Hello and welcome to KitchenCrawler.
Today we're going to make some Neapolitan inspired pizza
using this incredible Unni Pro Pizza Maker.
I'm going to
ow you how to make pizza from the ground up
starting with this awesome overnight pizza dough let's get started the first
step is to weigh out 500 grams of Caputo double zero flour this style gives me
the perfect elasticity and chew in my pizza dough now measure 315 grams of
Warm water this will give us a dough with 63% hydration
perfect for high temp okay add 15 grams of kosher salt to the water and give it
a quick stir to totally dissolve the crystals
If you measure out a quarter teaspoon of instant dry yeast
and sprinkle it into the salted water then once it's dissolved immediately add
the flour use a plastic bench scraper or some other utensil to mix the
ingredients together until they start to come together then switch
Over to your hands don't need the dough yet rather just mix it
around and pinch it until it becomes one evenly hydrated of modulus Mass cover
and rest it over 20 minutes this step makes the dough easier to shape and it
requires less kneading carefully turn the dough out onto
A lightly floured surface and knead it for about 4 to 5
minutes at this point try to avoid adding excessive amounts of flour to keep
the dough from sticking little is okay too much is not good once the dough has
that silky smooth texture it's time to start shaping it into a ball
To do this tuck the dough underneath and inside itself do
this until the surface of the dough feels tight then pinch it off I typically
finish the dough off on the counter by gently pulling or tugging the dough and
rotating it at the same time [Music] lightly grease a large mixing bowl with
some extra-virgin olive oil.
With some flour wrap the bowl tightly with some plastic film
then let the dough rest overnight in the refrigerator three hours before you
plan to bake take the dough out of the fridge and divide it into three equally
sized pieces about 270 grams apiece then apply the
Same method use on a bulk dough to form small tight dough
balls [Music] place the dough on a floured sheet pan or even better a dough box
if you have one and leave enough room for each ball to expand as it rises cover
the surface of each dough ball with some flour then cover the sheet pan with a
damp cloth let the dough rest at room temp until you're ready to bake while the
dough
Proofing take the time to prepare other ingredients starting
with this tomato sauce crack open a can of good-quality san marzano tomatoes
and pass them through food mill or carefully blitz them with a stick blender or
some other type of food processor I have to say that I prefer a food mill
because it gives you a distinct texture that other devices just can't quite
Replicate but if you use one make sure to scrape the bottom
of the plate once you pass through the tomatoes the only other ingredient in
this simple tomato sauce is some kosher salt so weigh out one to two teaspoons
depending on your preferred level of seasoning
Add it to the bowl if the sauce seems too thin and
occasionally it will you can adjust the consistency by removing some liquid
using a fine mesh strainer this particular sauce looks good to go it's time to
fire up the Unni Pro there's multiple fuel options for this oven and
I've settled on a combination of lump charcoal and hardwood
chunks the charcoal keeps a consistent even base temp all the wood boosts heat
and provides flavor and aroma now there's a few ways to ignite a fire you can
go with the blowtorch method use a charcoal chimney or do what I'm doing and
use some odorless non-toxic lighter cubes comment below
If you have any other suggestions once the fire catches I
like to drop some larger chunks of wood on top of the charcoal when the fire
kicks up a bit more replace the fuel hatch attach the front door and start
preheating the oven add wood every 10 minutes or so and in 20 minutes the oven
Will reach an internal temperature around 500 degrees
Celsius when the stones at 425 it's Pizza time grab some dough and lay it on a
floured work surface dust the top with some additional flour then begin forming
the crust with the tips of your fingers press down and spread the dough out
with stopping about an inch from the outer edge flip the dough over and
continue
The process working around the dough in a clockwise or
counterclockwise motion whatever is easier using the back of your hand and Knuckles
carefully lift the dough up and let gravity do the work to stretch the dough so
that it's about 14 inches or 35 centimeters in
Diameter pull it on to a lightly floured pizza peel then
kind of stretch it out and reshape it so that it forms a circle again add a few
scoops of the tomato sauce equal to about 80 grams spread it out evenly over
the dough leaving about a one-inch order grab the edge I call this pizza the
calibration and I used buffalo milk mozzarella followed up by some spicy
Calabrian style salami
Top it off with some grated pecorino Calabria see some
freshly picked oregano and a touch of kosher salt then it's time to let the
loonie pro do its magic I've seen folks finish pizza in the oven in 60 seconds
but my pizza takes a solid 9 T to cook I let it bake for about 20 seconds then
I take it out rotate it 90 degrees and fire the pizza for
another 20 seconds I repeat this process four times total the end result looks
like this something I consider nearly perfect finish the calibration with a drizzle
of hot honey and it's ready to devour.
With a classic margarita style pizza keep the dough in the
same way that I showed you earlier use some additional flour to keep the dough
from sticking to your hands or work surface add the same amount of tomato sauce
but this time use a fresh mozzarella instead of the buffalo milk mozzarella
Gianna cheese and fresh basil.
Enjoy 😊
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