Napoli Pizza
by Food·Color
Favorite
Difficulty
Easy
Time
24h
Serving
2
In "The Apprentice Baker", this pizza is highly praised. "I often hear people say that pizza is the perfect food... Naples is the birthplace of what we call pizza today. Genoa has focaccia, Tuscany has Italian flatbread, Sicily has Sicilian thick pizza, but The real Neapolitan pizza is the perfect expression of perfect food. Although all pizzas have pasta and fillings, how I hope only this super version of pizza can be called a pizza."
In the past, making pizza by myself, I always tried my best to fill in the filling, for fear that there was not enough filling. However, here, "I always think that it is the pasta rather than the filling that makes people remember a pizza. I have seen some expensive fillings that taste great and are ruined by poor pastries. , And more often, a good piece of dough is destroyed in the oven because the oven temperature is not high enough."
"The biggest flaw in most pizza dough recipes is that the bakers don’t let the bakers leave the dough overnight (or at least a few hours) in the refrigerator. The overnight refrigeration provides enough time for the enzymes to work and release the binding in the starch. The nuance of the taste. Long-term storage can also relax the gluten, reduce the elasticity of the dough, and make shaping easier, so that the dough does not exhaust as much as possible. "Sure enough, the dough taken out of the refrigerator after 2 hours of standing After that, it was stretched with a light lift, and it was not stretched much, let alone tossed, and it reached the ideal size. The dough is very soft, making people feel at a loss and clumsy. After all, they tried their best to move them to the baking tray unscathed.
"This recipe can be made with any flour. If you use high-gluten flour, I suggest adding some olive oil to it to soften it. (Real Neapolitan dough is made without adding oil-this is actually a strict requirement. Yes-but that's because Italian flour is inherently loose and soft, and at the same time it is very malleable and easy to shape.) I found that high-gluten flour is very elastic, but if you give it enough time, it will be very easy to handle. Easy. If you use medium-gluten flour, you don't need to add oil." After hesitating, I still used high-gluten flour.
Only very little filling was used for this pizza. Because the book says, “Remember, the principle of filling fillings is “too much filling is too late”. Adding too much filling is often counterproductive, because it will make the dough difficult to bake. We usually put less than 3 or 4 types of fillings. Ingredients (including sauce and cheese), this is enough." So, as long as the sauce and cheese are enough. Refer to the following about the use of fillings, using mozzarella, cheddar and parmesan cheese, each accounting for one-third, plus all the spices that can be used on hand. Finally, a pizza that looks very thin is baked, which is undoubtedly very subversive for pizzas with various vegetables, fruits, and sea, land, and air meat. No wonder someone saw this flat pizza later and said disdainfully, "If the buns are the focus, then what do you need fillings for?"
"Baking pizza at low temperature will ruin the dough, because it takes longer to change its color. During this time, all the water will evaporate and the dough will become mushy and dry. Therefore, keep the oven and baking slab high. The temperature of baking is the trick to making a good pizza. The direct race to melt the color of the dough and cheese is one of the most dramatic content in baking. If they can happen at the same time, the taste of the finished product will make you unforgettable for a lifetime. In the case of bread, the thinner and more uniform it is stretched, the more likely it is that these two situations will occur at the same time.” The temperature setting of the oven is not mentioned in the steps. One place where the oven temperature is not explicitly mentioned. Only baking time-5-8 minutes. Turning to the foregoing, I found a sentence, "For many years, the baking temperature given in cookbooks is mostly 177-218℃. You rarely see instructions for adjusting the oven temperature to the limit. However, if you want to bake a good pizza at home , Then you just have to do it.” The maximum temperature of the oven has never been used. I can’t imagine what it will be like. I am somewhat worried that the oven will burn out? Catch fire? Gritting my teeth, I learned for the first time that this oven can be adjusted to a maximum of 270 degrees. The discoloration of the dough and the melting of the cheese did not happen at the same time. The cheese had melted and was scorched into a golden brown shell, and the edges of the dough were still white, not golden as desired.
"This dough does not need to form'ears', but sometimes the finished product will naturally appear in this shape. The edges of the pizza are usually thicker than the middle so that the filling in the middle will not flow out. However, you don't need to specially roll the edges. To get up, you need to make it bulge by itself so that the edge of the dough is lighter and full of air." It seems that the pizza has no "ears", although its cross-section shows that the edges are indeed thicker than the middle.
