Tag: sourdough

How to make Neapolitan pizza with sourdough: the chef's recipe – Italian Cuisine

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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How to make sourdough from yogurt – Italian Cuisine

In this week many of you are writing to us about the need to make yeast at home because it is almost impossible to find it in supermarkets: that's why in our direct instagram we are just dedicating ourselves to this theme, how to make sourdough at home.

Mother yeast from yogurt

We start from an acid base, because acid pH allows fermentation and prevents the formation of other pathogens (mold for example). So let's start with yogurt.
White, natural yogurt, without sugars or flavors.
We take 2 tablespoons, to this we add 2 tablespoons of flour 0, half a teaspoon of sugar or honey. The consistency must be that of a slightly liquid batter, so if it seems too thick, add a couple of tablespoons of water at room temperature. Mix well.
Cover your bowl with plastic wrap, make a few holes to allow the passage of oxygen and let it rest.

Thus begins the fermentation

Let stand at room temperature. Between 22 and 25 degrees. Keep it sheltered from sudden changes in temperature, not near windows or heaters.
How many days does it take to ferment? It obviously depends on several factors, from the yogurt used, from the flour, from the temperature. Let's say that in about 3/4 days you should have your mother. You will notice this because it will have several bubbles that demonstrate the presence of carbon dioxide and therefore fermentation.

The frescoes

At this point you may already be using your mother to make bread. How does it work?
Take one part of the mother you have to make bread while the other keep it to refresh. What does it mean to refresh? It means "to eat" with your yeast, so that it is always "alive".
How are refreshments made?
In the bowl (or jar) where you are keeping the mother, leave 100 g of mother yeast, to this add 100 g of flour, 50 g of water. Mix well and you will have refreshed.
What "advances" is your yeast and you can use it to make bread, focaccia, pizza: for 1 kg of flour we will use 110 g of mother yeast. The proportion is therefore always yeast = 11% of the weight of the flour.

How often to refresh?

If you bak your mother yeast every day you keep it out of the fridge and you will refresh it every day. If you want to make bread once a week you will have to keep it in the refrigerator: when you need it you will have to take it out and be careful to keep it out of the fridge 4-5 hours before making refreshments to make bread.

How to make sourdough – Italian Cuisine

We have already talked about the difference between brewer's yeast and sourdough or sourdough.
In summary, the mother yeast is a simple mixture of flour and water acidified by the proliferation of yeasts and lactic bacteria able to provide for the natural fermentation of the compound.
It is more digestible, guarantees better leavening and is preserved longer because it can count on the fermentation process triggered by different species of bacteria.

The recipe for sourdough

Mother yeast can be prepared at home with only two ingredients is a lot of patience.
To prepare the sourdough you need 200 grams of type 0 flour and 100 ml of warm water.
Put the flour in a bowl adding the water a little at a time until you get a very soft dough. The mixture thus obtained should be placed in a slightly floured glass jar.
Cut the surface of the dough with a cross cut and cover the container with a damp cloth and plastic wrap. The dough should be left to rest for 48 hours at about 18 ° -25 °, better if next to a basket of ripe fruit.
After 48 hours the mixture begins to swell forming large alveoli. Take about 200 grams and add another 200 grams of flour and 100 ml of water and let it rest for another 2 days.
Continue this refreshment procedure for at least another 2 weeks.

Mother dough: variants

In some recipes you will find manitoba flour instead of 0 and yogurt instead of water, in equal percentages: 250 grams of manitoba and 250 of low-fat yogurt.
For refreshments, however, only water must always be used.
It is also possible to add an activator in the base dough, such as a small piece of apple or a teaspoon of honey.

Refreshments: what they are and how they are made

Refresh the sourdough it means supplying new simple and complex sugars that serve to nourish the yeasts, thus favoring the leavening process.
How do you proceed to refreshment? Just add the same weight of flour and half the weight of water to the mixture or part of it. Once everything is mixed let the dough rest for 4 hours inside a tall and narrow jar with the lid.
When the volume is doubled the yeast will be ready for use.
Whenever you refresh your yeast, you have to clean the jar from the previous residues with only warm water, never with soap. If you use only one part of the pasta for the refreshment, throw the rest.

How to preserve it

Once active, the yeast is preserved in a glass jar closed with a lid or a film.
It can stay at room temperature if you decide to use it every day and in this case it needs to be refreshed once a day.
You can also stay in the refrigerator if you decide to refresh it 1 or 2 times a week not using it every day.
In any case it must be refreshed at least once a week otherwise it will die.
The day before using the yeast, it needs to be freshened up the same day and wait for it to activate before using it. The dough leavening with natural yeast is very long and can range from 12 to 24 hours.