Back to pizzas Marco Manzi’s open tortellini
Ingredients
Mozzarella fiordilatte (80 g), Mortadella Favola cut like tagliatelle (40 g), Parmesan Cheese Cream (15 g), Meatballs (7 meatballs weighing 10 g each), Egg Cream with Nutmeg (15 g), powdered prosciutto (1 g)
For the Parmesan Cheese Cream:
1 liter milk, 80 g flour, 80 g butter and 500 g parmesan cheese
For the Egg Cream with Nutmeg:
370g pasteurized yellow egg yolk, 250g pecorino cheese, 110g parmesan cheese, 110g guanciale fat or olive oil, 150g water
Blend ingredients in a Thermomix, then cook at 70 degrees for 6 minutes at a speed of 3.5
A true Neapolitan pizza recipe
Dough Ingredients
The specified quantities of ingredients correspond to 1 liter of water:
- water: 1 liter
- salt: 40-60 gr
- yeast:
– fresh yeast 0.1-3 g
– if using sourdough starter, decrease the amount of flour used by <10%- if using dry yeast, use a third of the amount specified for fresh yeast
- flour: 1.6-1.8 kg (00 or 0 flour)
Directions
Combine flour, water, salt and yeast, starting with the water and making sure that the salt and yeast do not come into direct contact for longer than 5 minutes, otherwise the salt could damage the yeast cells. Pour a liter of water into the kneading machine, dissolve 40 to 60 g sea salt in it, then add 10 percent of the total amount of flour before dissolving the yeast in it and starting the kneading machine, gradually adding the rest of the flour required to achieve the desired consistency, referred to as the dough point.
When you have finished kneading the dough, let it rest, covered with a damp cloth.
After the dough has rested for enough time, form it into loaves weighing between 200 and 280 grams.
Wait for the loaves to rise (from 8 to 24 hours), then proceed to roll out the loaves to make the pizza dough.
Read about the basic rules of Neapolitan pizza-making at www.pizzanapoletana.org
