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.

Outlines

00:00

🍕 Pizza Making Process and Ingredients

This paragraph discusses the process of making a contemporary Neapolitan pizza. It emphasizes the importance of using a specific recipe based on one kilogram of flour and the challenges faced in achieving the perfect crust. The speaker apologizes for an absence, not work-related, and introduces a new video recipe for the audience. The paragraph details the preparation steps, including the use of a specific leavening agent found in brewing yeast, and the fermentation process that takes place over a month. The instructions involve mixing, resting, and refrigeration at various stages to achieve the desired texture and flavor in the final product.

05:03

🧂 Preparing the Dough and Additional Ingredients

The second paragraph focuses on the specifics of preparing the dough and additional ingredients for the pizza. It mentions the use of 800 grams of flour, the importance of using a weaker flour for the preferment, and the hydration percentage of 65%. The paragraph also discusses the process of waiting for 40 minutes before shaping the dough and the importance of maintaining a certain temperature and texture during this process. The speaker provides a detailed account of the steps, including the use of salt and the hydration process, and encourages the audience to follow along on social media platforms for more recipes and updates.

10:04

🥣 Shaping the Dough and Baking the Pizza

This paragraph delves into the final stages of pizza preparation, including shaping the dough and baking the pizza. The speaker instructs on how to handle the dough, ensuring it is smooth and homogeneous before shaping it into portions. The paragraph highlights the importance of baking the pizza at the right temperature and the use of a baking stone for optimal results. The speaker also discusses the pre-ferment inside the dough and the desired outcome of a well-cooked crust without excessive flare-ups. The paragraph concludes with a mention of an upcoming video on pizza baking techniques and encourages the audience to follow for more insights and tips.

Mindmap

Keywords

💡Pizza

Pizza is the central theme of the video, referring to a popular Italian dish consisting of a yeasted flatbread topped with various ingredients such as tomato sauce, cheese, meats, and vegetables. In the context of the video, the speaker is discussing the process of making a contemporary Neapolitan-style pizza, emphasizing the importance of its structure and texture.

💡Farina

Farina, or flour, is a key ingredient in pizza dough. It provides the structure and texture to the base of the pizza. In the video, the speaker specifies the use of one kilogram of flour for the recipe and discusses different types of flour, such as the one used for preferment and a weaker one for the main dough.

💡Fermentazione

Fermentazione, or fermentation, is the process of using yeast to leaven the dough, which allows it to rise and develop its characteristic texture and flavor. The video outlines a detailed fermentation process, including the use of a liquid yeast starter and the duration of fermentation at different stages.

💡Impasto

Impasto, or dough, is the mixture of ingredients that forms the base of the pizza. The video provides a detailed procedure for preparing the dough, including the mixing of flour, water, and yeast, as well as the kneading and resting periods.

💡Cuore

Cuore, meaning 'heart' in English, is used metaphorically in the context of the video to refer to the central and most important part of the pizza-making process. It symbolizes the passion and dedication required to create a high-quality pizza, as well as the core ingredients and techniques that define the final product.

💡Struttura

Struttura, or structure, is a recurring concept in the video, emphasizing the importance of the pizza's texture and form. A well-structured pizza has an even crust, a desirable chewiness, and a properly cooked topping layer. The speaker highlights the significance of achieving the right structure through careful preparation and cooking techniques.

💡Autolisi

Autolisi, or autolysis, is a process in which the enzymes in yeast and flour break down the proteins in the dough, improving its texture and digestibility. In the video, the speaker mentions autolysis as part of the dough preparation, suggesting that it contributes to the final quality of the pizza.

💡Gradazione

Gradazione, or graduation, refers to the temperature setting for the oven in which the pizza will be baked. The video mentions a specific temperature of 400 degrees, indicating the importance of precise temperature control to achieve the desired cooking results and the characteristic crust of the Neapolitan-style pizza.

💡Cornicione

Cornicione, or crust, is the outer edge of the pizza, known for its slightly thicker and crispier texture compared to the rest of the pizza. The speaker in the video emphasizes the need to cook the cornicione slowly to ensure it does not burn while the rest of the pizza cooks through, highlighting the visual and textural appeal of a well-cooked crust.

💡Riposo

Riposo, or resting, is a crucial step in pizza dough preparation where the dough is allowed to relax after mixing and before shaping. This resting period allows the gluten in the flour to relax, making the dough easier to shape and improving its texture. The video mentions multiple resting periods at different stages of the preparation process.

💡Salsa

Salsa, or sauce, typically refers to the tomato-based topping used on pizza. In the context of the video, while not explicitly mentioned, it is implied that the sauce is an essential component of the pizza, contributing to its overall flavor profile. The speaker's focus on the dough and preparation process suggests that high-quality ingredients, including sauce, are integral to creating a superior pizza.

Highlights

The introduction of a new pizza recipe video

The recipe is based on one kilogram of flour for a contemporary Neapolitan-style pizza

30% of the dough fails within the political framework

Fermentation process lasts for four months

The use of a triple W3 82 yeast

The procedure of the liquid fermentation of the dough

Inserting the fermentation into the refrigerator after three quarters of an hour

The dough is left to rest for eight hours in the refrigerator

The recipe includes 200g of flour and 200g of water for the preferment

The importance of not exceeding a 90% hydration level

The process of shaping the pizza dough

The recommendation to follow on Instagram, Facebook, and to activate notifications on YouTube

The final pizza dough is allowed to rest for one hour at room temperature before baking

The pizza is baked at 400 degrees

The focus on achieving a well-cooked crust without burning the cornicione

The next video will be about oven baking techniques for pizza

The importance of using minimal oil to avoid sogginess in the pizza