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
here we have our Margherita Tradizionale!
We didn't add so much water during the kneading
and the crust is not that important
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!