THE METHOD OF PRODUCTION OF THE SPECIALITA’ TRADITIONALE GARANTITA “PIZZA NAPOLETANA”
Article 1. Name of the product
The arrangement of ”Pizza Napoletana STG” following the Italian practice and with the phrasing completely in the Italian language. It is held in reserve to the product made consuming ovens and from businesses devoted to the production of Pizza, defined as Pizzerias. At last it is designed for the final customer with particular features identified as follows.
“Pizza Napoletana” is a food which is made from a base of risen dough and cooked in a wood fire oven. The item for consumption is considered both by the ingredient, means, and technologies of production. In the duration “Pizza Napoletana”, we describe the following names: “Pizza Napoletana Marinara”, “Pizza Napoletana Margherita Extra”, and “Pizza Napoletana Margherita”.
Article 2. Ingredients
The produces that be responsible for the base for “Pizza Napoletana” include wheat flour type “00” with the accumulation of flour type “0” yeast, normal water, peeled tomatoes and fresh cherry tomatoes, marine salt, and additional virgin olive oil.
Article 3. Method of Production
The preparation of “Pizza Napoletana” includes absolutely the subsequent process of manufacture used in a continuous sequence.
1) Preparation of the Dough:
To prepare of the dough, at first you would have mixtured flour, water, salt, and yeast. Then pour a liter of water into a mixer, melt between the 50 and the 55g of salt, add 10% of the total quantity of flour. Further add 3g of hydrated yeast. After starting the mixer, add 1800 g of flour gradually in anticipation of your attainment of the desired dough consistency. It will take 10 minutes to combine the ingredients.
After that, to form a single ball with dough, you should mix the dough at low speed for 20 minutes. It is very essential to control the amount of water if you want the best dough consistency. If you can control the amount of water, the flour is able to absorb it all. After all, the mixture should be sticky, soft and elastic to the touch.
For “Pizza Napoletana”, the characteristic “merceologiche” of the flour is used, also allow it to engage from 50 to 55% of its weight in water to spread the best “point of pasta.” The resulting dough can be converted by the aptitudes of the specific pizzaiolo.
Without causing the dough to become warm, the preparation of the dough in the blender should be completed.
2) Dough Rising:
The first stage of dough rising is to eradicate the dough from the mixer. Then place it on a surface in the pizzeria where it can be left to break for 2 hours and enclosed from a wet cloth. In this way, the dough’s external cannot become strengthen, nor can it form a layer from the desertion of the moisture free from the dough. The dough is left for the 2 hours mounting in the form of a ball. The ball must be made by the pizzaiolo completely by hand.
Now cut from the mixture into smaller slices with the support of a spatula. These slices are then formed into a ball. The dough balls must consider between the 180 and the 250 g for “Pizza Napoletana”,
The second stage of the dough rising: the individual dough balls are left in “rising boxes” for a second rising, which persists from 4 to 6 hours. These dough balls can be used at any time within the following 6 hours by controlling storage temperature
3) Forming the Pizza Base:
For forming the pizza base, you have to follow the second rising. By following the second rising, the dough ball can be removed from the rising box using a spatula. Then placed on the cooking of the pizzeria and to keep the dough fromsticking to the workbench on a light layer of flour. The pizzaiolo forms a disk of dough with a motion from the middle to the outside, and with the heaviness of the fingers of both the hands on the dough ball, which is turned over and around multiple times. The disk’s thickness of the center is not more than 0.3 cm (.11 inch), and a border that is not greater than 1-2 cm (.4-.8 inch), forming a frame, or crust.
For the preparation of the “Pizza Napoletana STG” no other kind of preparation is suitable.” Specifically included are the use of a rolling pin and mechanical correspondents.
4) Method: Assembling a Pizza
Pizza Napoletana Marinara:
Assembling a pizza, you have to use a spoon place 80g of compelled, peeled tomatoes into the center of the pizza base. Then using a strengthening motion, cover the entire surface of the base with the sauce.
Now add salt to the surface of the tomato sauce using a spiraling motion
In the same way, toss a pinch of oregano;
Cut a thin slice of peeled garlic, then add it to the tomato;
Using an oil container and a spiraling motion starting from the center and moving out, and then pour 4-5g of Extra Virgin Olive Oil.
Pizza Napoletana Margherita Extra:
To make pizza napoletana margherita, you have to use a spoon place 60-80g of pressed, peeled tomatoes, or chopped fresh cherry tomatoes into the center of the pizza base. Then using a spiraling motion, cover the whole surface of the base with the sauce; Add salt to the outward of the tomato sauce by using a spiraling motion.
To form a connect board design on the surface of the tomato sauce, feast 80-100g of sliced Mozzarella di Bufala DOP. Then spread on the fresh basil leaves.
Now start from the center and moving out, by using an oil container and a spiraling motion, and pour 4-5g of Extra Virgin Olive Oil.
For cokking, you have to use a wood or aluminum crust, and a little flour, the pizzaiolo handovers. On to the cooking surface of the oven without disturbing the prepared, the pizza using a rotational movement and a speedy shake. The necessary temperature for cooking of the “Pizza Napoletana STG” is 485°C, (905°F). This pizza must be done completely in a wood fire oven.
