Introduction
The art of preparation of pizza requires technique, Experience and passion. In our school pizza, We focus on teaching the best techniques to get perfect doughs. If you want to become a real expert, Follow our courses for pizza chefs and learn the secrets of professionals.
1. The choice of flours for a perfect dough
The base of any good dough is flour. To get a perfect pizza, It is essential to select flours with the right balance between force (The) and elasticity.
Recommended flours
- Flour 00: Ideal for doughs shortly leaven.
- Flour 0 and 1: Excellent for more digestible doughs with longer maturation.
- Wholemeal and multicerel flours: perfect for doughs rich in fiber and with a decisive flavor.
2. Hydration of the dough: The key to softness
Hydration is a crucial element in the preparation of pizza. A well -hydrated dough favors a lighter and more alveolated pizza.
Advice for perfect hydration
- 55-60% hydration: traditional and manually manageable doughs.
- 65-75% hydration: Soft and highly digestible doughs.
- 80% and beyond: For contemporary style pizzas with high alveolatura.
3. Mixing techniques for greater elasticity
The kneading is a crucial passage to obtain the right structure.
Types of mixing
- Direct dough: Fast method for traditional pizzas.
- Indirect dough (powish e poolish): guarantees greater maturation and complexity of flavors.
- Car: advanced technique to improve the elasticity and workability of the dough.
4. Leavening: Ideal time and temperatures
A correct leavening allows to obtain a more digestible and fragrant pizza.
Rules for optimal leavening
- Room temperature (18-24°C): leavening between 6 and the 12 hours.
- Maturation in the fridge (4-6°C): from 24 at 72 hours for greater digestibility.
- Use of mother yeast: improves aroma, Conservation and structure of the dough.
5. The drafting and cooking: The latest steps for a perfect pizza
Drafting techniques
- Handwater: essential to maintain the air in the dough.
- Crushed method: Ideal for crunchy and thin pizzas.
Optimal cooking
- Wood-fired oven (450°C): cooking in 60-90 Seconds for an authentic Neapolitan pizza.
- Oven (250-300°C): Perfect for crunchy pizzas.
- Domestic oven with refractory stone: improves the quality of cooking.
Conclusion: Become a master of pizza with our pizza school school
To become a real professional of the preparation of the pizza, Training is essential. Our Pizzaioli courses offer a complete and practical experience, led by experts in the sector.
Book a course at our Pizza School and improves your skills with the best advanced techniques for perfect doughs!
Greetings from Silvio Cicchi