Paladin79
Previously MOT: Cables For Less
Pietro's Secret Pizza Dough Recipe.
Conform the rules of the "Associazione Verace Pizza Napolitana".
ingredients: 1l water, 55g salt, 3g fresh (beer) yeast, 1,8kg flour.
- Dissolve the salt into the water.
- Make a volcano sort of mountain from the flour and put the water in it's "crater".
- Carefully blend up to 10% of the flour, then add yeast.
- Blend until all flour is used.
- Knead the whole for min 10 minutes and max 15 minutes to an even elastic ball with the tacky property of a post-it note.
- Let the whole rise for 2 hours at 25 degr Celsius under a damp dishcloth (not too wet, we are not water boarding).
- Part the dough in smaller balls (180-250g depending on pizza size).
- Let the smaller balls rise for another 4 to 6 hours under a damp cloth at 25 degr Celcius.
Now you have the perfect pizza dough which you flatten by hand (no rolling pin).
This is important since the sweat/warmth of your hands add to the perfection of the pizza bottom.
Keep the bottom thin.
Dress the bottom as you like it and cook in the oven at the highest temperature until ready.
So keep looking and do not leave the kitchen.
In Italy one does not drink wine with pizza.
It's a disgrace. You drink beer.
Pizza is eaten with the use of knife and fork.
Do not eat pizza with your hands.
It's a disgrace.
Do not fold the pizza before eating.
It's a disgrace and in Napoli you'll be shot on the spot.
Pietro's Secret Pizza Dough Recipe.
Conform the rules of the "Associazione Verace Pizza Napolitana".
ingredients: 1l water, 55g salt, 3g fresh (beer) yeast, 1,8kg flour.
- Dissolve the salt into the water.
- Make a volcano sort of mountain from the flour and put the water in it's "crater".
- Carefully blend up to 10% of the flour, then add yeast.
- Blend until all flour is used.
- Knead the whole for min 10 minutes and max 15 minutes to an even elastic ball with the tacky property of a post-it note.
- Let the whole rise for 2 hours at 25 degr Celsius under a damp dishcloth (not too wet, we are not water boarding).
- Part the dough in smaller balls (180-250g depending on pizza size).
- Let the smaller balls rise for another 4 to 6 hours under a damp cloth at 25 degr Celcius.
Now you have the perfect pizza dough which you flatten by hand (no rolling pin).
This is important since the sweat/warmth of your hands add to the perfection of the pizza bottom.
Keep the bottom thin.
Dress the bottom as you like it and cook in the oven at the highest temperature until ready.
So keep looking and do not leave the kitchen.
In Italy one does not drink wine with pizza.
It's a disgrace. You drink beer.
Pizza is eaten with the use of knife and fork.
Do not eat pizza with your hands.
It's a disgrace.
Do not fold the pizza before eating.
It's a disgrace and in Napoli you'll be shot on the spot.
There is a very good show on Netflix hosted by David Chang called Ugly Delicious. The first episode covers pizza and one chef travels to Italy to explore the official pizza that Pietro describes up above. I recall that type of oven, cheese, and tomatoes are covered as well for it to be a sanctioned product.