Next, mix the dough at low speed for 20 minutes, until the dough forms a single ball. The temperature reached by the tomatoes: 75-80ºC. The first phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered from a damp cloth. THE METHOD OF PRODUCTION OF THE SPECIALITA’ TRADITIONALE GARANTITA “PIZZA NAPOLETANA” Article 1. Ora passiamo agli ingredienti per preparare l'impasto della vera pizza napoletana. Marinara, the green of the oregano and the white one of the garlic; Pizza Margherita, the white one of the mozzarella browned all over, and the green one of the basil in leaves darkened from cooking.

The ingredients framed in the center of the pizza by the red one of the tomato are perfectly blended with the olive oil. Making your own pizza dough is simple but requires some advance preparation so that the dough has time to ferment. The same Corrado, in a following treaty on the foods most commonly used in Naples, declares that the tomato was used for the preparation of pizza and macaroni, helping create two products for both the good fortune of Naples and the history of cooking. Oven dome temperature: 485ºC about. The pizza should be soft, elastic, and easily foldable into a “booklet”. The temperature reached from the mozzarella: 65-70ºC. Using a metal peel, the pizzaiolo rotates the pizza, changing the edge that is facing the fire, and taking care to always replace the pizza on the same spot on the cooking surface, to ensure that the pizza does not burn because it is exposed to different temperatures. We can take these as the first official appearance of the “Pizza Napoletana” a base of dough covered with tomato. Under the graphic, the text states Pizza (in green) Neapolitan (in red), where the acronym STG appears in white in the second bar of the letter N. Pizzerias wanting certification for the STG “Pizza Napoletana” will be checked for the following standards: the correct methods and phases of mixture, rising and preparing the dough, as described above; monitoring closely the critical points (HACCP); verifying the usage of the ingredients and the methods outlined above; verifying the right storage and use ingredients (HACCP); checking that the pizzeria is following the structure outlined in the previous articles.

To obtain the optimal dough consistency, it is very important to control the quantity of water, such that the flour is able to absorb it all. If ... Neapolitan pizza must contain durum wheat flour, fresh yeast, water, seasalt, extra virgin olive oil, mozzarella di bufala and San Marzano tomatoes cut no thicker than 8 millimetres [0.3 inches]. At the conclusion of the cooking, the pizzaiolo removes the pizza from the oven with a metal peel and places it on a flat, dry work surface. The colors of pizza (tomato, mozzarella, and Basil) remember the flag of Italy. Impasto per pizza napoletana (pizza dough) – Campania 5.0 from 1 reviews. The first pizzerias, without a doubt, were born at Naples and until the middle the 1900s; pizza was an exclusive product of Naples and of its Pizzerias.

Pour a liter of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of hydrated yeast. In 1596, the tomato plant was exported to Naples from the Spain, where it was first used as an ornamental. Following the second rising, the dough ball can be removed from the rising box using a spatula and placed on the cooking of the pizzeria, on a light layer of flour to keep the dough from sticking to the workbench. -----It might be copied worldwide but there is only one true Neapolitan pizza. The product is characterized both by the ingredient, means, and technologies of production. "Il segreto è tutto nell'impasto, nella manipolazione e nella cottura, una tecnica che si è sviluppata attraverso centinaia di anni", aggiunge. The mixture should be sticky, soft and elastic to the touch. With the aid of a spatula, cut from the mixture into smaller portions, which are then shaped into a ball. The preparation of the dough in the mixer should be done without causing the dough to become warm. Thirty days from the date of publication in the official Gazette of the Italian Republic, the above-mentioned petition will be proposed to the European Commission. 4 hours 41 mins .

No other type of preparation is acceptable for the preparation of the “Pizza Napoletana STG.” Specifically excluded are the use of a rolling pin and mechanical presses.

Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese.It must be made with either San …Place of origin: Italy We hope you have found the Logo Pizza Napoletana Stg information you need. Start the mixer, and then gradually add 1800 g of flour until you achievement of the desired dough consistency. If the pizza were removed from the pizzeria to be eaten later, it would no longer carry the mark of a true”Pizza Napoletana”. Pizza Napoletana STG. From that moment, the “pizza” was transformed into a restaurant exclusively for the preparation of the “pizza”. The consistency should be soft, elastic, and bendable. The preparation of “Pizza Napoletana” includes exclusively the following method of production used in a continuous cycle. Using a spoon, place 80g of pressed, peeled tomatoes into the center of the pizza base, then using a spiraling motion, cover the entire surface of the base with the sauce; Using a spiraling motion, add salt to the surface of the tomato sauce; In the same manner, scatter a pinch of oregano; Chop a thin slice of peeled garlic, and add it to the tomato; Using an oil canister and a spiraling motion starting from the center and moving out, pour 4-5g of Extra Virgin Olive Oil. The product is presented soft to the slice, with the characteristic flavors, a crust that presents the flavors of well-prepared and baked bread, the mixed flavors of the tomatoes, the aromas of the of the oregano, the garlic, and the basil, and the flavors of the cooked mozzarella. The temperature reached by the oil: 75-85ºC.

You can buy the ingredients defined in the Pizza Napoletana specification at the Forno Bravo Store, including Molino Caputo Tipo 00 pizzeria flour and San Marzano tomatoes. Total time. PRODUCT ANALYSIS – NUTRITIONAL CHARACTERISTICS, Pizza Napoletana STG- Type: Margherita Extra, The Pizza Napoletana should be consumed immediately, straight out of the oven, at the pizzeria. The pizza, as it emerges from the oven, delivers the characteristic aroma — perfumed and fragrant.

Prep time. With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, which is turned over and around multiple times, the pizzaiolo forms a disk of dough that to the center the thickness is not more than 0.3 cm (.11 inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust. You can also learn how to make Pizza Napoletana at home with the free Forno Bravo eBooks Wood-Fired Pizza and Pizza Stone Pizza. The term “pizza” was first used in Italy in 997 in the Codex cajetanus of Gaeta. The pizzaiolo should monitor the cooking of the pizza by lifting up its edge. Buondì. Pat Eggleton | Thu, 12/10/2009 - 05:34. Over time, Pizzerias have sprung up all around Italy and abroad, but each of these still finds its roots in the surroundings of Naples. (apx. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla. The characteristic “merceologiche” of the flour used for “Pizza Napoletana” allow it to absorb from 50 to 55% of its weight in water to reach the optimal “point of pasta.” The resulting dough can be individualized by the abilities of the individual pizzaiolo. After the cooking, the pizza should have the following characteristics: The tomato should have lost all excess water, and should be dense and consistent; The mozzarella di Bufala DOP or the mozzarella STG should be melted on the surface of the pizza; The basil, garlic, and the oregano will develop an intense aroma, and will appear brown, but not burned.

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