If some of the terms used in this page are unknown, you are invited to read the Glossary of the terms.
The traditional Neapolitan Round Pizza, also called “Cart Wheel”, is a large, thin and soft pizza with a not too high crust. It is handed by hand, also pressing on the crust, has a diameter bigger than usual to mislead from the pizza plate. The cooking is short at high temperature and strong flame.
Theory
62% Hydration
2.5% Salt
Variant 1 (8 hours):
Wheat flour type 00 or 0 medium strength
Variant 2 (24 hours):
Wheat flour type 00 or 0 high strength
Folding 20′-10′-5′ after kneading (only if the dough is kneaded by hands)
Hand stratched with the slap technique
Dough balls 250-280g
Procedure Variant 1 (8 hours RT max 25 ℃):
- Kneading
- Puntata 2 hours at RT in an oiled container with lid
- Staglio
- Appretto 6 hours at RT in rising boxes
Procedure Variant 2 (24 hours):
- Kneading
- Puntata 2 hours at RT in an oiled container with lid
- Fermentation and maturation in mass for 18 hours at CT in an oiled container with lid
- Staglio
- Appretto 4 hours at RT in rising boxes
It cooks in a stone oven at 400-450 ℃ with a high flame in about 60-90 seconds.
Yes! I find this page very helpful. But, I had to go back and forth to the glossery
And I am not sure I understand Folding 20′-10′-5′.
Hi Dean,
Thank you for your comment. How to you make your dough? I use 4 different methods:
Only using Spiral Mixer the dough comes out ready from the mixer. With the others methods you will need to give to the dough some rest and make some foldings. I suggested to make foldings first after 20 minutes, then after 10 minutes and then after 5 minutes, hopefully with these 3 foldings your dough should be smooth and not sticky, if still sticky I suggest you to do more foldings until the dough is ready.
Please let me know, I will try to make better explaination in the page.