Next time, you can add some mozzarella. In addition, if the temperature is lowered, what will be the result? "
In the past, making pizza by myself, I always tried my best to fill in the filling, for fear that there was not enough filling. However, here, "I always think that it is the pasta rather than the filling that makes people remember a pizza. I have seen some expensive fillings that taste great and are ruined by poor pastries. , And more often, a good piece of dough is destroyed in the oven because the oven temperature is not high enough."
"The biggest flaw in most pizza dough recipes is that the bakers don’t let the bakers leave the dough overnight (or at least a few hours) in the refrigerator. The overnight refrigeration provides enough time for the enzymes to work and release the binding in the starch. The nuance of the taste. Long-term storage can also relax the gluten, reduce the elasticity of the dough, and make shaping easier, so that the dough does not exhaust as much as possible. "Sure enough, the dough taken out of the refrigerator after 2 hours of standing After that, it was stretched with a light lift, and it was not stretched much, let alone tossed, and it reached the ideal size. The dough is very soft, making people feel at a loss and clumsy. After all, they tried their best to move them to the baking tray unscathed.
"This recipe can be made with any flour. If you use high-gluten flour, I suggest adding some olive oil to it to soften it. (Real Neapolitan dough is made without adding oil-this is actually a strict requirement. Yes-but that's because Italian flour is inherently loose and soft, and at the same time it is very malleable and easy to shape.) I found that high-gluten flour is very elastic, but if you give it enough time, it will be very easy to handle. Easy. If you use medium-gluten flour, you don't need to add oil." After hesitating, I still used high-gluten flour.
Only very little filling was used for this pizza. Because the book says, “Remember, the principle of filling fillings is “too much filling is too late”. Adding too much filling is often counterproductive, because it will make the dough difficult to bake. We usually put less than 3 or 4 types of fillings. Ingredients (including sauce and cheese), this is enough." So, as long as the sauce and cheese are enough. Refer to the following about the use of fillings, using mozzarella, cheddar and parmesan cheese, each accounting for one-third, plus all the spices that can be used on hand. Finally, a pizza that looks very thin is baked, which is undoubtedly very subversive for pizzas with various vegetables, fruits, and sea, land, and air meat. No wonder someone saw this flat pizza later and said disdainfully, "If the buns are the focus, then what do you need fillings for?"
"Baking pizza at low temperature will ruin the dough, because it takes longer to change its color. During this time, all the water will evaporate and the dough will become mushy and dry. Therefore, keep the oven and baking slab high. The temperature of baking is the trick to making a good pizza. The direct race to melt the color of the dough and cheese is one of the most dramatic content in baking. If they can happen at the same time, the taste of the finished product will make you unforgettable for a lifetime. In the case of bread, the thinner and more uniform it is stretched, the more likely it is that these two situations will occur at the same time.” The temperature setting of the oven is not mentioned in the steps. One place where the oven temperature is not explicitly mentioned. Only baking time-5-8 minutes. Turning to the foregoing, I found a sentence, "For many years, the baking temperature given in cookbooks is mostly 177-218℃. You rarely see instructions for adjusting the oven temperature to the limit. However, if you want to bake a good pizza at home , Then you just have to do it.” The maximum temperature of the oven has never been used. I can’t imagine what it will be like. I am somewhat worried that the oven will burn out? Catch fire? Gritting my teeth, I learned for the first time that this oven can be adjusted to a maximum of 270 degrees. The discoloration of the dough and the melting of the cheese did not happen at the same time. The cheese had melted and was scorched into a golden brown shell, and the edges of the dough were still white, not golden as desired.
"This dough does not need to form'ears', but sometimes the finished product will naturally appear in this shape. The edges of the pizza are usually thicker than the middle so that the filling in the middle will not flow out. However, you don't need to specially roll the edges. To get up, you need to make it bulge by itself so that the edge of the dough is lighter and full of air." It seems that the pizza has no "ears", although its cross-section shows that the edges are indeed thicker than the middle.
Next time, you can add some mozzarella. In addition, if the temperature is lowered, what will be the result? "
