Salvatore, Pizzaiolo Napoletano, ci mostra come prepara il suo impasto per la Pizza Napoletana

white sausage plus baked potatoes Good morning, I'm Salvatore from "Fantasie Napoletane" I'll show you the preparation of my dough at around 80% hydration, let's start immediately with the water , it's at a temperature of 4 degrees, let's open the flour, this is a flour with wheat germ which are good for the body please support the channel with a thumbs up or with a comment, thank you! we insert 25 kilos of 0 (zero) flour into the machine, once all the flour has been inserted, we add the yeast and we are at one gram per kilo of flour, a simple fresh brewer's yeast. We turn on the machine, we have set it for around 8 minutes, we add more water, let the water absorb, in total there will be 20 kilos of water, now we have inserted all the water, we wait for the classic pumpkin to form, the gluten mesh, we will always add more water to temperature of 4° degrees, logically little by little the second speed starts after a while.

Here it is, then it becomes the pumpkin once again and there we add more water. We continue with this procedure, for the last 4 minutes of processing we add the salt yes the pumpkin is reforming, the water is absorbing we add the salt, 25 grams per kilo of flour in total we are around 20 liters of water to reach 80% of 25 kilos of flour The pumpkin has formed, the dough it's finished, we closed it. We open the car and we're fine with the temperature, now I don't use the thermometer anymore!

grease the bench with a drizzle of oil. Let's look at how beautifully shiny it is, it means there's a lot of water, what a beautiful gluten mesh, let's relax for a moment then we lift it up, put it on the bench and fold it, it's relaxing, let's see all the air bubbles These are all bubbles 'air. Let's go with the size.

The important thing is that the machine comes out clean, I just make two folds and yet it doesn't seem like it but it's an 80% dough, we add a drizzle of oil before maturing for an hour like this, then we put them in the fridge for 6 - 8 hours after about 8 hours after 6 - 8 hours of maturation in the fridge at 4 degrees we move on to the staglio (loaves) the staglio can be done in various ways, one is this, the classic, another, for those who don't have much manual skills, this is it, here it is, as long as it is tied well under 280 - 285 grams of weight of each ball a little oil on the hands we grease the hands a little once the molding is finished, we put it in the fridge at 4 degrees and we have a total of hours of leavening around 20 hours a explosive product, a honeycombed cornice of a unique lightness after about 6 hours After about 24-26 hours these are the balls we made and they are ready to make pizzas this is our workhorse, the pizza with escarole with olives capers and pine nuts and smoked provola from Agerola and at the end of cooking we add a crumbled Neapolitan tarallo with almonds at 17 I arrived in Rome let's look at these bubbles, all water, a very light mixture Here is the legendary sausage and broccoli and provola Look at those air bubbles, all air all air our calzone with sheep's ricotta, cooked ham or alternatively Napoli salami and mozzarella Hi I'm Gigi, the baker of "Fantasia Napoletane" I'm also part of this big family. Honestly, after 35 years in the profession I can say that Don Salvatore's pizza is exceptional, try it! let's go back because Salvatore wanted to show us how he prepares his bread!

Last night we prepared the bread and now we're going to bake it. This is a bread with 90% hydration, all natural, flour, salt, water and yeast, an hour of cooking and I'll show you the bread that comes out! Look how beautiful it is!

What a fragrance! It's a shame you can't smell it, this is our bread, what a scent! it's a must try!

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