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Napoletana Pizza
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<blockquote data-quote="Malgosimi" data-source="post: 135112" data-attributes="member: 231"><p>No nie mogl sie ktos zlitowac nad Syso i wkleic <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite50" alt=":roll:" title="Smile :roll:" loading="lazy" data-shortname=":roll:" /> </p><p></p><p>Prosiem:</p><p>Peter Reinhart&#8217;s &#8220;Napoletana-Style Pizzas&#8221; </p><p></p><p> </p><p>Pizza Margherita</p><p></p><p>&#8220;Plain and simple, this is the standard by which every </p><p>serious pizzaiolo is judged. My favorite version of this pizza </p><p>was easily the one made at the fabled Da Michele in </p><p>Naples, where the dough was stretched out a couple of </p><p>inches wider than at the other pizzerias we visited. The </p><p>result is a thinner, slightly crisper crust, with the puffy </p><p>cornicione I've come to love. If it was easy to do everyone </p><p>would be doing it, so start with a classic 9-inch version, and </p><p>as your skill develops, try stretching the dough out to 10 to </p><p>12 inches.&#8221;</p><p> </p><p> -Peter Reinhart</p><p></p><p></p><p>Ingredients - Dough</p><p></p><p>* 5 cups (22 and a half ounces) unbleached all-purpose flour </p><p>* 13/4 teaspoons table salt or 31/4 teaspoons kosher salt</p><p>* 1 teaspoon instant yeast</p><p>* 1 3/4 cups plus 2 tablespoons cool water (65°F) </p><p></p><p></p><p>Ingredients - Pizza</p><p></p><p>* 2 Napoletana Pizza Dough balls, 6 ounces each (see previous recipe)</p><p>* Unbleached all-purpose flour, cornmeal, or semolina flour, or a combination, </p><p>for dusting peel</p><p>* 1/2 cup Crushed Tomato Sauce </p><p>* 16 fresh basil leaves</p><p>* 1/4 pound fresh mozzarella cheese, preferably mozzarella di bufala, sliced into </p><p>rounds, coarsely shredded, or cut into small chunks</p><p>* 2 tablespoons freshly grated Parmigiano-Reggiano, pecorino Romano, </p><p>Asiago, or other dry aged cheese (optional)</p><p></p><p></p><p>Directions – Pizza Dough</p><p></p><p>1. With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the </p><p>bowl of an electric stand mixer until combined. If mixing with an electric mixer; fit it </p><p>with the dough hook and mix on low speed for about 4 minutes, or until all the </p><p>flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix </p><p>again on medium-low speed for an additional 2 minutes, or until the dough clears </p><p>the sides of the bowl and sticks just a little to the bottom. If the dough is too soft </p><p>and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff </p><p>or dry, mix in more water by the table Napoletana Pizza spoonful.</p><p></p><p>2. The dough should pass the windowpane test. If mixing by hand, repeatedly dip </p><p>one of your hands or the spoon into room-temperature water and use it much like </p><p>a dough hook, working the dough vigorously into a coarse ball as you rotate the </p><p>bowl with your other hand. As the flour is incorporated into the ball, about 4 </p><p>minutes, the dough will begin to strengthen; when this occurs, let the dough rest </p><p>for 5 minutes and then resume mixing for an additional 2 to 3 minutes or until the </p><p>dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold </p><p>its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more </p><p>water by the tablespoonful. The dough should pass the windowpane test </p><p></p><p>3. Transfer the dough to a floured counter, dust the top of the dough with flour to </p><p>absorb the surface moisture, and then, working from the 4 corners, fold the dough </p><p>into a ball. Place the ball in a bowl that has been brushed with olive oil, turn the </p><p>dough to coat it with the oil, and cover the bowl with plastic wrap. Let the dough </p><p>sit at room temperature for 30 minutes, then put the bowl in the refrigerator </p><p>overnight. (Or, if you are making the pizzas on the same day, let the dough sit at </p><p>room temperature for 11/2 hours, punch it down, reshape it into a ball, return the </p><p>ball to the bowl, and then cover and refrigerate for at least 2 hours.</p><p></p><p>4. The next day (or later the same day if refrigerated for only 2 hours), remove the </p><p>bowl of dough from the refrigerator 2 hours before you plan to make the pizzas. </p><p>The dough will have expanded somewhat and the gluten will be very relaxed. </p><p>Using a plastic bowl scraper dipped in water, or using wet hands, gently transfer </p><p>the dough to a floured counter, trying to degas the dough as little as possible. </p><p>Using a pastry blade that has been dipped in water, divide it into 6 equal pieces. </p><p>Gently round each piece into a ball and brush or rub each ball with olive oil. Line a </p><p>sheet pan with baking parchment or a nonstick silicone baking liner and brush </p><p>with olive oil. Place each dough ball on the pan and loosely cover the pan with </p><p>either plastic wrap or a food-grade plastic bag.</p><p></p><p>5. If you do not plan to use all the pieces, place the extra ones in individual zippered </p><p>freezer bags and refrigerate or freeze. Use the refrigerated balls within 2 days and </p><p>the frozen balls within 3 months. Allow the dough balls to sit at room temperature </p><p>for 2 hours before making the pizzas.</p><p></p><p></p><p>Directions – Pizza</p><p></p><p>1. Place a baking stone on the middle shelf of the oven (unless you know your </p><p>oven well enough to place it on a different shelf) and preheat on the highest </p><p>setting for at least 1 hour. Make 1 pizza at a time unless your peel and oven </p><p>can accommodate both pizzas. Shape the dough ball on a counter, and </p><p>transfer it to a peel or an inverted sheet pan that has been dusted with flour.