It's starting to have a structure directly inside, you have to make people come and eat here! if you show them that you make such good pizzas and you can even make them at home, we're the ones who sell! Rome Welcome to the Mangianapoli pizzeria, my name is Daniele and today I will show you how to make a dough for Neapolitan pizza directly at your home we have the flour, yeast and salt let's immediately add a liter of water then weigh 50 grams of fine salt let's also add the fresh yeast, always fresh yeast I advise you to buy, we add 10 grams and mix well by melting the water, yeast and salt together let's pulverize the yeast well in the water so that it dissolves at this moment let's go weighing 750 grams of flour, it is a double zero flour with a very high protein content which will develop a very resistant gluten mesh. We are talking about a w330 flour, after we will reach 70% hydration now we are at 1260 grams of flour and 1 liter of water, let's incorporate all the flour well let's incorporate all the air inside well we have arrived at a total of 1.4 kilos of flour and always one liter of water so we are talking about about 70% hydration the dough begins to become less and less sticky, it begins to have a structure the dough has completely detached from the walls, now it is much easier to handle now let's go and put the dough on the bench and finish working it there let's give it a sprinkling of flour and put our dough here directly on the bench more flour to be able to work the dough better let's go and give it some folds and let's incorporate the air inside well, let's say that most people have a normal home oven that reaches 220 degrees, it would be advisable for this type of dough, for optimal success at home, add a spoonful of oil at this time for the color of the edge and also for the crunchiness and also obviously because it is much easier to work with it at this stage , the reinforcement folds are made in this way, take the dough from this part and fold this round of folds in this way it is done every 10 minutes three times this is the first round we cover the dough and leave it still for 10 minutes to rest, in 10 minutes we make other reinforcement folds, a total of three times every 10 minutes after 10 minutes we are going to do the second round of folds, you can see that now the dough has a very different appearance from the beginning, it is always advisable to grease your hands with oil, this helps the kneading of the dough, we always do as before with our hands placed in a boat shape, we fold it and go to closing all the air inside the dough by doing so we guarantee greater structure to the dough during the processing phase we are going to complete the round of folds We are on the third round you see the magic, the gluten mesh has developed and you see how elastic it is we always close it like this and now we let it rest for another 10 minutes in 10 minutes we are going to form the loaves, balls we have finished with the folding turns, now we are going to form our loaves, balls now I will show you two fairly simple methods the first: cut the part of the pizza and take the dough like this, fold it in this way until it reaches a spherical shape. Close the air well inside otherwise there is the classic method of cutting the mozzarella for this you always need a little oil on your hands. The dough is very hydrated so it is very sticky to your hands. Take it, pass it on your hand and roll it out. This is a little more complicated. the loaves (balls) weigh more or less than 300 grams, the perfect loaf for pizza, the counter could be a little too sticky so let's put a drop of oil to make it a little more slippery as you can see here we have six loaves (balls) I remember that the total dough is made up of 1.4 kilos of double zero flour and 1 liter of water we will now use these loaves in 3 hours obviously it is a dough with a little more yeast, here in our pizzeria we put 10 grams of yeast on 10 kilos of dough! because obviously the dough is used after 24 or even 48 hours, here instead it should be left at room temperature, possibly in a plate greased with a little oil, place the dough here inside and let it rest for 2 - 3 hours at room temperature for the other loaves that you don't need immediately, put them in the refrigerator and use them within 24 hours, closed with transparent film, 3 hours later, after 3 hours that they have been at room temperature and have risen, we'll go and work them a little flour on the counter and we turn the plate upside down onto the flour. First of all we equip ourselves with a baking tray of more or less this width and we grease it with a little bit of preheated oven oil obviously, there is no need for baking paper, we turn the dough upside down of the wet part, the fingers must be placed in this way and we are going to work only on the ledge, we turn the dough, we are going to do it in the exact same way, we push the air towards the external ledge, never to the center, otherwise the pizza will become too thin, then we take the pizza , we remove all the excess flour, we put a hand on the ground like this, we beat the dough in this way and we go to remove all the flour in our mouth because then it won't taste bitter in the oven, we remove all the flour so now there is no more flour on our loaf, otherwise the dough would have been bitter, we're going to place it directly inside and spread it out well and now let it rest for 10 minutes because it needs to relax, then season it and we're going to put it in the oven, then halfway through cooking let's add the mozzarella, because obviously if we do it in a home oven we can't immediately add the mozzarella (fiordilatte, or buffalo mozzarella) see you in 10 minutes after the 10 minutes have passed let's season with some tomato let's make a simple peeled tomato Margherita of excellent quality seasoned with extra virgin olive oil, salt and if you want oregano, then basil on top for the scent I guarantee you that the result is truly excellent home oven heated to maximum, here we have reached a temperature of 207°, the home oven, 220 degrees is fine, 10 minutes of total cooking time and in 5 minutes we will add the mozzarella, let's add the buffalo mozzarella from Campania, with an exceptional taste, a drizzle of extra virgin olive oil, and parmesan , of course you can make it at home the same procedure, our pizza should be ready, let's go and see, perfect. Look at the beautiful, fragrant and crunchy result and now let's go and taste it! It doesn't look like pizza from a pizzeria! in the meantime Giuseppe, the owner of the pizzeria, has arrived! Daniele, what did you and Massimo do? This pizza at home is even better! Daniele, you don't have to make these videos! you have to make people come and eat here! if you show them that you make such good pizzas and we who sell them can also be made at home? However, it's true, this can also be done at home, but whoever makes you do it, come here and we'll take care of it! we are here for this truly delicious! The bread here is homemade, Giuseppe wanted to show you! please support the channel with a thumbs up, a comment or a share, thanks for watching the video
