Pizzaiolo Napoletano prepara l'impasto per la Pizza napoletana nella sua pizzeria a Roma 🇮🇹

this morning we prepare the dough which we will most likely use for tomorrow, tomorrow evening because in any case the maturation of the dough matters a lot therefore we will obviously use a spiral mixer which lends itself much more to the Neapolitan pizzeria let's go make the dough Today we will make a dough of 10 liters. For the salt we will make 50 grams per liter. This means half a kilo. which we are going to put almost at the end of the dough, two different types of flour are used this is the second flour it is right that the machine runs slowly because being a spiral mixer it tends to heat up. The dough must not be heated, fresh water is added Ok now that the dough is almost amalgamated, obviously it should not be taken out, we add both salt and yeast the water is added because lumps of flour are made in the circumference of the mixer L The water makes it creamier faster and easier without heating the pasta. Our dough is almost ready. Many make a certain quantity of kilos equal to a certain quantity of water to give hydration but in reality not all pizzerias have a leavening chamber which is a little drier . Many have refrigerators and refrigerators obviously produce moisture. It is obvious that from our kneading point we can understand when it will be used if tomorrow or maybe even the day after tomorrow also considering the humidity of the refrigerator and the weather. So this is the job of the pizza maker a good dough is always given by the pizza maker with a human touch This means touching the dough and understanding its moisture that it releases in the hands and its gluten network in order to understand if it's time to take it out it's obvious that now he will have to rest at least twenty minutes, here, he must relax so we will get him to remove all his nervousness and then we stake him well, so we will make pizza balls now we will go cut the dough, after his time his shirt gluten is beautiful, its dough is beautiful. We are rightly making this dough obviously for 24 hours and therefore relaxed I have to go and tighten his shirt well so that the ball is choked well because obviously by staying here for 24 or 30 or 36 hours we must always be able to do the pizza a cake can weigh between 280 g or at the most, making a slight mistake of the 300 g we can go and do a little check in fact, bravo for the dough very cold water was used obviously naturally not cooled in the refrigerator so the cold It also contains the leavening we will see the result tomorrow 15 panels, balls of pizza, for each table spaced one from the other hermetically covered the buffalo mozzarella which does more or less the same procedure may seem silly but there is a huge difference flavor between hand-broken mozzarella and machine-broken mozzarella three four five six seven almost eight tables of 15 are more or less the 110 pizzas obviously the boxes are reversed putting the one that was palletized as before at the beginning as they are They will grow for at least 4/5 hours at natural temperature, obviously in a pizzeria . Now it's about 22 degrees and then they'll go to rest for the rest of the time, in our refrigerator 30 hours later we'll come back a moment a day before Giuseppe wanted to show us that he's preparing the bread for his restaurant two hours watch out and also the culture of bread this is obviously a bread more or less its maturation 36 hours and what we leave for our restaurant obviously we will also leave the oven open so that it will cook slowly and make those nice holes in the bread and the crunchiness

Channel: Roma food

Views: 2,747,511

Keywords: italian food, pizza, Roma food, italian street food, pizzeria napoletana, pizza napoletana, pizza in rome, italian pizza, pizzerias in italy, come fare l'impasto per la pizza, come fare l'impasto per la pizza napoletana, come fare l'impasto della pizza napoletana, how to make neapolitan pizza, how to make neapolitan pizza dough, impasto per la pizza napoletana, pizza dough, impasto pizza napoletana, massa de pizza, masa para pizza, neapolitan pizza, pizza kaise banaen

Id: 0HWcxaQcqWA

Length: 11min 54sec (714 seconds)

Published: Mon Feb 13 2023