Hi friends, I'm Davide Civitiello.
Today we're in Naples, precisely in
Posillipo. Today we'll see if it's possible to
make a good Neapolitan style pizza at home.
Normally, the ingredients are
four: water, salt, yeast and
flour. To make it at home in an electric
oven, though, where we don't reach 480°C
but we have an oven at
the maximum temperature,
we're using two ingredients more:
oil and sugar. Oil helps us to obtain
a crisper pizza, as the
cooking time is much longer
when compared with a wood oven and
the sugar, that helps us with the browning
without affecting the leavening.
Before we begin, we need to
start the oven and put
a refractory stone inside
our oven. To cook a nice pizza,
we need three elements. First
the oven conduction,
meaning a very hot oven
second, the contact between the dough and
the refractory stone, third the irradiation
of heat coming from above.
These are the three elements
that allow us to cook a tasty pizza at home.
Another key element to make a good dough is
this: I use a handmade dough tray made by
an artisan from Somma Vesuviana,
but you can do it at home in a bowl,
or in a stand mixer, as you prefer.
I'm using the most
traditional ways possible, so I start
right where I was born: the dough tray.
Let's open the dough tray. First,
we added some water and flour
in order to seal the open parts
to prevent water from dripping.
Let's now add the first ingredients
inside the dough tray.
We're using a classic Caputo flour
with a medium protein content
allowing a leavening from
6 to 8 hours at home, as well.
Then, let's add a liter of water.
Usually one liter absorbs around
1 to 1,6 kg flour. Let's add salt
and start melting it in the water.
Then, let's add yeast to the flour. Yeast
should always be in contact with flour
for two simple reasons: first, flour
is always at a temperature 18 to 22°C
and, moreover, contains sugars that
are food for the yeast: glucose and
maltose. Salt, instead, should never
contact the yeast because salt absorbs
water and it would drink up
all of the enzymes water, killing them.
It's fundamental to melt salt
in the water before, so that
salt and yeast don't contact each other.
Let's start stirring the first 4 ingredients
as we said: water, salt, yeast and flour.
Let's add half of the
flour as it could change according
to the climate: it could be
more wet or dry, etc...
So let's start with half of it
and create a first mix, then
we're gradually adding
the sugar. The direction is always
from the bottom to top, then pull down.
With the other hand, start adding sugar.
You can feel the dough,
you can almost listen to it while
working it. Let's now add oil.
We're adding it now as we're now
kneading with the hands. Those who
are using a stand mixer can add it two or
three minutes before the end.
With a machine, oil absorption is easier.
We're now doing it by hand, so we're adding it now.
We're slowly adding the remaining flour.
Let's take another kg of flour.
As we said, a liter of water
absorbs around 1,6 to 1,7 kg
of flour. "Around", as
it's never a precise measure.
Water stays always a single liter,
so you can adjust better at home:
One liter of water is around 8-11 pizzas.
Half a liter of water is around 5-7 pizzas.
You can adjust to the dose you prefer:
if there's five of you
you can use half a liter of water; if
there's ten of you, you can use a liter.
As you can see, we're starting to
obtain a solid and uniform dough.
Let's always add flour gradually
up until the right point. A tip:
for the oven at home use a dough
that is very hydrated, suitable
for long cookings.
On the stone, the cooking time
is about 5/6 minutes, so we need water
inside our dough. While we
continue to mix the ingredients
we'll suddenly obtain a solid dough.
If we clean our hands a bit
with some flour - pizza chefs say
cleaning the hands when using flour -
then we're finishing our dough
right on the countertop.
Let's start kneading with both hands
as you can see,
we'll start working on gluten:
the dough becomes increasingly elastic.
For all types of dough, be it pizza, bread
or anything else, the kneading time should
last from 15 to 20 minutes, by hand
some minutes more are recommended, as we're
not using the strenght of the machine,
but our hands. Let's continue to knead
until we obtain a uniform,
smooth and elastic dough.
After 20 minutes, let's uncover our dough
to proceed to the second phase:
the cutting. Let's first cut
a loaf of dough. Let's round it.
Then, in this way, like I do
in the pizzeria. One!
Here's the first stick. The second is like
making a mozzarella, in this way.
You can do it at home with a knife
or with this type of spatula
cut pieces of dough of the same
weight, normally the diameter
is between 28 and 32 cms, for a weight
of 250 gr. I recommend to
make them smaller at home, anyway,
to cook them quicker in the oven.
