🍕 Le 5 Stagioni: Officially Certified for True Neapolitan Pizza
Le 5 Stagioni is becoming official member of the Suppliers approved to full the title by the “Associazione Verace Pizza Napoletana”. The Flour Pizza Napoletana branded Le 5 Stagioni has received the “certificate of suitability” in conformity to the parameters of quality and the requisites established by the official disciplinary for the realization of the true Napolitan Pizza. The rheological characteristics of the product and its elasticity have permitted an appreciated recognition highly valued by master pizzaioli in Italy and abroad. Soft wheat flour obtained from the milling and sifting of National and European non-germinated soft wheat, from which extraneous substances and impurities have been removed accordingly to the law in force (No.580 of 04/07/67). Special and particularly elastic flour for the production of traditional Neapolitan Pizza.
🧾 Ingredients
- 1kg of Pizza Napoletana flour
- 30g of salt
- 40–45g of olive oil
- 540–570ml of cold water
- 1g of dry yeast or 2g of natural yeast
🥣 Preparation / Recipe
1- Mix flour and yeast in the mixing bowl at minimum gear speed for 5 min.
2- Add water and mix always at minimum gear.
3- 3 min after adding water, add salt.
4- Five minutes after, add the oil.
5- Mix for 7 minutes such that dough temperature when finished is 24⁰C.
6- Remove the mix and leave it to rest for 15 to 20 minutes on working table at room temperature covered with nylon film.
7- Cut dough into 200g balls.
8- Put dough in plastic and cover with film.
9- Rest dough one hour in plastic containers at room temperature then put it in fridge at 4 degrees overnight or at least for 8 hours.
🔥 Cooking
- Dough must be removed from fridge one to two hours before cooking.
- Electrical oven: 300 degrees: 100% top and 10% on ground.
📊 Technical Specifications
Physical/Chemical Properties:
· Moisture: max 15.5%
· Proteins: min 11.5%
· Ashes: type 00 max 0.55
· Wet Gluten: min 28%
Rheological Properties
- Chopin Alveograph:
W 300 – Tolerance: -10/+20
L 0.60 – Tolerance: +-0.10
- Brabender Farinograph:
Absorption min 55%
Stability min 10’
- Brabender Amylograph:
Amylogram 800/1200 u.a.
📦 Packaging
- 25 kg
- 10 kg
