True Neapolitan Pizza at home | Fabio Errante | Skillshare

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True Neapolitan Pizza at home

teacher avatar Fabio Errante

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      The Rules of the authentic pizza napoletana


    • 2.

      Making the dough


    • 3.

      Oven guidelines and other explanations


    • 4.

      Stretch & bake


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About This Class

Pizza Napoletana is certainly one of the most popular pizza styles worldwide, if not THE most popular. With its puffy cornicione, the edge all around, the looks are well known everywhere.

The AVPN (Associazione Verace Pizza Napoletana) - True Neapolitan Pizza Association, is dedicated to protecting the Neapolitan pizza and its production process. They issued a document, called "Disciplinare", that precisely outlines all the rules one *must* abide in order for their pizza to be called Napoletana.

In this video course you will learn how to make pizza napoletana at home following the rules written in the Disciplinare.

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Level: Beginner

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1. The Rules of the authentic pizza napoletana : We look at this beautiful pizza Napolitana in home oven, I can tell that the structure is extremely airy pizza. Napolitanas certainly one of the most popular pizza styles worldwide, maybe the most popular woods with this papi, you know, the edge all around. The looks are well known everywhere. But would you have ever guessed that behind all the, there is a document drawn up by an association that is dedicated to protecting the Neapolitan pizza production process to make authentic Neapolitan pizza, there are written rules. We must follow the rules issued by the association or true Neapolitan pizza. They issued a document called schiplinare means regulation or code if you want. Today I will show you how I make pizzaapolitana at home. I will follow you as closely as possible, the rules written in this dichiplinare. But there is a caveat. I need to disregard one rule because of the objective limitation of the average kitchen. Because I'm using a regular average kitchen oven, we must make a direct dough. Some people call it straight dough. It means we just mix together all the ingredients as opposed to indirect dough. That requires some preliminary operation. Some kind of pre mix the dii, the code sets these doses. We only need to scale them up or down, like I did today because I'm making one single double. And of course I will give you the amounts I'm using. And they are also in the description of the video. 2. Making the dough: The Disciplina, the code sets these doses. We only need to scale them up or down, like I did today because I'm making one single double. And of course, I will give you the amounts amusing. And they are also in the description of the video. Okay, let's make though, first of all, a very important point to keep in mind. We all use the four ingredients water, salt, and flour. No sugar at all. No fat is allowed in authentic neopolitan pizza. This is stated in the disciplinary water. First of all, it must be drinkable, not sparkling. The temperature must be 16-22 degrees. I will use this thermometer to just test the temperature to make sure I'm doing the right thing. Well, it is going down slowly. Let's say I am within the range, the traditional Neapolitan pizza making. We always start from the water. This is what I will do. I will start the water. There is no order specified in the disciplinary regarding the way I will need to add the ingredients, although I have seen many Neapolitan pizza makers starting from water then dissolving salt inside. Proceeding on, I will do the opposite, because the yeast will be a tiny, tiny amount. So if you can even see it is yes, it is a microscopic amount, it's 0.03 grams. Since it's a very small amount, you will need to become a pizza geek like me and using this precision scale because it's the only one that will allow to measure such a tiny amount of yeast or salt for that matter. Speaking of which, I have already measured the salt as well. It's a little bit too much compared to what I usually do. This is going to be 4.47 grams of salt, which is understandable because we will ferment our at room temperature a little bit. Extra salt will slow things down. We reduce, we decrease the risk of overproofing our dog. Now to dissolve, now it's time to add some four. The topic of the flowers a little bit more complex. I will strip it down to the most important element. First of all, we are allowed either double zero flour or call it 00 if you want or zero flower. Keep in mind that the amount of proteins of our flour is specified in the disciplinary should be in 11-13 0.5% which is exactly what I found here. Proteins can you see here is 12.5% I don't particularly endorse this flour, but I'm just following some traditions of our Napolitan masters. It is time to add some flour, just half of the total amount, in order to get the thick mixture. So now I can add my salt. The ship doesn't talk about hand kneading, so you can just do it your way. I always a little bit of four here for later use. For example, to clean up my hands or the spoon. Now, I will just proceed. I don't want to give you a exact timing here because everyone is different. My hands is different than yours. You just had to continue until you see that the door is not us anymore. I will also use a little bit of flour here to dust lightly. My need if I see that the dog is becoming a little bit more too sticky, so my hands are getting dirty. I will just make good juice or the extra flour here which is included in the initial doses, so I'm not altering the balance of the recipe. Okay. I can easily tell that my dog is ready. Okay. A quick test it's bringing back now is fermentation times time for the first termmentation. Here the rules are way more flexible because the disciplinary says literally after the time deem necessary for the door to settle and