Pizza

The Pizza Napoletana – or more precisely, the pizzaiolo, the pizza and its preparation – has been added to the UNESCO World Heritage List.

How do you prepare real Neapolitan pizza?

Here is the original recipe, written down by pizza makers of the old generation.

Let's analyze the last aspect of the real Neapolitan pizza after baking in a wood oven:


1. The Neapolitan pizza is round and has a maximum diameter of 35 cm.

2. The Neapolitan pizza has a raised edge (the famous “cornicione”), swollen and free from burns, 1-2 cm.

3. The Neapolitan pizza must be soft and fragrant

The ingredients

Now let's move on and analyze the ingredients to prepare the dough of the real Neapolitan pizza.

The following dosages refer to 1 liter (1000 ml) of water:

- Water: 1 litre (1000 ml)

- Salt: 40-60 grams

- Yeast (based on temperature and humidity):

Fresh brewer’s yeast 0.1-3 grams

Mother yeast 5–20 % of the flour used

Dry yeast 1/3 of the fresh yeast used (1 gram of dry yeast for 3 grams of fresh yeast)

- Flour: 1,600/1,800 (depending on the degree of absorption).

The preparation

Flour, water, salt and yeast are mixed together, starting with the water. It is important to ensure that the direct contact between salt and yeast does not last longer than 5 minutes, otherwise the salt will damage the yeast cells. Pour a litre of water into a blender, dissolve between 40 and 60 g of salt, add 10% of the total amount of flour and then add yeast.

Start the mixer and gradually add the rest of the flour until the desired dough consistency is reached (optimal dough point). The dough must be worked in the fork mixer in a spiral with immersion arms (basket with rounded and rounded corners) until a single compact mass is obtained. The amount of water that a flour can absorb (hydration) is very important for an optimal dough consistency.

Fermentation and maturation

Once removed from the kneading machine, it is placed on a work table in the pizzeria where it is left to rest covered with a damp cloth so that the surface does not harden and the evaporation of the moisture released allows a sort of crust to form on the dough itself. After the time deemed necessary for settling and resting, the dough is traditionally shaped by hand. With the help of a spatula, a portion of leavened dough is cut out of the dough placed on the workbench and then placed in a dough mold. The Neapolitan technique involves shaping the dough into balls in the traditional hand-made piece (staglio), with a technique reminiscent of the preparation of mozzarellas (mozzatura).

For “Verace Pizza Napoletana” – (Vera Pizza Napoletana) the dough balls must weigh between 200 and 280 g to obtain a pizza with a diameter between 22 and 35 cm. Once the loaves are formed, a second rising takes place in boxes for food of varying duration depending on the temperature and humidity of the environment and the absorption capacity of the flour used. The maturation consists of a series of biochemical and enzymatic processes that break down the most complex structures, proteins and starches into simpler elements. Recommended rising time Min 8 – maximum 24 hours (with additional hours of kneading – 4 hours).

The Pizzaboden shape

With a movement from the center outwards and the pressure of the fingers of both hands on the dough ball, the base is turned several times. In doing so, the "pizzaiolo" (pizza maker) forms a disk of dough (disco di pasta). From the center, the thickness is no more than 0.25 cm (deviation ±10% tolerated).

There Pizza topping

The real Neapolitan pizza must be garnished with ingredients preferably from Campania.

The hand-chopped peeled tomato does not have to look too dense, but rather chunky.

Fresh tomatoes must be cut into slices.

The buffalo mozzarella (cut into slices) or the fior di latte (cut into strips) must be evenly distributed on the pizza.

The grated cheese (if used) must be spread over the pizza with a circular and even hand movement.

The fresh basil leaves are simply added to the spices.

The extra virgin olive oil is poured in with a spiral motion.

Baking

Baking should only be done in a wood-fired oven that has reached a temperature of between 430-480°C. At these temperatures, simply place the pizza in the oven for 60-90 seconds. The pizza will be cooked evenly across the entire circumference.

Here we have our Neapolitan pizza, beware of imitations and enjoy your pizza!




Those: https://www.pizzanapoletana.org