Neapolitan pizza is more than just a simple dish: it’s history, tradition, and passion. Thanks to the expertise of Chef Pizzaiolo Cristiano Scarcia, we present a recipe that elevates these values. Its softness, aroma, and unmistakable flavor are the result of a long fermentation process and high-quality ingredients. This recipe, which uses both brewer’s yeast and sourdough, ensures a pizza with perfect crumb structure and unforgettable taste.
Indice
Ingredients:
- 1 kg of Red Line | All-purpose/Plain Wheat flour Italian type “0” with wheat germ, W 320
- 480 g of water at 24°C
- 3 g of brewer’s yeast
- 100 g of refreshed sourdough (using a 1/1/2 ratio)
- 1 teaspoon of honey or malt powder
- 270 g of cold water
- 28 g of salt
- Peranzana olives, pitted and soaked in seawater (for the topping)
Procedure:
- Basic Dough Preparation: Start by preparing the basic dough. Take a large bowl and pour in the flour. Meanwhile, dissolve the 3 grams of brewer’s yeast in 480 grams of 24°C water. Slowly pour the water with yeast into the bowl, mixing with a spatula or hands until a uniform dough is achieved.
- Fermentation: Cover the bowl with a damp cloth and let the dough ferment at room temperature (24°C) for 4 hours. This process allows the flavors to develop and results in a light and digestible pizza.
- Refrigerator Transfer: After 4 hours, move the bowl to the refrigerator, set at a temperature of 5°C, and let it ferment for another 20 hours. This second low-temperature fermentation strengthens the gluten structure and further intensifies the flavors.
- Dough Refreshment: After 20 hours, it’s time to refresh the dough, now called “biga.” In a bowl, dissolve the refreshed sourdough in cold water, adding a teaspoon of honey or malt powder. Pour this mixture onto the biga, also adding the 28 grams of salt. Mix well until a smooth and elastic dough is obtained.
- Additional Rest: Cover the bowl again with a damp cloth and let it rest in the refrigerator for one more hour. This short rest period allows the dough to better absorb the salt and balance the flavors.
- Dividing the Dough: After an hour, remove the dough from the refrigerator and spread it on a lightly floured surface. Divide it into balls of the desired size, depending on your needs.
- Storage and Baking: Place the dough balls in a container and put them back in the fridge. When you are ready to bake, take the dough out of the fridge, allow it to acclimate for about 20 minutes at room temperature, and then shape it as desired. Add your favorite toppings and bake in a hot oven.
And now, the final touch! To enhance the flavor of your Neapolitan pizza, we suggest a special topping: a generous handful of our Peranzana olives, pitted and soaked in seawater. These superior-quality olives, with their rich taste, will add a salty and Mediterranean note to your pizza, making it truly irresistible.
There you have it! With patience and passion, following Chef Cristiano Scarcia’s tips, you will have prepared an authentic Neapolitan pizza that will delight everyone’s palate. But remember, the key to a perfect pizza lies in the choice of ingredients. Our Linea Rossa Soft Wheat Flour Type 0 is the ideal ingredient for a soft and tasty base. And don’t forget to enrich your pizza with our Peranzana olives, a quality product that will make a difference.
Explore the Authentic Taste of Tradition!
Don’t settle for the usual. Choose quality, flavor, and tradition. Discover our Linea Rossa Soft Wheat Flour Type 0 and our unmistakable Peranzana olives, pitted and soaked in seawater. Whether you’re a professional or a cooking enthusiast, our products are the right choice to take your creations to the next level.
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