Pizza Napoletana

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Pizza Napoletana

Post by Admin on Sat Nov 08, 2008 7:34 pm

New Haven Syle Pizza from Pepe's (below):


There are many types of pizzas. The major types are New Haven or Napoletana style, New York style, Cicilian style, Chicago Deep-Dish, Greek style, and all others. All others includes Californian, pizza hut & dominos type chain pizza, and the neighborhood local joints.

New Haven style pizza (Sally's below),

is the style of pizza made famous in New Haven, CT. It is really just original Napoletana style pizza in the USSA The things that make it Napolitana or New Haven style are that it is made from simple ingredients, it must be cooked in a brick wood or coal fired oven (absolutely nothing else) and it is thin, crisp and charred underneath,


on top and on the edges.


This charring is what separates it from all the rest. Simply put, nothing compares to New Haven style or authentic Napoletana style pizza. It is in a class all by itself.

New York pizza (below, the dough/crust looking anemic),

is the style of pizza made in the five boroughs of New York city. Basically it is a shortcut or lesser version of New Haven style pizza. It is a bit thicker (although not thick) and it is not made in a coal fired brick oven. The dough is not charred around the edges and on the bottom and is generally less well done than Pizza Napoletana because it's usually cooked in a commercial oven that doesn't get much hotter than 600 degrees. Don't scream what about Coney Island's Totono's because let's be honest, it really isn't typical New York pizza, it is Napoletana style and Lombardo's ain't making the same pies that once made it famous.

Greek pizza,

is the type of pizza found it Greek-owned "Italian" restaurants. How do you know if it is greek-owned, look at the menu and if you see items like Greek salads, gyros, buffalo wings, or fries, that is the dead giveaway. Sorry, but this is the stuff that has no business being on the menu of a real Italian restaurant or pizzeria and these places are just glorified diners.

Greek pizza is made in a pan, not on the oven floor, and is thick, and the crust tastes and has a texture like stale wonder bread. Unlike New Haven style pizza, the dough is allowed to rise in a pan before cooking (a sin that thereby disqualifies it in my book). It is almost like a thinner Cicilian pizza. Speaking of Cicilian pizza, Cicilian pizza is just a very thick doughed pan pizza and it is NOT to be confused with Chicago or deep dish. Chicago pizza is pure and simple, a bastardization of pizza. It is really "pizza lasagna." That is not to say it is bad, it just ain't real authentic pizza. In fact, everything in the "other" category ain't real pizza either!

********************************

This is the way a real pizza pie is supposed to look (and it was made by me in my home in a residential electric oven!). My first of the year, 2009. Just in case you don't think I know what I'm talking about...
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How to make Pizza Napolitena/New Haven style:


First, there are some rules about this style of pizza. Obviously most homeowners don't usually own brick coal-fire pizza ovens ovens so a substitute must be used. Right away this means we can't make the real thing and that is true, but we can come close. This all depends on how good your oven is and how well you stick to the following rules. Cheating or modifying is NOT an option. Modifying is how we got all those other pizza styles (that suck) and we ain't making ANY of those abominations here. We are trying to make 100% authentic pizza Napoletana.


The Rules:

Rule number one, to make up for not having a coal fired brick oven you must have a very good oven with a broiler and a pizza stone. A good oven is one that either has convection and/or it gets really hot. Ya, they all say 550 degrees on them but that really doesn't mean much. The oven has to provide that high heat evenly to give us what we want. Also, cooking on a pizza stone or ceramic or terracotta tile is a necessity. Absolutely no cooking on screens or pans. If you do (again) you are making the "other" types of pizza and not pizza napoletana. Using a pan or a screen will change the crust from something we want, crispy and wafer like, to something we don't want and that is the reason that a good oven is necessary because the texture and flavor of the crust is very important and to achieve it the pizza must be cooked very quickly and with extremely high heat. This is so the bottom of the pie and the edges of the crust get charred and give the pizza it's characteristic rich flavor like this small mozzarella pie from Sally's in New Haven.
Most sheople who eat pizza Napoletana for the first time look at it and immediately observe that it is burnt. They are the ignorant and uninitiated. They must learn that this is not only intentional but desireable and preferred. This is why we go to the extra trubble.


Second rule, absolutely NO SUGAR or OIL in the dough. I don't care what EVERY OTHER COOKBOOK IN THE MODERN WORLD SAYS, in the old world, no sugar or vegetable oil was used when making real bread or pizza dough. Vegetable oil changes the texture to something we don't want and sugar, no, not in this pizza dough. Don't even use vegetable oil to coat the surface do it doesn't stick to the bowl! Don't do it! It changes the crust to something softer that we don't want.

