Prima PIZZA NAPOLETANA cotta a 500 gradi con EFFEUNO P134H Impasto A MANO (impasto stesura cottura)

Hi everyone and welcome to a new video of hand-made pizza the channel in which I present doughs of different types of pizza, only made by hand today I'm here with the new arrival of home the flaming red, it's not red, it's black, but it's flaming oven of the F1, the famous P134H, in the 500 degrees version it arrived yesterday, I'm very excited and trepidant to try it yesterday I also made a video of the arrival and opening of the package especially of the rolling of the stone, sorry, of the biscuit of clay known to be inside so if you haven't seen the video yet, I'll leave you the link here, I hope the side is the right one the link to watch the video of the opening of the package and especially of the rolling of the biscuit known so, actually I wanted to wait until the weekend to make the pizza and try the oven but I'm really too impatient, so I rush to prepare a dough for this first test I will make a super classic dough so a classic Neapolitan, 65% hydration for those of you who don't know what 65% hydration means a percentage of hydration is simply a ratio between flour and water it means that on a kilo of flour there are 650 grams of water so a super classic dough, I will use for this first pizza, I want to try to do it with the Caputo Pizzeria if you haven't subscribed to the channel yet and if you like it, do it now activating the notification bell so I rush to make this dough to try tomorrow at lunch, 24 hours of leavening and then I think I'll try it at the end of the week, I'll do it again, maybe with some guests at home let's go and prepare the dough so here we are with our ingredients, bowl and spoon as I told you, tomorrow I only make two pizzas to try the oven these quantities are to get two loaves of about 250 grams so I won't make very large pizzas I repeat, it's just to try the oven a little so 320 grams of flour, 210 of water at room temperature very little yeast, it's half a gram and 9 grams of salt then, as a general rule, I advise you to start with the flour on a hydration of 65% that we are doing at the moment it doesn't really make much difference to start with flour or water on higher hydrations it will make the difference and it is better to start with flour so you can get used to starting with flour in general I prefer, since we knead by hand so we don't have the mechanical action of a spiral, of a machine I prefer the yeast not to dissolve it in the flour not to put it in the flour, but to always dissolve it in the water so I take the piece of yeast and I put it in the water and I dissolve it like this, rubbing it like a soap we are going to add the water all at once and initially we help ourselves with the spoon so we start mixing also quite energetically, so that no lumps are formed but let's quickly take the flour that is around we are not creating, who knows what cakes and you will see that you will immediately get a compound that at the beginning will seem too dry to you in reality it is a bit of a deception because as soon as we start working the dough a little we have the feeling that it is dry because the external flour immediately absorbs all the water but in reality inside the compound is very wet so it looks like this however, we take the dough from the outside and we try to crush it towards the inside so we do this mechanical action as if it were a mechanical arm so we continue with this action of taking the dough from the sides bring it to the center and crush it a little ok, as you can see, a kind of mass has been created it is not yet the dough, it does not have a point of dough it is still very greasy but we do not care at this moment we do not stress it particularly I speeded up the video but I have not been more than a minute and a half or two minutes to do this thing here at this point we let it rest for 15 minutes without having formed the dough yet you see that it is very greasy we leave it like this, we do not stress it and we just let it rest ok, a quarter of an hour has passed the dough has slightly relaxed at this point we give it now we insert the hand we do the same thing we did with the spoon that is, we take the dough from the outside and bring it towards the inside with fairly fast and decisive movements in this way if you are fast enough and decisive, you see that the dough does not stick despite not being superformed in reality you see that below let's see if you can see the dough is already much smoother we do this operation to turn and I do it slowly take the dough from the outside and bring it to the center you see how easily it comes off now sorry for the noise with the bowl from the center sorry, from the outside towards the center with a decisive movement I press and go away press and go away and it does not stick anymore as you have seen I have not yet inserted the salt I do it now I insert the salt all at once and I still do the same movement there is nothing very different or particular to do from the outside towards the center I take the dough and bring it so we knead we do this for another 2 minutes ok I have not spent more than 2 minutes doing this we let it rest now again but for 10 minutes with a damp cloth or with the film better a damp cloth but soon ok it's been 10 minutes the dough as you can see has relaxed and become smoother it is not yet ready because it is not perfectly smooth so we can move from the bowl and put it on the counter you do not need to put flour on the counter absolutely nothing you can easily remove it from the bowl and put it on the counter ok the dough is enough let me just check that the square is good yes it is relaxed we do this action here we make holes and cover them so in the meantime we incorporate air to the dough since we do not have a spiral or puffing arms that can still work the dough we make the holes and then we cover them in this way and close as you can see it is becoming more and more smooth in a while the gluten begins to be a little stressed it tells us enough you see that now I can not print the holes in the dough because the dough is stiffening so when it's like this it's time to stop for a moment the dough is almost ready there is really little left so we let it rest really only 5 minutes the time for the gluten to relax again I'm already starting to make some bubbles I do not know if you can see always with the wet cloth 5 minutes the time for the gluten to relax again and give us the opportunity to work it again and close the dough and let it mature ok after 5 minutes we discover now the dough is smooth and again relaxed and allows us to sink the fingers inside you see that now the holes remain because the gluten has relaxed and allows us again to work it so we make the holes and cover them and in the meantime the dough is becoming more and more smooth ok let's do a minimum of drilling here it is smooth dough homogeneous they have created the first bubbles ok in the meantime I have prepared the container in which I will let it mature because now we will leave it no more than half an hour at room temperature because among the expectations we made the yeast has already activated so half an hour at room temperature then we leave it in the refrigerator for about 20 hours and tomorrow 3 hours, 4 hours before cooking we divide it into 2 balls because they are only 2 pizzas and then we cook them I just put a drop of oil just because I don't want to dry the dough since I don't have a hermetic lid and I do the same thing I put too much so on the surface smooth and beautiful so see you tomorrow to finally try the new oven hello see you tomorrow good morning it's very early it's 7.30 in the morning it's been about 18 hours since the end of the dough but I decided to make the cut that is to form the balls a little earlier because I realized I had to go out so I wouldn't do it what do I do? I divide them I make the balls, I put them back in the fridge and then I take them out 3 hours before 4 hours before cooking for leavening let's go get the dough in the fridge good morning to you too so here we are let's remove the film here we are as you can see it comes off easily without any problem our first loaf smooth and homogeneous here and this one too smooth and homogeneous perfect I put it back in the slightly floured container here they are I let them double for about 3-4 hours until doubled and then we will proceed to rolling and cooking in the new oven see you in a little while bye ok ready for the rolling of the loaf I'm already here to spread air towards the frame as you already know let's finish spreading the pizza on the ball and let's go I don't hide that I'm a little excited let's go to the oven let's see what happens and let's close let's see I would say that we are with the cooking immaculate now let's check the cooking underneath let's check it right away and it's perfect maybe a little bit too much let's see I hope you enjoyed the video leave a like and subscribe to the channel to follow the next recipes with the F1 and also with the home oven bye and thank you enjoy