Traditional pizza with Red Neapolitan flour Le 5 Stagioni
Ingredients
Napoletana ”00” rossa flour
Water
salt
Dry brewer’s yeast
Mortadella Bologna I.g.p.
Semi-liquid Stracciatella |d’Andria| sauce
Curly Endive salad
Drops of Calabrian DOP vanilla olive oil
Citrus Timut pepper
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Introduction
Red Neapolitan flour is a structured flour with high protein values. Produced from the selection of high-quality grains, it is characterized by high extensibility, excellent volume during baking and great softness.
Proceedings
Place all the water, salt and 10% of the flour in the kneading machine and start it. Then add the yeast and the remaining flour.
Kneading time
12 minutes at first speed and 1 minute at second speed.
Firs leavening phase:
in mass for 24 hours at controlled temperature (+4).
Cutting:
Make 230 gr dough balls.
Leavening:
5/6 hours at room temperature until doubled.
Baking
390° C for about 2 minutes.
Pizza chef's tips
Red Neapolitan flour is the result of a research aimed at selecting the cereals that have balanced characteristics; in this flour, extensibility emerges over tenacity. Used for Neapolitan pizza both with the traditional and contemporary method, it is ideal for prolonged leavening guaranteeing a gluten structure that is always optimal and resistant.
