Great pizza starts with a great mixer.
The gentle, coordinated, rolling motion of a stationary spiral or fork auger, with the rotation of the mixing bowl, gives maximum control of ingredients blending, dough development, remains cooler and has a better end product.
Authentic Neapolitan Pizza
and THE OVENS THAT BAKE THEM
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Recipe: Italian 00 flour, sea salt, fresh yeast and water.
The crust should have the flavor of well prepared baked bread. Diameter should not exceed 35cm.
It should be presented with a raised border (cornicione) and the center covered by condiments. The baked crust should be soft, elastic, easy to manipulate and fold.
A well fermented dough baked in a wood fire oven at 950F. Bake time: 60-90 seconds.
A typical Neapolitan pizza has a flavorful crust mixed with slightly acidic tomatoes, fresh mozzarella, basil, and a drizzle of EVOO.
choose FROM WOOD-BURNING, GAS FIRED, OR HI-TEMP ELECTRIC OVENS
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