How to Make Neapolitan Pizza - Ft. Caputo "00" Neapolitan 25kg

[Music] we're going to be looking at our double zero pizzeria flour produced in Naples Italy by empty Maputo srl poodle factory that's been there for over 90 years this pizzeria flour is used by all the best Petry is in the world it's used throughout Naples extensively and now all throughout the United States as well it started with dummy Calais being the number one pizza if you go to Naples and now it's in the United States from New York to the west coast this flour specifically is designed to make classic Neapolitan classic Neapolitan would be in wood-burning oven somewhere between 800 to a thousand degrees and we're going to show you how to make this dough and how to use this in that application hi my name is Michaela D'Amelio from Italy now I'm going to show you how you make blasting Napoleon recipe with Caputo pizzeria double zero we're gonna use it for 25 kilo of flour bag 15 liters of cold tap water 15 gram of fresh is 750 gram of salt now we head to the kitchen to make the dough okay we are in our kitchen now we're gonna mix our Caputo pizzeria I'm gonna show you all the process step by step first of all we're gonna get the water which we have 15 liters of cold tap water I'm gonna drop the water we have 15 grams of fresh yeast which we are going to melt in the water we put it in a mixer no all the bags but health bag inside and we start the mixer on a slower speed for a 15 minute no more than 20 minutes the next step is to add the salt which we have 750 grams we're gonna head only when I don't see any weight in the dough because I don't want the salt go in touch with with East and can probably affect the fermentation we we just make sure this doesn't happen [Music] okay now we don't see any water in the dog so we are going to add the salt I'm still at the salt salt later by later I don't just drop inside so once the salt is added we are going to add a little bit more flour we have a little water bag so I'm gonna have a little shot I'm doing this because I like to a lot give the time so the flour absorbs all the water later by later so we improve the gluten and we create a really strong gluten really tender so we give the time a little bit later we're gonna build that [Music] all right after 15 minutes approximately to mix in the our do is really we can see it's getting tight so we build the gluten and now we can proceed to figure out the the dough from the mixer I want to show you two options to leather for men to do so type of mutation the direct type fermentation or the double fermentation the difference between is with the double fermentation we can give a extra extra strongness extra tie the dough because we will take one part of the mass and let it ferment in one box for 12 hours at room temperature and after this 12 hours we're gonna roll the the double and let it ferment for another approximately 12 hours that's called double fermentation we're going to have this dough we're going to receive this doing 12 hours we will cover a letter for men for 12 hours at room temperature and after 12 hours we're going to roll it and let us take outside for approximately another 12 hours and the other option we gonna do it is this dough we're gonna take it out put on a bench let us let it sit for about an hour and roll it right away we're gonna let it grow better ferment at room temperature for about 8 9 hours once the dough's starting touch each each other we can even use it the dough if is ready or we can refrigerate it and use it the day after it can be use it even after 24 36 hours okay we take out this mass from the mixer this the other health we let us sit on the bench for albeit an hour recover it and we're gonna roll it right after okay this what looks like by Neapolitan dough after 12 hours at room temperature fermentation so now I'm gonna divide and show you how to make dough balls from here okay when I have skill and I start cutting a little snake of dough no much larger large because it this way right here it's gonna be easy to me so create a dough balls so I start to roll the dough on my left hand I'm gonna drop the dough and by ice and a little by weight I can imagine and I can see this is about my desired size so I'm gonna break down with my right hand and I'm going to wait the suggested sides it's about 250 to 270 grams that's about between eight and nine ounce of dough balls so I just rolled the dough and I'm gonna drop it in the first corner I'm gonna fill er up the corner first that's how we let it ferment our Neapolitan dough that's gonna stay in a box for 12 hours and we're gonna make pizza after that [Music] okay this is my dough after one hour rest on the bench now what we're gonna do we're gonna divide on the desire size 250 270 grams and put in a dough trace and let it ferment at room temperature about 18 hours and if we are now ready to use it we got a storage new cooler and we can you use it the day after we proceed with the white adobo we take a snake or do we roll it until we don't get the doubles and we sit in a box we let it ferment this at room temperature for 810 hours and we don't use it we can stay you can save in a refrigerator I'm going to show you the result after 10 hours that's the result after 10 hours room temperature fermentation we are ready to use this dough or to save in a cooler and use it tomorrow ok this is my Neapolitan though after 24 hours fermentation 8 hours ferment a room temperature the rest overnight in a cooler and I just take it out one hour between use it because I wanted to get worm and one cold dough it's gonna be easy to stretch and not not gonna burn in the oven so for the Nevada pizza I'm gonna use my chow hall toilet tomato which is a peeled tomato like you can see this tomato it's selected by hand and ever unbelievable profile flavor the project submitted tomato for us is really simple we put all the tomato in a food mill and this result that's we gonna have the only thing we're going to add it's a little salt and like you can see it's no wait smear oh it's really dense sauce and give us less water on a pizza which is really important for Neapolitan pizza ok we proceed to make our traditional Neapolitan pizza which is Margherita vennett tomatoes permission bufala mozzarella basil and olive oil extra virgin all I also recommend to use our similar the similar it's extra-fine will perform better to stretch in the door because we'll know stick around the dough ball which when we're going oven will not burn now give the bad flavor of the burned of the beater now I'm gonna start stretching the dough balls I'm starting from the middle I'm gonna push out all the gas in the dough ball created from the fermentation and from you can see all the oxygen going in the cross and we created a corny tuna one movement from the bottom to the top easy without any movement on the side just press down and I give a little twist to make the pie round and once I reach this size I will proceed with add the tomato one spoon of tomato gonna gently move from the middle on the age without go out from the cross get basil Parmesan and our bufala mozzarella and all of us when removing the pizza on the build we do a simple movement we slide the pizza on the pill and we try to reach all the sides of the pill so we're going to make around nice pizza we go our margarita beats is really

Channel: Orlando Food Sales Inc

Views: 286,144

Rating: 4.81007 out of 5

Keywords: pizza, how to make, pizza tutorial, pizza making, make pizza, making pizza, neapolitan pizza, make neapolitan pizza

Id: pQOtj8UbJio

Length: 14min 7sec (847 seconds)

Published: Thu Apr 27 2017