Being responsible for meeting the needs and tastes of our guests is not an easy task. The Pizza They are a delicious dish, one of medical prescriptions The stars that characterize Italian gastronomy. There are thousands of variations, toppings, sauces, and cheeses, but we will find today tricks More interesting to look at Pizza And the most important fact: our mass Homemade pizza.
On this occasion we are talking with chef Nicolás Costamagna, now residing in Denmark, but while living in northern Italy he worked for five years Italy Famous restaurant chain known for selling local products that are replicated all over the world, an enogastronomic project that operates on the norms of consuming and promoting km 0 products, where it teaches the secrets of local gastronomy and the technique of Italian pizza.
The products and supplies that the restaurant prepares a dish with, in this case called Km0, means that they are supplies from farmers or producers in the area, thus reducing the carbon footprint, the environmental impact of the gases emitted through transportation and revitalizing the economy of the area. From Turin, northern Italy to the Piemonte region, today he’s dating live, setting up Homemade pizza from the hand chef:
do good PizzaItalian type requires good raw material selection and patience. The quality of products, from flour to cheese, is very important. And when it comes to patience, chef Indicates that the pizza is allowed to rise before entering the oven. The chef Costamagna also highlights yeast: “Yeast long lievitazione or long proof,needs 24 hours. It is also important to use a strong flour or a flour that has a high protein content of over 11%”
Going into detail, when we have a file precise strength It allows even growth, without the risk of breaking the protein network that makes up gluten. He points out that the result of the protein network breaking due to a lack of strength in the flour or excessive fermentation is a hard, inedible pizza.
When doing a stretch Pizza doughIn this article, we will use the beja or the bowlunch, two very common processes in the bakery that are added to sourdough instead of using yeast. Thus, it is very important to let the dough rest before stretching it for at least one day.
The Paste It is never tightened with a rolling pin, you should be able to tighten and manipulate it with your hands, the dough should be relaxed so we can accommodate it in our mould.
to me tomato sauceit is important to have very ripe tomatoes, fresh basil, coarse mariana salt, high quality olive oil (extra virgin would be optimal), a whole garlic clove (it should not reach PizzaIt will only be used to flavor our fried tomato sauce.)
Last but not least our pizza cooking, if we have a wood fired oven the ideal temperature should be between 380°C and 400°C for cooking, if using a normal oven for a family home we will need to use the oven between 250°C at 300° Celsius, we will cook for about 7 minutes.