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How to make pizza like a Neapolitan master

bbc.com

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Re: How to make pizza like a Neapolitan master

#91

Post by rcurry »

ThePhysicist wrote: post #17
JackMcMack wrote: post #3

My favorite read on pizza: http://www.varasanos.com/PizzaRecipe.htm

Damn, he bakes those at 825F (440 °C), which unfortunately is unattainable with most regular home ovens. Mine e.g. maxes out at 300 °C so it's not hot enough to let the crust rise significantly and produce a nicely charred underside, at least not before completely burning the top. What I'm currently experimenting with to solve this problem is to put the pizza on a flat, heavy and preheated iron pan or plancha and hea…

I wouldn't have believed it if I hadn't seen it, but there are some pizza hobbyists on YouTube who actually remove the safety lock from their ovens and then put them on self-cleaning mode to get the temperature up super high.

Re: How to make pizza like a Neapolitan master

#92

Post by tomcooks »

toyg wrote: post #86
tomcooks wrote: post #83

Earlier quoted context omitted.

Yes? You can find it in most big cities around Northern Italy

Not really - you can find focaccia of various types which is close but not quite that.

I know the difference between a focaccia and a pinsa.

Turin, Milan, Bergamo, Brescia and other cities have a lot of "pinseria" joints. Ma tipo tante eh. Saluti!

Re: How to make pizza like a Neapolitan master

#93

Post by teekert »

toyg wrote: post #66
teekert wrote: post #63

I'm surprised they use yeast and not sourdough as that would add more flavor. Sourdough is surprisingly easy to make and maintain btw. During these wfh days especially: Just mix 50grams of flour with 50 grams of water and leave in an open container for a couple of days, when you see bubbles, put half of is (50gr) together with 25gr of flour and 25gr of water, repeat. In a bread of 500 grams of meal and 250 ml of wate…

For the daily "HN teaches you to" segment: HN teaches Neapolitan pizza master how to make pizza.

I doubt the pizza master will read HN, if he does, my surprise stands and I'd ask him... why not sourdough? ;)

Sourdough is the ancient way, that's why I mentioned it, also, it gives me great pleasure to use it for baking. Take my comment as you will, perhaps you can derive some value from it.

Re: How to make pizza like a Neapolitan master

#94

Post by chadcmulligan »

ggurgone wrote: post #22

Hear me out this is one of the best how-to https://www.youtube.com/watch?v=SN2HkepzPhU – an Italian who eats 2 pies per week on average

since we're sharing - I love watching this lady cook Italian food https://www.youtube.com/watch?v=OjXWVSbWBV4

Re: How to make pizza like a Neapolitan master

#95

Post by tomcooks »

cyphar wrote: post #80
tomcooks wrote: post #48

Earlier quoted context omitted.

Yes obviously you don't add tomatoes and sugar to the dough, you prepare a sauce on the side and add a bit of sugar to that. Yeast needing no sugar to work is something I've never heard of, could you please forward more information about this? Thank you.

Dough will rise just as well without any added sugar -- the starches in the flour are the primary food source for the yeast. If you don't believe me, try it yourself. The purpose of sugar in doughs is to assist browning -- especially at home-oven temperatures -- and "improve" the flavour. I personally prefer baking dough without sugar, but you do whatever you prefer.

I prefer to experiment, that's why I'm asking more details. I'll try right now.

Re: How to make pizza like a Neapolitan master

#96

Post by 34679 »

I highly recommend the book "American Pie: My Search for the Perfect Pizza". I have a digital version and it took my pizza game to the next level.

>Master bread baker Peter Reinhart follows the origins of pizza from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.

>Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour.

>Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.

Re: How to make pizza like a Neapolitan master

#97

Post by cmain »

tmaly wrote: post #90

My biggest challenge has been making a good sauce. I love making pizza at home with my kids.

IMO you best bet is a simple sauce with good tomatoes. Bianco Dinapoli, Sclafani (from NJ not Italy), Jersey Fresh, and anything from Stanislaus are good choices. From there just mix in salt and a minced clove of garlic (per 28oz can) and whatever else you like (olive oil, basil, oregano). Don't cook it. Its better to mix it and let it sit for a few days in the fridge.

Re: How to make pizza like a Neapolitan master

#98

Post by bttrfl »

JackMcMack wrote: post #3

My favorite read on pizza: http://www.varasanos.com/PizzaRecipe.htm

This recipe is beyond my reach mostly due to lack of a proper oven. Still, it's one of the best reads I've had in a long while. I'd read content like this on any topic if only I knew how to find it. Perhaps there should be a google for SEO-unoptimised content.

Re: How to make pizza like a Neapolitan master

#99

Post by misiti3780 »

albmoriconi wrote: post #52

I am from Naples and eat regularly at Gino Sorbillo's and Ciro Salvo's places. As it often happens here, everyone will swear by its pretty small and obscure "favorite place", but they are masters without doubt ;) The dough recipe from the article is pretty legit and exactly the way I do it at home; the main problem I see is that it would be pretty hard to find good Mozzarella or Fiordilatte cheese (Fiordilatte di Age…

Ciao, Come siete ?

I'm not sure if you have ever been to NYC but an interesting observation I have had with Gino Sorbillo is the pizza in Napoli is very good, but he/they opened a restaurant in NYC and it's absolutely average at best.

I assume they import everything, but quality wise, the places are polar opposites.

Also curious your thoughts of Da Michele?

Re: How to make pizza like a Neapolitan master

#100

Post by Krasnol »

I prefer thicker dough for my pizza.

Those ultra-thin doughs just feel like a cheat.

550 flour, half cube yeast, a tiny spoon salt and sugar, 150ml milk filled up by water to ~275ml fluid. 5 spoons oil. Knead the dough and add the fluid. When it's nice textured leave it for the rest of the day or at least a few hours.

You get a dough you can load full with whatever you want and you'll have enough food for a few days.

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