Pizza napoletana in padella di Davide Civitiello
Hi, friends of ItaliaSquisita! I’m Davide Civitiello
and today we’re kneading from Milan. This time, we’ll make a nice
homemade pizza, but we’re cooking it in the pan. Let’s start
from the dough: water, salt, yeast, flour and two secret
ingredients: sugar and oil. Let’s get our hands dirty straight away: a liter of water 50 grams of fine salt, 15 grams of granulated sugar. Let’s start melting. A liter of water will absorb
around 1 kg and 5/600 grams of flour. Let’s start adding the first kg in the water and two grams of fresh yeast. The yeast always
goes together with flour, never with salt or cold water. Let’s start mixing it all. Let’s add 50 gr of oil.
We’re adding the remaining part of the flour, around 600 gr.
A classic flour of medium power, great for pizza, meaning a raising time
at home from 6 to 8 hours for leavening at a temperature of 18-22°C. As soon as we have a part
of dough that is solid, we can move on the work counter. Let’s start working with two hands
our dough on the counter. As I always say, grandma style, until we get a dough that is smooth and uniform and elastic, so we’re working it and
always lightly adding a part of flour on the bottom. We can gradually
notice that our dough is ready when the surface of the counter
is practically clean. Normally all baking doughs, pizza or any other type of dough should
be worked from 15 to 20 minutes by hand, to make the gluten net,
that is a net we find inside our dough, be nicely rigid and
allow us to make our pat grow, always in height. Why are we
using sugar inside our dough? First of all, the sugar we’re using
doesn’t affect the leavening as yeasts feed on glucose and maltose,
simply because, while cooking, it helps in the browning of our pizza.
Our dough is almost ready. As you can see,
how do you notice when the dough is almost ready? When it’s smooth,
uniform, well-hydrated, elastic as you can see,
it has a nice consistency and most of all, we can also cut it on top, and we notice
that inside are lots of air bubbles. Once our dough is smooth, silky,
soft and well-hydrated, it’s ready to stand. So, what are we doing? Let’s take our dough pat and cover it with a wet cloth. After about 40 minutes,
we’re practically ready to cut our dough. What is “stagliatura”?
Don’t be afraid of the name, it’s simply the way to cut a pizza dough.
We’re removing our wet cloth and cutting, creating a loaf of dough.
We’re dirtying our hands lightly with flour. What are the methods to obtain
an excellent cut, round and completely uniform? There are three techniques: the first
is just like the mozzarella one, so just like “mozzatura”. In this case,
we’re lightly dirtying our hands with flour and we’re going
to work it with two hands, creating a pat and cutting it. Second technique: we’re using
two hands, creating the usual loaf of dough and cutting it with two hands. For you, at home, who are not pizza chefs:
how do you do it? Here’s the method for all of you: we’re making the usual
loaf of dough, cutting doughs of the same weight. Initially, my suggestion is
to always use a scale to make pats of the same weight. We’re rounding it.
The important thing is the final result: pats of the same weight to obtain
equal pizzas. Using a liter of water, we’ll obtain from 8 to 11 pizzas of
about 150 grams. We’re covering them with a wet cloth or placing them in a covered
plastic container for a leavening of 8 to 12 hours.
Before spreading our pizza out, we need to make two important things:
first, turning on our home oven in a grill mode at the highest temperature,
second, turn on the flame under our pan. A very important step
for Neapolitan pizza baked in the pan: the spreading. Just as the Neapolitan pizza,
we’re spreading it from the center to the border. We’re lightly
dirtying the pat with flour. We’re crossing our fingers and then
our hands and proceeding from the center to the borders, making 1, 2, 3.
We’re lightly pressing the air in our pat towards the border, to make our
famous “cornicione”, as they say in Naples, raise more and more. We’re then
turning the pat the other way round and making the same movement: 1, 2, 3.
As you can notice, we already have our border built. We’re spreading
it out lightly, making the same movement, and we’re ready to
move it to the pan and season it in a very quick way. For the topping,
we’ll use peeled tomato, fiordilatte, parmesan, basil, extra
virgin olive oil. We’re ready to cook our pizza. After two minutes in a pan, on a medium
flame, and 1 minute and a half in the oven in grill mode, our pizza is ready
to be eaten. Here it is, ready and fragrant,
just as Neapolitan pizza, homemade. Have a nice Neapolitan style pizza in a pan, you
all friends of ItaliaSquisita! Ciao, everyone!