Welcome to Naples. We are precisely in
"La Notizia". Today we're talking about about the commonest mistakes in
Neapolitan pizza, made by pizza chefs or people at home. First mistake: dry dough. Made because of a simple
distraction: not covering the dough container. The pizza chef doesn't cover
the dough and the dough dries up. In fact, if you notice
you can practically see that the dough lost moisture in the lower part. When we start kneading it we find it really difficult. Already in the topping phase we can notice a non-uniform situation.
The topping is obviously always the same. Let's not change anything
about the topping. Let's put it in the oven. Crusts are thicker on this side so we have a dough that is risen
and very dry, but full of crusts. Second mistake:
we have a dough - it often happens -
that is not risen. Dough not risen we have problems in kneading it. It's very hard it's difficult to spread out elastic so, in this case, we'll see a pizza
that is not risen in an oven and we'll see how it reacts on the external part and in its digestibility. The topping is always the same. Let's put it in the oven. Here it is. You can notice that the dough is not risen. Third mistake: dough taken from the fridge
and directly kneaded and topped and cooked. We directly took the dough from the fridge
at 4 degrees, we don't bring it at room temperature
about 22-25 degrees we find it difficult to spread it out
because it is cold. We'll have a chemical reaction inside:
pizza will rise, but then it will show a series of black dots
that in the Neapolitan technique in the pizza chefs' jargon it's defined as: measles pizza. Let's put it in the oven. Here it is. This is the main flaw of a pizza taken by the fridge
and directly put in the oven. These bubbles make you notice a measles
pizza. This is a reaction from starches in the temperature variation. Fourth mistake: our dough is collapsed.
What does it mean? "Collapsed" means that
a dough has its own growth, its own stability, and then
it "dies". In this case, dough exceeded 18 hours, losing
its toughness and strenght. You can notice, in fact,
the gluten lattice pizza is thin in the centre and it doesn't have strenght. topping is always the same. And we'll put it in the oven. Our pizza is very little.
It can seem quite risen, but, in reality, it doesn't have any gluten lattice. It flakes apart. Fifth mistake is the dough with excessive moisture. The only reason is moisture in the air or a lack
of flour we put when preparing the dough. so, to solve this problem,
the pizza chef or at home what do we do? We load it with flour.
Loading pizza with flour it doesn't stick anymore, but we'll have a problem
in the cooking phase. Always the same topping it'll be a very, very, very sour pizza because flour burns in
the lower part and in the upper part. It will seem a perfect pizza
on the outside, but if we look behind - we can't smell the scent,
unfortunately we'll find flour burnt out
in the lower part. Sixth and last mistake Mistakes in cooking pizza. These are two types of mistake: the temperature in the oven
is very low, or the temperature in the oven is very high. The two problems are collaterally distant:
oven temperature too low so Neapolitan pizza will lose its moisture
and it will be crisp, or the oven temperature is too high, more
than 465°C. The pizza will burn out. The oven temperature is not adequate for Neapolitan pizza. An oven temperature lower than 430°C pizza cooks longer than it should and our pizza will be crisp
because it loses moisture. Here it is! A crisp pizza! Can you see? It cracks. Meaning, we practically have 60-90 seconds to cook
Neapolitan pizza. This one cooked more than 3 minutes. So, we talked about these
6 most common mistakes. To avoid other mistakes and more information there's a scientific text in Italian and English made by Agriculture Faculty
of Federico II University. See you soon!
Dal video ho imparato una parola nuova: reticolo glutinico
tl;dw sbaglierai l'impasto sempre e comunque
Molto interessante ma vorrei assaggiare una pizza fatta da questo signore per capire se è solo bravo a fare i video o anche le pizze