Neapolitan Pizza and Teglia Romana

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Hi Guys,

my name is Stefano and i'm a pizzamaker from Italy. Every week I make some style of Pizza.... here there are some images of my works.

With Neapolitan i prefer use Sourdough, but for pizzeria the use of Fresh yeast is more easy







Other my prefered style is Teglia alla Romana, using only Fresh Yeast and studing a lot on toppings









My personal web page is : www.0059.it   and every week i will add some pizza with receipt. 

3 Days of Neapolitan Pizza, Panettone and Teglia Romana

Usual Neapolitan Dough for Private Event:
90% Denti Anima Verace
10% Semolina
63% Hydro
0,18% fresh yeast
3% Lard
3% Salt
48h(39CF+9RT)

Usual Teglia Romana Dough for last year's party:
90% Denti Zero+ W340
10% Semolina
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(44CF+4RT)

Giorilli recipe for Panettone

All photos and info at: http://www.0059.it/2018/01/01/2930-31-auguri/
Facebook: www.facebook.com/0059StefanoCiccarelli

 

High Idratation Neapolitan Pizza

100% Denti Zero+ W340
75% hydros
0,1% fresh yeast
3% Lard
3% Salt
48h(36CF+12RT)

and in this period i'm using a lot sourdough for Panettone ...so i mix a second dough:

90% Denti Anima Verace
10% Denti Infibra W300
65% hydro
5% sourdough
2% Lard
3% Salt
17(4+13) all RT

More informations and photos at: http://www.0059.it/2018/01/08/alta-idratazione-lievito-madre/
Facebook: www.facebook.com/0059StefanoCiccarelli

Hi,

I love pizza very much. Thanks for sharing this pizza recipe with us.

But I want to ask you can I used Indian spices in pizza to give a different taste to it?

A week of Courses, Event and Personal Pizza.

I used this dough for a big event in Modena where Daniele Reponi (a famous TV panino maker) and Davide Scappini challange each other with gourmet ingredients using my Teglia Romana

90% Denti Zero+ W340 
10% Semolina
75% hydros 
0,7% fresh yeast 
2% Evo
2,5% Salt
48h(44CF+5RT)

High Idratation Neapolitan Dough:

Denti Zero+ w340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h( 38CF,12RT)



All photos and info at: http://www.0059.it/2018/01/29/settimana-dantesca/
Facebook: www.facebook.com/0059StefanoCiccarelli

Stefano.. Great post and "conversation".. 

Can I replace the lard with butter?  Yes/no?

Or will it make a big difference and just use the lard?

Grazia.. ciao!

Private Event for Real Neapoltan Pizza: 
Margherita, Salsiccia and Friarielli, Multicolor with Piennoli del Vesuvio e Conciato Romano Pecorino

Three Doughs because my fridge is not big.

Dough1:
10%semola
90% anima verace
63% hydro
0,2% fresh yeast
3% lard
3% salt
48h(39CF+9RT)

Dough2:
25%Poolish
75% anima verace
62% hydro
0,1% fresh yeast on 75% of total flour
2% lard
3% salt
12h(4+8)Rt

Dough3: Experimental ...... i next time will be better
100% anima verace
63% hydro
10% sourdough
0,1% fresh yeast
2% lard
3% salt

More informations and pizza photos at: http://www.0059.it/2018/02/07/piu-napoletane-queste-non-si-puo/
Facebook: www.facebook.com/0059StefanoCiccarelli

Dough 1:
90% Denti Zero+ W340 
10% Semolina
80% hydros 
0,7% fresh yeast 
2% Evo
2,5% Salt
48h(44CF+5RT)

Black Dough:
100% Denti Nerissima (mix of rye, vaious seeds and wheat)
80% hydros 
0,7% fresh yeast 
2% Evo
2,5% Salt
48h(44CF+5RT)

I love the Black dough Toppings need to be simple.

All photos and info at: http://www.0059.it/2018/02/11/t-ingredienti-top-assoluti/

Facebook: www.facebook.com/0059StefanoCiccarelli



Sorry for the absence, but it was a month full of commitments and work. Here are the last doughs I used both for events and for courses

Usual Dough Neapolitan Pizza:
10%semola
90% anima verace
63% hydro
0,2% fresh yeast
3% lard
3% salt
48h(39CF+9RT)

High Hydration Dough:
100% Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(34+14RT)

Short Maturation Dough:
25%Poolish
75%  Denti Zero+ W250
62% hydro
0,1% fresh yeast on 75% of total flour
2% lard
3% salt
12h(4+8)Rt

A LOT OF informations and pizza photos at: http://www.0059.it/2018/03/04/un-mese-difficile/
Facebook: www.facebook.com/0059StefanoCiccarelli

