Regulations for obtaining use of the collective trade mark “Verace Pizza Napoletana” - (Vera Pizza Napoletana).

From: Associazione Verace Pizza Napoletana

Regulations for obtaining use of the collective trade mark “Verace Pizza Napoletana” - (Vera Pizza Napoletana).

Ingredients and recommended amounts:

The following doses are based on 1 litre (1000ml) of water

Water 1 litre (1000 ml)
Salt 50-55 grams
Yeast 3 grams
Flour 1.7/1.8 kg (depending on strength)

Mixing time 10 minutes to add flour and prepare mixture in order to reach its ‘optimal point’, knead for a further 20 minutes.

First stage of dough rise 2 hours:

“staglio a mano” dough hand cut and rolled into small balls referred to as ‘panetti’

Second stage of dough rise:
Form small balls of approximately 180- 250 grams
Place balls in ‘rising boxes’ (alimentary cases) for 4-6 hours

Recommended levitation temperature 
Room temperature : 25°c

Conservation temperature
 As above for 6 hours following second stage of levitation.

To further ensure a uniform product, with varying seasonal conditions, controlled environments are recommended to guarantee and regulate temperature and humidity.

Production techniques

The preparation of " Verace Pizza Napoletana” - (Vera Pizza Napoletana) exclusively follows the below method of production used in a continuous cycle. Blend flour, water, salt and yeast. Pour a litre of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of yeast. Start the mixer, and then gradually add 1800 g of flour (w220-380) until of the desired dough consistency is achieved. Combining the ingredients should take 10 minutes.

Mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, so that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to touch.

The distinguishing product factor and characteristic of the recommended flour used for " Verace Pizza Napoletana” - (Vera Pizza Napoletana) allows it to absorb between 50 to 55% of its weight in water to reach the “optimal point” The preparation of the dough in the mixer should be done without causing the dough to become warm.

Dough characteristics

The characteristics of the dough should be as follows, a variance of ±10% is tolerated.

Fermentation temperature: 25°C

Final pH 5.87

TA/Acidity 0.14

Density 0.79 g/cc (+34%)

Fermentation/Dough Rising:

First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered by a damp cloth. In this manner the dough's surface cannot harden, nor can it form a crust caused by the evaporation of the moisture released from the dough. The dough is left, intact, to rise for 2 hours. With the aid of a spatula, the mixture is cut into strips from which pieces are broken off and then shaped into balls. The formation of the balls must be done exclusively by hand. This technique, known as ‘staglio a mano’ whereby the dough is made into small balls, ‘panetti’, is reminiscent of the technique used in the preparation of mozzarella – ‘mozzatura’ also done by hand. For " Verace Pizza Napoletana” - (Vera Pizza Napoletana) the dough balls (‘panetti’) must weigh between 180 and 250 g.

Second phase: Once the individual dough balls (‘panetti’) are formed, they are left in ‘rising boxes’ known as “mattarelle” (alimentary cases – see appendices for further details) for the second rising stage, which lasts between 4 to 6 hours. By controlling storage temperature (keeping at room temperature), these dough balls can then be used at any time for the following 6 hours.

Source:
http://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf