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Recipe for traditional authentic pizza from Naples
method for "direct" dough made by hand for 6 pizzas of 233 gr. each
Ingredients: 850 g. of 00 or 0 flour that has 12.5/13% protein -- 530 ml. of water for 62% hydration -- 20 gr. of fine salt -- 2 gr. of fresh or substitute yeast 0,8 gr. of dry brewer's yeast.
Pour all the flour into a large bowl, add the fresh yeast dissolved in 50 ml. of water (if using dry granulated brewer's yeast mix it into the flour before adding the water) , mix everything well with a spoon. Add 430ml. of water several times while mixing and finally add the salt. Once the water and salt are finished, continue to knead with your hands for four minutes. Leave to rest for 30 minutes then add the last 50ml. of water and knead again until a smooth and homogeneous mixture is obtained. Cover the bowl with a damp cloth and let it sit for an hour. Remove the dough from the bowl and divide it into 6 loaves of about 230/235 grams each. Crush the balls obtained on your hands and then form balls by folding the outer edges inside. Once the loaves have been formed, place them in a baking tray keeping them 6/8 centimeters apart. Cover with a damp light cotton cloth and leave to rise for the necessary time until they double or triple their volume. Attention: the leavening times vary according to the room temperature, with a temperature of 20/21°C it will take about 4/5 hours while if the room temperature is around 26/28°C it will take about 90/120 minutes. Turn on the oven and bring it to 420/450°C. With a spatula, take a stick of dough, flour it externally and proceed with the drafting. The drafting is carried out by crushing the dough with the fingertips starting from the inside and spreading outwards without however compressing the last two centimeters of the outer edge. Once the pizza is stretched out, you can season it as you like, to make the classic Margherita you need 3 or 4 tablespoons of lightly salted tomato sauce (one gram per 100 of tomato) and mozzarella torn by hand into small pieces. Finish with a drizzle of extra virgin olive oil, place the pizza on the peel and transfer it to the oven, cook for 60/90 seconds. During cooking, turn the pizza several times so that it reaches a homogeneous and desired browning. At the end, add a few fresh basil leaves.
Domenico Candileno 's recipe from the Facebook group " THE ART OF PIZZA "
Good pizza to all from…
Cooking pizza with QQ ovens
Turn on the oven bringing the flame to the maximum. Wait at least 20/25 minutes for the cooking stone to heat up by checking the temperature with a laser thermometer. When the center of the stone has reached the desired temperature, put the pizza in the oven and lower the heat to half setting during cooking. As known, the great convenience of the QQ ovens consists in being able to rotate the pizza comfortably without using a shovel and without risking piercing the pizza, to control the cooking progress by rotating the pizza in front of the flame where necessary. At the end, take the pizza out of the oven and bring the flame back to maximum to bring the cooking stone back to the optimal temperature.
Tips for cooking Pizza
As you know, pizza dough also varies in terms of hydration level, if you have a 62/64% dough you will need a high cooking temperature between 420/450°C and a cooking time between 60/90 seconds. The more the dough is hydrated, the more the temperature will have to drop. A 75% hydrated dough requires a temperature of around 370/390 degrees and the cooking time will increase up to two or three minutes. Naturally, your experience and the various tests will guide you in obtaining an excellent pizza in line with your tastes.
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