Technique

Dough

Dough preparation is the first stage of the production process. Dough consists of a mixture containing water, flour, yeast and salt, appropriately mixed. The mix is then left to rise for an appropriate amount of time.

The mixing process

Pizza dough is prepared using the direct method, which consists in mixing all ingredients in a single phase. Ingredients are added following the sequence: water, salt, yeast, flour.

Three conditions should be fullfilled in order to have a dough with adequate properties:

  1. Correct dosage of individual ingredients;
  2. An even distribution of ingredients throughout the entire dough;
  3. Proper supervision over process conditions: mechanical energy, temperature and time

The process variables that have an effect on proofing (and maturation) and therefore the qualitative characteristics of pizza are:

  • Temperature (°C) which must be set to values that are appropriate for the development of the Saccharomyces cerevisiae yeast (24 – 30 °C);
  • Relativ humidity (%) which should be maintained at levels which are ideal for the rheological properties of the dough (70-80%); it is the hardest value to control

Laminating of doughs

Once the leaving and maturation phase are over, the pizza loaf is extracted from the crate with the help of spatula and placed on the counter of the pizzeria. It is then sprinkled with a thin layer of flour to prevent it from sticking to the worktop. According to the EU Regulation, working from the centre outwards, and by exerting pressure with the fingers of both hands on the loaf, which is turned overbseveral times, the pizza chef shapes a disc of dough whose thickness must no exceed 0.4 cm in the centre, with a tolerance of +/- 10% and 1 to 2 cm on the edges, thus forming a raised rim. No other type of preparation is authorised for the preparation of Neapolitan Pizza TSG, in particular the use of a rolling pin.

Garnishing

The garnishing phase consists in seasoning the disc shaped dring lamination, with the selected ingredients. The choice of raw materials in this phase is of primary importance. Neapolitan pizza can be seasoned with: mozzarella di bufala campana Dop, extra virgin olive oil, tomatoes Piennolo.

The baking process

Baking is a key stage in the pizza production process. In this phase, the leavened and maturated loaf, shaped and garnished, under the influence of heat, is transformed into a stable, porous, flavourful and readly digestible product: pizza.

Following the shaping and garnishing, pizza is transferred to a wooden (or aluminum) baker’s peel and subsequently introduced into the wood – fired oven.

Baking in a refractory ove is the phase which has characterized the Neapolitan Pizza throughout the centuries, making it distinguishable from similarproducts, more than ingredients themselves or the procedure of dough formation. The ove in a pizzeria is made a refractory bricks with a regular geometry resemblin a semisphere.

The heat source consists of wood logs, which are burned in the back of the oven, in the area farthest away from the opening. Its function is essentially to bring the temperature of the refractory bricks, of which the dome and the baking floor are made, to 380-465 °C. The baking of pizza inside a refractory oven is carried out simultaneously by means of conduction, radiation and natural concection.

The Finished Product

To be defined a Neapolitan pizza, a pizza must conform to certain standards under these three criteria:

  • Visual appearance
  • Smell
  • Taste

Visual Appearance: A Neapolitan pizza is round and thin. The diameter varies depending on which neighbourhood of Naples it is made in and which pizzeria you buy it in. The usual measurements are diameter 25-28cm or 32-38cm. Its weight is in proportion to the diameter but is usually somewhere in the range of 180 – 300g. The crust is usually around 1-2cm, and the depth of the central part of the pizza should be between 0.2-0.4mm.

The crust is not overly or disproportionately puffy and should not have any blackened burn marks or blisters (these show that the dough was not well leavened or that the baking temperature was not correct). The crust should be a golden colour, similar to the colour of a loaf of bread.

Smell: A Neapolitan pizza requires high oven temperatures and a very brief baking time, creating a superbly delicate smell typical of Southern Italian breads.

Taste: The crust should be well-risen, fragrant and fluffy, well cooked and airy. The texture of the dough should be firm but not stretchy or chewy. Instead, it should be soft, enjoyable, slightly moist and full flavoured. Whether whole or cut into slices, the pizza should be easy to fold over on itself. The topping must show a perfect balance between flavour and quantity of ingredients.