INGREDIENTS
- NEAPOLITAN PIZZA:
- – Water 1/2 L.
- – 0000 flour wealthy in proteins 800 g.
- – Recent yeast 1 g.
- – Sal marina 25 g.
- PIZZA MARINARA:
- – Skilled peeled tomato.
- – Basil.
- – Recent oregano.
- – Recent garlic 4/6.
- – Olive oil
- PIZZA MARGHERITA:
- – Peeled Tomato with a 80/100 ml ladle.
- – Mozzarella 100 g.
- – Basil leaves.
- – Olive oil.
PIZZA MASTER CLASSES Be taught all of the tips and secrets and techniques to make super pizzas
NEAPOLITAN PIZZA:
1. Pour the water right into a bowl, add salt and dissolve it with one hand, take the yeast between your index finger and thumb to mood it and dissolve it within the water.
2. Then, start to include 1/3 of the flour, mixing vigorously to dissolve lumps and procure a cream. As soon as that is achieved, add flour in thirds and blend, incorporating all of the flour within the container.
3. As soon as the dough presents resistance, take away it from the bowl and proceed kneading gently, with out tearing the dough (in order to not break the glutinous mesh), on a chilly floor, ideally a marble or stainless-steel counter, till the kneading level is reached. The hand kneading operation ought to final between 15/20 minutes.
4. As soon as the bun is obtained, let it relaxation in block at room temperature for 20 minutes in a proofing field with a lid or on the counter, protecting it with a humid fabric or movie. On this course of we make the dough calm down and start the fermentation course of.
5. After the indicated time, divide the dough into 270-size buns and bag them.
6. As soon as the buns are made, place them in a particular proofing field, cowl (lid or movie) and allow them to ripen refrigerated between 4 and 6 levels for twenty-four hours.
7. Stretching and manipulation: Stretch the bun with the fingers of each fingers from the middle outwards to distribute the gasoline however with out stepping on the sides in order that it’s barely raised. By no means use a stick with stretch. As soon as 80% of the specified diameter has been reached, add the tomato, basil and mozzarella, leaving an area of two cm from the sting. Switch to the oblong paddle and end stretching, shaping by pulling from the ends.
PIZZA MARINARA:
1. Add the tomatoes from the middle to the sides in a spiral form with out touching the corcione. Add some basil leaves, oregano and items of recent garlic. Pour olive oil.
PIZZA MARGHERITA:
1. Add the tomato from the middle to the sides in a spiral form with out
2. Add some basil leaves earlier than incorporating the mozzarella into 1 cm broad sticks and let it drain 2/3 hours beforehand. Oil
3. Add the olive oil within the form of a 6.
4. Ensuring that the flame is alive (that there’s gentle) and reaches the dome of the oven, insert the pizza with the oblong peel with a motion of the wrist and dry backwards, as soon as it has made the ground, start to rotate the pizza all the time on its middle, with the spherical shovel in order that it cooks evenly and avoiding burning the sides. Cooking ought to final between 60 and 90 seconds.
