Traditional pizza with Red Neapolitan flour Le 5 Stagioni
Ingredients
Dough
- Napoletana Rossa “00” Flour: 1 kg
- Water: 670 gm
- Salt: 28 g
- Dry Brewer’s Yeast: 3 g
Toppings
- Mortadella Bologna I.G.P.
- Semi-liquid Stracciatella d’Andria sauce
- Curly Endive Salad
- Calabrian DOP Vanilla Olive Oil (a few drops)
- Citrus Timut Pepper
Introduction
Napoletana Rossa “00” flour is a structured flour with high protein content, produced from carefully selected high-quality grains. It offers excellent extensibility, superior oven spring, and remarkable softness, making it ideal for high-temperature Neapolitan-style baking.
Method
Mixing
- Add all the water (670 ml), salt (28 g), and 10% of the flour (100 g) into the kneading machine and start mixing.
- Add the dry brewer’s yeast (3 g), followed by the remaining 900 g flour gradually.
- Knead until a smooth, elastic dough forms.
Kneading time
- 12 minutes at first speed
- 1 minute at second speed
First Fermentation -Let the dough rest in mass for 24 hours at a controlled temperature of 4°C (refrigeration).
Portioning - Divide the dough into 230 g dough balls.
Second Fermentation - Let the dough balls ferment at room temperature (25–28°C) for 5–6 hours, until doubled in size.
Baking - Stretch the dough gently, maintaining the air in the crust.Bake at 390°C for approximately 2 minutes.
Finishing - Top with Mortadella Bologna I.G.P., stracciatella sauce, curly endive, a few drops of Calabrian DOP vanilla olive oil, and finish with Citrus Timut pepper.
Enjoy!
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