rest, the double is formed. Now we deem when time we are free to decide. In my experience, I can tell you that anything 20-30 minutes is usually considered enough. I will wait 20 minutes then she my double just in my case. But it doesn't matter if you're making more than one double. If your batch is big, just a 22, 30 minutes. Okay? Around 25 minus a past, I can roll my double. The silar gives us rules for the weight of the double as well. In particular, it gives us brackets, double. Must weight 200-280 grams to make a pizza whose size is 22-35 centimeters. My double here is around 240 grams. As I always do, I'm perfectly in compliance because I am in between the minimum and the maximum weight. I know my pizza will be stretched up to th, one centimeters. Now we can roll the double. You can see it is nice, silky, smooth elastic. We can now leave our double alone for the second fermentation, you will stay here for A, I would say 22 *** more or less the room temperature taken into account by the sin is 23 degrees. Let's double check. Okay, I got 22.1 degrees here. I'm perfectly fine with it. 3. Oven guidelines and other explanations: Now we can leave our door ball alone for the second fermentation. We stay there for around 22 hours. The room temperature taken into account in the guidelines, it's 23 degrees Celsius. This must be a flexible element. For us, there's nothing we can do to change the room temperature, but luckily we can change the temperature of the water and the flour. This is very helpful because it gives us a method to achieve those. 23 degrees Celsius as the final temperature of the dog is the rule of 55, as in 55 degrees Celsius. Basically, the sum of the room temperature, water temperature plus flour temperature should be 55 expressed in degree Celsius. Once you know the room temperature, you can easily control water and flour because you can stick in the fridge. Typically, we only change the temperature of the water anyway. Of course, you need to be as gig as it was here and get the thermometer. Quite affordable anyway. So let's assume the room temperature is 20 degrees, the flower temperature is 20 degrees. The remaining 15 degrees should be the temperature of the water. Okay, so tomorrow I will stretch and bake this double. I will make a simple margarita with tomato sauce and mozzarella. Don't ask me about basil because I don't like it. Now baking will be the tricky part. Because of the limitation I mentioned, the baking part is the hardest because this shiplinare dictates scorching temperatures in order to bake extremely quickly, it's simply impossible to get them in our regular kitchen oven besides is supposed to be a wood fire oven, although exceptions are expressly allowed in certain cases. Let's make do with what we have. But if your oven cannot reach 250 degrees celsus, at the very least, I'd say that the result will be. And by the way, you can still try my other dog, which is great for lower temperatures. How do we proceed? First of all, turn on the oven to its highest temperature, or whatever it is, minus two, under 70 degrees. If your oven is more powerful, it's even better, crank it up. We need to preheat the oven long enough. As a rule of thumb, just wait for the litter control light on the front panel to go off. Then wait another 10 minutes. If you have a baking stone or a being steel, leave it inside the oven while you preheat. If you don't have any, use your dripping pan, the one that came with your oil. Whatever you have, place it in the uppermost shelf. Mine is around 6 centimeters from the upper grill or broiler. Speaking of which, if you have it, turn it on as well. Let's bake this piece and see what happens. 4. Stretch & bake: Is ready around 22, 23 hours later, we can finally stretch our double, which is nice and puffy. As you can see, we can stretch it on layer or of flour or semolina. Both are allowed. Now this Chiba gives us some guidelines on how to stretch this double. We should do it with the movement from the center outwards and with the pressure of the finger. Both ends on the double which is turned over several times. You'll probably know that there is this Neapolitan slap technique, but there is no mention of the Chiba, I assume we are not really forced to use it, stretch your way, do your best if you want any help. You know I got videos for that as well. I will cover it with Sima on top. So from the center outwards, of course we need to leave the infamous Cornichore. Basically we are pushing the air from the center outwards and we flip it. We do the same thing here. As you can see, it is becoming puffy. We can turn it over several times, we are allowed to do it. Let's even see, the more we do it, the bigger the pizza becomes. Let's remove the excess flour and work on our table. This is probably not the full size. We will stretch a little bit more our base When we are ready to put it in the oven, I got a pizza puddle. If you don't have it, you can just use a cardboard, for example, maybe a topping ball or whatever you have. In that case, I recommend cover it with a sheet of parchment paper. It will be easier to slide the pizza inside the oven. If you're not too confident in using your pad or peel, you can still use your parchment paper on top of the pado. Actually, this is what I will do. I'm now ready to top my pizza. Tomato, sir, should be 60 to 80 grams, depending on the size of the pizza of Monzalla. This is actually, we also need six to 8 grams, so extra virgin olive oil. We draw a number six on top of our pizza. Make your pizza as big as you want, even if it goes a little bit outside of the pad itself is not going to be a big deal just because of the parchment paper in the oven. Now look at this beautiful pizza napoli. On what? Let's check the size. Around 30 centimeter. I am perfectly within the rules. The corniche must be one to 2 centimeters regular. Every crumb, no bubbles, no burns and golden in color. So there's no mention of those per spots which are essential according to many people. Yeah, Pet you can't try it because it's pretty good.