Missculinary.com - Italian pizza or napoletana pizza is a variant gaya of pizza made with tomatoes and mozzarella cheese. This pizza should be served with tomatoes san marzano or Pomodorino del Piennolo del Vesuvio, which grows on the volcanic plains south of Mount Vesuvius, and Mozzarella in Bufala Campana, as the Geographical Protected Status of the original cheese made with the milk of buffalo raised in the swamps of Campania and Lazio is called. semi- wild state, or“ Fior di Latte di Agerola”, cows milk mozzarella made exclusively in the commune of Agerola.[1] Pizza napoletana is a product of the Guaranteed Traditional Specialties in Europe, and the art of its manufacture is included in the UNESCO list of Intangible Cultural Heritage.[2] This gaya of pizza gave rise to the New York- style pizza which was first made by Italian immigrants to the United States in the early 20th century.
Equipment for making italian pizza
• Transparent bowl
• Cutting boards and knives
• Pizza Pan
• Grated Cheese
• Oven
• Pizza Cutter
Ingredients for making italian pizza
• 140 ml of air
• 200 gram of low protein flour
• 50 grams of low protein flour
• 5 grams of segar yeast
• 10 grams of oil
• 1 tsp salt
• 2 tbsp sugar
• 3 tbsp pizza sauce( in previous recipe)( see recipe)
• Mozzarella cheese( to taste)
• 11/ 2 tbsp olive oil
• grated parmesan cheese( to taste)
• Basil leaves for garnish( you can use dried basil)
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Instructions for making italian pizza
•Pray. Prepare all ingredients
• Mix water with salt then pour in flour and sugar. Knead briefly, then pour the oil. Knead well( nomor need to knead)
• Add flour little by little while kneading. Move to a table that has been sprinkled with flour earlier. Knead until it doesnt stick to your hands and doesnt need to be elastic( someone helps knead).
• If it is homogeneous like this( you can press it back again), put it in the previous kontainer and then wrap it in plastic. Leave it for about 20 minutes
• After 20 minutes, remove from the kontainer, do not need to knead again but directly for the dough. I use the mozzarella shape technique( such as making meatballs and pushing the dough into the hole until it forms a round shape, pinching it with your fingers to cut it off( each weighing@ 200 grams).
• Smooth the dough, put in a tightly closed kontainer. Leave it for 6- 8 hours( I only had 5 hours, it was eaten).
• Prepare a Teflon pan, sprinkle and coat the surface with flour so it doesnt stick.
• Take the dough, flatten it from the middle by massaging it with the index, middle, ring fingers of 2 hands. Massage 3x, rotate and so on until the width is flat. Add pizza sauce, smooth( about 3 full tablespoons).
• Sprinkle with mozzarella crumbs. Add 1 1/ 2 tablespoons of oil( try not to pour it in the middle so the pizza can cook in the middle).
• Bake on medium heat first and use the tangkring method and cover it for about 4 minutes( pilling so that the bottom of the pizza is not hard). Then sprinkle with parmesan cheese. Increase the heat so that the bottom is burnt for about 1- 2 minutes( cooked).
• So far, it can be enjoyed. But for the Neapolitan pizza sensation, there must be a burn on the edges. So I continued to bake the edges right under the fire/ oven element at maximum temperature until there were scorch( I turned my skillet upside down~ watch out it goes down)
• Roast rotate only the edges. So, its beautiful, isnt it.. just like the original Neapolitan pizza hehe..( photo on the right is the original version I ate when I was in Naples)
• You can see that the pizza is thin but not hard, and its also cooked on the bottom( just like when baked in a woodfire/ furnace). I love it...
Notes:
1. Dont add more yeast, because it will expand and spread everywhere( so let it sit for a long time).
2. If the pizza dough has spread prematurely, it can be rounded again without kneading, then continue the" rest" step( step nomor. 6)
3. The sauce should be quite a bit, so that the pizza doesnt seem dry when its cooked. Good luck.
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