Salvatore, Pizzaiolo Napoletano, ci mostra come prepara il suo impasto per la Pizza Napoletana

Summary

In this engaging video from 'Fantasie Napoletane', Salvatore demonstrates the meticulous process of making Neapolitan pizza dough with 80% hydration, using wheat germ flour and fresh yeast. He details the step-by-step kneading, water absorption, and resting phases, culminating in the creation of light, airy loaves and calzones. Gigi, a seasoned baker, praises Salvatore's exceptional pizza, while the video also showcases the preparation of a 90% hydration bread, promising a fragrant and beautiful result after an hour of baking.

Takeaways

• 🍞 Salvatore from 'Fantasie Napoletane' demonstrates the preparation of dough with approximately 80% hydration.
• 💧 The dough-making process starts with cold water at 4 degrees Celsius to which flour is gradually added.
• 🌾 The flour used contains wheat germ, which is beneficial for health.
• 📈 The recipe includes 25 kilos of flour, 1 gram of yeast per kilo of flour, and a total of 20 kilos of water.
• 🕒 The dough is mixed for around 8 minutes, with the addition of water in stages to form a gluten mesh.
• 🧂 Salt is added during the last 4 minutes of the mixing process, at a rate of 25 grams per kilo of flour.
• 🤲 The dough is then relaxed, folded, and greased with oil before being left to mature for an hour at room temperature.
• 🧊 After an initial maturation, the dough is refrigerated for 6-8 hours for further leavening.
• 🥧 The dough is shaped into loaves, each weighing 280-285 grams, and then refrigerated again for around 20 hours.
• 🍕 The final product is a light and airy bread with a honeycombed crust, suitable for making various types of pizza.
• 🥖 Gigi, another baker at 'Fantasia Napoletane', shares his appreciation for Salvatore's exceptional pizza.
• 🥖 Additionally, a bread with 90% hydration is prepared, made from all-natural ingredients and baked for an hour, resulting in a fragrant and beautiful loaf.

Q & A

What is the hydration level of the dough prepared by Salvatore?

The dough prepared by Salvatore is at around 80% hydration.

What is the initial temperature of the water used in the dough preparation?

The initial temperature of the water used is 4 degrees Celsius.

What type of flour is used in the dough preparation?

The flour used in the dough preparation contains wheat germ.

How much flour is initially added to the machine for the dough preparation?

25 kilos of flour are initially added to the machine.

What is the ratio of yeast used per kilo of flour in the dough preparation?

One gram of yeast is used per kilo of flour.

How much water is added in total to reach 80% hydration of the dough?

A total of 20 kilos of water is added to reach 80% hydration.

What is the purpose of adding salt during the last 4 minutes of processing the dough?

The salt is added to enhance the flavor and texture of the dough.

How long does the dough need to mature in the fridge before making the staglio (loaves)?

The dough needs to mature in the fridge for 6 to 8 hours.

What is the total leavening time for the dough in the fridge?

The total leavening time for the dough in the fridge is around 20 hours.

What is the weight of each ball of dough used for making pizzas?

Each ball of dough weighs 280 to 285 grams.

What is the hydration level of the bread prepared by Salvatore in the video?

The bread prepared by Salvatore has a hydration level of 90%.

What are the main ingredients of the bread prepared by Salvatore?

The main ingredients of the bread are flour, salt, water, and yeast.

How long does the bread need to cook in the oven?

The bread needs to cook for an hour.

What is the final product of the dough after it has been left to rise for 24-26 hours?

The final product after 24-26 hours is the dough ready for making pizzas.

What is the special ingredient added at the end of cooking the pizza with escarole, olives, capers, and pine nuts?

A crumbled Neapolitan tarallo with almonds is added at the end of cooking.

What is the name of the baker featured in the video?

The baker featured in the video is Gigi.

Outlines

00:00

🍕 Dough Preparation at 80% Hydration

Salvatore from 'Fantasie Napoletane' demonstrates the process of making dough with a high water content of 80%. He begins by mixing 25 kilos of flour with water at 4 degrees Celsius and wheat germ for health benefits. Yeast is added at a rate of one gram per kilo of flour, and the dough is kneaded for about 8 minutes. Additional water is gradually incorporated to reach a total of 20 kilos, maintaining a temperature of 4 degrees Celsius. The dough reaches the 'pumpkin' stage, indicating proper gluten development. Salt is added during the last 4 minutes of processing, amounting to 25 grams per kilo of flour. The dough is then rested, folded, and left to mature with a drizzle of oil for an hour before being refrigerated for 6-8 hours.

