Author Topic: Neapolitan style whole wheat pizza, it is possible?  (Read 9052 times)

0 Members and 1 Guest are viewing this topic.

Offline ebpizza

  • Registered User
  • Posts: 750
  • Location: Boston
Neapolitan style whole wheat pizza, it is possible?
« on: February 20, 2006, 08:45:08 PM »
I know it would not be an authentic neapolitan pizza, but does anyone has a recipe for whole wheat pizza that is similar to a neapolitan pizza?
« Last Edit: February 20, 2006, 09:02:35 PM by ebpizza »

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 31606
  • Location: Texas
  • Always learning
Re: Neapolitan style whole wheat pizza, it is possible?
« Reply #1 on: February 22, 2006, 02:48:30 PM »

I love questions like this one because it gives me a reason to surf Italian websites. Those are about the only places where you are likely to find the answer to questions like yours.

By way of background, you may know that the Italians use a flour called integral. It is the least refined of the Italian flours (00 flours are among the most refined) and most closely resembles our whole wheat flour. As you might expect, it would not be unusual for someone to try using integral flour as a base for Italian pizza dough, even though most would tell you that you should use 00 flour for Neapolitan style pizzas. I have found from past experience that to learn about Italian dough making, the best way to go about it without actually going to Italy in person is to do a Google search. Further, you should use Italian words, and then use the Google translator to get translations of the articles that look most promising. As an example, in your case, you might use the terms Napoletano integral farina pizza ricetta (or ricette). Farina means flour and ricette(a) means recipe(s).

Doing the above will produce amusing results because online translators come up with some of the oddest translations for Italian words. For example, in the pizza realm, when you see "peak", that means pizza. "it knows them", or "it knows them marine" means salt and sea salt, respectively. The word "paste" means dough. You will get "leaven of fresh beer" and "leaven of dry beer", which mean fresh yeast and dry yeast, respectively.

I followed my own advice in researching your question, and here is a sample of one integral recipe I found.

The prescription for the paste.

Being necessary:

Flour of integral or semirefined frumento of type 2: approximately 500 grams.
I leaven of fresh beer: approximately 30 grams.
Extra oil vergine of olive: 6 or 7 spoons.
It knows them.
A wood table is taken or best a marble plan , on it pours the flour, sbriciola is leavend of beer, melting it with some lukewarm water spoons, on the flour, adds the oil and it knows them in means to the flour. You add water and stirs continuing to little add water for time until obtaining a paste homogenous and soft, smooth and easy to work, to paste well, to continue to paste for some minuteren until when the paste catches up one elastic consistency. Fact this, forms a uniform ball, infarinala and puts it to rest in a warm place covering it with a cloth. It leaves the paste to leaven until when it doubles of volume (approximately 2,5 or 3 hours).

Finished the lievitazione , it is necessary to infarinare the job plan, to spread over the paste and with the mattarello to begin to crush it and in uniform way dandogli the classic shape round (or rectangular very well if you mean to put it in the teglia not more rectangular) thick than half centimeter. Bucherellare leggermente the surface of the paste with one fork before put into an oven.

To this point you can yourself be sbizzarrire with the condimento . Gravy of tomato, cheese, olives, origano, basil, prosciutto, mozzarella, carciofini, anchovies, garlic, onions, second your tastes.

The baking

The baking of the peak in the firewood furnace demands the presence of the flame. Ocorre that the times of baking are not excessive: approximately 10 minuteren they would have directly to be piu' that sufficient to one temperature of 300 - 350 degrees on the baking plan. The furnace must be beautiful warmth.

Not there is a precise rule, only the experience and the sight will be able dirti when it is hour sfornare. The position or little neighbor to the flame depends more also on. If instead you rerun to the furnace homely electrical worker, the times of baking grow tall (approximately 20 - 30 minuteren to the temperature of 250), in this case we advise you to insert in the furnace a small pot with a liter of water in order to maintain the atmosphere humid and to avoid that the paste becomes sand bank too much.

Drawn information give: Antonio Criscitello " Like making the peak ", Demetra editions.

Don't ask me what "furnace homely electrical worker" means. If I had to guess, I would say that it means a home electric oven.

Another thought to keep in mind is that you can broaden the search to cover focaccia also, since the integral flour is often used for that application (as well as for ordinary bread, or "pane"), and the same dough can often be used to make pizza.

Good luck.


Offline pizzanapoletana

  • Registered User
  • Posts: 990
  • Location: London -UK
  • Pizza Napoletana as it was made in 1730!
    • Forno Napoletano - Pizza Ovens
Re: Neapolitan style whole wheat pizza, it is possible?
« Reply #2 on: February 22, 2006, 05:58:31 PM »
Anything can be done, but do not call it Neapolitan!!!!

Even hundreds years ago, neapolitan use to make pizza using the "Fior di Farina" (Flour's flower), which was the most refined flour at the time, more like a 0 flour that a 00. There are 00 flours that are less refined then other (Pizzeria for example) and 00 is more indicating the granulometry of the flour.

Using a translators results in funny translation where Pizza become Peak, Furnace is an oven etc....