Pizza calculator – Stadler Made

  • Styles

    Flour, water, salt yeast and a blaze hot wood-fired oven. That ’ s how the very beginning pizza were made, and it ’ s how they ’ re still doing it today in Naples .
    The best neapolitan pizza should have a big, beautiful crust that ’ s slightly crisp and is covered with little dark spots caused by the sizzle heat. The center of the pizza should be thin and largely soft and have good a few delightful toppings combined with a ennoble touch of smoke from the wood-fired oven .
    Ingredients ratio

    • Tipo 00 or bread flour: 100%
    • Salt: 3%
    • Yeast: 0.2 %
    • Water: 55% – 75%

    Instructions

    • Proofing at room temperature (min 6 – max 24 hours) or cold fermenting (min 8 – max 72 hours)
    • Oven temperature: 400 – 550°C / 750 – 1020℉.
    • Baking time: 1 – 4 mins.

    New York pizza (American)

    When Italians started immigrating to America, they took their beloved pizza with them to the USA. Most Italians started making pizza in coal or flatulence ovens that weren ’ thyroxine american samoa hot as the wood-fired ovens in Italy. This entail that the pizza needed more time to bake and that the recipe had to be adjusted to the longer baking time. This is how the New York pizza was born .
    When stretching out a New York pizza you will leave it slightly thicker than a Neapolitan or a Roman pizza .
    It takes between 8 and 15 minutes to bake .
    A Neapolitan pizza would dry out during this period. The New Yorker doesn ’ thyroxine because of its key ingredients : oil & boodle. The oil protects the dough from drying out and the boodle helps the crust to brown more evenly, giving it more season .
    Ingredients ratio

    • Tipo 00 or bread flour: 100%
    • Sugar: 2%
    • Salt: 2%
    • Fresh yeast: 0.4%
    • Olive oil: 2.5%
    • Water: 55% – 65%

    Instructions

    • Proofing at room temperature (min 6 – max 24 hours) or cold fermenting (min 8 – max 72 hours)
    • Oven temperature: 200 – 300°C / 400 – 580℉.
    • Baking time: 8 – 15 min s.

    Sicilian pizza

    besides known as sfincione, focaccia, thick-crust, deep-dish or pan pizza
    The sicilian pizza is a very versatile pizza that goes by lots of different names, depending on the area, city, or area where it ’ south made. Though the name and the toppings may vary a distribute, the basics stay the same.

    These pizzas have a dense, softer, and more bread-like texture than the Neapolitan, Roman or New York pizza. They ’ ra baked in a pan or baking tray that ’ mho coated heavily with olive oil. As the oil heats up in the oven, it will fry the free-base of the pizza, making it extremely crisp and delectable .
    Ingredients ratio

    • Tipo 00 or bread flour: 100%
    • Salt: 2%
    • Yeast: 1.5 %
    • Olive oil: 1.5%
    • Water: 55% – 85%

    Instructions

    • Proofing at room temperature (min 6 – max 24 hours) or cold fermenting (min 8 – max 72 hours)
    • Oven temperature:  250 – 280°C /480 – 540 ℉.
    • Baking time: 15 – 20 mins.

    Pizza Canotto

    There is a newly pizza in town ! It is called the “ Canotto ”, which translates to inflatable boat.
    This pizza is an outgrowth of the celebrated pizza Napoletana, it ’ randomness made out of the same four ingredients : flour, water, salt and yeast, and it ’ s baked in a blaze away hot wood-fired oven.
    It has the same soft and wet center like the Neapolitan pizza, the only remainder is that the crust of the Canotto is a lot much bigger and is filled with air just like an inflatable boat .

    Ingredients ratio

    • Tipo 00 or bread flour: 100%
    • Salt: 3%
    • Yeast: 0.4 %
    • Water: 68% – 80%

    Instructions

    • Cold fermenting (min 24 – max 72 hours)
    • Oven temperature: 450 – 520°C / 840 – 950℉.
    • Baking time: 1 – 3 mins.

    If you want to make a pizza Canotto there are several steps you need to take. I will explain all 6 steps to you in my YouTube video recording : How to make a Canotto