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tricks and advice for a pizza perfect and good

tricks and advice for a pizza perfect and good 

How to make a good pizza too at home ? What are the tricks for a perfect success? There are two good Neapolitan chefs telling them. And in the meantime we find a precious book for those who want to experiment.

tricks and Tips for a perfect and good pizza
How to make a good pizza too at home

Pizza is one of the best known and loved dishes in the world, a symbol of excellence made in Italy and a bachelor of Parthenopean gastronomic culture. The great Neapolitan pizzas do not ever give up their secrets: often they are small tricks, expert gestures handed down by master garrison, grandparents to grandchildren, from parents to children. To sum it up or to tell them is not simple, because they are mostly imperceptible things that are learned through observation and practice.


tricks and advice for a perfect and good pizza
pizza book
103137 Today as yesterday, however, inspiring the best pizzas is a good starting point. And this start has a title: it is "The pizza book: how to prepare it at home with the secrets and recipes of 11 great Neapolitan pizza masters",

To give you a taste of the tips we find in the book are Enzo De Angelis and Antonio Sorrentino who went around Naples to interview the best pizzaioli in the city to tell their story and pick up their best recipes, which in the book are explained step by step a step with lots of photographs.

The two Parthenopean chefs explain here in 5 rules the critical steps and definitive tricks for a perfect DIY pizza.
1) eye to the hardness of the water
Once you have a trusted recipe, you absolutely must respect the proportion of the ingredients. Among the most decisive ones is the water that needs to be moderately tough to ensure good compactness of the dough. Water hardness depends on the amount of calcium and magnesium salts. If home water is too sweet, it's best to use that bottle mineral
2) Yeast: Choose it and work it well
The chef's advice is to use fresh beer yeast. During preparation, be careful not to mix the yeast with the salt. In fact, salt inhibits leavening, putting it a bit, however, it is important, as well as for flavor, to give more flavor to the dough. It is better to opt for the iodate, melting it in water and adding it gradually while processing the ingredients.

3) Handling: You are sure and accurate gestures
The maneuverability of the dough is one of the most important factors for good success: the ingredients are well mixed and then the mixture is worked vigorously to obtain a homogeneous dummy and no lumps. When rolling the dough, do not use the roller shutter, but hands that make firm moves to widen the pasta from the center out.

4) Leavening without hesitation
Once the dough is obtained, it is divided into panetti and rested to prepare for the actual leavening. There are several types of leavening: this is a fundamental process that directly affects the consistency of the pizza. Generally, a long and no temperature rise ensures good pasta growth and is one of the secrets of a soft, crunchy and digestible pizza.

5) Oven and cooking temperatures
The home oven must be at the right temperature which is very high. For those who want a perfect success, the ideal is to have a refractory stone: it is inserted into the already hot oven, it warms for about half an hour at 250 ° (even better if the oven reaches 280-300 °). When the stone is at a temperature, you know the pizza and cook for a short time: about 5 minutes.


How to prepare

Ingredients
For the dough
400g/14oz strong white flour
100g/3½oz semolina, plus extra for dusting
2 tsp salt
15g/½oz fresh yeast, or 1½ tsp of dry yeast
275ml/9½fl oz water
50ml/2fl oz olive oil, plus extra for oiling
For the topping
2 tbsp tomato sauce
pizza toppings of your choice

Method
1.In an extensive blending dish, mix together the flour, semolina and salt. Mix in the dried yeast (or disintegrate in the new yeast, whichever you are utilizing). Make a well in the focal point of the flour blend. Empty a large portion of the water into the well alongside the olive oil and unite the batter with your hands or a wooden spoon. As the flour is consolidated the mixture will begin to come to fruition. Include the rest of the water if the batter feels tight or hard.

2. Turn the batter out onto a perfect surface and massage for 10 minutes or until the point when the mixture is smooth and versatile. Remove a little bit of the mixture and extend some portion of it as daintily as possible. In the event that you can see the shadow of your fingers through the batter - the light should radiate through the mixture like a window sheet - without the mixture tearing, it is prepared to demonstrate.

3. Ply the cut piece once more into the mixture and shape the batter into an even ball. Place in an oiled bowl, cover with a moist tea towel and permit to demonstrate in a warm place for around 1-1½ hours, or until the point when it has multiplied in measure (the temperature of your kitchen can influence the planning of this).

4. At the point when the batter has risen, remove it from the bowl and thump the let some circulation into. Partition the mixture into two equivalent segments, and shape each segment into a ball. Cover the mixture with a soggy material and permit to demonstrate again for around 15 minutes.

5. Place a pizza stone or an upturned heating plate into the broiler and preheat

to its most noteworthy setting.

6. Clean the work surface generously with semolina. Take off one bit of the mixture to shape a circle that will fit on your pizza stone or heating plate.

7. Exchange the pizza base onto a plastic hacking board (or another upturned heating plate) tidied with semolina. The plate will be utilized to slide the pizza base straightforwardly onto the pizza stone.

8. Cover the surface with half of your preferred tomato sauce and fixings.

9. At the point when prepared to heat, slide the pizza straightforwardly onto the pizza stone and cook for 8-10 minutes, or until the point when the base is brilliant darker and the garnishes are gurgling. Rehash with the rest of the batter, tomato sauce and fixings.

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