Here are some simple tricks that will help you prepare Italian pizza at home, which will be the envy of even the best pizza bakers.
Juicy and at the same time crunchy, light and delicious. Napoli pizza occupies a special place in world cuisine and is among the most famous masterpieces of Italian cuisine.
The first beginnings of the current Neapolitan pizza date back to 1600, when bakers enriched the dough with coarse salt, lard and garlic, and in a richer version with cheese and basil. The real Neapolitan pizza, as we know it today, was created on a special occasion in 1889, when King Umberto and Queen Margherita came to visit Naples. The famous Neapolitan pizza chef Raffaele Esposito prepared three different pizzas for the occasion, including the legendary margherita pizza, which later took the name of the queen, who was very enthusiastic about the new dish.
The legendary Neapolitan pizza has very few ingredients, but to achieve that special taste that will immediately lead you to the bustling and romantic streets of southern Italy, you must choose first-class ingredients, master the right growing techniques and shaping and last but not least. at least – real Neapolitan pizza bakes in minutes, so it’s important to use it for baking powerful oven and ceramic baking stone.
- Round shape with a maximum diameter of 35 cm.
- The edge of the pizza is high and airy (the height of the edge is 1-2 centimeters).
- Neapolitan pizza is soft and juicy.
Let’s start with flour. Famous pizza bakers swear by type 00 flour, which is an extremely soft flour that has a high protein content and will create the right texture and taste of the dough. The pizza will be liquid and its characteristic crust crunchy and airy.
Add lukewarm water, salt, olive oil, sugar and yeast to the dough. Typical Neapolitan pizzas do not contain much yeast, so growth is slower.
The dough is enriched with selected Italian ingredients: juicy Italian tomatoes, buffalo mozzarella, fresh basil leaves and a few drops of extra virgin olive oil.
Pizza is always formed without being kneaded. From the lump raised with the palms, make a circle, which you give gently and sensitively in the desired shape, spreading the dough with your fingers from the inside out. The dough can be rolled several times. The edge is made by gently pushing the dough with your fingers and thus the air towards the edge.
The point is to place the pizza in a preheated oven at the highest temperature. If you bake it on the stone, you will prevent heat loss. The pizza will bake so fast and its dough will be crunchy savory.
At the heart of the perfect kitchen is always an exceptional oven, which is not only a surplus of first-class design, but is equipped with all the advanced functionalities that enable a complete home cooking experience.
Furrat Miele distinguished for a special sophisticated elegance that combines with the latest and unique technologies. In order for home-made specialties to achieve the concept of excellence, Miele innovators have developed two special oven models that will help you make your pizzas as delicious and original as you would bake them in an oven. real bread.
More about Miele Pizza Plus ovens
With the special pizza baking function, you can easily experiment with the Gourmet ceramic baking stone, which is given to you when you buy it. To make you really feel like a famous Neapolitan pizza chef, you will also receive a wooden pizza spatula as a gift. In addition, you will receive a recipe booklet with which you can prepare even more bread masterpieces. We reveal you first.
Preparation time: 27 hours
For the dough:
- 250 g of wheat flour
- 160 ml of lukewarm water, 1 g of fresh yeast
- 1 teaspoon olive oil
- . Teaspoon sugar
- 1 teaspoon salt
For the dress:
- 100 g of grated tomatoes
- 1 pinch finely chopped sea salt
- 16 basil leaves
- 2 teaspoons olive oil
- 125 g mozzarella
- 1 tablespoon wheat flour
- 1 teaspoon strong wheat flour
Quickly mix the flour and water and let it rest for half an hour. Yeast is dissolved in 20 ml of water. Add to the dough along with the olive oil and sugar. Knead a smooth dough with the mixer. Finally, add more salt. Cover the dough with a damp cloth and let it rise for two hours.
Cut the dough in half and cook a little. Form balls and place next to each other on a deep plate. Cover the dough with cling film and let it rise in the fridge overnight. Italians often leave the dough in the fridge for another day.
Preheat the oven along with the baking stone. Take the dough out of the fridge. Let rest for 10 minutes at room temperature. Sprinkle the work surface with flour. From a dough ball into a round plate form a bottom 30 cm in diameter. In doing so, roll out the dough with your fingers and shape it. Meanwhile turn the dough a few times. Sprinkle the wooden spatula with grilles. Place the shaped dough plate on a wooden spatula.
Stir in the grated tomatoes and salt. Spread half of it on the bottom of the pizza, leaving about 2.5 inches from the edge. Spread the mozzarella on the tomatoes, sprinkle with olive oil and sprinkle with the basil leaves. Pour the pizza from the spatula over the baking stone and bake until golden brown.
Form another pizza dough. Once you take the first pizza out of the oven, spread the top after the second test and bake another pizza until golden brown.
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