True Neapoltian Pizza
| INGREDIENTS | Weight (g) | Baker’s-% | True-% |
|---|---|---|---|
| laNapoletana from Dallagiovanna* | 537 | 100 | 60.99 |
| Water | 328 | 61 | 37.25 |
| Salt | 15 | 2.8 | 1.7 |
| IDY | 0.48 | 0.089 | 0.05 |
| SUM | 880.48 | 162.8 | 100 |
These are Baker’s Percentages. Click here to get more information about it.
*W 310; P/L 0,70; 11 g Protein
Method + time protocol
- I diluted the salt in the water and then added 10-20% of the flour. I mixed it until no lumps were left.
- I like to keep 10-20 ml of the water and dilute the yeast in it.
- Then I added the diluted yeast to the dough and gave it a quick mix.
- I added the remaining flour in several steps. Kneaded the pizza dough until no lumps were left and let it rest for 10 minutes, covered with a damp cloth.
- After that, I stretched and folded the dough every 20 minutes (three times in total)
- First stage: Leavening at 25.5°C/78°F for 2 hours*
- Second stage: Maturation and leavening (bulk) at 9°C/48°F for 48 hours
- Acclimatization for 2 hours.
- Balled (~215 g each (4 panetti), IMHO perfect size for Roccbox)
- Third stage: Maturation and leavening for 32 hours at 9°C/48°F
- Fourth stage: Leavening for 8 hours at 20-22°C/68-72°F
- Ready to bake!
*I built a climate chamber for sausage fermentation which is not in use right now, so I use it to ferment the dough in a controlled climate.
- I also keep track of the dough leavening process with a small graduated beaker. I put in 10 ml of dough. You can see here.
- The floor temp was 420-440°C/790-825°F. Bake time was 90 seconds + 5 seconds doming.
- I applied 50-60g of sauce to the pizza.
- I use half a mozzarella ball (62.5g). I break off chunks.
- I use a very basic and cheap wooden peel for launching, which I dust with Semola Rimacinata di grano duro.
Pizza Toppings
- Mozzarella fior di latte
- San Marzano
- Parmesan (fresh grated)
- Fresh basil
- (Oil)*
*For a true Neapolitan pizza, extra virgin olive oil is applied in a spiral movement. But since I add the oil already to the sauce, I skip this part sometimes. In my opinion, the flavour is better if the oil is added to the tomatoes.
Pizza Sauce
- San Marzano (400g)
- Salt to taste (2-2.5g)
- Oil* (30-50g)
I make the sauce at least a few hours in advance, usually the day before. I store the sauce in the fridge and also apply the cold sauce to the pizza. I pour the leftovers in an ice-cube tray and freeze it.
*I use neutral oil. You can use extra virgin olive oil but I think the strong flavour of the olive oil ruins the fine aroma of the tomatoes.