Third rule is about sauce. DO NOT USE spaghetti sauce, marinara or anything of the like,...really! What is used in authentic Napoletana pizza is simply a good quality imported (from Italy) canned plum tomatoes and ABSOLUTELY NOTHING ELSE. Don't doctor it, spice it or change it except to crush the tomatoes.
Don't argue with this rule. Don't compromise with this rule. Don't substitute. Don't change a damn thing. Don't add salt or oregano or sugar or oil or even basil. No, don't do it! NO! We are making tomato pies not lasagna or anything else.

Fourth, you must use the highest temperature your oven has, PREHEAT IT WELL, and a backing stone on the bottom shelf.

Dough:

1 & 1/2 cup warm water
2 heaping teaspoons yeast
2 heaping teaspoons salt
enough flour to make the dough the proper consistency.

Put warm (not hot) water in a bowl, add the yeast, add 2 or three cups of flour and start mixing with a doughhook. Mix it well while it's in this batter stage till the lumps disappear. Then, add the salt and enough flour so that the dough starts to not stick on the SIDES (it may still stick on the bottom a bit) of the bowl and do NOT MORE than that.
The dough needs to have moisture to taste good and cook properly so the dough should be sticky so much so you need to coat your hands, or the dough, flour to touch it without it sticking. This moist consistency also allows the dough to be patted (not tossed) into shape easily by hand and creates the old world texture of crust we want unlike, say Greek or NY style pizza where the crust is usually a bit dry and undercooked.

Let the dough rise to double in size, at least an hour but the longer the better, and if it expands more then double in size you must punch it down and briefly knead it a bit to get the air out and let it rise again. You can make the dough, bag it, and immediately put it in the fridge to use the next day or the day after is fine too.

Sauce:

Simply Italian imported canned whole plum tomatoes and NOTHING ELSE. Just put them in a bowl and take your hands (and not a machine) and crush them by squeezing them in your fingers. That's it! If they have tough bits in them just take them out. Re-read the first sentence in this paragraph. I told you absolutely no substituting. Any cut corners in this recipe relegate it to something less.

Constructing the pizza:

Flatten the risen dough on a heavily dusted surface with your hands (or a roller) till VERY THIN (this will help with proportions). Any holes just pinch together. Place on a corn-mealed pizza peal.
Add the crushed tomatoes, then a little mozzarella (again, you don't need lots, in fact you need very very little), then additional toppings (like pepperoni, onions, or whatever you want) and top with Romano cheese and a liberal amount of olive oil, and immediately shuffle it into an oven and the baking stone on the bottom and bake for 5-10 minutes at the oven's hottest setting. Let it cook there 'till the edges are charred and not less. Take it out when the bottom's cooked/charred and place it on the top shelf of the oven and broil it at the highest temperature setting to finish it off and give it that nice old world look and taste for just one or two minutes.

Some other things:

About toppings, there is a general rule. Not too much!
Good pizza, like all Italian food, is about balance. Go light on the toppings, including the cheese. In fact, go light on EVERYTHING. Do not use more than one meat at a time or one vegetable at a time. Less is more here.

Clam Pie:

Follow same instructions above making the pizza dough and place it on a cornmealed pizza peel. Add FRESH chopped clams (about a pound per large pie) and chopped garlilc, and some Italian spices (oregano & basil), olive oil and Romano cheese. NO tomatoes and NO mozzarella, ever (sorry Modern Pizza fans, that mozz/clam pie you sell there is an abomination as well as stomach suicide). Bake.

Sure, there are some place that add mozz to their clam pies, but it just takes away from the flavor and texture of the clams. Don't do it.

Pizza Margarita:
Follow same recipe above making the dough and placing it on a cornmealed pizza peel. Add mozzarella first, thinly sliced tomatos, garlic, basil, olive oil and Romano cheese. Bake.

Fresh Tomato Pie:
Follow same recipe above making the dough and placing it on a cornmealed pizza peel. Add thinly sliced tomatos or crushed canned tomatoes, garlic, basil, olive oil and Romano cheese. Bake.


Authentic Naples Pizza!




Pizzeria Bianco Pheonix





SECRET Dough Recipe and EXCELLENT Pizza Recipe Website!


Last edited by Admin on Tue Jul 26, 2011 12:41 am; edited 6 times in total
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Re: Pizza Napoletana

Post by Admin on Sun Jan 04, 2009 11:39 am


This is the ONLY way a real pizza pie is supposed to look. My first of the year, 2009.
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Re: Pizza Napoletana

Post by Admin on Sun Jul 24, 2011 1:29 pm

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Apizza Scholls

Post by Admin on Tue Jul 26, 2011 12:32 am

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Re: Pizza Napoletana

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