05:01

🥖 Shaping and Maturing the Dough

After 6-8 hours in the fridge, Salvatore proceeds to shape the dough into 'staglio' or loaves. He discusses different methods for shaping, suitable for both skilled and novice bakers, and emphasizes the importance of tying the dough well. Each ball of dough weighs approximately 280-285 grams. The shaped dough is then refrigerated again for around 20 hours to allow for a significant leavening process, resulting in a light and airy final product. Salvatore also mentions the preparation of a pizza with escarole, olives, capers, pine nuts, and smoked provola, topped with a crumbled Neapolitan tarallo with almonds after cooking.

10:05

🥪 Filling and Baking Specialty Breads

Gigi, the baker at 'Fantasia Napoletane', shares his expertise and praises Salvatore's pizzas as exceptional. The video then transitions to Salvatore preparing a calzone filled with sheep's ricotta, cooked ham, Napoli salami, and mozzarella. The focus shifts to baking a bread with 90% hydration, made from natural ingredients—flour, salt, water, and yeast. The bread is baked for an hour, and Salvatore showcases the beautiful and fragrant result, encouraging viewers to try it.

15:58

🌟 Baking and Enjoying the Bread

The final segment of the video script describes the baking process of the bread prepared the previous night. The bread, made with a simple combination of flour, salt, water, and yeast, undergoes an hour of baking. The result is a beautiful, aromatic loaf that Salvatore presents with pride. He invites viewers to appreciate the scent and taste of the bread, and to support the channel by liking and commenting on the video.

Keywords

💡Hydration

Hydration in the context of bread making refers to the ratio of water to flour. In the video, Salvatore mentions a dough at 'around 80% hydration,' which means that for every 100 grams of flour, there are 80 grams of water. This affects the dough's texture and is crucial for achieving the desired consistency and crumb structure in the final product.

💡Flour with wheat germ

Flour with wheat germ is a type of flour that includes the germ of the wheat kernel, which is known for its nutritional benefits. In the script, Salvatore opens the flour and mentions its health benefits, indicating that it is 'good for the body.' This type of flour is often used in artisanal bread making for its flavor and nutritional profile.

💡Brewer's yeast

Brewer's yeast is a type of yeast used in bread making that is typically fresh and simple, as mentioned by Salvatore. It is responsible for the fermentation process in bread, which helps in rising the dough and developing its flavor. The yeast is added at a rate of 'one gram per kilo of flour,' which is a standard ratio in bread making.

💡Gluten mesh

The gluten mesh is a network of proteins in the dough that gives bread its structure and elasticity. Salvatore refers to the formation of the 'pumpkin' and the 'gluten mesh' during the kneading process, which is a visual indication of well-developed gluten. This is essential for the bread's texture and is a key step in the bread-making process.

💡Salt

Salt is a fundamental ingredient in bread making, added for flavor and to regulate the fermentation process. Salvatore mentions adding '25 grams per kilo of flour' in the last 4 minutes of processing. Salt enhances the flavor of the bread and also strengthens the gluten structure, contributing to the bread's texture.

💡Maturing

Maturing refers to the resting period for the dough, which allows the gluten to relax and the flavors to develop. Salvatore describes letting the dough mature in the fridge for '6 - 8 hours' after adding oil. This step is crucial for the final texture and flavor of the bread, as it allows the dough to relax and the yeast to continue fermenting slowly.

💡Staglio

Staglio, in the context of the video, refers to the process of shaping the dough into loaves. Salvatore discusses different methods of staglio, highlighting that it can be done in various ways depending on skill level. This step is essential for the final appearance and structure of the bread.

💡Leavening

Leavening is the process of rising or expanding the dough due to the gases produced during fermentation. Salvatore mentions a total of 'around 20 hours' of leavening, which is a critical factor in achieving a light and airy bread. Proper leavening results in a bread with a good crumb structure and a 'honeycombed cornice' as described.

💡Escarole

Escarole is a type of leafy green vegetable used in the pizza toppings described by Salvatore. He mentions a pizza with 'escarole with olives, capers, and pine nuts and smoked provola from Agerola.' Escarole adds a unique flavor and texture to the pizza, contributing to the overall taste and presentation.

💡Calzone

A calzone is a type of Italian turnover or folded pizza, filled with various ingredients. Salvatore talks about a calzone with 'sheep's ricotta, cooked ham or alternatively Napoli salami and mozzarella.' This dish is an example of the versatility of Italian cuisine and showcases the use of different fillings to create a rich and satisfying meal.

💡90% hydration bread

A bread with 90% hydration is extremely wet and sticky, as Salvatore describes in the script. This high hydration level results in a very open crumb structure and a soft, moist texture. The bread is made with 'all natural, flour, salt, water, and yeast,' and the high hydration contributes to its unique characteristics and flavor.

Highlights

Salvatore from 'Fantasie Napoletane' demonstrates the preparation of dough at 80% hydration.

