Una Pizza Per L'Estate: our craftsmen's tricks for doughs always perfect in every season!

22 February 2020

what makes a summer pizza different from a winter one? Let's find out here the tricks, secrets and little details of the 8 under-30 master pizza makers selected by Mulino Caputo for the 2019 edition of the "Una pizza per l'estate"

Una Pizza Per L'Estate - the event that opens the summer of Mulino Caputo's White Art and that was held yesterday at Palazzo Petrucci - rolled out a warm season of citrus fruits, scents of wild herbs, mint, basil, flowers and Mediterraneity, as you can see on our Facebook page. But what makes a summer pizza different from a winter one? Let's find out here the tricks, secrets and little details of the 8 under-30 master pizza makers selected by Mulino Caputo for the 2019 edition of the event.

Yesterday at Palazzo Petrucci, 8 masters of the White Art - all very young, but very well trained too, took out of the oven the new summer pizza trends.

A blend based on the Sacco Rosso and Pizzeria, attention to the gluten-free world thanks to Fiore Glut and Fior di Riso, and a lot of combined use of Nuvola and our active dry yeast: this is the summer mood 2019 in terms of doughs proposed by the professionals of Una Pizza Per L'Estate.

And what about the topping? The pizzas showed at Palazzo Petrucci produced a playlist of light, but very well-defined shades.

From the edible flowers chosen by Sara Palmieri, a tribute to femininity of the only woman of this cream of the crop, to the Carbone semi-dry cherry tomatoes of Vincenzo Iannucci, from the combo of smoked burrata and tuna roe by Salvatore Lionello to the anchovy dressing by Davide Ruotolo from Palazzo Petrucci, the flavors on display showed how the difference between a summer pizza and a winter one lies in the choice of lighter, more colorful and fragrant flavors: because in summer, it's true, the senses wake up! All the ingredients proposed – without forgetting:

  • the filling of ricotta and fiordilatte cheeses by Ciro Urzitelli,
  • the peculiar sauce of smoked provola and lemon zest and mint by Alessandro d'Esposito,
  • the Neapolitan aubergine casserole by Vincenzo Capuano,
  • and Marco D'Elia's velvet cream of dried zucchini flowers

(just to mention the most unusual flavors in the menu of the evening) respected the criterion of the Mediterraneity, or to put it in the words of Salvatore Lionello: the "true distance in kilometers", that is, the proximity to the territory!

But what are the difference between "Una pizza per l'estate" – a summer pizza – and a more wintery product when it comes to doughs? Here are some tricks from the masters of Mulino Caputo's summer kermesse.

For Vincenzo Iannucci, who developed the Nuvola flour together with Mulino Caputo, the variation of the environment temperature doesn't make a great difference, if you follow a rigorous and scientific approach to the White Art. Perhaps the only secret is that of using stable products that, just like Nuvola, can guarantee a perfect result in any working condition.

For Sara Palmieri of Pizzeria 10 Vitagliano, the secret to a stress-free transition from the winter to summer temperatures – even with gluten-free pizzas made with Caputo Fiore Glut, is undoubtedly to change the temperature of the water for the dough: fresher in summer than in winter.

For Salvatore Lionello, what changes is the amount of hydration of the dough that goes down when the air gets more humid in summer. The dough, on the other hand, remains the same: Sacco Rosso from Mulino Caputo with a rising time of 34-36 hours.

Vincenzo Capuano, who keeps a temperature-controlled environment in his pizzerias entitled to him in Naples and Pompeii, made a different point. When you use Nuvola Super for your summer and winter doughs, what changes is the temperature of the dough room and the hydration of the pizza: 70% in summer, 80% in the cold season.

"The difference between a dough for a summer pizza ad a winter specialty - tells us Ciro Urzitelli of Add'ò 'Guaglione in Consalvo Street in Naples - for me is the amount of flour used. I always use the Sacco Rosso from Mulino Caputo, but to fight the summer heat I choose an harder dough with more flour."

Davide Ruotolo of Palazzo Petrucci is the only one who changes his blend of flours following the passing of the seasons. "To my usual mix of Pizzeria and Classica from Mulino Caputo, typical of winter – the pizza maker tells us – in summer I add a 20% of Sacco Rosso to strengthen the dough and help it to be always perfect!"

Marco d'Elia, from the pizzeria Pignolosa, closes our roundup: "Secrets? Everyone has their own tricks to make a dough perfect at any time of the year, but in my opinion, the most infallible is the experience that makes them able to choose right products like the Mulino Caputo flours