HOW TO VIDEO: Make a Napoli Style Pizza Part 1

[garyd]

HOW TO VIDEO: Make a Napoli Style Pizza Part 1 from Boulder Colorado's Pizzeria Locale

<a href="http://www.youtube.com/watch?v=K6qN0GnYNHs&amp;feature=related" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=K6qN0GnYNHs&amp;feature=related</a>

Part 2 follows.

[Bill/SFNM]

Really enjoyed watching the slapping technique in Part 2. Thanks for posting.

[BrickStoneOven]

If you go on there facebook page they have all their videos. There are some videos during service hours.

[garyd]

They don't measure the flour by weight and just go by eye?

[Pete-zza]

They don't measure the flour by weight and just go by eye?

garyd,

That is correct--by eye and by feel. In Naples, everything is measured with respect to the amount of water, not with respect to the flour as is done in the U.S. It is quite common to start with a litre of water and add an amount of flour (and other ingredients) to achieve the desired finished dough consistency. Marco (pizzanapoletana) discusses this approach at Reply 10 at http://www.pizzamaking.com/forum/index.php/topic,861.msg8679/topicseen.html#msg8679 and at Reply 288 at http://www.pizzamaking.com/forum/index.php/topic,576.msg17980/topicseen.html#msg17980. As noted in Reply 288, Marco might measure out the flour just to see how much of it was used in the dough. You will also note from Reply 18 at http://www.pizzamaking.com/forum/index.php/topic,3871.msg33351.html#msg33351 that Marco also talks about measuring the salt.

Peter

[pizzablogger]

They don't measure the flour by weight and just go by eye?

That is correct.

Varying seasonal differences in temperature and humidity impact how a dough mixture will come together (this can vary almost daily in summer months when temperature and humidity swings can occur rapidly). For this reason, the water is held constant and added first and then the flour is added until the desired consistency is obtained....so it is "eyeballed" (hands/feel come into play as well).

[pizzablogger]

Watching this video brings us back to our often asked question about "authentic" pizze Napoletana:

Primary materials, preparation, and the resulting characteristics must be strictly adhered to in order to achieve the required end product. --VPN Disciplinare

Since Locale is adding the salt before the yeast, they are not "strictly" adhering to the process listed in the VPN preparation documentation.

With regards to condiments and products used, they must be produced in the Campania region of Italy in order to meet the standards required and maintain the authenticity of the product. --VPN Disciplinare

The last time I checked, Sicily ain’t in the Campania region of Italy, unless the Trapani salt flats have recently been annexed by Campanian officials.

Tongue in cheek of course....

[foolishpoolish]

Tongue in cheek of course....

THIS is tongue in cheek (cured ox tongue and braised pig's cheek to be precise)

[pizzablogger]

THIS is tongue in cheek (cured ox tongue and braised pig's cheek to be precise)

Beautiful!

Toby, is that an older pie or have you solved your pizza oven dilema in HK? --K

[foolishpoolish]

Beautiful!

Toby, is that an older pie or have you solved your pizza oven dilema in HK? --K

Hehe thanks but not a particularly great pie imo. Made some time last year...don't remember exactly when. I think I was using IDY at the time - I vaguely recall it being underfermented mainly due to misjudging rise time/ambient temperature. But yeah it was fun nonetheless