Dear friends of "Italia Squisita" Welcome to Naples! We are in Forcella in front of "La Antica Pizzeria Da Michele" I'm Alessandro Condurro fifth generation Condurro's family Owners of "L' Antica Pizzeria Da Michele" Today I'm going to bring you inside the laboratories where the dough is made and where our master pizza-chefs will finally reveal the secret of our dough and all of its working phase. Emanuele Liguori, our Head Pizza-Chef will give you a recipe to make a "Da Michele"- style of dough at home and you will see how we roll out, stuff and cook our pizza Welcome again to Naples
and to "L' Antica Pizzeria Da Michele" Hi everyone, I'm Emanuele Liguori
and I work for "L'antica Pizzeria Da Michele".
I'm the Head Pizza-Chef and I will show you how we make
the dough in our Pizzeria For our dough, we need four ingredients: 00 flour, yeast, salt and water these ingredients mixed together allow a
dough with a 24 hours leavening Let's pour the water into the
kneading machine adding salt, yeast and later the right amount of flour that we need to obtain a soft dough. To replicate the same type of dough at home, for each kg flour you need half
liter (500 ml) of water, 30 grams of salt and 5 grams of yeast for a leavening of 12 hours max. Normally, we leaven the dough for 24 hours at home you can easily leaven it for 12 hours. While kneading the dough, if necessary,
you can gradually add some extra water although, for one kg of flour, half a liter of water should be enough to have a soft dough. The kneading machine, usually works for 40 minutes, until it doesn't reach the "Punto di pasta" which is that point when the dough becomes shiny and more resistant at your touch After this step, we leave the dough rise for 24 hours for the next day. Once the dough has naturally
reached the proper time of leavening we are ready for the next phase: the cutting. It's been more than one hundred years that we use our cutting method, we cut the dough by hand. We cut each piece weighting it in the hand, each piece should weight round 300 or 320 gr. Then, we use our thumbs to roll up the dough into a small ball, using the table to make it rounder. We consume more or less,
130 /140 kg. of flour per day and with that we produce approximately, from 700 to 1000 pizzas daily. Once the loafs of dough are made,
we put them on the wooden trays and we let them rest for 4-5 hours. They'll be now ready for the rolling out. The roll out it's made downstairs. We have our own technique, usually it's made from the inside to the outside while we roll the pizza from the outside to the inside in order to have a thiner crust
and a bigger and softer pizza. This is the Classic Neapolitan technique that has been used in the pizzeria "Da Michele" for more than one hundred years. For the stuffing of Pizza Margherita we use: tomatoes from Campania, "Fior di Latte di Agerola" (mozzarella type), seed oil and Roman Pecorino Pizza Marinara, instead
it's made with tomatoes, garlic, oregano and seed oil Once we have stuffed these pizzas we cook them at
500 C°temperature in the wooden oven. After just 40 seconds in the oven, the pizza it's ready soft and crunchy.
