The Wood fired oven

The oven is made of a single monolithic structure with characteristics of strength and strain. The feature that makes the oven of the “Pizza Napoletana” different from other types of ovens is the use of traditional local clay bricks baked in the same ovens that made famous the Pizza Napoletana all over the world and with a base of special firebrick from Sorrento or Santa Maria Capua Vetere. For the construction of the cupola, the bricks are laid in the old manual technique, to avoid even the slightest movement, then a special fire-proof cement is laid, which means the oven will remain in-shape over time. Then a second cover is built allowing you to reach very high temperatures (around 470 ° C). The oven, from the vault to the basement, is handmade and the insulation of the oven is assured by the use of mixtures of cement with high insulation features, in this way it is ensured the constancy of temperature inside the vault and the hob, to minimize the heat loss to the outside.

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Mixing machine

There are several models of mixers, but, because the technique of mixing is very important, not all are suitable for the Pizza Classica Napoletana. Before the biological rising there is a physical rising, which is an increase in the volume, caused by a mechanical action , i.e. by blowing air into the dough. Here are the mixers suitable for this function:

A good mixer is the Spiral one with a moving basin. The spiral mixer is characterized by a main body where there are a basin (rotating) housing the dough and the spiral (the mixing organism) rotating during the mixing phase on its own shaft to help the dough making. The spiral rotates along its axis, generating an stretching and extension action in the gluten net. With this mixer it is possible to knead for a maximum of 20 minutes and is not recommended for beginners because, causing a friction, unless you have a great experience, it causes a heat in the dough. With the Fork mixer, thanks to the unique shape of the mixing body and the natural movement, it is possible to achieve not heated and well-oxygenated dough, to a very high quality final product. The system of dough making with the fork is ranked as one of the best, second only to the system with the Kneading arms. In fact, this last model, with its operating system, which reminds the typical movements of human being arms and hands, is the most tested and efficient model existing to work the dough. The product obtained is very homogeneous, well oxygenated, without any heat in the dough, ready for a perfect, slow rising, the only problem is that you have to work with medium or large amounts of dough.

This post is also available in: Italian