Drive away with green broad beans and ricotta
Bakery products from Italy - Campania
True Neapolitan
True Neapolitan
ready in
7 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Neapolitan true pizza
preparation
step 1
Dissolve the salt in water and pour 10% of the sieved flour
step 2
Mix well until you get a batter, then insert the yeast dissolved in very little water
step 3
Add the flour a little at a time and mix well by twirling the bowl
step 4
When the dough begins to take the rope, continue kneading by sinking the knuckles from the outside of the bowl inward to incorporate air
step 5
When the dough begins to come off the bowl, transfer it to a pastry board
step 6
Work it well with the knuckles, always closing it on itself in order to strengthen the glutinic mesh for a couple of minutes
step 7
Once the dough is done, let it rest for 10 minutes under the bowl,
step 8
Giving around folds, now it will look nice smooth
step 9
Place it in an oiled container for two hours
step 10
Divide the dough into portions of about 250 grams and form the balls, closing them well
step 11
Place the panielli to rise in a sealed container for about 5-6 hours
step 12
Spread with the hands from the center outwards so as to form the cornice, fill and bake. The true requires temperatures above 400 degrees reachable with a wood oven or an electric Effeuno type, with the oven I suggest the pan / grill method
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