I balanced the two doughs in management and I found the right baking with effeuno p134h modded

High Hydration Dough:

100% Zero+ W340

75% hydro

0,1% fresh yeast

3% lard

3% salt

48h(34+14RT)

 

Short Maturation Dough:

25%Poolish

75%  Denti Zero+ W250

62% hydro

0,08% fresh yeast on 75% of total flour

2% lard

3% salt

12h(4+8)Rt

More informations and pizza photos at: http://www.0059.it/2018/03/11/le-quadre-trovate/

Facebook: www.facebook.com/0059StefanoCiccarelli


A long week with two students for a complete course of General Bakery and Kneading, doughs and baking  all types of pizza during this week and on Friday an Event of Teglia Romana. These are the Neapolitans instead.  
I particularly mention Pizza Carminuccio with the secret ingredients of the famous pizzeria in Salerno

10% Tritordeum Durum
90% Denti Anima Verace
63% hydro
0,16% fresh yeast
1% EVO
3% salt
40h(33CF+7RT)





These are  some Teglie Romane during the week

10% Durum Durum
90% Denti Zero+ W340
80% hydro
0,7% fresh yeast
2% EVO
2,5% salt
48h(43CF+5RT)




More informations and pizza photos at: http://www.0059.it/2018/03/18/formazione-e-pizza-a-360/
Facebook: www.facebook.com/0059StefanoCiccarelli

The history of this dough is strange. he was born at the end of 2017 for Pizza al Metro but during the ball-forming phase, I was left with a 250-gram piece of dough. I made a Neapolitan pizza ball and during the baking I was impressed. So I decided to develop it ....and now I consider it an excellent technical dough. 

High Hydration Dough:
100% Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(34+14RT)

More informations and pizza photos at: http://www.0059.it/2018/03/25/storia-di-pizze-al-metro//
Facebook: www.facebook.com/0059StefanoCiccarelli

Pizza Napoletana Prosciutto Crudo di Modena,Stracciatella , Mostarda di Miele ed erba cipollina

Pizza Napoletana Salmone marinato in limone e succo d'arancia con Pepe Rosa su base di scamorza affumicata

10% Semolina
90% Denti Anima Verace
63% hydro
0,13% fresh yeast
3% lard
3% salt
48h(41+7RT)
Sorry guys, I only took a picture because all the other photos were blurred due to technical problems.
I made this toppings after my trip to Madrid in Spain eating a Spanish Croquetas  (Onion, Ham and Cheese Cream) ....fantastic

website: www.0059.it
Facebook: www.facebook.com/0059StefanoCiccarelli

I'm far less experienced in baking pizza than you are so I might need some extra instructions. For example, how long and at what temperature should I bake calzone if I bake pizza at 480°F for 12 minutes for the same recipe?

Thanks a lot!

if you bake at 12 minutes....you can use the same time. Remember that i bake neapolitan in about 60 seconds.When i bake a Calzone bake for max 90 seconds.....in 12 minutes you don't need to add extra baking time

 

Dough with Diving Arms Mixer:
10% Semolina
90% Denti Anima Verace
63% hydro
0,1% fresh yeast
3% lard
3% salt
48h(41+7RT)

I reduced yeast cause high temperature.
I find some new variables to try to this dough, now i have more Leoparding and more brown color, but i prefer the taste of previous and usual dough. i will test this variables on other receipe so i can be sure of the result.

More photoshop and infos: http://www.0059.it/2018/05/30/un-impasto-si-sviluppa-nel-tempo/
Facebook: www.facebook.com/0059StefanoCiccarelli

 

 

Testing my new Lab Oven.

90% Denti Zero+ W340 
10% Semolina
80% hydros 
0,7% fresh yeast 
2% Evo
2,5% Salt

48h(43CF+5RT)

After a big catering events with Teglia Romana and  Classic Pizza, finally Neapolitan Style 
High Hydros Dough:
100% Manitaly di Mulino Mariani
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(36+12RT)

A new flour to test , really good but i see a little bit of anemy....i will test again in the next weeks!

More photoshop and infos: http://www.0059.it/2018/06/18/un-sabato-allinsegna-della-pizza/
Facebook: www.facebook.com/0059StefanoCiccarelli

Hello Stefano, for some time I've been following this topic, your work is impressive. Congratulations!

If you can help me, thank you very much!

If I want to use sourdough, what would I change? Would it influence the fermentation time?

