Ingredients for about 10 pizzas of 30 cm in diameter
- 1 liter of water
- 50 gr of salt
- 3 gr of fresh brewer's yeast (for the dry yeast it is enough 1 gr,
- 1,7 / 1,8 kg of type 00 flour
Below is a brief description:
Water
There are no particular restrictions, of course we talk about natural water
Flour
The flour must be of soft wheat 00 of medium strength.
Yeast
You can use fresh brewer's yeast, or the dry / compressed yeast.
Salt
Salt up from kitchen
Procedure:
In a bowl or in the container of a mixer (for those who have one) pour all the water and salt, stirring and waiting for it to melt well, so as to encourage the maturation of the dough.
After this add a small amount of flour (about 10% or use a spoon) and finally the yeast. Start to turn with a ladle (with the mixer to use the lowest speed) until the yeast has melted. Then gradually pour the flour, and knead always with the ladle so that it is completely absorbed by the water. Continue until the flour is finished and completely absorbed. This process should last no more than 10 minutes. For those who have the kneading machine, continue working the dough again at the lowest speed for another 20 minutes, while for others it is time to use your hands, since you do not he can no longer use the ladle. The movement must be circular, take the dough from below, lift it, bring it over and crush it firmly (but without exaggerating) with the palm down. Continue with this movement until all the flour is absorbed, and the dough it is detached from the walls of the bowl (in the jargon it is said to be strung). We prepare a floured pastry board and transfer the dough, continuing to knead with both hands this time, for at least fifteen minutes. The movement must be the same as that used in the bowl but made with two hands, you should never tear the pasta because it would ruin the already formed glutinous mesh. Let's mix until it has a smooth, soft and elastic consistency. To the touch the dough must be moist but at the same time you should not stick to the hands, if you lightly dip your fingers into the dough the holes are recomposed slowly then the dough is ready.
Cover it with a damp cloth and place it in a place free from drafts of air and if possible at a temperature between 24 and 27 degrees Celsius. Given the small amount of yeast used it takes about 2 hours before the dough be well leavened (must at least double). Once the dough is doubled we can move on to the next phase, which consists of "re-mixing our dough, working it with both hands as if it were to be re-kneaded again, only this you will have to be more delicate, since you only have to give it back the classic "wheel-wheel" shape. Now we can start to make the loaves (or "balls"), the disciplinary of the Neapolitan pizza says that the weight of one of them it can vary from 180 to 250 grams.We get a scale, we weigh every piece of dough that we stand out from the mass and form our loaves rolled up in our hands, and closing it at the base, put it in a container for food , which must then be covered for the next phase of leavening. The dough must rise (in the jargon it is called "appretto") for at least another 4 hours which can even become 6 hours in the coldest periods of winter. At the end this dough can be used for the next 6 hours.
Drafting of the dough
The preparation of the pizza and the passage in the oven must take place when the dough is sufficiently relaxed and leavened.
Keep in mind that the central part should be no more than half a centimeter thick, while the edge should have a height between 1 or 2 cm.
Cooking
The last notation must be done for the oven. The pizza is cooked when the cornice and the bottom have assumed the typical leopard-like pigmentation.
Ingredients for about 10 pizzas of 30 cm in diameter
- 1 liter of water
- 50 gr of salt
- 3 gr of fresh brewer's yeast (for the dry yeast it is enough 1 gr,
- 1,7 / 1,8 kg of type 00 flour
Below is a brief description:
Water
There are no particular restrictions, of course we talk about natural water
Flour
The flour must be of soft wheat 00 of medium strength.
Yeast
You can use fresh brewer's yeast, or the dry / compressed yeast.
Salt
Salt up from kitchen
Procedure:
In a bowl or in the container of a mixer (for those who have one) pour all the water and salt, stirring and waiting for it to melt well, so as to encourage the maturation of the dough.
After this add a small amount of flour (about 10% or use a spoon) and finally the yeast. Start to turn with a ladle (with the mixer to use the lowest speed) until the yeast has melted. Then gradually pour the flour, and knead always with the ladle so that it is completely absorbed by the water. Continue until the flour is finished and completely absorbed. This process should last no more than 10 minutes. For those who have the kneading machine, continue working the dough again at the lowest speed for another 20 minutes, while for others it is time to use your hands, since you do not he can no longer use the ladle. The movement must be circular, take the dough from below, lift it, bring it over and crush it firmly (but without exaggerating) with the palm down. Continue with this movement until all the flour is absorbed, and the dough it is detached from the walls of the bowl (in the jargon it is said to be strung). We prepare a floured pastry board and transfer the dough, continuing to knead with both hands this time, for at least fifteen minutes. The movement must be the same as that used in the bowl but made with two hands, you should never tear the pasta because it would ruin the already formed glutinous mesh. Let's mix until it has a smooth, soft and elastic consistency. To the touch the dough must be moist but at the same time you should not stick to the hands, if you lightly dip your fingers into the dough the holes are recomposed slowly then the dough is ready.
Cover it with a damp cloth and place it in a place free from drafts of air and if possible at a temperature between 24 and 27 degrees Celsius. Given the small amount of yeast used it takes about 2 hours before the dough be well leavened (must at least double). Once the dough is doubled we can move on to the next phase, which consists of "re-mixing our dough, working it with both hands as if it were to be re-kneaded again, only this you will have to be more delicate, since you only have to give it back the classic "wheel-wheel" shape. Now we can start to make the loaves (or "balls"), the disciplinary of the Neapolitan pizza says that the weight of one of them it can vary from 180 to 250 grams.We get a scale, we weigh every piece of dough that we stand out from the mass and form our loaves rolled up in our hands, and closing it at the base, put it in a container for food , which must then be covered for the next phase of leavening. The dough must rise (in the jargon it is called "appretto") for at least another 4 hours which can even become 6 hours in the coldest periods of winter. At the end this dough can be used for the next 6 hours.
Drafting of the dough
Keep in mind that the central part should be no more than half a centimeter thick, while the edge should have a height between 1 or 2 cm.
Cooking
The last notation must be done for the oven. The pizza is cooked when the cornice and the bottom have assumed the typical leopard-like pigmentation.
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