PIZZA NAPOLETANA Autolisi + Poolish

Salvatore Lioniello

1 Jun 202115:08

Summary

TLDRThe video script outlines a detailed process for creating a contemporary Neapolitan-style pizza with a unique twist. The recipe emphasizes the use of a specific amount of flour and a carefully calculated hydration level, along with a natural yeast fermentation method. The script also highlights the importance of the dough's texture, the baking process, and the final pizza's structure. The creator shares tips for achieving the perfect crust and encourages viewers to follow along on social media for more culinary insights.

Takeaways

🍕 The video is about creating a structured pizza dough recipe.
👨‍🍳 The speaker apologizes for absence but emphasizes it was for improving content.
🌾 The recipe is based on one kilogram of flour for a contemporary Neapolitan style pizza.
🧂 20% of the dough fails within the company's policy, highlighting quality control.
📅 A long fermentation process is discussed, with a 4-hour initial stage and an 8-hour cold fermentation.
🥣 The dough is prepared with a specific hydration level of 65%.
🔪 The dough is rough and not over-mixed, maintaining a coarse texture.
🧈 The use of a specific type of yeast, W3, is mentioned for its availability.
📏 The importance of weighing and measuring ingredients accurately is stressed.
🕒 The video mentions a follow-up video on oven settings and pizza baking techniques.
📸 The speaker encourages following on social media for more recipes and updates.

Q & A

What is the base amount of flour used in the recipe mentioned in the script?
-The base amount of flour used in the recipe is one kilogram.
What type of pizza is being discussed in the script?
-The script discusses a contemporary Neapolitan pizza.
What is the failure rate mentioned for the pizza recipe?
-The failure rate mentioned within the context of the recipe is 20%.
How long is the dough supposed to ferment?
-The dough is suggested to ferment for up to four months, although a specific duration is not mentioned in the script.
What is the hydration percentage for the dough?
-The hydration percentage for the dough is 65%.
What is the temperature recommended for the dough fermentation?
-The script suggests fermenting the dough at a temperature of 16 degrees Celsius.
How much water is used in the recipe for the dough?
-520 grams of water are used in the recipe for the dough.
What is the role of the triple '0' flour in the recipe?
-The triple '0' flour is used for the preferment, contributing to the texture and flavor of the pizza.
How long should the pizza bake in the oven?
-The script does not provide a specific baking time, but it mentions monitoring the pizza closely once it's in the oven.
What is the purpose of the music mentioned in the script?
-The music mentioned in the script is used as background ambiance during the preparation and cooking process, enhancing the overall experience.
What social media platforms are mentioned for following updates and recipes?
-Instagram, Facebook, and YouTube are mentioned as platforms to follow for updates and new recipes.