Thanks Solano, 

I use this recipe using sourdough in Neapolitan pizza

 100% Denti Anima Verace6

65% Idro

5% sourdough

2% Lard

3% Salt

17h(1 in mass and 17 in balls) all RT 22°c

Classic Burger Buns 
100% Denti Zero+ W250
55% hydros
1,5% fresh yeast
1 eagg each 500gr of flour
1% Diastasic Powder
6% Raw Sugar
6% Butter
3% Salt
24h(20CF+4RT)

Turmeric and Ginger Buns
100% Denti Curcuma e Zenzero
65% Hydros
1% Fresh Yeast
4% Lard
2% Salt
24h(20CF+4RT)
witth  beef burger,iceberg salad, seasoned tomato, , goat cheese, bacon  and caramelized onion

Turmeric and Ginger Buns
100% Denti Nerissima
63% Hydros
1% Fresh Yeast
4% Lard
2% Salt
24h(20CF+4RT)

with Vegetarian hamburger with egg,  porcino mushroom, pecorino waffle and  mayonnaise with truffle

Baked at 200 for 15 minutes

 

More photoshop and infos: http://www.0059.it/2018/07/22/pizza-o-pane-consistenze/
Facebook: www.facebook.com/0059StefanoCiccarelli

 

 

 

 

I have never been to Europe, much less Italy. Your pizzas look nothing like any pizza I have ever seen in the United States. Beautiful! Magnifico!

We bake a lot of pizza at my house in our oven at 285 dC. I assume your ovens are much much hotter. What temperature are you pizzas cooked at? I noticed you wrote earlier that your neapalitan pizza only takes 60 seconds to cook. WoW!

Also, how do you shape your dough? Push it into a flat round shape with your fingers? Spin it in the air?

Thanks for sharing! I know these posts take a lot of time! Thankyou!

Hi Stefano,

Some really impressive pizzas there!  I used to live in Rome and the pizza in Italy was so much better than anything I've had in the UK.

Have you ever made pizza bianca or other Roman Pizza al Taglio in a domestic oven?  If so, do you have any tips?

Thanks

Yes  richclever, you can withot problem make Teglia Romana in a domestic oven. You need only to extende time in oven. First Baking of 15 minutes and the second baking with condiment for 5 minutes (at 250 Degree)

Sorry for the absence ,i was on vacation

A week really full of job

High Hydros Neapolitan Style:

100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
48h(36+12RT)

I'm experimenting with my collaborators new condiments and toppings

 

and Teglia Romana Too:

This is the most difficult dough to manage but has the result of a 48 hours in 12h

First Dough(100% Biga):

100% Infibra W380

45% Hydros

0,5% Fresh yeast

9 hours all RT  (my SummerBiga 30 grades)

Second Dough:

to 75% Hydros

1% Diastasic Malt

2,5% Salt

2% EVO

1 in mass  and 2 in balls all RT

Don't Try this at Home  ;)

 

More photos and infos: http://www.0059.it/2018/07/29/casa-dolce-casa/

Facebook: www.facebook.com/0059StefanoCiccarelli

Sourdough and Preferment Course, thanks to classmates. These are the doughs:

Neapolitan Pizza with Sourdough
100% Denti Anima Verace 
65% hydros
5% sourdough
2% lard
3% Salt
18h(1+16RT)


Pizza al Metro:
100% Denti Zero+ W340
75% hydro
4% sourdough
0,08% fresh yeast
3% lard
3% salt
48h(40CF+8RT)

Neapolitan Pizza with Poolish:
25% Poolish 12h
75% Denti anima verace
62% hydros
0,1% fresh yeast (poolish e regeneration)
3%Salt
2% Lard
12(4+8 all RT)

More photo and infos: http://www.0059.it/2018/09/16/prefermenti/
Facebook: www.facebook.com/0059StefanoCiccarelli

Classic Neapolitan Pizza with Fork Mixer

100% Denti Anima Verace
63% hydro
0,1% fresh yeast
3% lard
3% salt
48h(40CF+8RT)

Pizza and Ananas is a Taboo here in Italy.....but with my friend/Collaborator  Bakery Chef Davide all is possible
I need to add more yeast. Temperature is become too low

More photo and infos: http://www.0059.it/2018/10/28/pizza-e-ananas/

Facebook: www.facebook.com/0059StefanoCiccarelli

 

TWO Doughs , Classic and High Hydos 24h

Classic Dough:
100% Denti Anima Verace
63% hydro
0,12% fresh yeast
3% lard
3% salt
48h(40CF+8RT)

 

High Hydros
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% lard
3% salt
28h(14CF+14RT)

Classic has more flavor, but high hydros is more softly and light

More photo and infos: http://www.0059.it/2018/11/11/0059-a-tutta-birra/
Facebook: www.facebook.com/0059StefanoCiccarelli