Good morning, I'm Enzo Coccia, born in Naples.
You can hear it in my accent! Let's start working! Today I'll show you how to make a real traditional Neapolitan pizza. we have to make the dough. The elements to make the dough
are 4: water, salt, yeast, flour. In the traditional Neapolitan technique
we start with water, pouring it in a bowl. We'll add 25 gr
of salt and melt. Let's take 3 gr of fresh yeast
and dissolve it with the fingers. In this way. Don't let more than a minute
pass. Then we have to add the flour. Another Neapolitan technique: lightly
sprinkling the flour in, never all at once. Incorporate everything. Let's try to work the dough
from the bottom to the top. To make a good dough,
we have to inflate air inside. We'll make it with a circular movement
from the top to the bottom. When you notice that the bowl
is clean, we take the dough and start working it on the counter. The first thing we notice
in this dough is that it's not elastic, nor smooth. It's clumpy,
so we're working it. We're sprinkling it lightly with flour and we're working it. Let's always try to fold it in, so
we can have more oxygenation and air inside. We're working it
in this way with both hands, like a standing mixer with beater arms. You can notice how the dough became smoother. Notice the elasticity, the
softness, the resistance. After we made a smooth, elastic and soft dough, we're moving it into a bowl for 6 hours.
We're making this cloth wet and close it uniformly, so the moisture
doesn't evaporate and we prevent that yellowish crust to form on top. After 6 hours at a temperature of 20-22°C,
you'll notice the dough grew its volume almost by 100%. Let's cut
our pats. With a movement of the middle and
ring finger, let's press towards the inside, moving the index and thumb and placing
down our pats. Always using a wet cloth, we're covering them all and
let them rise for 6 more hours. A dough out of the fridge can rise
for 18 hours at the most, then it dies. Our pat rose, so we can now start
working it. UNESCO recognised the "slap" [schiaffo]
as a pizza chef art. What is the schiaffo? I'm gonna show you.
Can you hear that? A few rotation movements, use both hands.
And the magic came true. After we spread our dough and created the border, that is traditionally
called "cornicione" as you can see, it's higher than the center,
we'll make our Margherita topping. These tomatoes grow only on the Vesuvio,
at about 500 mt above the sea level, in a volcanic
ground with no water. We usually pick them in August
and still have them during Christmas. Buffalo mozzarella from Campania.
We have 2 types of mozzarella: the area of Caserta and the area of Paestum. Our Neapolitan basil... such a fragrance! Pecorino cheese, we're
gonna create our "6". Extra virgin olive oil from the Sorrento peninsula or Salerno
hills, always from Campania. Once this beauty is topped,
we're baking it in a traditional Neapolitan oven. The temperature
conventionally is up to 430 465°C, but we're baking it
in 45-50 seconds. Do you want to bet? A hit with
the wrist to put it in the oven. So, the first thing we care
about when baking pizza is this side of the flame here, irradiating.
We must never take our pizza from the front, but laterally.
We're taking it, turning it, and placing it
back in the oven. Let's count to 5: 1, 2, 3, 4, 5. Our pizza is done. Uniform color, softness, melted mozzarella,
extra virgin olive oil. What a fragrance! I'll see you in
Naples and New York!
