BASTA PIZZA NAPOLETANA 😱 - LA MIGLIOR PIZZA PER IL FORNO DI CASA

Hi everyone, a few days ago I happened to reflect on a strange question. Why are we, home-made pizza lovers, so attracted, sometimes almost obsessed, by the idea of ​​producing a Neapolitan-style pizza, a Neapolitan pizza, in the oven at home? And the explanation I gave myself is that we probably identify pizza eaten in a pizzeria as the good one, and the one that, over the years, instead, we have made in the oven at home and that came a bit like this and that, as a bad pizza, because the oven at home has low temperatures and is not suitable for making pizza. And so, over the years, for the first time, we have tried all the colors, refractory stone, steel plates, moved, on, grill, go, many systems. I have two news to give you, a bad one and a very nice one. Ok, let's start with the bad one. The bad one is that Neapolitan-style pizza can not be made in the oven at home. Simply because the cooking of Neapolitan-style pizza is just a matter of temperatures, which exceed 400 degrees, sometimes even a lot, temperatures that in the oven at home it is impossible to reach. Yes, we can try to improve something with a little trick, with some means, but we will never be able to reach those temperatures and we will not have the cooking of a Neapolitan-style pizza. But, but, there is good news. In reality, the oven at home can be extremely suitable for the cooking of a good pizza. And this is the goal we must pursue, eat a good pizza. If we don't have other types of ovens and we want to eat it at home, we must understand what is the best method to get an excellent pizza with the oven at home that reaches 250 or maybe 300 degrees. You might be thinking, well, the best method to make pizza in the oven at home is pizza in a pan. It's true, yes, absolutely, and little by little we have all learned to do it better and better. But what if I told you that there is an even better method that can get us an even more optimal pizza cooking that doesn't need any additional accessory? We will not need anything other than what a standard oven at home already has to offer us. Yes, it's a simple trick, but we will not use it in a classic way and I assure you that the final result will surprise you. Let's start with the dough and if everything goes in the right direction, I assure you that we will stop thinking about a method to make Neapolitan pizza in the oven at home and instead we will start thinking about the good pizza made in the oven at home. Let's go with the dough! Perfect, let's start with the dough right away. Here I have prepared the ingredients. For this first phase, only flour, water and yeast. So I have prepared 500 grams of flour with an average strength of around 300-320 grams, 12 grams of protein, about that, 3 grams of fresh yeast and 60% water, so 300 grams. If we are in winter, water at 25 degrees, in summer, instead, fresh water from the tap or refrigerated water between 6 and 10 degrees. Ok, now you know it better than me and if I don't say it, you will also reproach me. I dissolve the yeast in the water as if it were a soap and I pour a mixture of water and yeast all at once on the flour. And now I just have to mix until all the water has been absorbed by the flour. With the ladle, I collect the flour well from the edges of the bowl and I bring it back to the center. In a few seconds, the water will have been absorbed and the dough will no longer be sticky. So let's remove the ladle and let's move on to the hands. I work inside the bowl and I don't move on the counter because now this dough will have to rest for 20 minutes in the bowl, so it is useless to remove it. We work until all the flour is gone from the bottom. Ok, there is no more flour on the bottom. For the moment we stop here, I cover with a plate and let it rest for 20 minutes at room temperature, in a very short time. Ok, it's been 20 minutes. The dough looks like this, a little more relaxed. In the meantime, I have prepared the other ingredients. So 75 ml of water, 12 grams of salt and 6 grams of oil. At this point I move on the counter. In the meantime, look at these 20 minutes of stop how they made the dough extensible. Ok, I move on the counter. I start by adding about half of the salt and wetting with water. And I'm going to work the dough in this way, so I squeeze it between my hands. I don't work it with my fingers. Working with my fingers, the dough will tend to compact immediately and to obstruct the absorption of water inside the dough. So with experience I noticed that it is much better to let the water absorb in this way. It is much faster and the water will penetrate more efficiently also inside the dough. Ok, every time the counter starts to be drier again, I can add more water. And I keep squeezing. Counter almost dry, more water. It is normal that at this stage it is sticky. Ok, now I add the other half of the salt. And more water. And I keep squeezing. Last drop of water. And at this point we close with our fingers. Let's start working with our fingers, quickly. Now this dough is extremely stressed and sticky because we have really mistreated it, squeezed it. So it is useless to insist now. Five minutes of rest will be enough. The dough will be completely different, much more treatable. We add the oil, we close it and we put it to rest. So five minutes of rest, covered with a bowl. Ciao! Five minutes of rest are over. Let's try to shape this dough. Let's detach it. You will see that after these five minutes