Emprimir
Correo Electrónico
 |
Ingredientes
- 1 liters / 2.2 lbs water (good quality like bottled water)
- 50-55 grams / 1.7-1.9 ounces marine salt
- 3 grams / 0.10 ounces hydrated yeast (you can also use 425-450 grams / 15-15.80 ounces mother yeast)
- 1.7-1.8 Kg / 3.7-3.9 lbs all-purpose flour
- …Yes you don’t have to use olive oil!
- Condiments:
- plain chopped tomatoes sauce, plus a little pinch of sugar, salt to taste
- oregano and a slice of garlic or few basil leaves (I prefer using just basil)
View Full Recipe at Ilarias Perfect Recipe
Leave a review or comment
Leave a review
Recetas de este chef
.%3C/p%3E%3Cp%3EAs%20written%20in%20the%20disciplinary,%20the%20%E2%80%9Cvera%20pizza%20napoletana%E2%80%9D%20(real%20neapolitan%20pizza)%20should%20be%20soft,%20flexible,%20easy%20to%20fold%20like%20a%20booklet,%20with%20the%20typical%20taste%20coming%20from%20well-grown/well-baked%20and%20bread-taste%20crust%20mixed%20with%20the%20slightly%20acidic%20flavour%20of%20tomato%20sauce%20and%20the%20respective%20aroma%20of%20oregano%20and%20garlic%20or%20basil%20and%20cooked%20mozzarella%20flavour.%3C/p%3E%3Cp%3EThe%20cooking%20method%20is%20very%20important%20for%20the%20final%20result%20so%20you%20must%20use%20a%20pizza%20baking%20stone.%3C/p%3E%3Cp%3EYou%20can%20find%20it%20in%20home%20centers%20or%20in%20online%20shops.%3C/p%3E%3Cp%3EVera%20Pizza%20Napoletana%20(Real%20Neapolitan%20Pizza)%3C/p%3E%3Cp%3EDifficulty:%20hard%3C/p%3E%3Cp%3EPreparation:%206%20to%2010%20hours%20Cooking%20Time:%203%20to%205%20minutesYield:%2010%20to%2015%20servings%3C/p%3E%3Cp%3EIngredients%20for%20the%20dough:%3C/p%3E%3Cp%3Ea%20fridge-chilled%20fresh%20mozzarella,%20cut%20into%201.5%20cm%20/%200.59%20inches%20square%20pieces%20(making%20big%20pieces%20and%20use%20a%20fridge-chilled%20mozzarella%20is%20important%20to%20prevent%20pizza%20from%20become%20watery%20during%20the%20cooking%20time)%3C/p%3E%3Cp%3EThese%20ingredients%20are%20for%2010%20to%2015%20pizzas,%20I%20suggest%20you%20to%20reduce%20quantities%20by%20a%20half.%3C/p%3E%3Cp%3EInstructions:%3C/p%3E%3Cp%3EPut%20water%20into%20a%20mixer,%20add%20salt%20and%2010%25%20of%20flour%20(170-180%20grams%20/%206-6.3%20ounces).%3C/p%3E%3Cp%3EAdd%20yeast,%20start%20the%20mixer%20and%20phase%20the%20rest%20of%20flour%20in.%3C/p%3E%3Cp%3ELet%20knead%20the%20dough%20for%20at%20least%2020/30%20minutes,%20it%20should%20be%20soft,%20smooth%20and%20no%20sticky.%3C/p%3E%3Cp%3ELet%20rest%20the%20dough%20for%202%20hours%20covered%20with%20a%20plastic-wrap%20at%2025%C2%B0C/77%C2%B0F%20(I%20put%20it%20in%20the%20oven%20and%20switch%20on%20the%20light).%3C/p%3E%3Cp%3ECut%20the%20dough%20into%20180-250%20grams%20/%206.3-6.8%20ounces%20pieces%20and%20shape%20them%20into%20balls%20(I%20usually%20cut%20them%20into%20200%20grams%20/%207%20ounces).%3C/p%3E%3Cp%3EFor%20each%20ball,%20stretch%20the%20top%20down%20and%20around%20the%20rest%20of%20the%20ball%20until%20the%20outer%20layer%20wraps%20around%20the%20other%20side.