Pizza flour type 00 | Molino Piantoni | with Napoli pizza quality mark€2,45 per 500 gram
Few pizzerias in the world carry the “Approvato Vera Pizza Napoletana” certificate. This is the hallmark of the real original Neapolitan pizza. For example, to obtain this quality mark you have to use a special type of flower.
Pizza flour type 00 from Molino Piantoni has this quality mark. A group of pizza makers who have been trying to obtain this special type of flour for a long time have contacted us. Thanks to them, we now have this special flower variety in our range. Read all about it below!
Content: 500 grams
Molino Piantoni Napoli
Pizza flour type 00 from Molino Piantoni has the one and only Napoli pizza quality mark.
Flour obtained by grinding exclusively Italian selected grains. The result is dough with excellent hydration, it is light and stretchable and therefore ideal for the production of fragrant pizzas with excellent digestibility.
Associazione Verace Pizza napoletana, AVPN
The True Napolitan Pizza Association (Associazione Verace Pizza napoletana, AVPN) is a non-profit organization founded in June 1984 in Naples with its legal and operational headquarters. Its mission is to promote and protect in Italy and worldwide the real Neapolitan pizza (verace pizza napoletana), that is, the typical product made in accordance with the characteristics described in the AVPN International Regulations for obtaining a collective mark brand True Neapolitan Pizza (Vera Pizza Napoletana ), in effect since 1984, edited and registered by AVPN.
The Association is also involved in the promotion and protection of the affiliated pizzerias and products related to the production of genuine Neapolitan pizzas and in the professionalization of pizza makers.
This is how you make a real Verace Napoletana pizza
Finally we have the original recipe written down by the old generation of pizza bakers.
Let’s analyze the last aspect of the real Neapolitan pizza after cooking in the wood-fired oven:
1. The Neapolitan pizza is roundish, with a diameter of up to 35 cm;
2. The Neapolitan pizza has a raised edge (the famous “cornicione”), swollen and free of burns, 1-2 cm;
3. The Neapolitan pizza should be soft and fragrant
Now let’s go ahead and analyze the ingredients to prepare the real Neapolitan pizza dough.
The following dosages are based on 1 liter (1000ml) of water;
Flour, water, salt and yeast are mixed together, starting with the water, direct contact between salt and yeast lasting no more than 5 minutes, otherwise the salt will damage the yeast cells. Pour a liter of water into a mixer, dissolve between 40 and 60 g of salt, add 10% of the total amount of flour and then add yeast.
Start the mixer, gradually add the rest of the flour until the desired dough consistency is reached (optimum tip of the dough). The dough should be worked in the fork mixer, spirally, with dip arms (basket with rounded and rounded corners) until a single compact mass is obtained. The amount of water a flour can absorb (hydration) is very important to obtain an optimal consistency of the dough.
Making the dough
Once removed from the kneading machine, it is placed on a work table in the pizzeria where it is covered with a damp cloth to prevent the surface from hardening and forming a kind of crust caused by the evaporation of the moisture released by the dough self. After the time deemed necessary to settle and rest, the dough is traditionally formed by hand. Using a spatula, a portion of the proofed dough is cut out of the dough placed on the workbench and then given a dough shape. In the Neapolitan technique, in the traditional handmade piece, the dough is formed (staglio) in the form of balls using a technique reminiscent of the preparation of mozzarella (mozzatura).
For “Verace Pizza Napoletana” – (Vera Pizza Napoletana) the dough balls should weigh between 200 and 280 g to get a pizza with a diameter between 22 – 35 cm. Once the loaves are formed, a second proofing takes place in food boxes of variable duration, depending on the temperature and humidity of the environment and the absorption of the flour used. The maturation consists of a series of biochemical and enzymatic processes that produce the most complex structures. break down proteins and starches into simpler elements Recommended levitation time Min 8 – max 24 hours (with additional hours of kneading – 4 hours).
Making the pizza
With a movement from the center out, and with the pressure of the fingers of both hands on the dough ball, the bottom is turned many times. The ”pizzaiolo’ (pizza maker)’ forms a dough disc (disco di pasta). From the center, the thickness is not more than 0.25 cm variance ±10% tolerated).
The true Neapolitan pizza must be garnished with ingredients preferably from Campania regions .
The peeled tomato crushed by hand doesn’t have to look too dense but chunky.
In case of fresh tomato , it has to be chopped into slices.
The buffalo mozzarella (chopped in slices) or the fior di latte (chopped into strips) have to be spread uniformly on the pizza.
The grated cheese (if used) has to be spread on the pizza with a circular and uniform movement of the hand.
The fresh basil leaves are just put on the conditions.
The extra virgin olive oil is poured with a spiral motion.
In the oven
Cooking may only be done in a wood-fired oven that has reached a temperature between 430-480C°. With these temperatures you simply place the pizza for 60-90 seconds. The pizza will cook evenly around the entire circumference.
Here we have our Neapolitan pizza, beware of imitations and enjoy your meal!
Molino Piantoni Napoli
25 kilo bag, 500 grams