PIZZA NAPOLETANA cotta nel FORNO di CASA a 250 gradi! - NO Padellino! NO Doppia Cottura!

Hi everyone and welcome to a new video of Handmade Pizza. Today I'm really happy to present you this little video about cooking pizza in the home oven because it's a video that was born directly from your requests. Many of you have written to me asking for suggestions and asking me to make a video about cooking a Neapolitan simi in the home oven. But there are different techniques of escamotage to try to improve the cooking in the home oven as much as possible. The first fundamental is to make a dough suitable for this type of cooking that can withstand a slightly longer cooking. By the way, I leave you here the link of two videos I made of two different doughs that are both suitable for cooking in the home oven. And then there are several techniques of escamotage on the cooking systems. The web is full of them, YouTube itself. One of them, the most famous of all, that has had a great success is that of the double cooking, oven pan. That is, to make the first part of the cooking of the pizza on a non-stick pan on the oven and then transfer it to the oven on a refractory stone under the grill and finish the cooking of the upper part. And it is a technique that gives good results. But, stimulated by your requests, I started to test a little too. And testing, testing, I started to ask myself but is it really essential to perform this double cooking, oven pan? And do you know where the doubt came from? From a fundamental question. If you don't know it, and if you don't know it, it is essential that you know it, because the non-stick pans that are used for the double cooking of the pizza cannot and should not be brought to a temperature higher than 260 degrees. This is because, in addition to this threshold, the non-stick coating inside the pan deteriorates. So, first of all, we ruin the pan and then we will probably have a transfer of substances from the pan to the food inside. And so, always testing, testing, I said to myself but if I can't exceed 260 degrees, why not use a refractory stone directly? If you place the oven in the correct way, in the right place, in a preheated oven in the right way and this is very important, preheating the oven in the right way and here you can also find the correct link for the heating of the home oven, look at it because it is essential. So I said, a refractory stone placed correctly in a preheated oven reaches a temperature much higher than 260 degrees, it reaches 300 degrees. And so I asked myself, but why not make a single cooking in the oven with refractory stone without having to transfer the pizza from the pan to the oven? Make a single cooking simply by moving the refractory stone from the bottom to the top to complete the cooking. And so I got to work and I started testing this system and I have to say it gave good results. So in today's video I will focus on the rolling of the pizza to make a round pizza with a good crust, on how to transfer it to the oven directly on the refractory stone even though we don't have a shovel, not everyone at home has a shovel to bake and so I will show you a very simple system to make with zero euros and then on how to manage the cooking. For how to make the dough I leave you the videos here, there are two possibilities and very important, watch also the video of the pre-heating of the oven, fundamental. Perfect, as usual I did a thousand chitchat, now we just have to go and see how to spread, bake and cook this semi-Neapolitan in the home oven. Let's go! First thing to do, still in the oven off, slowly place the refractory stone on the lowest shelf of the oven and start preheating the oven at least 40 minutes before baking. Preheat with the fan program at maximum temperature and I recommend the fan is only for preheating, we will cook then constantly. I invite you once again to watch the complete video for the guide to the correct preheating of the oven that you find here on the screen. And here I am ready for the rolling. So the first thing I do is make a bagnetto to my bagnetto in the flour with the ground, so I put the flour in a plate and I turn inside the bagnetto a couple of times, almost to be able to bread it, let's say so. This flour will help me in the rolling to not make the pizza stick to the board. And I start to spread, I put a little slower, so I push the air from the center towards the crust, as you have already seen. At this point I hold the disk without crushing the crust and I repeat the operation on the other side, like this. And now pay attention, in addition to turning the disk, I also rotate it, here, in order to complete the rolling on the entire circumference of the pizza, in this way. This dough that I have in my hands is very extensible, so it is very easy to spread it, it would be enough only this rolling, but soon I will also show you the punching system. Like this. Now I would like to make you notice one thing, when these bubbles form on the crust, it is advisable to break them, because during cooking they will inflate excessively and being the dough very thin at that point, it will burn. Ok. Now I give a couple of slaps to the dough to remove the excess flour and I start with the punches, so I put the slower, I put the dough on the punches and I move them away from each other to spread the dough. Obviously, the strength must be measured to the extensibility of your dough. Here it is, spread. Now, if you are wondering what is that pan attached on baking paper back there, that I'm about to remove, here, a subscriber asked me if he could let the pans snow on the baking paper because he had difficulty picking them up. So, I had never tried it, I experimented, but it is broken because it sticks to everything. Now, very important, how do we transfer our pizza from the bench to the refractory stone without having a shovel? You just need to make two strips of cardboard in this way and they must be just like this, separated in the middle, because then, in a moment, I will show you, it will be enough to peel them and it will be very easy to place the pizza on the stone. I dust a little flour, like this, and then I remove the excess, because, I remind you, the flour must not go on the stone, otherwise, in cooking, it burns and takes a bitter taste that we don't like. At this point, I transfer with a firm gesture the dough on the shovel, I show you the slow-mo, hand in the middle, dough disc on the hand and quickly I move on to our homemade shovel, like this, in this way. And now I finish arranging the dough on the shovel, I enlarge it a little more, and at this point I start to season it. I will make a simple margherita, I put a little more tomato than usual, this is because in the home oven, as we said, the cooking times are a little longer, so even the tomato will tend to dry a little and so I put a little more than usual. And now, oil, of course, and I prepare to move in the oven, which, I remind you, is already preheated, static, maximum temperature. Here we are. So, I pull the stone out a little, so as not to burn myself, and I take my shovel and go. Like this, I pull out the two sheets of cardboard and the pizza, in a moment, without any effort, is on the stone. I close and now we observe the cooking. And while we observe this beautiful crust that swells, if you liked the video so far, leave me a nice like, subscribe to the channel and activate the notification bell to stay up to date on new videos. After about 4 minutes, it will also depend a little on your oven, let's move on to the second part of the cooking. We change from static to grill at this time and we do this operation of inserting the mozzarella deliberately with the door open. In this way, I will be sure when I transfer the pizza to the upper level that the resistance of the grill will certainly be turned on. So, insert the mozzarella, being careful not to burn myself, I transfer the pizza to the upper level, as close as possible to the grill. So for me it's the last level. Do not worry because the pizza in this phase will not swell anymore, so there is no risk that I will touch the resistance. We close and leave about 1-2 minutes under the grill, until it is golden and the mozzarella has melted. And now let's see the final result. I removed the door, and here it is. And I can say a little modestly that it is really very very beautiful. I am really happy with the final result. I did not expect it. Here it is. Now let's look at it a little closer. I added fresh basil and I recommend you to do it after cooking, because in the home oven the cooking is a little too long and the basil would end up destroying itself. And now let's go with the fateful test of cutting the crust. Go! And here it is, well golden, but above all I want to let you know that the pizza underneath is well cooked but it remained soft, just like a beautiful Neapolitan pizza. And at this point we just have to eat it. I hope this video and these tips are useful for you to make a fantastic pizza in your home oven. Let me know with a nice comment and see you at the next pizza. Bye everyone!