Neapolitan pizza: features, recipe, subtleties of technology
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A simple recipe, the use of only proven ingredients and an authentic technology of baking in a wood-fired oven, over an open fire - this is what makes Neapolitan pizza inimitable. And if we are talking about a real Napoletana pizza, the dough recipe always consists of 4 components: flour, water, salt, yeast. At the same time, some nuances of the technology, concerning the duration of cold fermentation, the weight of the dough pieces - the business of the pizzaiolo. "... the rest - you must understand and feel yourself. You can, of course, standardize the process, but only experience improves skill ..." Today, the chef of the Pizzamento restaurant, Evgeny Postolakiy, shared the intricacies of the technology of making a real Neapolitan pizza. Recipe for Neapolitan pizza: • Pizza flour (SuperFlour Napoletana) - 2,000 g • Water t 2-4°C - 1,240 g (*divide into 2 parts: 1,000 and 240 g) • Pressed yeast - 6 g (*or dry yeast - 2 g) • Fine sea salt - 60 g Cooking process: 1. Add flour, 1,000 g water, yeast to the bowl, knead at low speed for 7-8 minutes. Add salt at low speed during the last minutes of kneading. Switch the kneading machine to high speed, add the remaining water (240 g, adjusting the amount if necessary - depending on the humidity of the flour (read: season). Knead at high speed for 2-3 minutes - until a stable gluten framework is formed. 2. Take the dough out of the bowl, knead, round. Then put it in a tray, cover tightly and put it in the refrigerator for 12 hours (the temperature in the refrigerator is 3-4 ° C). 3. Divide the dough into pieces of the desired weight (for a pizza diameter of 28 cm ~ 270 g of dough), round, place in trays, close. 4. Put the trays with dough in the refrigerator for 12-24 hours. 5. Before baking, let the dough pieces reach temperature (take them out of the refrigerator about an hour before baking), stretch to the desired diameter, decorate with toppings. 6. Bake at a temperature of 400 to 500°C in a dome oven for 90 seconds. Learn more about special flour for Neapolitan pizza (SuperFlour Napoletana) here - https://super-muka.ru/tovar/muka-for-... You can get advice from a technologist of the SuperFlour project by contacting us by calling the hotline at 8 800 234 76 46, writing to WhatsApp at +7 910 700 30 30 or sending an email to [email protected]. Consult with the hero of the video - Evgeny Postolakiy, by writing to Direct @evg_postolakiy
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