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Few dishes in the culinary world can boast of the same popularity as pizza. Originating in Naples back in the 18th century, this seemingly simple dish has become a global phenomenon. Despite numerous variations, it is Italian pizza that remains the standard that pizza makers around the world try to emulate. In this article, we share tips for making authentic Italian pizza from BRG masters.
Professional secrets of pizzaiolo to achieve the perfect taste
To make pizza in the best traditions of Italian pizzaiolos, it is important to start with the products:
- Type 00 flour with a high protein content – flour strength of at least 12 g/100 g. This is a specialized fine-ground flour made from soft wheat varieties. It allows you to create a thin, elastic base that remains soft inside and crispy on the edges after baking. We recommend products of TM Caputo Rosso.
- It is advisable to choose fleshy, sweetish tomatoes with low acidity to balance the flavor of the sauce. Pelati tomatoes are used to make the sauce, i.e. peeled tomatoes. The sauce should be prepared by hand, with a pinch of salt and olive oil, and used fresh. We recommend Rosso gargano tomatoes.
- Italian pizza makers know that the best pizza is made with fatty mozzarella (at least 45%). It melts evenly and does not emit excess moisture. But be sure to let the excess liquid in the cheese drain off before putting it on the base. We recommend using bocconcini or Mozzarella Ciliegine mozzarella.
- The final touch is flavored olive oil. A high-quality cold-pressed Extra Virgin product should be used after baking for flavor.
Pizzerias in Italy follow the principle of “less is more”. They choose only three or four products for harmony of taste. That’s why a classic Margherita needs only three ingredients: sauce, mozzarella, and basil.
Basil is one of the main aromatic herbs in pizza, so it must be used only fresh. Dry basil loses its flavor and does not reveal the taste of the dish, so its use is undesirable.
The ideal ratio of sauce, toppings and dough in a pizza (30 cm in diameter):
- dough – 200-250 g
- sauce – 60-80 g
- cheese – 80-100 g
- toppings – 120-150 g.
Overloading the dish with ingredients not only makes baking more difficult, but also makes the pizza less authentic.
Perfect pizza dough: how to achieve perfection
To get an authentic Neapolitan pizza, the dough must be prepared by slow fermentation with sourdough starter:
- Fermentation – lasts 72 hours. This allows the dough to acquire a complex flavor, proper texture and good porosity.
- The fermentation temperature is 5°C (storage in the refrigerator). This temperature slows down the maturation of the dough and creates the desired structure.
- Dough hydration – at least 70% (this means that at least 700 ml of water is used per 1 kg of flour).
- The temperature coefficient is 30°C. The temperature of the water for the dough should be such that it is 30°C when combined with the temperature of the flour. For example: if the flour is stored in the kitchen at 26°C, then the water for the kneading should be used at 4°C. This prevents overheating of the dough and premature activation of the yeast.
The work should be done exclusively by hand, as a rolling pin destroys air pockets. Start from the center of the layer, pressing gently with your fingers and gradually moving to the edges. Leave the edge slightly thicker.
To make the base thin, use the gentle stretching technique: roll the dough from hand to hand, letting gravity do the work for you. If the dough is too sticky, lightly sprinkle your hands with flour or semolina.
After forming, the base should be evenly thin in the center (about 2-3 mm) and slightly thicker at the edges. If the dough “stretches back” and does not hold its shape while you are working, give it a few more minutes to “rest”.
Before baking, let the dough reach room temperature (20-22°C). Using cold dough will lead to poor porosity of the sides and the absence of the characteristic “leopard color”.
How to work with a wood-fired oven: technique and tradition
A wood-fired oven is the heart of authentic Italian pizza. As a rule, ovens are made of fireclay (fired refractory clay or kaolin) or volcanic stone. These materials accumulate heat well and distribute it evenly.
Preparation of the furnace begins with its ignition 1.5-2 hours before the start of work. Only dry firewood is used for the fire, because it burns more intensively and does not smoke. Hardwoods are best suited: ash, maple, hornbeam. Willow, fir, pine, and aspen should not be used at all.
The ideal temperature for baking pizza is 460-480 °C. This level of heat allows you to spend only 60-90 seconds on cooking. During baking, the base is constantly turned over with a special shovel to ensure that the edges are heated evenly.
The hot pizza should be cut with special pizza scissors: a crescent or equalizer knife. They do not press on the dough like a traditional knife and help to avoid loss of crust quality.
Following Italian traditions is not only about respecting history, but also about building a reputation. They demonstrate that your restaurant chooses quality and authenticity. This approach helps not only to stand out from the competition, but also to gain the trust of customers who value authentic culinary experiences.
Following Italian traditions is not only about respecting history, but also about building a reputation.