In 1984, Antonio Pache and Lello Surache brought together the most important and famous pizza makers of the time to summarize the basic rules for making a true Neapolitan pizza and distinguish it from the many other variations that exist.
An association is established that protects the tradition and spreads the secrets of pizza preparation, its uniqueness and characteristics.
Here at last is the original recipe handed down by generations of pizza makers.
Let's immediately analyze the final appearance of a real Neapolitan pizza after cooking in a wood-fired oven:
1. the Neapolitan pizza is rounded, with a diameter that should not exceed 35 cm;
2. the Neapolitan pizza has a raised edge (the famous cornice), swollen and without burns of about 1-2 cm;
3. Neapolitan pizza should be soft and fragrant.
Now let's move on to the ingredients to prepare the dough for the real Neapolitan pizza.
Products:
- water: 500 ml
- salt: 20 g
- fresh yeast 2 gr
- flour: 800g (00 or 0)
Preparation:
The flour, water, salt and yeast are mixed together, starting with the water. Making sure that the direct contact between the salt and the yeast is not for more than 5 minutes, otherwise the salt would damage the yeast cells. Pour 500 ml of water into a bowl, dissolve an amount of sea salt between 20 g, then dissolve the yeast, start mixing, the rest of the flour is added gradually until the desired consistency is reached.
The dough, after being well kneaded, is allowed to rest, covered with a damp cloth, so that the surface cannot harden, forming a sort of crust, caused by the evaporation of the moisture given off by the dough itself.
After the resting time of the dough, balls are traditionally made by hand using a technique reminiscent of the preparation of mozzarella (mozzatura).
For the "real Neapolitan pizza", the loaves should weigh between 200 and 280 g to produce a pizza with a diameter between 22 - 35 cm. After the balls are formed (staglio), a second proofing takes place in food boxes of varying duration, depending on the temperature and humidity characteristics of the environment and the absorption of the flour used. Ripening consists of a series of biochemical and enzymatic processes that break down the most complex structures, proteins and starches of simpler elements. Total fermentation time: minimum 8 - maximum 24 hours (with possible addition of processing hours - maximum 4 hours).
How to roll the pizza
Moving from the center outwards and pressing the fingers of both hands on the dough, which is turned several times, the pizza maker forms a disk of dough so that the thickness in the center is no more than 0.25 cm with a tolerance equal to ± 10%.
Baking is done in a wood-fired oven, which must have reached a temperature of about 430-480 °. At these temperatures, it is enough to put the pizza in for 60-90 seconds, in which case the pizza will be cooked evenly around the entire circumference.
The above recipe procedure is for wood ovens, at home follow the instructions in the video.
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