It was about time. We were waiting for a pizza oven for at least four years. We knew that in this house we will have it. We will be eating pizza every weekend from now on.
I searched lots of websites that post "real" Neapolitan pizza. I don't know how legitimate they are, but the proportions are similar. The variation is about having poolish or biga, natural yeast, or sourdough (lievito madre). I tried many doughs before getting the one we like the best, and we end up with this one:
Sourdough Pizza Neapolitan Style
1 kg 00 flour Caputo
600 grams of water
12 grams of salt
150 grams of sourdough activated. I used 1 teaspoon of dehydrated sourdough, and the remaining was half flour and half water.
Mix the water with the sourdough. Add the flour, and salt. Kneed it for 10 minutes. Let it ferment for 3 hours. Place it in the fridge overnight. Before making pizza, divide them in portions of 180 grams. Stretch it with hands to have the desired shape. Place the dough over semolina. Put the toppings as you wish. Bake it in the pizza oven for 2 minutes, turning them at half time. ENJOY!
We did pizza Margherita, pecorino mozzarella and roasted bell pepper, shallots mozzarella pecorino and portobello mushrooms, and potatoes pecorino shallots with gorgonzola cheese. ENJOY!
The crust is terrific!
ReplyDeleteI don’t think I have ever had sourdough pizza, but sourdough bread is high on my list so the pizza crust would doubtless be equally delicious.
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