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Practice English Speaking&Listening with: La pizza napoletana di Gino Sorbillo

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Good morning everybody, I'm Gino Sorbillo, Neapolitan pizza chef. Together with

my brother Toto I'm leading the "Antica Pizzeria Sorbillo" in Tribunali Street, 32. To make

Gino Sorbillo's Neapolitan pizza, we start from flour. 1,550 kg of

organic farming flour by Molino Caputo, all-purpose. Then we have 1

liter of water, 45 gr of salt and 1,5 gr yeast. For the

topping, we have organic farming tomato, a fiordilatte

Napoli type, extra virgin olive oil and fresh

basil. First step, we're adding flour in the kneading trough. Then we're

dissolving a gram of natural yeast, fresh, in a liter of water.

In the meantime, we prepared 45 gr of salt that

we're directly adding in the flour. We're working the flour with salt. At this point

we're adding the water where we added natural yeast.

It's very important to have a flour that is constant, that is balanced

that is always reliable, to absorb the water

needed for the kneading of the dough, that can satisfy

our needs, that can be predictable

in the reaction. We understand that the dough shaped

when it is a little sticky on the hands and a little sticky on the

sides of the container where we decide to knead, in this case,

a traditional wooden kneading trough. So, if this dough, as I was saying

some time ago, can be lifted, it always stays soft, sagging,

as it's, anyway, a very oxigenated mass, but in the meantime

we notice that the gluten net formed, it's a nearly done dough that

can even be moved to the counter while the container remains

clean. This dough must be completed, there's this system

of kneading that includes the stretching of the dough and the closing.

Why? Because we're covering, extracting in the

outer layer the parts that are still moist and must be lightly covered

in flour, the one we obviously used for

the dough, to obtain a certain consistency, equal and without zones

of moist, still wet of water, through the entire density of the dough, to

then decide the moment, the "dough point", when

we stop. What do we do now? We're taking the dough mass, ready,

we decided about the "dough point" and move it

to the same kneading trough where we prepared it, then we're covering it

with a wooden lid. The time between the closing of the dough and

the placing in the kneading trough is called "puntata". Our "puntata"

lasts about one hour. After one hour from the making of the dough and

placement in the kneading trough, our dough, let's say,

changed its identity, changed its consistency. We're removing it from the madia - here it is -

to move it on the counter and start cutting it into portions. For Neapolitan pizza,

it's 280 grams, for fried pizza about 150 gr. The cutting

is made in this way: a thin veil of flour, note that the pizza chef,

differently from the baker, works with a little flour on the counter, he

needs what is strictly needed in order to work,

to avoid sticky hands without excessively dirtying the base

made of marble or steel, as in this case. We're cutting loaves of dough

that are usually as thick as the loaf we need.

In this case, for a thickness, a width of about 10 cms, we'll obtain

a loaf of about 280 gr. We let the loaf fall, depending

on the hand, if you're left of right-handed, in my case

I'm right-handed and I'm starting with the left, proceeding with this cut, can you see?

A cut, just like it's done with mozzarella, here it is. From the same mass of dough,

made with organic farming flour by Molino Caputo

that is practically a revolution in the world of Neapolitan pizza,

what can we do? As I was saying before, we can make 280 gr loaves

to make traditional pizzas: margherita, marinara and all the most known

pizzas, or changing the thickness of the loaf, make much smaller

loaves at the same time, to make fried Neapolitan pizza

or "calzoncino", or "montanarina". Here's a typical food tray where

we're placing the loaves of oven baked traditional Neapolitan pizza.

Ok, here 15 ones can fit. In the same tray, we're placing

the small loaves to make "pizza a portafoglio", from which derived our

Neapolitan pizza. If it's rushed, the dough for

Neapolitan pizza doesn't come out well. The dough needs a slow

work. The ingredients are mixed, kneaded,

they're not just blended. The miracle, after hours of patience,

because there's something else to say: when we say

that we are able to and we make this kind of work, cover

this tray with a food lid, or if we haven't that, with

film, and put it at a room temperature, sheltered from the sun,

cold, moist, air flows. After at least 8-9 hours, with the amounts

I showed you earlier, they will look like this.

Obviously, these ones are like these, they're the smaller ones. The dough

let's say, collapsed on itself. What is important to notice is the signs

of juncture between the pats. It's very important, as we decide to take

the pat that we're using to make pizza, be it Neapolitan or fried pizza,

of any kind, we should reach well with the tool that

we call "stick", in the juncture, to avoid picking up the mass of

the next pat, as this one from 280 grams could reach 300-320 grams

and this one, from 280 grams could become 240 grams, so from one side

we'll obtain a bigger pizza, from the other we'll obtain a so-called

mignon pizza. Here is the traditional working of typical Neapolitan pizza.

We're keeping on the counter the same flour we used to make the

dough. It's a obviously manual working, useless to say.

We're applying the "slapping" technique, so we're bringing the pizza dough

towards the other hand and then we stretch it. We're now adding the tomato

from organic farming, one and

a half, in the center, then we spread it, obviously not reaching over the

border as its function is to keep the ingredients we selected for

the topping in. In the meantime, here are fresh basil leaves we're placing

on top of the pizza. Fiordilatte, an extraordinary fiordilatte from Campania, from Naples. Olive oil.

We're now moving the pizza on the peel. Usually, there's people

who move the peel under the pizza, but we're making it the other way round.

The traditional wood oven cooking, just on the outer border

of the oven, allows us to obtain a perfect pizza in a minute, 55 seconds

to one minute. This pizza looks soft and

pliable. A feature of Neapolitan pizza is that you can bend it

like a book, a wallet (portafoglio), as it's the way it was born, eaten

on the street, wrapped in paper. This is my recipe for

the traditional Neapolitan pizza. Follow my advice and try to make it at home

as the tools available nowadays makes it possible for us to make it at home.

Use a flour, in this case, from organic farming by

Molino Caputo, fresh products, from delicatessen, genuine products that you

can find close to your home as well, and you can make this and serve it

right away!

The Description of La pizza napoletana di Gino Sorbillo