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He World Pizza Day is celebrated today February 9 in memory of one of the world’s most famous foods. However, in recipes which are word of mouth are different with a little less ingredients and a lot more procedures.
Pizza as we know it today was created in Naples, Italy. From: A true Neapolitan pizza joint (AVPN), with its Italian acronym: the pizza chef experts preach all the time how to make good pizza dough so that it comes out soft, fluffy and, above all, easy to digest and tasty.
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“Given the expansion of large fast-food chains, as well as the widespread and sometimes inappropriate use of the name ‘authentic Neapolitan pizza’,” this organization suggests: disciplinary regulations and application, “for protection and pizza ratingproduced and crafted according to ancient Neapolitan traditions and customs.”
How is the original pizza recipe?
This Italian association has drawn up a set of rules that must be followed so that the dough comes out at its best and becomes a true work of art. It original recipe He passed down generations of Neapolitan pizza makers, who passed their secrets from father to son.
Who made the summary of the rules and basics of Vera Pizza Napoletana? Antonio Pace y: Lello SyurasTwo of Italy’s most important and well-known pizza makers, who gave discipline in 1984.
Features of Neapolitan pizza
A real pizza is made in a wood-fired oven and has certain precise characteristics that cannot be missing.
Neapolitan pizza should be roundwith a diameter that should not exceed 35 cm;
- Neapolitan pizza has a raised rim (the famous cornicion), puffy and without burns.
- The tip should be about 1-2 cm.
Ingredients for the original pizza recipe
Water: 1 l
- Salt: 40-60 gr.
- Yeast: can be fresh 0.1-3 g or yeast, which is 5-20% of the flour used; or dry at a ratio of 1 to 3 compared to fresh.
- Weight: 1.6-1.8 kg.
How to make a Neapolitan pizza? Original recipe straight from Italy
mixture of ingredients
The procedure for preparing the dough includes double leavening. thus, starting with the water, the yeast should be added, making sure that the direct contact with the salt is not more than 5 minutes, otherwise the salt will damage the yeast cells. .
The dough should be processed with a mixer or by hand until a compact dough is obtained.
The amount of water that the flour can absorb (wet) is very important to get the optimal dough consistency. The association notes that should have more than 60% hydration.
Continuing the procedure after removing the dough from the mixer or kneading it by hand, let it rest covered with a damp cloth so that the surface does not harden, forming a kind of scab, caused by the evaporation of the moisture which the dough itself gives off.
The first fermentation of the dough
After that, the dough should be left stand for about 2 hours at room temperature. Once this process is complete, you should proceed to collect and store the buns for later bag or you score
In the Neapolitan technique, made by hand, the dough (stallion) must be formed into several buns. For a “true Neapolitan pizza”, the bread or buns should weigh between 200 and 280 g and have a diameter of 22-35 cm.
When the balls (stallion) are formed, a second ludado is prepared in the food boxes. Regular cold maturation is carried out for 22 hours in the refrigerator.
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According to the association’s website, “ripening consists of a series of biochemical and enzymatic processes that break down the most complex structures, proteins and starches, into simpler elements.” While the total times fermentation takes 24 to 48 hours.
After that, it should be removed from the refrigerator and let the dough rest at room temperature for an hour or two. Only then does the stretching process begin.
Stretched the dough
To stretch the dough you need to do movement from the center outwards and press the bun with the fingers of both hands, which is given several rotations using the Schiafo technique, small “slaps” of dough on the kneading surface.
Thus, the pizza maker forms a disk of dough, the thickness of which does not exceed approximately 0.25 in the center.
It is important to clarify that stretching should be done by hand, so as not to break the air cells of the dough, which were formed by the yeast. In addition, it should be stretched from the center outwards, trying to leave a margin of at most 2 centimeters; it’s the famous pizza cornizon.
Condiments and toppings
After the pizza disc stretching procedure, all seasonings or “toppings” must be added, like mozzarella; natural, pressed and raw tomato sauce; and basil or some other combination.
Cooking in a wood stove
To cook pizza in this way, it is important to have a an oven that reaches temperatures of 400 to 480. They can also handle temperatures above 300.
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The ovens where these pizzas are cooked, in addition to reaching these high temperatures, must have an arched shape; Neapolitans associate it with the shape of Mount Vesuvius.
According to the association, enough is enough with these temperatures Place the pizza for 60-90 secondsturning it a couple of times so that it cooks evenly all around.