Once you cut them, you can play
with them and obtain the same result.
What really matters is not technique,
but the final result.
Our final result should be
8/9 sticks, or maybe 10
it depends from the dough - of the same
weight and nicely round, to make 8-9 pizzas.
If we're doing it smaller, you can have
10/11 of them, it depends from
the bulk you decide at home. Once we cover
it, we're letting it raise for 6 to 8 hours.
Then we're proceeding to the third phase.
Let's prepare the tomato
traditionally, as well,
working with the hands
as I'm doing, or using
a coarse vegetable mill.
Tomato for a nice
Neapolitan pizza, first of all
shouldn't be cooked, but
has to be eaten raw not to lose
flavor, pulp, humidity, seeds
and everything it contains inside.
What you shouldn't do is
blend the tomato,
as we're blending all of the good
it contains and we're just making
a sauce, a tomato water that will evaporate
with the cooking, leaving nothing on the pizza!
Let's now salt our tomato
as you can see, the tomato is whole.
Every 100 gr tomato, a single gram salt.
Two kgs and a half, 25 grams.
Let's add some basil leaf and break them.
A drizzle of olive oil. We're obtaining
a tomato that is, first, savory.
If we're making it before, it's better
to let basil release flavor.
The oil gives flavor,
as well as shine on the pizza.
If you don't know it,
pizza is eaten through eyes, as well!
The mozzarella, an Agerola fiordilatte here,
is cut with a knife and not with some
other machines that would
separate milk from mozzarella.
We're cutting it like this,
into thin sticks. It's very important
not to cut mozzarella
too thin or too coarse.
In this case,
mozzarella is medium cut
for two simple reasons:
if we cut it too thin, it's going
to dehydrate and can burn
losing all of its humidity.
If we're cutting it too coarse,
the humidity can't evaporate and
there'll be a lot of water in the pizza.
In this case, mozzarella gets stringy.
After 6 to 8 hours leavening
we'll notice that the dough
has doubled its volume, like
in this case. We're ready for
the third phase, the rolling out.
The first trick in Neapolitan pizza is to work
it as little as you can. It's a usual mistake
to work it too much and stress it.
Let's wet our hands a bit first
and lightly wet the dough
without rolling it out in the flour
it's very important. Let's place
our hands in this way:
crossing the two fingers first and then
moving our hands closer. One, two, three
then turn and one, two, three... then turn. As
you can see, we alredy obtained a uniform border.
It can be used to contain the ingredients.
Let's not roll it out too much
and neither too little. Let's take
our peel to help us put
our pizza in the oven at home. You can find it
in the household shops, together with the
refractory stone to place in the oven.
A light drizzle of flour on the
pizza, not too much to prevent it
from turning yelllow and bitter.
Let's place the pizza on it
as you can see, I just worked it
two times, very few
and we're now adding the ingredients on top.
Let's make sure it can lightly move, first
then we're adding the tomato in the centre,
just a bit more than a spoon
not too much, two spoons are too much
as the more liquid we're adding on the pizza,
the more it won't turn out uniform,
the water doesn't evaporate properly.
We're turning it in a spiral fashion
until the border, without going further
as if we drip out of it, it could stick
on the peel, making it difficut to move it.
It's very important to stay inside the border.
Let's add mozzarella. The goal is
to eat a pizza with mozzarella,
not the other way round.
Let's add the right dose
that is around 70 - 80 gr
for a home pizza, fresh basil and
extra virgin olive oil, creating
the famous "six of the pizzaiolo".
We're now ready to cook it.
Let's open the home oven
that is already hot and
gently make the pizza slide
on the refractory stone. With a usual
Neapolitan oven, in a classic
Neapolitan pizzeria, it takes 90 seconds. For a
home oven with refractory stone, it's 5 - 6 minutes.
After 5 -6 minutes cooking,
it's ready to be eaten!
Here's our Neapolitan pizza in a home oven.
Ready to be eaten! Buon appetito
everybody by Davide Civitiello!
So, is it possible to make a
Neapolitan style pizza at home?
Can you make a true Neapolitan pizza in your oven at home? Davide Civitiello is a world champion pizza chef and he has no doubts: it's possible! Follow his recipe to uncover all of his secrets and... good luck!