Pizza by Renato Bosco, as well as why a palm slap and "rule 55" are necessary

Pizza by Renato Bosco, as well as why a palm slap and "rule 55" are necessary

Category: Bakery products

Kitchen: italian

Ingredients
premium wheat flour (9-12% protein)	1 kg
water	700-750 g
salt	20 g
fresh pressed yeast	5 g

Cooking method

Place the sifted flour, 600 g water, and compressed yeast in a mixer. I cooked 1/2 of the specified amount for the dough and used a bread maker in the absence of a mixer and kneader.

The duration of kneading in a mixer is approximately 8 minutes until the dough is gluten-free. It took 10 minutes in the bread maker on the Pizza program.

Once the gluten has formed, add salt and the rest of the water.

In general, the mixing can be continued by adding water and salt gradually, but I stopped work for a photo. Further, the bread maker is not a mixer, therefore, to facilitate its operation and prevent splashing of water, it is necessary to mix the dough a little with water and salt (work with gloves, since the salt concentration is significant enough for a small amount of water and not comfortable for the skin of the hands), and, covering the bucket with a napkin for the first minutes of work, continue kneading.

After adding water and salt, the kneading time in a mixer will be about 5 minutes at second speed, in a bread maker - 18 minutes. Once the dough has formed, let it ferment for 50 minutes.

The dough after fermentation.

Gently place the finished dough on a work surface greased with olive or vegetable oil.

Divide the dough into dough pieces weighing 250 g and round them as a mozzarella ball is formed, that is, sufficiently tight and carefully sealed. Lubricate your hands with a little oil when working. Next, place the TK in plastic boxes greased with a thin layer of oil, cover with lids and put them in the refrigerator for 24 hours at a temperature of 4-6 C.

After a while, remove the boxes with TK from the refrigerator and let them stand for 4-6 hours at room temperature. Shortly before you start shaping the pizza, prepare the tomato sauce: Peel and chop the tomatoes, add basil leaves, a little olive or vegetable oil and salt to taste.

Grind until smooth with a blender. The sauce is ready.

Using a wide scraper, lay the TK on a flat work surface dusty with flour.

When shaping, a small initial slap with the palm of the hand over the dough (note: from the work of a pizza maker) serves to round the shape. The fermentation gases will lodge around the edges of what will become the cornice, and even if you don't reach the pizza canotto level (Neapolitan pizza with a very curvy cornice, which requires not only good dough technique but also an oven capable of operating at higher temperature than the oven), then the cornice will still be beautiful.

A photograph from a different angle more clearly demonstrates the displacement of gases in the test relative to the center of the TK. In general, you will see for yourself when molding.

Next, stretch the dough into a circle with a diameter of 20-22 cm. Pour the tomato sauce into the center, smooth with the back of a spoon, being careful not to touch the cornice of TZ with the sauce. Add the rest of the ingredients to your liking. R. Bosco chose "margarita" with buffalo mozzarella, with anchovies and pickled fleshy caper leaves, pizza in the spirit of Naples. Pour a little olive oil over the pizza with ingredients and place in the preheated oven.Bake for 7 minutes at 300 C or for 8 minutes at 280 C. Time will determine whether the finished pizza is more or less crisp. I baked pizza using the "double-cook" method *.

Remove the finished pizza from the oven, sprinkle with fresh basil leaves and serve.

Note

Method of "double cooking" pizza:

Pizza. Imitation wood stove The pizza will be cooked twice and quickly enough so that the filling needs to be prepared in advance before shaping. To prepare the sauce, whisk the peeled ...Corsica

Reading about pizza on the Internet (Italy), I came across interesting information from Carlo Labate. Perhaps someone else will be interested, and from me many thanks to the author.
"Rule 55, flour, water, salt and fat.
1. Use natural drinking water for making pizza, as this water does not contain chlorine (unlike tap water), is not hard and is convenient for temperature control (refrigerated or not, depending on the season and room temperature).
2. The dough should have T = 24 C.
3. Rule 55: The sum of room temperature, flour temperature (which we usually consider equal to room temperature) and water temperature should give us 55.
Let's consider an example: if our indoor temperature is 20 C, then the water should be more or less at a value of 15 C (20 + 20 + 15 = 55); if instead we have 25 C as room temperature, then the water should be about 5 C.
4. Salt. Salt is a yeast inhibitor and should therefore be added to the dough as late as possible. The general principle is that it should be left with 10% of the total water by the end of mixing; Salt has a positive effect on gluten formation and therefore helps in the final closing of the dough.
5. The use of fat in pizza dough is widespread, but not absolutely necessary, especially at home. One of the functions of the fat in the dough is to delay the refining, a danger that is not terrible when the pizza is cut into pieces within 15 minutes after cooking. This leaves a question of personal taste and propensity to consume fat. In any case, know that fat is introduced into an already closed dough and very gradually. The most common types of fat are extra virgin olive oil and lard.
6. If we use strong flour, then, in this case, it is useful to put the dough in the refrigerator, since low temperatures slow down the activity of the yeast, but do not stop the maturation of the dough. Using the right flour, you can refrigerate the dough for 48 or 72 hours.
When using weaker flours, aging at room temperature for 8-12 hours may be more than sufficient. The dose of yeast should be appropriate for the season and ambient temperature. "(C)

[Ilona]

Ilona, Thank you so much!! Very interesting, especially rule 55 !! You, as always, are simply gorgeous, I can hardly repeat everything exactly, but when cooking, I will definitely use the tips.

