Back to pizzas O’ muorz’ da crianza by Antonello Cioffi
Ingredients
Mini panuozzo with lampascioni (wild onions) in olive oil (70 g), roasted Mortadella Favola (100 g), smoked Agerola provola (80 g) and parsley (to taste).
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
