video but today we want to tell you the story of Gabriel Rodriguez. He used to set up fairs, but his real dream has always been to have his own celebration hall. Life did not make it easy at the beginning, but he fulfilled his dream after a lot of hard work and in the best possible place: to open in his town and with his family a pizzeria where people would feel at home.

The great team of Menta y Chocolate is formed by Puri, Gabriel’s partner, who is in charge of all the decoration and even the smallest detail. Gabriel’s son, who is in charge of accounting. Noelia daughter, who shows her culinary arts in the family business elaborating dishes and sweets to remember. And let’s not forget Manuel, a fundamental piece in this story, born cook and soul of each dish.

They decided to trust Yelow Hostelería Fácilto make their project a reality and we couldn’t have liked the project more.

We invite you to visit the website of Menta y Chocolate and discover their menus designed to share and enjoy. They have a delicious menu that you will eat with your eyes or live and direct booking on 958 495 283. kitchen

In this month’s ‘Yelowreceta’ Carlos Caballero shows us how to prepare this kind of jam in different ways: an ideal flavor bomb to accompany meat and fish.

We challenged our corporate chef Carlos Caballero to teach us how to make chutney in steps easier than those required to pronounce it, and this is what he told us:

What is chutney?

It is a sweet and sour condiment, a kind of jam made with fruits or vegetables cooked in vinegar, with very aromatic spices and sugar. It is a flavor bomb originally from India, where it is called chatni and means “to suck” in the sense of “to lick your fingers”, although there are also those who say it means “strong spices”.

We already know in a nutshell what it is, but how many types of chutney can be prepared? Giving an answer to this question would be like giving an answer to how many cloud shapes there are, it all depends on your imagination, since they are popularly made with garlic, apricot, coriander, coconut, lime, mango, apple, mint, orange, tamarind, tomato… But you can try with whatever you feel like!

In this post we are going to break down two of them, zucchini chutney and tomato chutney.

Zucchini chutney

The zucchini chutney is a delicacy that you can serve to your most demanding diners, highly flavored and with a spicy finish. It is very easy to prepare.

Ingredients

• 700 grams of zucchini
• 1 onion
• 200 grams of cava vinegar
• 100 grams of wine vinegar
• 4 cloves
• 1 tbsp ginger
• 1 tbsp curry
• 1 tbsp ground mustard
• 1 tsp chili pepper
• 1 teaspoon salt
• 180 grams of brown sugar

Prepared by

Wash and dice the zucchini and julienne the onion. In a large saucepan put the vinegars on the fire, add all the spices, zucchini, onion and brown sugar, mix well and bring to a boil.

When it starts to boil, reduce to medium heat and simmer for 40-50 minutes, stirring from time to time, especially at the end when it starts to caramelize. Then we can grind the chutney to make it finer to the palate, although some of us prefer small pieces.

Allow to cool before placing the chutney in a sterilized jar. If you want to make preserves you already know that you must cook the jars in a bain-marie. Although with these quantities you will get enough zucchini chutney to be consumed in one or two weeks, which can be kept in the refrigerator.

Tomato chutney

For this chutney we also put everything from scratch to cook and once cooked we add fresh cilantro and onion. It is ideal to accompany some tempura avocados.

Ingredients

• 500 grams of pear tomatoes
• 100 grams of apple cider vinegar
• 1 tablespoon coriander seeds
• 1 tablespoon raisins
• 1 tablespoon mustard seeds
• A pinch of chili flakes
• 50 grams of red onion
• Fresh cilantro
• Salt
• Pepper

Preparation

Peel and cut the tomatoes into medium pieces together with the vinegar, sugar, coriander seeds, raisins, mustard seeds and a pinch of chili flakes in a saucepan over high heat and bring to a boil.

Cook over low heat until a jam-like texture is achieved. Approximately 1 hour. Let cool, finely chop red onion and fresh cilantro to taste and add to the chutney.

Besides knowing what it is, you can prepare a chutney following this small guide, why don’t you try it and let us know how it goes?

We love it!

The company that has turned the household appliance into Italian fashion.

At Yelow we like to make things easy, but also beautiful. Who said that something comfortable had to detach the retinas?

That’s why we love the SmegSmeg: an Italian house that has made the home appliance, rather than the king of the house, the king of the catwalk. In April, everything seems to blossom, and if last month we wanted you to be the envy of your neighbors (and your brother-in-law) with the Lotus Grillthis month we want to help you fulfill another purpose: to make your kitchen more glamorous, fun and practical.

What makes Smeg products so attractive?

The combination of technological innovation and aesthetic design make their products unique and turn them into decorative elements. Smeg has always distinguished itself for its design and attention to detail, ergonomics and functionality, using the best materials, guaranteeing a long life.

Some of its basic pillars are reduced consumption, ease of use, reliability and total safety, which provide more than a brand to its consumers.

Your products

One of its most groundbreaking features is its division of products by aesthetics, a dozen of them.

Each of these aesthetics follows a different style that fits specific needs or tastes, as is the case of the Piano Design aesthetic, the classic or the 50’s aesthetic that we like so much and on which we are going to focus.

