Good morning. I'm Vincenzo Iannucci, I'm
28 years old and I'm a Neapolitan pizzaiolo. Today we're in Mulino Caputo to present
you with two new kneading methods: a direct kneading method
and an indirect method. In the direct method, all the
ingredients are mixed together: water, flour, salt and yeast.
For the indirect method, we're talking about 'biga', which is
a solid pre-ferment that is made with flour, water and yeast only
in the pre-dough. The next day, it will be finished with the remaining
percentage of flour, water and an addition of salt. To make the direct dough, we'll use 2 kgs of flour,
1 gr yeast for each kg of flour, 30 gr of salt for each kg of flour,
1,360 kg water that is around 68% hydration. Our Margherita is made
with San Marzano tomato, fiordilatte cheese and basil.
Let's start with our dough: always observe the stand mixer
in front of you. If it has a flat base, we can start with water as it helps closing the dough in less time,
if our stand mixer has a more curved base, we can start
with flour, as well. In this case, we have a small stand mixer with a flat base,
so we will start with water. We'll start by
pouring 650 gr water in this case, and add all
of the 2 kgs of flour. Then we'll take our dried yeast
and add our gram for each kg of flour. I wanted to
remind you that dried yeast, in percentage, is one to three
with the fresh yeast. It's a yeast that ferments constantly. After
adding the yeast, we'll start the machine and set it
at around 15 minutes. We'll wait for the first 3 or 4 minutes
so that the gluten net builds up, then we'll slowly add the water.
When we get to 10 minutes of kneading, we'll add our salt and after around 60 seconds, meaning a minute, we'll add
the remaining water, very slowly, so to get to 68% hydration.
Once we get to almost 13 minutes kneading, we should notice how
the bowl gets quite clean on the bottom, the dough is separated from the sides. After 15 minutes, the mixer stops
and we'll take out our dough. Once the dough is on
the table, I think it's important to fold the dough, so to strenghten the
gluten net. After a few nice foldings, our dough becomes very
smooth, even if it's at 68%, and we'll start noticing
the first bubbles inside our dough. These bubbles are a marker
for a good quality dough and allow us to understand that the rising process
started. The doughs should always be worked at around 21°C, as 18-21°C
is when the yeasts start working at their best.
Once we folded it, we'll take it and
move it into our bowl, a kitchen chest, then cover it
and moved for around 4 hours in a mass for the rising. After the 4 hours standing, we'll take our dough again. We'll notice how it became relaxed
and stretched, just like in this case. Once we separate our piece of dough,
we'll create a loaf and then make our dough balls,
separating them with the same technique as in mozzarella, shrinking the loaf on the
bottom and making portions of around 270 gr. We'll then move the dough
to a board. Let's take our loaves and move them inside our board
to rise and leaven. In this case, we'll let it stand for
18 hours at around 15-16°C, so that the yeasts can work
more slowly, especially for the final consumer, for him to feel
light when eating our pizza, avoiding any digestive problems. Let's now take a look at our direct dough
after its leavening time. It's a dough that always
stays compact. In this case, I'm using semolina flour on the
counter, re-milled semolina as it helps with highly hydrated doughs. Let's take our dough
and move it on the counter, placing it carefully in the flour. I'll start
stretching it out from the center. I'll take it towards me, turn it and
bring air into the border, it's enough to give it a couple of bumps,
without working it too much, delicately. Let's take our San Marzano tomato,
spreading it on top of the pizza. Then our fresh basil, fiordilatte mozzarella
or buffalo mozzarella, whichever you have but fiordilatte is better as it's more dry.
Let's not add any oil during the cooking, because of its smoke times.
Let's take our peel and move it to the oven. Let's move it on the peel and stretch it very delicately. It's now ready to be put in the oven.
This is our direct method. In this case, we can see from
the oven that the cooking of the dough is not violent. We're baking it
for around 90 seconds. Once the border rises, we'll check if the bottom is ok and start turning it carefully,
always on the spot. Never lift the pizza under the flame as
the cooking times get faster and we won't be able to gelatinize the starch and dry the dough correctly. So, even if we're
letting it rise for 100 hours, we'll get a gummy dough. After our 90 seconds,
we'll take our pizza out of the oven. With the direct
method, we can get an innovative and contemporary pizza with a crunch.
Let's take any kind of oil, any brand but it's particularly important for it to
be extra virgin olive oil. We'll sprinkle it on top and take a look at our direct dough.
Both borders are empty and this is a marker for
a good leavening, rising and great digestibility of the product.
All is left for me is to wish you a good kneading and a good meal!
