A la Neopolitan pizza
Kad sam bila u Napulju, naučila sam da ukoliko imate neko jelo u meniju koje je posebno za određenu regiju kao npr. Bolognese, onda to u meniju pišete “A la bolognese” pošto restoran koji to poslužuje nije u Bologni. Tako da je ovo recept za “A la Neopolitan pizza”
Dobra pizza traži vrijeme i morate poštovati svaki korak, a vaše vrijeme će biti nagrađeno sa savršenom, chewy, aromatičnom pizzom!
Meni je trenutno moja pizza najbolja i koliko god to zvuči prepotentno, tako je kako je.
Kad skombinirate moj recept i Glowen oven, dobijete pravo napuljsko iskustvo u vašem domu, da,da pravo, ne ono “A La…”
ENG
When I was in Naples, I learned that when you have something traditional on a menu such as Bolognese, you have to call it “A la bolognese” if it’s a restaurant that is not located in Bologna. So, this is “A la Neopolitan pizza,” which I also studied hard in Naples. I mean, you have to try them all, and the toughest question to answer was which was better…
For me, it’s mine. I know, I know, that seems a bit braggy, but that’s just the way it is.
Good Neapolitan pizza takes time. You have to respect every step, and it will reward you with the most perfect, chewy, aromatic pizza…
When you combine my recipe and Glowen oven, you get a real Neopolitan experience at your doorstep, yup, real, not the “a la” one…
4 pizze:
500g 00 brašna, min 12% proteina (ja koristim Caputo pizzeria)
320g mlake vode (da, I vodu važete)
15g soli
1g svježeg kvasca
Topinzi:svježa mozzarella, pelati, naresci po želji
Dan 1. ujutro
U pola količine vode rastopite kvasac. Dodajte punu žlicu brašna (od 500g oduzmite žlicu) i promiješajte. Dodajte sol pa promiješajte sve.
Sve to dodajte u brašno i promiješajte dok se ne upije sva voda, a onda dodajte ostatak vode i mijesite dok ne dobijete glatko tijesto – oko pet minuta.
Prekrijte vlažnom krpom I ostavite na sobnoj temperaturi. 1.5h.
Tijesto rasporedite na pet jednakih djelova, a od svakog djela napravite kuglicu.
Posude s poklopcem u kojima ćete dizati kuglice malo pobrašnite i smjestite svaku kuglicu u posudu osim ako imate veću plastičnu posudu s poklopcem u koju vam stane više komada pizza, ali računajte na to da se one rašire i da im treba prostora.
Malo brašna pospite I po kuglicama, poklopite ih, ostavite na sobnoj temperaturi na 5h, a onda ubacite u hladnjak preko noći.
Dan 2.
Pizza day, yay.
Pizzu izvadite iz hladnjaka 2h prije pečenja.Da biste oblikovali pizzu, uzmite kuglicu i stavite ju na blago pobrašnjenu površinu.
Prstima prvo utisnite sredinu pizze ostavljajući rub od 1cm netaknutim kako biste dobili prepoznatljiv rub.
S obje ruke rastežite pizzu dok ne dobijete cca 22cm u promjeru.
Na pizzu stavite prvo umak od pelata (izblendani pelati iz konzerve), mozzarellu, a onda topinge po želji.
Pecite u Glowenu koji se prethodno zagrijavao 15 minuta na 300 stupnjeva.
Pecite 1,5 min-2min uz okretanje
Premažite rub s malo maslinovog ulja i uživajte.
ENG
4 pizzas:
500g 00 flour, 12% protein minimum (I use caputo, pizzeria)
320g lukewarm water (yup, weigh your water)
15g salt
1g of fresh yeast
Toppings: fresh mozzarella, pelati, and meat of your choice.
Day 1.
Take half the water and dissolve yeast in it. Add a spoonful of flour (from 500g) and mix. Add salt and stir everything together.
Mix this into the flour thoroughly.Add the rest of the water, little by little, until it’s all incorporated, and then knead the dough on a surface until you get a nice, smooth dough. (About 5 minutes).
Cover your dough with a damp cloth and set aside for 1.5h .
After that, divide the dough into four equal parts and form a ball from each part.
Gently flour plastic containers and place pizza balls in them. They will spread, so you better use individual for every one if you don’t have one big proofing box.
Sprinkle flour on top of the balls as well, and then cover it tightly and leave it at room temperature for 5 hours, putting it in the fridge over night.
Day 2.
Pizza day, yay. You will pull it out of the fridge 2h before baking the pizza.
To form a dough, you take a ball and put it on a lightly floured surface.
In the middle of a dough, you put your 4 fingers and then poke the dough through the middle, leaving 1cm of dough untouched – rim/cornishon.
Strech the dough with both hands until it is around 22cm in a diameter.
For topping, first put tomato sauce, then mozzarella, and then meat of your choice!
Bake it in a Glowen oven that had been heating up for 15 minutes.
Bake it for a 1,5-2 minutes. You have to turn in when you see that the side is getting color.
Top it with some olive oil and have a blast.
