Neapolitan pizza - News Magazine

Recipe by chef Cesar Brandelli, from Tramontina

Ingredients:

MASSA

– 500gr of Wheat Flour (if possible type 00)

– 350ml of cold water

– 5g dry yeast

– 15g de sal

– 20g of olive oil

FILLING for 1 unit

– 80g of passata tomato sauce;

– Season this sauce with: a pinch of salt, oregano and a touch of olive oil (B);

– 100g of grated Mozzarella;

– 60g of Buffalo Mozzarella;

– Basil leaves;

– A drizzle of olive oil to finish before entering the oven;

Preparation mode:

– First we will make the mixture to make the pizza dough;

– Add the water + yeast and olive oil;

– In a bowl, put all the flour, stir with your hand to aerate the flour, add the water little by little and keep stirring slowly. After adding all the water, stir until the dough is even, at which point the flour will absorb all the water in the recipe;

– After this step, add all the salt and continue until all dissolve;

– Knead the dough for at least 10 minutes after adding the salt, until the dough is very smooth “veil point”;

– Grease a bowl with a drop of olive oil;

– Close the dough into a ball, and place it inside the bowl, cover and wait at least 1 hour at room temperature;

– After the time has passed, the dough will have grown by at least twice its volume;

– At this time remove the dough from the bowl and cut it into 4 equal parts, if possible use a scale;

– After distributing the dough, make 4 smaller balls, modeling one by one;

– Lightly flour a tray and arrange the balls;

– Cover with a cloth or plastic film so that the surface of each ball does not dry out;

– Now just wait 5 to 6 hours at room temperature so that your balls have fermented well for opening the pizzas;

– In the meantime prepare the ingredients to stuff them when ready.

OPENING, ASSEMBLING AND PROVIDING THE PIZZAS:

– Before you even start opening the dough, leave all the ingredients separate, to assemble them.

– Preheat the oven to maximum temperature for at least 40 minutes in advance.

– Open the film that protects the pasta;

– Prepare a bowl with plenty of flour, so you can place each ball inside, and manipulate its opening without it sticking to your hands or the bench;

– With the floured dough, open it with your fingertips in movements from the center to the edges, doing this, we will be moving the air from the dough to the edges, characteristic of Neapolitan pizza;

– After opening the dough to the desired size, place it inside the baking dish, spread the red sauce over the entire surface, preserving the edges;

– Bake the dough at this time for approximately 3 minutes, to the point of just firming the dough;

– Remove from the oven, and continue with the filling, 1- regular mozzarella, 2- buffalo mozzarella, 3- basil leaves and 4- a drizzle of olive oil.

– Return to the oven until all the cheeses melt, without letting them burn;

– Serve immediately, adding a few more fresh basil leaves and a drizzle of olive oil.