%20Pinch%20the%20two%20ends%20together%20and%20make%20a%20smooth%20ball.%3C/p%3E%3Cp%3EPut%20your%20balls%20stitch-side%20down%20in%20a%20rising%20tray%20(alimentary%20case)%20dusted%20with%20flour%20and%20cover%20with%20a%20lid%20or%20a%20plastic%20wrap%20to%20prevent%20the%20ball%20from%20drying%20out%20(space%20out%20balls%208%20cm%20/3%20inches).%3C/p%3E%3Cp%3ELet%20rise%204-6%20hours.%3C/p%3E%3Cp%3EDust%20with%20flour%20the%20work%20bench%20and%20put%20a%20dough%20ball%20on%20it.%20Flip%20it%20over.%3C/p%3E%3Cp%3EWith%20a%20motion%20from%20the%20center%20to%20the%20outside,%20and%20with%20the%20pressure%20of%20the%20fingers%20of%20both%20the%20hands%20on%20the%20dough%20ball,%20shape%20into%20a%20thin%20flat%20disk%20and%20remind%20to%20DO%20NOT%20TOUCH%20THE%20EDGES%20or%20you%20won%E2%80%99t%20have%20your%20pizza%20napoletana%20crust%20(center%20is%20no%20more%20thick%20than%200.3cm/0.11%20inches%20and%20edge%20is%20not%20more%20than%201-2%20cm%20/%200.4-0.8%20inches).%3C/p%3E%3Cp%3EDo%20not%20use%20rolling-pin%20because%20the%20air%20included%20in%20the%20dough%20has%20to%20move%20from%20the%20centre%20towards%20the%20outer%20edge.%3C/p%3E%3Cp%3ECooking%20procedures%20(at%20home)%3C/p%3E%3Cp%3EPut%20the%20pizza%20baking%20stone%20over%20the%20top%20rack%20of%20the%20oven.%3C/p%3E%3Cp%3EPreheat%20oven%20to%20the%20highest%20possible%20temperature%20for%20at%20least%2030%20minutes%20(static).%3C/p%3E%3Cp%3E3%20minutes%20before%20putting%20pizza%20in%20the%20oven,%20switch%20the%20oven%20to%20the%20broil%20setting%20(switch%20on%20the%20grill).%20This%20allow%20to%20increase%20the%20stone%20temperature.%20(in%20pizzeria%20oven%20has%20to%20reach%20485%C2%B0C/905%C2%B0F%20and%20pizza%20cooks%20in%2060-90%20seconds).%3C/p%3E%3Cp%3EReturn%20to%20the%20static%20setting%20when%20cooking%20pizza.%3C/p%3E%3Cp%3ETake%20a%20pizza%20pan,%20put%20it%20upside%20down,%20or%20you%20can%20take%20an%20aluminium%20pizza%20peel%20(I%20do%20not%20suggest%20to%20use%20a%20wood%20one%20because%20pizza%20won%E2%80%99t%20slide%20easily%20into%20the%20oven),%20dust%20it%20with%20flour.%3C/p%3E%3Cp%3ELay%20down%20pizza%20into%20it%20and%20quickly%20add%20tomato%20sauce,%20mozzarella%20and%20other%20ingredients%20to%20your%20taste.%20Doing%20this%20quickly%20is%20important%20to%20prevent%20the%20dough%20from%20sticking%20on%20your%20surface.%3C/p%3E%3Cp%3EQuickly%20open%20the%20oven,%20let%20slide%20pizza%20into%20the%20pizza%20baking%20stone,%20close%20the%20oven.%3C/p%3E%3Cp%3ELet%20cook%20for%203%20to%205%20minutes%20or%20until%20the%20crust%20is%20quite%20crispy%20and%20has%20lost%20its%20white%20color%20(do%20not%20open%20the%20oven%20for%20the%20first%201-2%20minutes).%3C/p%3E%3Cp%3EOpen%20the%20oven,%20put%20a%20fork%20in%20to%20the%20crust%20and%20slide%20out%20pizza%20into%20a%20plate.%3C/p%3E%3Cp%3ETaste%20it%E2%80%A6.%20isn%E2%80%99t%20it%20so%20delicious???%3C/p%3E%3Cp%3ERemember%E2%80%A6%20%E2%80%9Chome-made%20strikes%20back!%E2%80%9C%3C/p%3E){kind=link}