The cooking of the pizza is monitored by the pizzaiolo and elating up its control. The pizzaiolo replaces the pizza, moving the edge that is facing the fire by using a metal peel, and captivating care to continuously replace the pizza on the same spot on the cooking surface. It is exposed to different temperatures. For this reason, the pizza does not burn.
The pizza is cooked in an identical way through its whole circumference and it is very important.
At the finish of the cooking, with a metal peel, the pizzaiolo removes the pizza from the oven and residences it on a level, dry work surface.
It is important that cooking time should not exceed 60-90 seconds.
When the cooking of pizza has finished, the pizza should have the following characteristics:
The tomato should have lost all extra water, and should be thick and steady;
The mozzarella di Bufala DOP or the mozzarella STG should be molten on the surface of the pizza;
Though the basil, garlic, and the oregano will change an extreme smell, and will look like brown, but not burned.
Article 4. Traditional Character
The pizza, is characterized by a base of dough on. You can place food and it functions as a plate. The pizza has been present in several forms in the mines of almost every known ancient civilization. In Italy, in 997, in the Codex cajetanus of Gaeta, the word “pizza” was first used
The factual “Pizza Napoletana”, has come to be known in Naples. A base of dough which is covered with tomatoes was born after a specific historical moment. It is related to the history of the discovery of America, in 1492 by Cristoforo Colombo. It was the Genoan guide that conceded the tomato plant to Europe. In 1596, when the tomato plant was exported to Naples from Spain and it was first used as a decorative in Nepal. The use of tomatoes in the cooking originates in “Gallant Cooking” (Naples – And. Raimondiane 1733) by Vincenzo Corrado, the chef to Prince Emanuele of Francavilla and it was the first historical certification. The same Corrado, in a next treaty on the foods most commonly used in Naples, announces that the tomato was used for the preparation of pizza and macaroni. Besides, the tomato was helping create two products for both the good fortune of Naples and the history of cooking. As well we can take these as the first formal presentation of the “Pizza Napoletana” a base of dough covered with tomato.
Without any doubt, the first pizzerias were born at Naples. Pizza was an exclusive product of Naples and of its Pizzerias until the middle the 1900s. In Naples, there were shops called “pizzeria” since 1700. When the king of Naples, Ferdinando of Bourbon, broke with the standard of the times, by arriving the more well-known pizzerias to experience the traditional dish, the fame of the Naples pizzeria began to develop. From that time, the “pizza” was transmuted into a restaurant completely for the preparation of the “pizza”.
The”Marinara” and the”Margherita” are the pizzas most popular and famous in Naples. The”Marinara” was created in 1734, and the”Margherita” was created in 1796-1810 as an contribution to the Queen of Italy throughout her visit to Naples in 1889. The interesting thing that the colors of pizza (tomato, mozzarella, and Basil) remember the flag of Italy.
Though Pizzerias have jumped up all around Italy and overseas, but each of these still finds its origins in the surroundings of Naples. And they are all guaranteed with the word “Neapolitan pizzeria” in that they all remember in some method their connection with Naples, where for almost 300 years this product has endured unchanged.
Almost all the ancient Napoletani Pizzaioli came together to attraction up the method for the Pizza Napoletana, in May 1984. It was signed and formally recorded by the notary Antonio Carannante of Naples.
Article 5. Features of the Final Product
Description of the Product:
“Pizza Napoletana” STG is presented as a manufactured goods which made from the oven, round in shape, with a variable diameter. After that it should not exceed 35 cm, (14 inches), with the advantage raised (crust), and with the central covered by the ingredients.
- Appearance: “Pizza Napoletana” STG is considered by a raised crust of golden color. It is a definite product from the oven, soft to the touch and to the mouth. The ingredients edged in the center of the pizza by the red, and one of the tomatoes is perfectly mixed with the olive oil.
Marinara is the green of the oregano and the white one of the garlic;
Pizza Margherita, which is the white one of the mozzarella browned all over, and the green one of the basil in leaves gloomy from cooking.
The steadiness should be soft, flexible, and bendable. The product is presented soft to the portion, with the representative flavors. A crust which presents the flavors of well-prepared and baked bread, the mixed flavors of the tomatoes, the smells the oregano, the garlic, and the basil, and the flavors of the cooked mozzarella. The pizza appears from the oven, delivers the representative aroma — perfumed and sweet-smelling.
Article 6. Storage
The Pizza Napoletana should be expended instantly and straight out of the oven, at the pizzeria. If the pizza were removed from the pizzeria to be eaten later, It would shorter move the mark of a factual ”Pizza Napoletana” if the pizza were detached from the pizzeria to be eaten later.
Article 7. Signage and Brand
The pizzerias which are qualified to harvest truly a “Pizza Napoletana” STG can exhibition the logo described below:
Along with a pizza covering the necessary ingredient, the symbol covers a profile of the Gulf of Naples with Mount Vesuvius in red. The graphic is encircled by a green border. The script positions Pizza (in green) Neapolitan (in red) is under the graphic. And here the shortening STG looks in white in the second bar of the letter N.
Article 8. Monitoring
Pizzerias defective documentation for the STG “Pizza Napoletana” and it will be checked for the following values: the exact ways and levels of mixture, mounting and making the dough, as described above, we can say that monitoring strictly the critical points (HACCP); confirming the usage of the ingredients and the ways drawn above; confirming the correct storage and use ingredients (HACCP); checking that the pizzeria is following the construction drawn in the previous articles.