50’s Aesthetics

Products with a rounded and compact shape, Smeg’s small household appliances, designed in collaboration with architects Matteo Bazzicalupo and Raffaella Mangiarotti of deepdesignare the protagonists of the kitchen, designed for those who want to live the experience of a great chef.

The unmistakable retro retro design gives life to the ’50’s Line, a personalized brand, sinuous lines and “old fashion” lines and fiery inks come together hand in hand with state-of-the-art technology.

But SMEG adds even more appeal to this line, and it has a wide range of products with retro style , from large appliances such as refrigerators, to small appliances such as:

Toasters

Kitchen robots

Kettles

Beaker mixers

Juicers

Coffee makers

Blenders

Hand blenders

Come to Yelow and if you like to be different like us and do not settle for the conventional, get one of these small appliances. If you say you are a ‘yelowers’ of our Social Networks we will give you a 10% discount when buying products from this market.

Is it possible to turn this legume into the protagonist of a whole culinary week? Write down the ‘yelowrecetas‘ of the month, by our chef Carlos Caballero.

Today we are going to show you the versatility of a single ingredient, the chickpea, perfect for this spring time of the year and the enjoyment of all the members of the family.

Yelow is easy catering, that’s why we find it a very interesting, productive and saving idea to make the most of a product, cook it in different ways one day and then enjoy all its variations during the week. This time we bring you how to cook a kilo of chickpeas at a time and take advantage of them over 7 days. Take note of some of the dishes you can prepare and here are two super delicious and easy-to-make recipes:

Crispy chickpeas with fresh herbs, spiced chickpeas, chickpea spoon dishes, Galician stew with chickpeas, boiled chestnuts, chickpea cream and chickpea and feta burger.

Crispy chickpeas with fresh herbs

We’ll start with crispy chickpeas with fresh herbs, perfect as a healthy appetizer. Once the legume is cooked, this is a very quick and easy recipe.

• Total time: 20 minutes
  Preparation: 5 minutes
  Cooking 15 minutes
• Ingredients for 2 people
  Cooked chickpeas 400 grams
  Garlic cloves 2 units
  Lemon 1 unit
  Cumin grains 1/2 teaspoon
  Sweet paprika 1/2 teaspoon
  Hot paprika 1/4 teaspoon
  Cumin mill 1/4 teaspoon
  Ground black pepper
  Salt
  Bundle of herbs (parsley, fennel, chives, oregano…)
  Plain yogurt to serve

• Preparation:

In case you want to save the 15 minutes of cooking and use the canned chickpeas, open the jar, drain and rinse gently. Then dry them superficially with kitchen paper and chop the garlic cloves very finely. Heat a little virgin olive oil in a large pan or frying pan, add the garlic with the cumin seeds and let them brown a little without burning.

Add the chickpeas, season with salt and pepper and stir, it is preferable that they remain in a single layer and not piled one on top of the other, hence the preference for the wide pan. Add a little lemon zest and the rest of the spices. Sauté over medium heat for about 10-15 minutes, until golden brown and crispy. The best sign you will see is if they start to pop. While they are cooking, chop the fresh herbs well.

When the chickpeas are ready, remove from the heat, mix with the herbs and add a little lemon juice. It will be very attractive and delicious if we serve it with yogurt or fresh cheese and extra virgin olive oil on top.

Spiced chickpea and feta burger

We present a recipe for delicious veggie burgers , chickpeas and feta, which certainly have a very appetizing taste.

We could say that falafel has been the starting point of the spicy chickpea and feta burger that we bring you, with the difference that, instead of flour, we will use oat flakes thinking about gluten intolerant people.

It can be varied between standard or small size, to incorporate into a snack menu.

• Ingredients
  Cooked chickpeas: 400 grams
  Cumin: 1 teaspoon
  Ground coriander seed: 1 tsp.
  Sweet paprika: 1 teaspoon
  Chives: 1 piece
  Garlic clove: 1 piece
  Oat flakes: 50 grams
  Tahini or sesame paste: 1 tsp.
  Fresh parsley: a few leaves
  Fresh mint: a few leaves
  Lime zest: 1 piece
  Lime juice: 1/2 lime
  Feta cheese: 75 grams
  Sesame seeds: 1 tbsp.
  salt, ground black pepper and extra virgin olive oil

• Preparation:

Toast the cumin and coriander seeds in a frying pan over medium heat, stirring to make sure they do not burn. Crush them in a mortar and pestle and return them to the pan, along with the paprika, oil and finely chopped onion and garlic.

Cook over low heat until soft (approximately 10 minutes).
In a food processor, grind the oat flakes and reserve half of them (to coat the burgers later).

Add the spiced onion and garlic mixture to the blender, along with the tahini, chopped parsley and mint leaves, lime zest, salt and ground black pepper. Mix until a homogeneous paste is obtained before adding the chickpeas and blend.
Transfer the mixture to a bowl and incorporate the crumbled feta with your fingers, mixing by hand. Let the mixture rest in the refrigerator for an hour before dividing it into portions, shaping it and coating it in a mixture of oat flakes flour with sesame seeds.

Finally, fry in a pan with a little oil and serve immediately.

With all these recipes you will be able to make the most of chickpeas, take care of yourself and surprise your guests with innovative and modern recipes.