[Olya]

Olya, Thank you! Yes, and I was particularly interested in the 55 rule. I would be glad if the information is useful to you for work.

[Ilona]

Ilona, useful, and not only to me !!

[Olya]

Olya, I will be glad to reviews.

met interesting information from Carlo Labate

Perhaps this info will come in handy

About the same "rule" 56 "he writes: Quote from the book" Confessions of a Baker "by Gerard Aze (France)

“Let me remind you of Rule 56, which is extremely important for successful baking. As I said, it means that the total temperature of the air in your kitchen, flour and water should be 56 * C. For example:

Air temperature: 22 * ​​С
Flour temperature: 20 * С
Water temperature: 14 * С

Individual values ​​may vary by several degrees, but the amount should remain the same. "

https://Mcooker-enn.tomathouse.com/in...58608.0

I love pizza! How beautiful it turned out!

[Tatyana]

Tatyana, Natasha, thank you for your attention to the recipe.

[Ilona]

Ilona plus one more pizza in your bookmarks as always good

[Corsica]

Corsica,

What a wonderful and educational recipe!
I didn’t even think that there are so many subtleties in pizza preparation. Highly
I will definitely use all the tips and additions.
Ilona, ​​thank you very much!

[Tatyana1103]

Tatyana1103, $ vetLana, RituslyaThank you for your interest in the recipe!

I didn’t even think that there are so many subtleties in pizza preparation.

Rita, I once read a comic warning from Italians that as soon as you manage to cook a really good (as far as possible for a homemade version) pizza, then you will show even more interest in pizza and everything connected with it, in search of new flavors and new dough recipes, and this can affect your free time and time for rest. I ignored it, but there is some truth in every joke and now I am really interested in learning new things about pizza.

I will also add that people often ask about the flavor of the finished pizza. The aroma is difficult to describe, it does not resemble the aroma present in the pizzas of companies specializing in preparing quick meals and all kinds of snacks. It is quite strong and special, with obvious bready and cheesy notes, supported by a note of tomato sauce and a subtle, bright note of basil - if we talk about a classic version of pizza, with a base in the form of a dough obtained through prolonged fermentation.

[Ilona]

Ilona, bravissimo !!! All my adult life I have been looking for the perfect pizza, or rather, a pizza recipe for making at home. And the further I go in search, the more I wander and do not find that very ideal. I’m already thinking where to find an Italian to teach! And here it is, you don't have to go far. I will definitely use this recipe! Thank you!

[Leah]

LeahThanks for your interest in the recipe! Everyone's tastes are different, as are the options for making pizza. You will surely come across your own recipe, and not necessarily it will be exactly this recipe from R. Bosco. Maybe you just need to add some malt to the pizza dough? The addition of malt is found in some of R. Bosco's recipes, one of them contains a note that malt can be replaced with honey. You reminded me of another pizza recipe, with malt and big, I wonder, the reviews are very good.

[Ilona]

Well I do not know, Ilona, I am very hard to please with regard to pizza. I found the perfect pizza, oddly enough, at a local bar. At first, the cook there was an Italian, so where they dug him up, I don't know. Then he left, the cooks there are Russians. But the pizza Margarita there is simply excellent. The dough is simple, some even bland, but it is very tasty.
I doubt it about the malt, does it add some sweetness to the dough?
Yes, another question, Ilona, ​​didn't you notice the difference in the dough, mixed with HP and hands? After all, there, in Italy, they knead with their hands, or is it a PR move? It seems to me that there are differences, but I'm too lazy, honestly, to fiddle with my hands.

[Corsica]

Corsica, Ilona, ​​what a wonderful recipe. And the reader, and the reaper, and the player on the pipe !!!!!
jack of all trades
A very interesting rule 55 I will definitely use!

[Leah]

The dough is simple, some even bland, but it is very tasty.

Leah, yes, the base of the pizza is important, the most important thing is not to overdry the dough, that's why all the other characteristics are so important: the thickness of the dough, the height of the cornice, the diameter of the pizza, the amount of sauce added, the quality of the dough, the temperature and baking time of the pizza.

I doubt it about the malt, does it add some sweetness to the dough?

In those small quantities that are recommended for making dough, malt is more likely to be regarded as an aromatic additive that very well sets off the aroma of the dough, with a long fermentation or with the addition of sourdough after baking.She cited malt just as an example, because sometimes you can read about the search for the authentic taste of pizza, bakeries keep their recipes and don't give out secrets, as usual, so this component can be, for example, lard or malt.

Yes, another question, Ilona, ​​didn't you notice the difference in the dough, mixed with HP and hands?

difficult question. Basically, it all depends on the ability to work with the dough, you can also spoil the dough with the technique, but - yes, if the pizza dough is on strong flour and with increased hydration, then you cannot knead such a dough with your hands, you need a technique.

After all, there, in Italy, they knead with their hands, or is it a PR move?

Leah, if you are talking about home cooking, then they also use the technique or manual kneading, if desired, there are also courses from famous chefs, which explain the options for working with the dough. In pizzerias, industrial kneaders are kneaded, manual work consists in the subsequent work with the resulting dough.

It seems to me that there are differences, but I'm too lazy, honestly, to fiddle with my hands.

Prescription dough is exactly what involves kneading with a mixer or kneader.



Kokoschka, LilyThanks for your interest in the recipe!