Light and soft pizza even at home: here are the recommendations of La Scuola de La Cucina Italiana to prepare it as in a pizzeria, with mother yeast
How do you prepare an excellent Neapolitan pizza with sourdough even at home? Davide Negri, chef of The Italian Cuisine School he told us the secrets to prepare it in the home kitchen and obtain a result very similar to that of the pizzeria.
The pizza recipe depends first of all on the way we knead. knead by hand or with the help of one machine they require different quantities of water: working in a planetary mixer allows you to add more water and consequently have more hydration is large bubbles greater.
The classic Neapolitan oven pizza, light and with a high cornice, in fact depends on two elements: the first is precisely hydration. The second element is instead the temperature very high in the pizzerias ovens: the high temperature immediately evaporates the water, creating the steam that allows to obtain the honeycomb. How can you solve this problem? Let's find out with the recipe Neapolitan pizza with Davide Negri's mother yeast.
The recipe for Neapolitan pizza with sourdough
Let's see the ingredients and the procedure for preparing Neapolitan pizza with mother yeast at home.
Ingredients
500 g Flour W 260
55 g Mother yeast
350 g water (if kneaded by hand, use 300 g of water)
15 Salt
Method
Add the mother yeast to the warm water in the mixer, letting it dissolve. Leave to rest for 10 minutes. Add the flour and mix: at the beginning the dough will be very soft and stick to the edges. Knead for about 15-20 minutes at medium speed, until the dough detaches from the edges and from the bottom, becoming more elastic.
Add the salt and knead again for 1 minute. Let rise until doubled in volume, in a bowl covered with cling film (it will take about 4-5 hours). Roll out the dough on the baking sheet or divide it to make round pizzas. Let rise for the second time, about an hour. You are ready to cook pizza: look further down to discover the chef's trick.
The chef's secret for cooking pizza
In a pizzeria, the wood oven allows you to cook for very high temperatures, up to 450 ° C. How do you get a result similar to Neapolitan pizza with mother yeast made in pizzerias? Davide Negri's trick can be replicated easily at home!
Once the pizza dough is ready, after rolling out the dough with your hands, cook the pizza first in a cooking pan non-stick on the fire, until the base is well cooked underneath. At this point you can season the pizza with the ingredients you have chosen and put it in the highest part of the oven, under the grill, with the temperature at maximum.
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