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Instructions
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Combine (A) |
In a large mixing
bowl combine the Water and Sea Salt. Mix with fingers until
dissolved. |
Image 1a |
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Crumble the Yeast (image 1b) with fingers into Salt Water
mixture. Mix until completely dissolved. |
Image 1b |
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Mixing (B) |
Add Caputo Flour gradually, mixing
with right or left hand continuously until the dough no longer
sticks to the
 bowl
– this stage takes about 5-7 minutes of vigorous work and it is best
to have someone else pour in the flour (Image
at left). Continue to slowly add
flour. If it begins to feel lumpy stop adding flour, continue the
mixing until the lumps disappear and then continue adding flour
(Image 2a). |
Image 2a |
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Resting |
After all the flour is incorporated
and/or the mixing bowl sides and bottom come clean and the dough
begins to have a smooth feeling - stop mixing
(Image 3a).
Take the large dough
ball out of the bowl and place on a lightly floured surface and
cover for 5 minutes with a damp cloth (Image
3b). Note:
Enjoy this time. Catch your breath,
you'll need/knead it! |
Image 3a
Image 3b |
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Kneading |
Grab the large dough ball on one side, bang it down hard on your
table 2 or 3 times until it is about 15 inches long. Place the dough
perpendicular to you hips (Image 4a).
Starting at the end closest to you knead with both fists. Slam
your right fist into the right side of the dough at a 90 degree
angle rolling your fist up and over the dough
(Image 4b). Repeat this step with
alternating fists until you reach the end of the dough and then
starting where you just ended, come back down the dough. Repeat this
process until the dough stretches too far away from you to
comfortably knead. At this time, starting at the end closest to you,
roll the dough up - like a jelly roll
(Image 4c). Get a firm grip on one side
of the open sides and bang the dough hard down on your table 2 or 3
times until it stretches to about 15 inches.
Begin the kneading process over again. Knead in 5 minute
intervals with a 1 minute rest in between. Continue kneading
intervals until the dough turns lighter in color and smoother in
texture. Approximately 30 minutes. When you reach this stage shape
the dough back into a single large ball and cover with a damp cloth
for 15 minutes (Image 4d). |
Image 4a
Image 4b
Image 4c
Image 4d |
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Shaping/
Pinching |
Okay, I hope you broke a good sweat kneading.
This next part,
while seemingly simple, drove me nuts! However the process is quite
unique and the end result is an important character
and texture
difference in the finished Napoletana Pizza. Our goal is to pinch
and shape this large dough ball into 7-8 ounce dough balls. Begin by
cutting a 3 inch wide strip of dough (Image
5a). Lightly wrap your forefinger
and thumb around a 7-8 ounce portion then bring the middle fingers
of your opposite hand gently but firmly over the top of the dough
stuffing and stretching any rough edges under the forefinger and
thumb (Image 5b). As middle fingers exit pinch this dough ball off by placing
thumb on top of forefinger and squeezing hard
(Image 5c).
Pinch hard enough for the dough ball to fall off without
help from your other hand (Image 5d). My right hand was slapped numerous times
for twisting of f the dough ball. These dough balls are placed in a
lightly floured dough box (Image below). When the box is full, flour is lightly
sifted over the dough balls and then the box is covered.
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Image 5a
Image 5b
Image 5c
Image 5d |
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Proofing |
Depending on your environment (room
temperature) proofing will require 4-8 hours, before the dough is
actually ready to open and bake. This dough may be retarded
overnight if you like. |
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Throughout my training day with maestro Enzo
Coccia I wanted to ask "Why? Why? Why? Enzo, why do you shape
your dough this way?" The answer, as I learned for myself, is
Napoletana pizza is light and
airy, this method allows a knowledgeable Pizzaiolo to make and use
his dough the same day; it helps the dough temper and mature more
evenly.
Enzo believes shaping by hand on a
tabletop stretches the dough into a tight ball that requires over
night aging to be successful. Of course while I struggled with this
process Enzo knocked off 3 whole boxes of dough in minutes. –
Practice Makes Perfect.
Now on to:
Napoletana Pizza Part II - The Pizza
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Naples Style Cooking |
