Neapolitan pizza in the oven

Category: Bakery products
Kitchen: italian
Neapolitan pizza in the oven

Ingredients

Flour type00 500 g
Water 370-390 g
Fresh yeast 2 g
Salt 11 g
Tomato sauce 70 g
Mozzarella in brine 70 g
Salami 35 g
Olive oil

Cooking method

This recipe is perfected inside and out. Although I still manage to make it even better and continue to experiment.
1. First, mix flour and water until completely moistened. If you do not know your flour, then part of the water, 10-20 grams, can be left in the cold, so that later you can stir the dough with it.
2. Leave it for 30-60 min for autolysis. If you have a mixer / kneader, you can skip this step.
3. Rub the yeast with your hands and add it to the dough.
4. Knead until the yeast dissolves min. 3-4
5. Add salt and knead the dough until gluten-free and smooth. The dough should be fairly soft, not sticky. You have already taken all the flour and it is in the dough. Therefore, the kneaded dough does not need to be dusty. Even when you do folding.
6. Roll the dough into a ball and leave on the table for 30 minutes, covered with a bowl.
7. Make three envelope folds in 30 minutes.
8. After 2 hours, I put the dough in a bowl, tighten with plastic wrap and put it in the cold for at least 12h - 48h.
9. On the day of baking, I take out the dough from the cold and divide it into 3 equal parts. I roll it into balls and put it in a large box with a lid, sprinkling flour on the bottom.
10. I give proofing for 4 hours, after turning on the oven with a stone and a frying pan under it. I heat the oven for at least 1.5 hours.
11. While the dough is stewing, I make a sauce: I interrupt the canned tomatoes with a blender, but in no case in a slurry, but quite a bit so that the water does not stand out from the tomato. I add a little salt, a little sugar. I take out all the ingredients in advance from the cold so that they warm up and do not cool the dough when baking. Chop the mozzarella and let the excess liquid drain.
12. With a spatula, carefully take out the ball, put it on the flour and shape the pizza without touching the sides. I learned to do all this from the vito iacopelli video on YouTube.
13. Put the dough directly onto a shovel or siliconized parchment. We smear the dough with sauce, lay out the salami (whoever likes anything, any filling. One condition - there should not be much of it, as many are used to. The taste of bread and the combination of all products are important in pizza). Tear the mozzarella on top or cut into large pieces. A couple of basil leaves and some olive oil.
While the pizza is starting, the kettle is heated so that there is boiling water.
Before sending everything to the oven, I turn on the large grill mode and set the max. pace. 270C.
We throw the dough on a stone, give half a mug of boiling water to a frying pan, min 4-5 and your pizza is ready.

Note

Since I really love pizza, and in Kiev it is delicious only in a couple of cafes, and even then not always, I had to learn from scratch myself. Before that, I was afraid of torment and avoided any contact with it.
I reached this level in a year, after reading and looking at a lot of information and eating a lot of pizza of not the best quality)

I mix all the dough for pizza and breads with a hand-held household mixer or with my hands.
I bought a sack of flour for 25 kg of caputo saccorosso especially for pizza. Flour is gorgeous from all sides and for everything. You can do it on our regular one, but it has weaker gluten.
As for steam when baking - yes, steam in the oven is not used, but there is also a tempo. 450-500C. In the oven, I have a maximum of 270C on the grill, and so 250C, and the dough dries while it is cooking, which is not good. Therefore, the steam is justified and the sides are higher and not dry. You can knead the dough even more moist, but why, if you can give steam and there will be beauty)

Do not judge harshly, I am not an expert in writing recipes)

Well, I will also add that since the dough takes a long time to ferment in the cold, after such a pizza the stomach does not grow and there is no heaviness. I eat two easily at a time. Three if very hungry

Neapolitan pizza in the oven

Neapolitan pizza in the oven

julia_bb
Looks very authentic! I went to knead the dough, I haven't made pizza for a long time.
noname
Quote: julia_bb

Looks very authentic! I went to knead the dough, I haven't made pizza for a long time.

yes, this is not a quick recipe, as many people like and therefore add a bunch of yeast (the Italians add them only to start to start fermentation).
but the result and taste of the bread is worth it (especially if you give 48 hours of proofing)
julia_bb
Yes, yes, yes, a long proofing is a must!
Yarik
Nice pizza! What are the holes in the last photo
Antonovka
noname,
Oh, you have to do it. There are no components for the filling - but I already have 48 hours for cold proofing) There is a stone, but the oven does not give out high degrees (it broke, it did not help to repair), maybe with a stone and a long warm-up it will reach at least 230 + -
Oh, and what yeast? Fresh or dry?
noname
Quote: Antonovka

noname,
Oh, you have to do it. There are no components for the filling - but I already have 48 hours for cold proofing) There is a stone, but the oven does not give out high degrees (it broke, it did not help to repair), maybe with a stone and a long warm-up it will reach at least 230 + -
Oh, and what yeast? Fresh or dry?

yes, the yeast is fresh. dry in general I never use. as practice shows, they always work worse.
Antonovka
noname,
I also like fresh ones more, but now they are over)) I have a stash of dry ones. They are not worse, by the way, but on fresh bread they are more fragrant)) I cannot say that they work worse (experience of 11 years). Maybe tomorrow then I'll go for fresh to the store and for the filling))
Svetlenki
noname, you have a great pizza. Thank you very much for the recipe and video recommendations, I will also watch this pizza.






Apparently, you have deeply worked and honed the technology of pizza preparation. Wouldn't you like to add semolina (semolina, durum) to the dough?
Ivanovna5
noname, you have a gorgeous pizza! I will also try to cook this way, I have never made a dough with such a long proofing.
caprice23
The pizza is amazing!
noname
Quote: Svetlenki

noname, you have a great pizza. Thank you very much for the recipe and video recommendations, I will also watch this pizza.






Apparently, you have deeply worked and honed the technology of pizza preparation. Wouldn't you like to add semolina (semolina T, durum) to the dough?

Somehow it never occurred to me. Once I did it on young kvass instead of water + sourdough). The result is an unusual taste




Quote: Ivanovna5

noname, you have a gorgeous pizza! I will also try to cook this way, I have never made a dough with such a long proofing.

If you take ordinary flour, it is better not more than a day in the cold.
Ivanovna5
noname, thanks, I will take into account your hint, I usually have flour Makfa, her gluten is good, but I will not risk it right away.
Salomeya
I already made pizza twice.

Thank you!

The recipe is just super!

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