</p><p></p><p>2. Spread 1/4 cup of the tomato sauce over the surface of the dough, leaving a </p><p>1/4-inch border uncovered. Place 4 basil leaves on top of the sauce, one in </p><p>each quadrant. Arrange half of the mozzarella over the top of the sauce and </p><p>basil, and sprinkle with 1 tablespoon of the grated aged cheese. </p><p></p><p>3. Carefully slide the pizza from the peel onto the baking stone. It should take 7 </p><p>to 9 minutes to bake. When it is done, the crust should be puffy and slightly </p><p>charred on the edge and thinner in the center, and the cheese should be fully </p><p>melted and just beginning to brown in spots. The underside of the crust should </p><p>be brown and crisp, not white and soft. If the underside is not ready when the </p><p>top is finished, lower the shelf for the next pizza. </p><p></p><p>4. Remove the finished pizza from the oven and immediately lay 4 additional </p><p>basil leaves on top, placing one in~ each quadrant but not directly on top of </p><p>the previous basil leaves. Serve the pizza whole (usually 1 pizza per person), </p><p>or let it cool for about 2 minutes before slicing and serving. Repeat with the </p><p>remaining ingredients to make the second pizza. Makes two 9-inch pizzas.</p></blockquote><p></p>
[QUOTE="Malgosimi, post: 135112, member: 231"] No nie mogl sie ktos zlitowac nad Syso i wkleic :roll: Prosiem: Peter Reinhart’s “Napoletana-Style Pizzas” Pizza Margherita “Plain and simple, this is the standard by which every serious pizzaiolo is judged. My favorite version of this pizza was easily the one made at the fabled Da Michele in Naples, where the dough was stretched out a couple of inches wider than at the other pizzerias we visited. The result is a thinner, slightly crisper crust, with the puffy cornicione I've come to love. If it was easy to do everyone would be doing it, so start with a classic 9-inch version, and as your skill develops, try stretching the dough out to 10 to 12 inches.” -Peter Reinhart Ingredients - Dough * 5 cups (22 and a half ounces) unbleached all-purpose flour * 13/4 teaspoons table salt or 31/4 teaspoons kosher salt * 1 teaspoon instant yeast * 1 3/4 cups plus 2 tablespoons cool water (65°F) Ingredients - Pizza * 2 Napoletana Pizza Dough balls, 6 ounces each (see previous recipe) * Unbleached all-purpose flour, cornmeal, or semolina flour, or a combination, for dusting peel * 1/2 cup Crushed Tomato Sauce * 16 fresh basil leaves * 1/4 pound fresh mozzarella cheese, preferably mozzarella di bufala, sliced into rounds, coarsely shredded, or cut into small chunks * 2 tablespoons freshly grated Parmigiano-Reggiano, pecorino Romano, Asiago, or other dry aged cheese (optional) Directions – Pizza Dough 1. With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer; fit it with the dough hook and mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the table Napoletana Pizza spoonful. 2. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes or until the dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test 3. Transfer the dough to a floured counter, dust the top of the dough with flour to absorb the surface moisture, and then, working from the 4 corners, fold the dough into a ball. Place the ball in a bowl that has been brushed with olive oil, turn the dough to coat it with the oil, and cover the bowl with plastic wrap. Let the dough sit at room temperature for 30 minutes, then put the bowl in the refrigerator overnight. (Or, if you are making the pizzas on the same day, let the dough sit at room temperature for 11/2 hours, punch it down, reshape it into a ball, return the ball to the bowl, and then cover and refrigerate for at least 2 hours. 4. The next day (or later the same day if refrigerated for only 2 hours), remove the bowl of dough from the refrigerator 2 hours before you plan to make the pizzas. The dough will have expanded somewhat and the gluten will be very relaxed. Using a plastic bowl scraper dipped in water, or using wet hands, gently transfer the dough to a floured counter, trying to degas the dough as little as possible. Using a pastry blade that has been dipped in water, divide it into 6 equal pieces. Gently round each piece into a ball and brush or rub each ball with olive oil. Line a sheet pan with baking parchment or a nonstick silicone baking liner and brush with olive oil. Place each dough ball on the pan and loosely cover the pan with either plastic wrap or a food-grade plastic bag. 5. If you do not plan to use all the pieces, place the extra ones in individual zippered freezer bags and refrigerate or freeze. Use the refrigerated balls within 2 days and the frozen balls within 3 months. Allow the dough balls to sit at room temperature for 2 hours before making the pizzas. Directions – Pizza 1. Place a baking stone on the middle shelf of the oven (unless you know your oven well enough to place it on a different shelf) and preheat on the highest setting for at least 1 hour. Make 1 pizza at a time unless your peel and oven can accommodate both pizzas. Shape the dough ball on a counter, and transfer it to a peel or an inverted sheet pan that has been dusted with flour. 2. Spread 1/4 cup of the tomato sauce over the surface of the dough, leaving a 1/4-inch border uncovered. Place 4 basil leaves on top of the sauce, one in each quadrant. Arrange half of the mozzarella over the top of the sauce and basil, and sprinkle with 1 tablespoon of the grated aged cheese. 3. Carefully slide the pizza from the peel onto the baking stone. It should take 7 to 9 minutes to bake. When it is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be fully melted and just beginning to brown in spots. The underside of the crust should be brown and crisp, not white and soft. If the underside is not ready when the top is finished, lower the shelf for the next pizza. 4. Remove the finished pizza from the oven and immediately lay 4 additional basil leaves on top, placing one in~ each quadrant but not directly on top of the previous basil leaves. Serve the pizza whole (usually 1 pizza per person), or let it cool for about 2 minutes before slicing and serving. Repeat with the remaining ingredients to make the second pizza. Makes two 9-inch pizzas. [/QUOTE]
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