Nombre Chef

Vittorio y Riccardo Figurato

Recipe Book

Neapolitan Pizza

with Vittorio and Riccardo Figurato

 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Direct hand kneading

with whole flour

Ingredients for a 1,7 Kg dough

● 500 gr 00 wheat flour

● 500 gr whole wheat flour
● 700 gr de cold tap water
● 2 gr fresh brewer’s yeast
● 25 gr table salt

Preparation for the direct hand kneading with

whole flour
● Pour all the water in a bowl.
● Add the yeast to the water and carefully dissolve with your fingers
● Mix both types of flour and add to the bowl.
● With a spoon, mix all ingredients until all the flour is fully incorporated.
● Cover the bowl with a film and allow to rest for 30 min.
● After 30 min., add salt and knead with both hands for 2 min.
● Finally, take the dough to the counter and knead moving from outside
to inside.

Allergen products

Notas:

2
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Direct kneading with

kneader with 00 flour

Ingredients for a dough of approx. 1.6 Kg

● 1.000 00 wheat flour

● 600 gr cold tap water
● 2 gr fresh brewer’s yeast
● 25 gr table salt

Preparation for direct kneading with 00 flour

*All in all, the kneading process with kneader should not take more than 10
minutes to avoid the dough from overheating and, therefore fermentation is
not compromised

● Pour all the water in the kneader which has to be turned off.
● Add the yeast to the water and use the kneader in speed 1 until it
dissolves.
● Turn off the machine and pour ½ of the flour.
● Turn on the kneader at the same speed and wait until all the flour has
incorporated in the water. Then, add the remaining half of the flour.
● At minute 8, put the machine off and add salt. Knead for 2 more
minutes.
● Turn off the kneader and remove the dough.

Allergen products
Notas:

3
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Indirect kneading
using a kneader with
biga
Ingredients for the biga

● 500 gr 00 wheat flour

● 250 gr cold tap water
● 2 gr fresh brewer’s yeast

Preparation for the biga

● Pour all the flour in the kneader.

● Tear the yeast in small pieces, add.
● After 3 minutes, turn off the kneader and remove the biga.
● The final texture is not that of a dough but that of dried and thready
patches.
● Keep the biga in an airtight crystal jar. Reserve in the fridge at 4°C
during 24 hours.

4
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Indirect kneading
using a kneader with
biga
Ingredients for a dough of 1,6 Kg approx.

● 500 gr of 00 wheat flour

● 350 gr cold tap water
● 25 gr table salt

Preparation for indirect kneading with biga

● Pour all the flour in the kneader.

● Tear the biga in 5 cm pieces and add the flour.
● Pour 60% of the water (210 gr) in the kneader.
● Turn on the kneader at speed 1, and knead during 4 min.
● Once all the ingredients have formed a dough, take the kneader to
speed 2 and incorporate water until fully absorbed.
● 8 min after you started kneading, that is to say, 2 minutes before
finishing, add salt and end up kneading for 2 minutes more.
● Turn off the kneader and take the dough.

Allergen products
Notas:

5
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Dough fermentation

Procedure after finishing kneading,

either hand kneading or with a
kneader

● Allow the dough to “rest” at room temperature for 1 hour.

● It is important, during all the fermentation process, to
have the dough covered either with a film or with the
bowl lid we are using.
● If the air contacts the dough, a hard crust will be formed
in the dough, and this will not allow a correct
fermentation.
● The 1 hour “rest” of the dough at room temperature is for
the dough to “relax”, slightly after having worked on it
during the kneading, and for the gluten to develop.
● After such time, uncover and do the closing folds of the
dough as in the “french kneading” style.
● The purpose of this technique is to give more strength
and start fermenting, and create a fully closed bun, so
that the gases resulting from the yeast, can raise
perfectly upwards and therefore, help the dough to
double its volume.
● Take the dough, raise it and fold it. Repeat this.
● Cover and take the dough to the fridge at 4-5°C during at
least 24 hours. The total amount of hours depends on
the flour used and the type of kneading.
● Take out of the fridge 6 hours before using it
● If strength flour is used for both types of kneading, it will
last 72 hours if direct knead or 48 hours if indirect
knead.

6
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Preparation of buns

Hand or kneader procedure to make buns

● Pizza buns are made after taking the dough out of the fridge
and before being stretched and baked.
● There is no exact time to know when to take the dough out of
the fridge and prepare the buns. In general, a pizza is ready to
be baked when:
1. The bun has doubled its volume since it has been first
made.
2. The bun temperature is around 18-20°C.

● If you do not have a thermometer, you can follow this rule:

1. In winter(room temperature of 18°C approx): 6 hs before
baking.
2. in summer (room temperature of 28°C approx): 4 hs
before baking.

