Hi,
they use lievito di birra fresco or fresh brewer yeast, as they call it, which is just fresh commercial yeast.
The article you have posted clearly demonstrated that they "play" with the understanding of the general public, as he basically says: "we still make the dough using "Crisceto", I mean making the dough the day before service", wihch is not like using a natural culture.. However one of the things I explored in the work for my unpublished book, with the help of a researcher at the University of Naples, is how the dough made in certain pizzeria differes from others, in small but very important details.
hello everyone,
I try to summarize what Marco Parente (pizzanapoletana) just said
concerning the main possibilities of fermenting dough
pure fermentation:
1: pure sourdough starter (aka Crisceto)
2: pure baker's yeast
pure fermentation with old dough support:
3: sourdough with support of old dough (dough balls of "the day before service")
4: baker's yeast with support of old dough
mixed fermentation:
5: "half" sourdough / "half" baker's yeast
6: mainly sourdough with support of baker's yeast
7: mainly baker's yeast with support of sourdough (if useful at all?!)
these kind of basic doughs can be made/fermented:
- with or without using poolish, biga or autolyse
- in the fridge or under room temperature
- with a briefer or longer fermentation
depending on the amount of ferment and the temperatures in the fridge or you work environment.
I hope I'll get it right...
what do you (guys) think about this classification?
are these the main ways of fermenting pizza dough or was something important omitted?
what I am very curious about is how Franco Manca is fermenting pure sourdough in London, nothern Central Europe.
(Jeff Varasano wrote on his blog he ferments sourdough in the fridge. I tried several times in the past, it never really worked.)
is it generally possible to ferment natural sourdough under low temperatures like 6°C / 43°F ?!?
if you don't mind my asking - Marco - I really like to know if you use something like room* tempered fermenting chambers?
* 23°C (about 73.4 °F)
best regards,
Todi
