Pizza Dough Recipe in Naples - Pizza margherita

Hi, we're Francesco and Salvatore, the brothers of pizzeria "Salvo" in San Giorgio a Cremano near Naples and today we'll show you how we make our pizza The first step is the dough preparation The water plays a very important role because the more is the water inside the dough, the more the microbiological processes occur inside the dough we're talking about microbiological processes intensified by water and by yeast we use just a small amount of yeast in order to get a very soft dough We choose flours with low proteins in order to get particularly not an elastic dough but a sort of extendible one never add the salt, rigorously a whole one, together with the yeast the most important peculiarity of our dough is an high hydration to make it very soft, very light and tasty we let it rise for 12 hours, the best time range for the kind of flours we have used one of the most important characteristic of our pizza is its very high digestibility to give the right time to ripening, that is an enzymatic process that breaks the complex sugars not easily digestible The second step is the rising the rising is divided in two steps: the first one aerobic, where we let the dough rest then we cut it into loaves and finally there's the second step: the anaerobic one, when the fermentation, the ripening and then the proper rising occur Then we explain the third step: the pizza rolling out and its preparation you must move the air from the centre outwards Try to manage the dough carefully keeping it well moisturized now I'm making our pizza "Margherita of Vesuvio" made with San Marzano tomato slices, buffalo milk mozzarella, fresh basil of course and extra *** olive oil of Vesuvio