Gino Sorbillo, authoritative and charismatic pizza chef, talks about his recipe for Neapolitan pizza, which has become a classic precisely because it is always on the move. Respecting the past, but up to date with the times, his pizza is in fact very contemporary: a mix of obsessive attention to the ingredients, ancient techniques, manipulative art. Follow Gino's story and get inspired!
Dough:
1,55kg Pizzeria Caputo
45g salt
1L water
1,5g yeast
Filling:
Tomato puree
Fiordilatte type Naples
Extra virgin olive oil
Basil
We put the flour inside the cupboard, then dissolve 1g of natural yeast in 1L of water.
In the meantime we have prepared 45g of salt which we put directly into the flour. We mix the flour and salt, and add the water in which we put the natural yeast.
After kneading, complete it by stretching and closing it by hand to have a certain uniform consistency throughout its density.
We take the mass produced, put it back in the cupboard and cover it with a wooden lid for about an hour.
After an hour, the dough has become more consistent and dense. We place it on the work surface and start dividing it (280g for a Neapolitan pizza).
prepare the loaves to make the pizzas, take each one and roll it out, keeping a thin layer of flour also used for the dough on the counter, so as not to make the loaf stick to the counter.
Stuff with tomato, fiordilatte, fresh basil and extra virgin olive oil.
We place the pizza on the peel and bake for about 55 seconds in a wood-fired oven.
It is very important to have a stable and balanced flour in order to absorb the water necessary for the dough.
It is very important to have a stable and balanced flour in order to absorb the water necessary for the dough.
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