Sapevate che mettendo la pietra refrattaria nel forno di casa per cuocere la pizza potete ottenere un risultato come in pizzeria?

Affascinante, misteriosa e incerta. La storia delle origini della #pizza è più complessa di quel che si può pensare!

The climate is an important consideration for preparing the dough, and more precisely, it plays an important role during an important stage of the preparation: leavening.

Temperature and humidity are important: a moist and/or hot environment accelerates the leavening, while a cold and/or dry environment slows the process.

Just a few simple tools are all it takes to quickly prepare a tasty, delicious pizza.

We begin with a surface of at least 50x70cm to spread out the dough. A marble surface is ideal to massage the leavening; it is slippery and just the right cool temperature. Alternatively, we can use a classic wooden board for fresh pasta. This is much lighter, but it is also stickier.

Where do we start to make an excellent pizza? With perfect leavening!

The job of yeast in the dough is to increase volume. The dough expands, or rises, until it reaches a light and airy consistency, which gives the taste and aroma to pizza.

But why does the dough expand? The metabolism of special micro-organisms contained in the yeast turns starch and sugar into carbon dioxide. It is the latter inside the dough that makes it expand and makes it soft.

The edge is more commonly referred to as the pizza crust. What purpose does it serve? It is necessary?

Some people like it, some don't. Some people like a thick crust, some like it thin. Some like it full with dough, others hollow.

Is there a standard? In the guidelines, the true Naples-style pizza “features a raised crust, golden brown from being oven-baked, soft to the touch and palette”. But there is an infinite number of types of pizza, enough to suit the infinite tastes of pizza lovers. Then, to tell the truth, it also depends on the seasoning and where we are eating the pizza: sitting at a table, on the sofa, out for a walk, on the train, or anywhere else we might get a particular craving for a pizza.

Tomato: it goes on the dough before all the other ingredients and sometimes it is the feature ingredient. What is the right type for pizza?

The guidelines for Naples-style pizza mention “crushed peeled tomatoes”, but which ones should you use? The market today certainly offers a vast selection of products, but quality ingredients should always be used to create a good final product, and pizza with tomatoes that are lacking in flavour do not do a pizza justice.

... we take a pan and spread the pizza dough out by hand to the edges of the pan, we cover it with a few tablespoons of tomato and then mozzarella...yes, but what kind?

Of course, we don't have a pizzeria quality oven at home, which cooks quickly at a high temperature.

In the electric or gas ovens we typically have in our kitchens, we have to find the right compromise for the temperature which, however, gives us a choice. Mozzarella, a pulled curd cheese, is available in a single serving, ready to be eaten fresh, without being cooked.

Salt: a very important item in the kitchen, adding flavour and preserving food. But when it comes to salt in pizza dough, it is a different story. According to recipes to create the perfect dough (see “How to knead” in Strapizza recipes), we add it last, perhaps dissolved in water to prevent it from interfering with the leavening process: the quantity we should use is 20 g per kilo of flour.

But what is cooking salt?

Should we put oregano on pizza or not?
Theories of taste, or personal taste, everyone has an opinion: for some it is vital on a Margherita pizza adding an inviting aroma, creating a perfect harmony of flavour with the tomato; others say that its strong aroma makes it too acidic.

At the end of the 1800s, Italian immigrants exported pizza to the United States, but they did not expect it to be a success. According to Coldiretti, the biggest consumer of this typical Italian dish today is actually the United States, with 13 kg per capita a year, meaning an average of 350 slices are consumed a second. Incredible!

Have you ever wondered why the edge of the pizza has “air pockets” in it?

The quantity and size of these air pockets make up the cell structure. But how are they formed?

Have you ever thought about using theories of geometry to cut a round pizza for two people to get two pieces weighing the same amount?

Yet someone has thought of it! Quite probably at a dinner among friends, someone realized someone was getting more and someone was getting less, we don't know for sure, but we do know that two scientists, Mabry & Deiermann, have applied a rather simple theory to resolve the issue.

Here we are, in the world of pizza, in that niche of entertainment only this dish has to offer.

When a pizza maker spins the dough with an effortless, rapid movement, he makes it look so easy! However, being able to handle dough that way and create the "magic of flight" takes hours of training.

Houston, we have...a pizza!” This might well be the message astronauts send from a space module to the space centre back on earth.

But should we put any oil in the pizza dough? If we follow STG guidelines for making Naples-style pizza, we do not add oil. But in practice, if we add a quantity in proportion to the dough (see instructions for making Strapizza dough), the pizza certainly takes on more distinct characteristics.


How much  does a pizza weigh? Looking at dough made by pizzaiolos, we can guess that on average, in Italy, raw dough weighs about 200 grams. But in fact much depends on how a pizzeria traditionally does things.

When we talk about dusting, we don't mean removing the flour, but rather adding it! So what is it exactly?

Every product needs a different level of hydration and the right flour. We are talking about pizza.

The dough is ready, the pan too, the oven is at the ideal temperature, you are hungry. It is time to spread out the dough! But how do you do it?

The oven temperature is important when making pizza at home. 

The pizza needs heat, in a wood oven up to 450°, and in an electrical oven up to 300°. 

Therefore the oven should be preheated to its highest setting, and the piazza placed in the oven only when that temperature is reached. 

A static oven is preferred over a convection oven: the latter cooking method can dry out the pizza. 

Cooking the pizza at a lower temperature will make it crispy because of the longer cooking time, or moist and too soft on the inside.

Fresh or dry brewer's yeast, bread starter, dry bread starter or natural yeast. These are the types we use for biological leavening and therefore for baking bread.

Bread starter has been used for centuries for home baking and is commonly considered the most biological choice. It needs to be fed once a week, and clearly this can be done when we are making bread.

Flour "strength" indicates the strength of the dough and its resistance to leavening. Therefore the higher the W index (e.g. W=180) the longer the leavening time.

As a result of the longer leavening time, it takes longer to make the final product. If you are in a hurry, choose a low W, if you're making dough to make pizza the next day, use flour with a high W.

Soft flour (wheat), like Classica by Strapizza, and strong flour, like Farina Gustosa. These are the main types of flour used to make pizza. But other types of wholemeal flour or flour made with other cereals are becoming popular.

They are categorized by grind and particle size, and divided into coarse stone ground soft flour, plain wheat flour, which is finer than stone ground, and lastly soft flour, which is impalpable and superfine, like Farina Bella Napoli by Strapizza.

These three types of flour have the same gluten content, but act differently when used.

Strong flour contains a higher gluten content and this gives it the characteristic of having a strong matrix. Because of this, the flour is ground to a large particle size. Only Manitoba flour has the right properties to be ground finely.

Wholemeal, which includes cereal flour, has the characteristic of being most rich in fibre, like Rustica by Strapizza. It makes a more porous and therefore more fragrant, crumbly and digestible dough. usa i cookies per il login, la navigazione, gli acquisti e altre funzioni di tracciamento. Accetta per consentire i cookies.