Practice English Speaking&Listening with: La pizza napoletana spiegata ai francesi: tradizionale vs. contemporanea - Peppe Cutraro

Good morning everyone, I'm Giuseppe Cutraro

I'm in Paris at Rue Saint-Blaise, in my restaurant.

Today we are making "Pizza Napoletana"

revisited in two versions.

Today we are going to speak in French

so for our italians friends...

add the subtitles! The first version we are making

is the traditional Neapolitan pizza the second will be

the contemporary Neapolitan pizza.

The first has a "direct" kneading technique, it means

that all the ingredients are kneaded together

at the same time. The ingredients are: water,

flour, salt e yeast. We start from the water,

we pour all the water inside a bowl and we melt the salt,

then, we start mixing half of the

flour we have.

We now start to knead sofly, adding slowly the yeast

diluting it into the dough

we continue kneading for about 20 minutes,

adding the remaining flour.

When our dough looks silky and homogeneous

we let it rise for about 2 hours.So, we take

a damp cloth and we let it rest

at room temperature for 2 hours. After 2 hours

we take our dough and we start

to create our loaves, there's a specific technique

that in Italy we call "mozzatura" or "staglio"

it means that we take a long loaf of dough

we cut it, and we start creating a ball putting the dough

underneath, with our fingers

We are making loaves of about 280 gr.

that we are going to place in a plastic container

letting them rise for about 8 hours. Once our dough

loaves, in italian "panetti" have grown well

we are ready to roll them out

and cook them. Today I'll show you

a traditional recipe, the Pizza Margherita

with San Marzano's tomatoes, fior di latte (mozzarella)

basil e and extra virgin olive oil.

Our traditional Neapolitan pizza will cook

in the wood oven at 450 C°

for 90 seconds.

The traditional pizza cooks

way faster.

here we have our Margherita Tradizionale!

We didn't add so much water during the kneading

and the crust is not that important

aesthetically.

For the contemporary Neapolitan pizza

we need to create a two steps dough:

it means that we are going to use a pre-fermented dough or "biga"

a kneading technique used

by bakers since 200 years. In fact, the "biga"

è is a pre-fermented dough

with the 50% of the total flour and water.

The ingredients for the "biga"are: water, flour,

and yeast. Unlike the traditional

pizza, this time we start kneading

from flour. We start from the flour

and we add a small part of yeast. Once we added

othe 50% of water, we start mixing the dought

very gently with our hands, we don't have to

knead but just to mix the ingredients.

When our "biga" is done, we let it

rest at 18 C° for about

20-24 hours. After this time we can

take our well risen "biga" and

put it in the kneading machine. We start pouring almost

all the water in the kneading machine, leaving

around 200mgr. for later,

then we add some small pieces of "biga" and all the flour.

We start kneading at speed 1 for

about 4 minutes, once we've done that

we can increase to speed 2, adding the salt

we then finish adding the 200mgr. of water, little by little.

Once the dough looks silky and homogeneous

we can turn off the kneading machine and move

to make our loaves or the "staglio".

The technique of the "staglio" is the same we used

for the traditional pizza,

the only difference is that, the

contemporary has a higher hydration

so we are making the "staglio"

using some olive oil. For the traditional pizza we

left the dough rising for 8 hours, for the contemporary one

4-5 hours are enough. Later, we'll roll the dought out and

again we are going to prepare a Margherita,

this time a contemporary one.

The contemporary pizza will cook

at 380 C° for 1 minute and 30 seconds.

It is a longer cooking that allows water to evaporate

from the dough. As you can see, the crust is more cloudy

and inflated. Here you have our

Contemporary Neapolitan Pizza!

The leavening is longer, so our pizza

it's going to be lighter and more digestible.

Today I showed you two different techniques of

the Neapolitan pizza:

the contemporay and the traditional one.

I hope you could understand everything,

although my french level is not as my pizza level!

I'll wait you all here in Paris at 2 rue Saint-Blaise,

at "Pizzeria Peppe" to taste

my contemporary pizza. Goodbye you all

and don't forget: it can't exist a

contemporary pizza, without a traditional one!