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Hi, my name's Enzo Coccia
I'm the owner of "La Notizia"
and now I'm going to show you the secrets of the real Neapolitan pizza
The first step is the dough preparation
and its rising
pour half liter of water
25gr of salt
flour just enough
melt some salt in the water
next, take the yeast you have chosen
hold it in your fingers and dilute it in the water
in this way we dilute it evenly
after accomplished this step pour some flour
work it by hands for 30 minutes
to make the dough firm and workable
Reach, then, the "point of dough" -when pizza maker decides to stop working his dough- generated by temperature and moisture
this dough is very firm and malleable
as you can see it changed its colour
we have just to level it off
Once we have made the dough rest for about 10 minutes on the work surface, let's prepare the so called dough balls
the so called "criscitielli" in Naples
so now let's prepare all our dough loaves
the weight of a pizza with 32cm diameter corresponds to 250gr of weight
with one liter of water we can make almost 11 loaves
Here they are!
The second step is the technique of Neapolitan kneading
let's make a pressure knocking with the flat of our fingers
from side to side
next, putting the right hand on the edge of the dough round and the left one on the other edge side
like a clock indicating 5.40, just try to figure a clock out
let's make a rotation
in this way we have stretched the dough equally
Third and last step is stuffing and baking
San Marzano tomato
buffalo milk mozzarella or fiordilatte
fresh basil
parmesan or pecorino cheese
take the San Marzano tomato
spread out from centre outwards the 80/90 gr of tomato
next take with hands the buffalo milk mozzarella
put the basil
the pecorino
let's make the traditional 6 figure as the old pizza makers used to make
and we have stuffed our pizza Margherita
After have stuffed our pizza
supported with our fingers let it slide from the work surface to the wood peel
the so called "half round"
and let it bake
we rotate it on the peel
let it turn again
when we cut it we can see the goodness of the Neapolitan pizza
a slice of pizza, its kind of rising
its smell and lightness!