Pizza Napoletana from Italy

[PhillyPizzaBoy]

I had the opportunity to train at the Associazione Verace Pizza Napoletana and below is the official pizza recipe


                        Pounds   Ounces         Persentage
Tipo 00  Flour   3.748        59.965      100.00%
Water                   2.113        33.814      56.39%
Salt                   0.110         1.763      2.94%
Yeast                   0.002         0.035      0.10%


Add Water, Salt
Mix
Add 10% of the flour and yeast
Start mixer Speed 1
Add the balance of the flour
The above should take 10 minutes
Then Knead speed 1 for 20 minutes
Dough will form ball
Bulk rise 2 hours
Form Balls 6.5 ounces and rise for 4-6 hours
Dough can be used for the next 6 hours

We used fresh yeast in class however I converted to IDY
Salt is sea salt
                            

[Tscarborough]

Is that like the Domino's pizza kitchen of Italy?





















Just kidding!

[dellavecchia]

Thank you for the recipe. Were you using a commercial fork mixer for the class? And your IDY conversation: did you split by 33% or a larger percentage?

John

[PhillyPizzaBoy]

Yes
We used 3 grams of fresh yeast in the class SFBI recommended 40% conversion However I used 33%

Regards
Blair

[JConk007]

Scott123 the fermentaion is 2 + 6 then use up to 6 hours?  AVPN uses a neapolitan dough at like 7 hours ?? wow getting  shorter and shorter? Where was this course Ca. or NY  Roberto ?
I may  skip this school but thanks for the recipe !
JOhn

[PhillyPizzaBoy]

John
The class in in CA LA However I was in Naples with my cousin and both attended

A link to the US operation http://anticapizzeria.net/vpn/home.html
Blair

[dellavecchia]

John
The class in in CA LA However I was in Naples with my cousin and both attended

A link to the US operation http://anticapizzeria.net/vpn/home.html
Blair

That must have been quite an experience. Did they use Caputo pizzeria for the flour? Also, at that hydration was the pizza leoparding during the bake, or did the crust stay more uniformly charred? Did they discuss higher hydrations, due to the fact that the recipe is a starting point? Thanks for the follow up information.

John

[Tory]

Dear Philly PizzaBoy,

Thank you for the link to this school. As I am in California, this would be more convenient than going to Italy.

Do you happen to know what kind of classes/training they offer? Is it just a day class? Or two-day class?  
And how about the fees? Are they pretty reasonable? Or is it expensive?

Do you feel like you benefitted from the training you received?

If you could let me know, I'd appreciate it. Thanks.

Tory

[PhillyPizzaBoy]

Della and Tory
The pizza stayed uniformed with the 56% and when we made pizza with 65% larger rim and additional charring 750 Degrees
The class in the USA is 3 days and $1,500
Dough mixing was a little challenging the technique of forming the pizza was hard. The technique is a slapping and pulling

Blair

[PhillyPizzaBoy]

Dela Tory
It was a real Eye opening experience as I also bake Artisan Bread pizza making had several different techniques
Dough temperature for bread varies with whole wheat or white 72-78 degrees this is way to hot for pizza dough. Bread making 12 minute mix verses 20 minutes on low only. Yeast in bread is way higher 0.8-3.0 percent
Dela caputo 00 was essential. A blend of 5 hard wheats from mostly Italy and USA  
www.artisanBreadandSausage.com
www.facebook.com/italiansausagefactory
Blair