Dough preparation begins with water at a temperature of 4 degrees Celsius.

Use of flour with wheat germ for a healthier dough.

25 kilos of flour is inserted into the machine with a yeast ratio of 1 gram per kilo of flour.

Total water amount reaches 20 kilos for the dough, maintaining a temperature of 4 degrees Celsius.

Dough is kneaded for around 8 minutes before adding more water.

Salt is added during the last 4 minutes of processing, at a rate of 25 grams per kilo of flour.

The dough is allowed to relax and develop air bubbles before being folded and greased with oil.

Dough is matured for an hour at room temperature before being refrigerated for 6-8 hours.

The dough undergoes a total of around 20 hours of leavening.

Different methods of shaping the dough into 'staglio' or loaves are demonstrated.

The dough is weighed at 280-285 grams for each ball before molding.

The shaped dough balls are refrigerated again for further leavening.

After 24-26 hours, the dough is ready for making pizzas.

Gigi, the baker, emphasizes the exceptional quality of Don Salvatore's pizza.

Salvatore also demonstrates the preparation of a 90% hydration bread with natural ingredients.

The bread is baked for an hour, resulting in a beautiful and fragrant product.

The video concludes with a call to action for viewers to like, comment, and support the channel.

Transcripts

white sausage plus baked potatoes

Good morning, I'm Salvatore from "Fantasie Napoletane"

I'll show you the preparation of my dough at around 80% hydration,

let's start immediately with the water

, it's at a temperature of 4 degrees,

let's open the flour, this is a flour with wheat germ which are good for the body

please support the channel with a thumbs up or with a comment, thank you!

we insert 25 kilos of 0 (zero) flour

into the machine,

once all the flour has been inserted, we add the yeast and we are at one gram per kilo of flour,

a simple fresh brewer's yeast. We turn on the machine, we have set it for around 8 minutes,

we add more water, let the water absorb,

in total there will be 20 kilos of water,

now we have inserted all the water, we wait for the classic pumpkin to form, the gluten mesh,

we will always add more water to temperature of 4° degrees, logically little by little

the second speed starts after a while.

Here it is, then it becomes the pumpkin once again and there we add more water.

We continue with this procedure, for the last 4 minutes of processing we add the salt

yes the pumpkin is reforming, the water is absorbing

we add the salt, 25 grams per kilo of flour

in total we are around 20 liters of water to reach 80% of 25 kilos of flour

The pumpkin has formed, the dough it's finished, we closed it. We open the car

and we're fine with the temperature, now I don't use the thermometer anymore!

grease the bench with a drizzle of oil. Let's look at how beautifully shiny it is, it means there's a lot of water, what a beautiful gluten mesh,

let's relax for a moment then we lift it up, put it on the bench and fold it,

it's relaxing, let's see all the air bubbles

These are all bubbles 'air. Let's go with the size. The important thing is that the machine comes out clean,

I just make two folds

and yet it doesn't seem like it but it's an 80% dough,

we add a drizzle of oil before maturing

for an hour like this, then we put them in the fridge for 6 - 8 hours

after about 8 hours

after 6 - 8 hours of maturation in the fridge at 4 degrees we move on to the staglio (loaves)

the staglio can be done in various ways, one is this, the classic, another, for those who don't have much manual skills, this is it,

here it is, as long as it is tied well under

280 - 285 grams of weight of each ball

a little oil on the hands

we grease the hands a little once

the molding is finished, we put it in the fridge at 4 degrees and we have a total of hours of leavening around 20 hours

a explosive product, a honeycombed cornice of a unique lightness

after about 6 hours

After about 24-26 hours these are the balls we made and they are ready to make pizzas

this is our workhorse, the pizza with escarole with olives capers and pine nuts and smoked provola from Agerola

and at the end of cooking we add a crumbled Neapolitan tarallo with almonds

at 17 I arrived in Rome

let's look at these bubbles, all water, a very light mixture

Here is the legendary sausage and broccoli and provola

Look at those air bubbles, all air all air

our calzone with sheep's ricotta, cooked ham or alternatively Napoli salami and mozzarella

Hi I'm Gigi, the baker of "Fantasia Napoletane"

I'm also part of this big family. Honestly, after 35 years in the profession

I can say that Don Salvatore's pizza is exceptional, try it!

let's go back because Salvatore wanted to show us how he prepares his bread!

Last night we prepared the bread and now we're going to bake it.

This is a bread with 90% hydration,

all natural, flour, salt, water and yeast,

an hour of cooking and I'll show you the bread that comes out!

Look how beautiful it is!

What a fragrance! It's a shame you can't smell it,

this is our bread,

what a scent! it's a must try!

leave a like to support the channel, leave a comment, thank you so much for watching the video! Salvatore will also be happy!