Do Baking Trays really matter for the Best Pizza? UNOX Fakiro vs Bake Tray

Описание: We compare UNOX Fakiro tray with UNOX standard baking tray. Both of them are made of aluminum but there is more than the material of the tray to tell which one bakes pizzas (and bread) in the best way. In this comparison also you will understand why pre-heating the oven for long time is so critical for the best results.


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This is not a video about making pizza but here you are a brief explanation on how to make a Neapolitan pizza
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Water __________ 1 liter
Salt ____________ 40g
Yeast :
brewer's yeast __ 3 g
Sourdough 5-20% of the used flour
Dry yeast _____ 1 g
Flour: min 1.6kg to max 1.8 kg (Type 00 or 0)

DOUGH PREPEARATION
Pour a liter of water into a bowl or mixer.
Dissolve the salt in the water.
-Add about 400 grams of flour a little at a time (you don't need to be precise).
-In this moment add the yeast. If you use the dry one you can put it directly, if you use fresh yeast or sourdough, dissolve them in a little warm water.
Gradually add the remaining flour until the dough reaches the desired consistency. In jargon we will say that the dough has reached the 'point of dough'.
Knead the dough for 15 min. The dough must be worked until a single compact, smooth and soft mass is obtained.

It is important to add a little flour to the dough because the amount of water that a flour is able to absorb (hydration) changes from flour to flour. For this reason, the quantity of flour among the ingredients varies from a minimum to a maximum.
Once ready, the dough is left to rest covered with a damp cloth so that the surface cannot harden, forming a sort of crust caused by the evaporation of the humidity released by the dough itself. The formation of the crust could give you serious difficulties in spreading and a not excellent result.

After the time deemed necessary for the dough to settle and rest, about two hours, the pieces of dough are cut. This phase is called 'staglio'. The dough is shaped in the form of balls with a technique that recalls the preparation of mozzarella or you can also practice the 'pirlatura' technique. The balls obtained are called loaves.
For the Neapolitan pizza the loaves must have a weight between 200 and 280 g, to obtain a pizza with a diameter between 22 - 35 cm. Once the loaves are formed, a second leavening takes place called maturation. The overall fermentation times: they can vary from min. 8 - max 24 hours. In some cases, for example in very hot places, leavening is slowed down by using the fridge.
-Once the rising time has elapsed, crush your dough into a round shape.

Season with: Tomato sauce, Mozzarella, a round of EVOO, and Basil only at the end of cooking.
Ready to bake!
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