Do Bone Spurs Grow Back?

Pizza in the long rising


The classic Neapolitan pizza in the version which, thanks to the long rise is softer and lighter. With the typical "frame" to be inflated!

Preparation time 45 minutes + 10 hours for rising

Difficulty

difficult recipe (*)

Ingredients 550 gr flour 00 medium strength (see notes)
350 gr di acqua
in estate (T.amb. ~ 24-28°C)
0,5 gr di lievito di birra
in inverno (T.amb. ~ 19-23°C)
1 gr di lievito di birra
2 cucchiaini (10 ml) di sale
1 cucchiaio (15 ml) di malto d'orzo in pasta

Per 5 pizze di 25 cm circa di diametro

Preparazione
Prestare innanzitutto attenzione alla temperatura dell'acqua, degli ingredienti e dell'ambiente: in particolare l'acqua deve essere freddissima (4°C) in estate, fredda (10°) in inverno. Per valutare se la temperatura è corretta si può utilizzare la "regola del 55": la somma della temperature of the ingredients, water and environment should be as close as possible to 55.

Knead in mixer for PD or 30 ', adding salt when the dough is already beginning to be together.
The PD can only be used if your model is not one which preheat the basket during the dough, otherwise it defeats the temperature control of the ingredients.
At the end of the dough, this will be very soft, and probably a bit 'sticky. Overthrow on floured pastry board with floured hands too, form a ball and place in a floured bowl.

Cover with a cloth and put to rest at room temperature per 5 ore circa.

Trasferirlo di nuovo sulla spianatoia, sempre ben infarinata, e dividerlo in 5 parti di 180gr ciascuna di peso, senza reimpastare.
Rimboccando delicatamente l'impasto da sotto, formare delle pagnotte, infarinarle e metterle a lievitare coperte da un canovaccio per 5 ore a temperatura ambiente.

Preriscaldare il forno alla massima temperatura (250 gradi ed oltre) per almeno un'ora.
Preparare nel frattempo gli ingredienti per condire le pizza: salsa di pomodoro, mozzarella, funghetti, prosciutto ... tutto quanto la vostra fantasia vi suggerisce.

Trasferire le pagnotte una alla volta sulla spianatoia infarinata, aiutandosi con una spatola od una paletta anch'essa infarinata, saranno very soft.
Using only your hands, gently enlarge to form thin, uniform disk, about 25 cm in diameter.
Place it in pans (those specific for pizza, very thin) and season to taste.

Cook the pizza for 6 to 7 minutes, wait a couple of minutes before serving.

Images



Notes (*) The main difficulty in handling this recipe are very soft and sticky dough, and roll out the dough using only his hands. Using the rolling pin, crush the dough too soft and leaves less.

For a rising of this life, it is essential that the flour has enough "power", ie ability to develop gluten.
The "strength" of the flour is measured by a value called "index W". Unfortunately, this index is not usually indicated on the packaging, but you may be able to find the index "W" of the flour that is usually used with research on the Net
The recommended value for this recipe is at least W = 240. If you can not get a 0 or 00 flour that has the "force" adequate, can be mixed in proportion 70% - 30% flour and 00 Manitoba commercially available.

For better success, it is advisable to cook on a baking stone or a heavy copper pan. In this case, put them immediately into the oven to preheat as well.
to transfer easily on the pizza stone or pan, get two thin slabs of wood, eg. plywood (see images), and put the pizza on them, half and half, for seasoning.
When baking, remove the stone or pan from the oven, then appoggiateci the two blocks, then slide gently separating them for pizza.

To get a pizza the size of those classic pizzeria (30 - 32 cm), formed from portions 220 gr. With the dosage regimen will get 4 pizzas.
regulator based on the size of your dishes!