it will be completely available. It will become smoother immediately. We always have to touch it quickly, as if it were cooking. I say it often, when the doughs are at high hydration. We have to touch it as if it were cooking, in this way. Here it is. At this point we add the oil. The oil will also help us to close the dough. We put it directly on the counter. A first half. The dough on top. First gently. And then we take it and it will help us to close the dough. As soon as the oil has been absorbed, we put the second half. And we work with our fingers. Perfect. After absorbing all the oil, we widen it as much as possible without pulling it too much because it will be stressed by the kneading. We let it rest for two minutes, uncovered, and then we close it permanently. In the meantime, I have prepared a slightly oiled container. I detach it from the counter. It will detach easily. Let's go with some folds. One last very light work. Here it is. It's super smooth. A bit of pulling. I put it inside. I close it. Done. Now I leave it at room temperature for an hour so that the leavening starts, and then in the fridge for 20 hours. See you tomorrow. Ciao. Perfect. The next day I prepare myself for the cutting to divide the dough in two. A little oil on the counter. I fold the dough over and I'm going to divide it without weighing it. It's not necessary. A gram more, a gram less, it won't make a difference. And I close it like this. I take the dough, I fold it on itself once, I turn it 90 degrees, and I fold it again on itself, without pulling particularly or sealing. A minimum of purling, really little, without putting too much pressure on the dough, and I put it in a slightly oiled container. I did the same with the other one. Here they are. And now I let them double at room temperature. It will take from 3 to 4 hours. It will depend on the temperature. So, we're almost there. The doughs have almost doubled. I turn on the oven at 250 degrees or the maximum temperature you have. And, as I told you, we're going to cook it in a very, very technological way. The oven tray is upside down. Come, I'll show you how I place it. The oven is on. I grate it in the lowest possible level. I place the tray, so already at the first moment of preheating, on the lowest level. I close it and I let it reach the temperature. Ok, here we are. The oven is hot. This is the doubled dough. I place it on the plate. I prepare it with semolina for stretching. I'll do the first test on a margherita because it's always the one that is a bit more complicated to cook in the home oven because of the presence of tomato or mozzarella, of course. A little bit on the surface. I turn it. Here it is. Semolina on the surface. I don't press on the edges first because I don't want a frame but I don't want it to be like a pan without something that contains the ingredients. So I go directly inside. With my fingers wide open, I press as much as I can. I turn it only once and I press again. That's enough. Here I prepared a shovel. It will be very easy to transfer it because it's small so I quickly transfer it to the shovel. Here it is. I go with a bit of tomato. In this phase, I don't put a lot of it. I distribute it with my hands without pressing too much. Oil. And let's go in the oven. I set the fan program to the maximum temperature. I go diagonally so I can get the whole size of the pan. You'll see that the cooking will start very quickly. OK. After 8 minutes, it's time to take it out to put the mozzarella. Look how wonderful it is! You have to take it out when it's almost cooked. So we put the mozzarella and we finish only the cooking of the upper part. Look how wonderful it is! OK. Quickly mozzarella. Before putting it back in the oven, I add a drop of oil and before going to the oven to finish the cooking, I move the pan. I open it quickly and I take it to two floors above to finish the cooking of the upper part of the pizza. And let's go in the oven again. Here it is! I have to say that I'm also very surprised. Do you know what's the advantage of living in Genoa? That when you suddenly finish the basil and you forget to buy it, there's always a bit of the excellent pesto in the fridge that will save you. I have to be honest, this pizza and this cooking method have far exceeded all my expectations. The reason for which I start immediately with a second test. This time, white pizza. I spread it quickly, I go on the blade only with a drop of oil and I go to the oven on the lower part. About 18 minutes of cooking without bringing it back on top this time. There's no need and here it is perfectly cooked. When it's still hot, I garnish with some stracchino so that it becomes soft. I cover it with some pork chop and I finish with a salted pistachio cream. Look how it melts. And here it is, really perfect cooking. Let's cut it and find out how the whole structure is. And here it is, well garnished but above all perfectly cooked. Even below, look. Here is a system that we have always had at hand. Look how wonderful. It makes you hungry, right? Well, I have to be honest, when I thought about this video and this little system, I knew I would have obtained a good result, but honestly, not up to this point. This cooking went well beyond my expectations. And I think we will see some more beauties with this system for the... home oven pizza? Shall we call it that? Let me know in the comments below, leave a nice like and if you are not subscribed to the channel, do it now. I, as usual, keep eating. Ciao!