● Separate the dough in 250 gr buns for a Neapolitan pizza and

900 gr buns for Roman tray pizza.
● For tray pizza, the way to estimate the weight of the pizza’s bun
depending on the type of oven tray to be used, is
cm width of the tray x cm length of the tray x 0,6 → the
result is the grams of dough buns.
● Close the buns.
● Place the buns in homologated pizza plastic trays, and, if
possible, stackable, and cover with a box or a lid on top.
● Allow to stand/ rise at room temperature.

7
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

San Marzano tomato

sauce

Ingredients for the tomato sauce

● 100 gr whole peeled San Marzano tomatoes

● 1 gr table salt
● 1 gr extra virgin olive oil
● 2 fresh basil leaves

Preparation

● Put the tomatoes in a bowl.

● Add salt, basil leaves torn by hand and olive oil.
● Tear the tomates by hand until you get a sauce type texture.
● Reserve.

Allergen products

Notas:

8
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Margherita Pizza
Ingredients
● 250 gr pizza bun prepared with the direct kneading procedure with 00 flour
● 100 gr natural tomato sauce
● 100 gr “fiordilatte” cow mozzarella
● 10 gr parmigiano reggiano
● 10 gr extra virgin olive oil
● 5 leaves of fresh basil

Preparation
● Stretch the pizza in the Neapolitan style.
● Add ingredients in the following order: tomato sauce,, 2 leaves of
fresh basil torn by hand, parmigiano reggiano, mozzarella in pieces
and extra virgin olive oil.
● Take to the Neapolitan oven for 90 segundos.

Finishing and presentation

● After taking the pizza from the oven:
● Add the three leaves of fresh basils in whole

Curiosity of the Pizza

● According to legend, the margherita pizza was born in the year
1889 thanks to the pizza maker Raffaele Esposito chef of the
Pizzeria Brandi (still existing), who wanted to prepare a special
pizza in honor of the Italian Queen Margherita de Savoia, who was
in a official visit in Napoles.
● It is said that the ingredients used where specially intended to,
according to the initial idea of Raffaele Esposito, represent Italian
colors: green with basil, white with mozzarella and red with tomato.

Allergen products

9
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Marinara Pizza
Ingredients
● 250 gr pizza bun made using the direct kneading procedure with 00 flour
● 100 gr natural tomato sauce
● 1 garlic clove in thin slices
● 4 anchovies
● 10 gr extra virgin olive oil
● a pinch of oregano
● 5 leaves of fresh basil

Preparation

● Stretch the pizza in the Neapolitan style.

● Add ingredients in the following order: tomato sauce, sliced
garlic and then anchovies torn in two.
● Then add oregano, two fresh basil leaves torn by hand and
extra virgin olive oil.
● Take to Neapolitan oven for 90 seconds.

Finishing and presentation

● After taking the pizza out of the oven, add 3 fresh basil leaves in
whole and a drizzle of extra virgin oil

Allergen products
Alérgenos

10
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Butternut Squash and

guanciale pizza
Ingredients for the baked butternut squash
cream for 4-5 pizzas:
● 1 butternut squash
● 2 garlic cloves
● 50 gr white wine
● table salt
● 2 basil leaves
● black pepper
● 30 gr extra virgin olive oil

Preparation

● Cut the butternut squash in cubes and place all the ingredients in an
oven tray.
● Bake at 160°C for 30 min. in a convection oven.
● Take out of the oven and pour in a thermomix vase. Grind until forming
a dense cream. Rectify salt and pepper.
● Allow to cold.
● Reserve.

11
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Butternut Squash and

guanciale Pizza
Ingredients
● 250 gr pizza buns made using the direct kneading procedure with
00 flour
● 100 gr baked butternut squash cream
● 100 gr “fiordilatte” cow mozzarella
● 80 gr roman guanciale in slices(it can be replaced using cured
bacon)
● black pepper
● 10 gr shelled nuts
● 10 gr extra virgin olive oil
● 5 fresh basil leaves

Preparation
● Stretch the pizza in the Neapolitan style.
● Add ingredients in the following order: baked butternut squash
cream, two fresh basil leaves torn by hand.
● Then the guanciale slices, the “fiordilatte” mozzarella and extra
virgin olive oil.
● Take to Neapolitan oven for 90 seconds.

