I never thought I would be able to flip pizza and I am not talking about flipping it in the air because I can do it, but I am talking more about the technique which is used commonly by Pizzaiolo in Napoli.
I can say one of the good things that come from being forced into quarantine is making better pizza and to practice what is the right combination of flour water given the temperature, altitude, humidity and the fire oven – coupled with testing techniques.
Before I start there’s a couple of things that I want to say as they are important in making any kind of pizza. The first challenge and decision you need to make is about what type of pizza you want to create. Is the pizza that is fluffy and light filled with lots of bubbles and when you eat it it’s chewy and silky or do you prefer the type which is more firm?
But never forget your oven and the type of wood that you’re going to burn in the placement of the world in a combination of coordination makes a big difference. Pizza requires a certain number of sequences that need to happen in a short period of time in order for your pizza to have the properties that you desire.
Before you can really know you have to try both and it depends on how you treat your flour and water and how much time you need the dough and the timing of adding the yeast, salt and oil.
But my focus is more on the flipping or slapping technique and its part of the challenge, so you need to have good positioning. Your thumb is not too far out and extended so it doesn’t damage the dough, and your elbow should not be too tight to your body to improve your motion. And the motion is very important because you are grabbing the pizza and turning it so you have to keep a continual motion and pay attention to the stretching, so that you maintain a good shape.
💃 – No doubt that you need a good sauce and that means reducing it over the fire and giving it some good concentration; it should not be too watery or too thick and the spoon needs to spread it from the centre out. At the same time you have to pay attention to your cheese mozzarella) you should probably break it in advance because most exported cheese are filled with water.
The recipe is pretty simple you need to consider your humidity and the temperature that you finish 24°C before you put your dough into the fridge at 4-5°C. It needs 24-48 hours to rest and ferment and you must take the dough out of the fridge so it warms up while keeping it covered so the dough doesn’t dry.
I use for 1kg of flour approximately 650ml of water and add approximately 18g of salt and very little yeast 1g or less but test it.
The last step for me is adding some olive oil to give a good shiny surface and then don’t forget at the beginning to autolyse the flour and water.
I always suggest to put the water first and then the flower and mix it for approximately one minute; then let the dough sit for about 30 minutes, and then add your yeast (mix 5-minutes) and then add the salt (mix 5-minutes) and then your oil (mix 5-minutes) and you are ready. Always in the beginning always Autolyse the flour with the water to get good glutins structure.
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