Finishing and presentation

● After taking the pizza out of the oven, add the nuts, the three fresh
basil leaves in whole and a pinch of pepper, freshly ground

Allergen products
Alérgenos

12
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Neapolitan Calzone
Ingredients
● 250 gr pizza buns made using the direct kneading procedure with 00 flour
● 50 gr of natural tomato sauce
● 50 gr “fiordilatte” cow mozzarella
● 50 gr smoked provola in julienne
● 100 gr fresh cow ricotta
● 50 gr Napoli salami in julienne(it can be replaced by pepperoni)
● black pepper
● 10 gr extra virgin olive oil
● 4 leaves of fresh basil

Preparation
● Stretch the pizza in the Neapolitan style, but in this case also
stretch the edges.
● Add ingredients in the following order: ricotta, smoked provola,
napoli salami, two leaves of fresh basil broken by hand,
mozzarella and black pepper.
● Close the pizza and add tomato sauce on top.
● Make a hole on the upper part of the pizza to release the vapor
from inside. This is made because as it is a closed pizza, it needs
more baking time, and as the “furnace mouth’s” temperature is
lower than that of the rest of the furnace, this allows us to have
it fully baked with only 2 more baking minutes.

Finishing and presentation

● Bake it for 2 min approx. in the outer part of the Neapolitan furnace.
● Take it out of the oven, add two leaves of basil and a drizzle of extra

Allergen products
Alérgenos

13
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Fried Neapolitan Pizza

Ingredients
● 250 gr pizza buns made using the direct kneading procedure with 00 flour
● 50 gr natural tomato sauce
● 50 gr “fiordilatte” cow mozzarella
● 50 gr smoked provola in julienne
● 100 gr fresh cow ricotta
● 50 gr napoli salami in julienne(otherwise, it can be replaced by pepperoni)
● black pepper
● 4 leaves of fresh basil

Preparation
● Stretch the pizza in the Neapolitan style but, in this case, you need
to crush the edges to get a smooth dough.
● Add the ingredients in the following order, ricotta, smoked provola,
fresh mozzarella, napoli salami, two leaves of fresh basil broken by
hand and black pepper.
● Close the pizza carefully and fry it immersed in olive oil at 180°C
for 3 to 4 min.
● Take the pizza out of the oven and pass it through tissue paper.

Finishing and presentation

● Once fried, finish with a pinch of pepper and a leave of fresh basil.

Allergen products
● Una vez sacada la pizza del horno.
● Añadir las dos hojas de albahaca fresca enteras y un hilo de aceite de oliva
extra virgen.

14
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Montanarine
Napoletane Pizza
Ingredients for fried tomato sauce
● 100 gr peeled whole San Marzano tomatoes
● 1 gr salt
● 1 gr extra virgin olive oil
● 2 leaves of fresh basil
● 1 garlic clove

Preparation
● Break the peeled tomatoes by hand until fully crushed.
● Take the tomatoes, oil, salt, garlic and basil leaves to a pan.
● Allow to cook for 30 min.

15
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Montanarine
Napoletane Pizza
Ingredients for 4 units
● 250 gr pizza buns made using the direct kneading procedure with 00 flour
● 100 gr cooked tomato sauce
● 10 gr parmigiano reggiano
● 4 leaves of fresh basil

Preparation
● Take a pizza bun and cut it in 4 equal parts.
● Fry the pieces immersed in olive oil at 180°C.
● Take the pizza pieces and pass through tissue paper.

Finishing and presentation

● Once fried, add a spoon of tomato sauce on top.
● Sparkle some parmigiano reggiano.
● Finish with a leave of fresh basil.

Allergen products
● Una vez sacada la pizza del horno.
● Añadir las dos hojas de albahaca fresca enteras y un hilo de aceite de oliva
extra virgen.

16
 Nombre
Vittorio y Riccardo Figurato PepeChef
Solla

Recipe

Diavola Pizza in tray

Ingredients for pizza in gastronomy
● 900 gr pizza bun made under the indirect kneading with biga procedure with
00 flour
● 300 gr natural tomato sauce
● 200 gr “fiordilatte” cow mozzarella
● 80 gr semi-spicy chorizo
● 20 gr black olives
● 20 gr extra virgin olive oil
● 10 leaves of fresh basil

Preparation
● Sparkle flour in the counter and put the dough on top.
● Sparkle some flour on the dough and stretch touching the pizza in
all its parts, using just the fingertips.
● In this case, do not push the air towards the edges but try to create
small “skin holes” in the dough.
● Grease the tray with some oil and take the dough to the tray. Add
the tomato sauce and a drizzle of extra virgin olive oil.
● Bake at 250°C in a convection oven in dry (without steam), for
12-13 min.
● When the pizza is almost ready underneath (light brown) take out
of the oven and add mozzarella, chorizo, olives and some leaves of
fresh basil
● Bake for 2 more minutes, just the time the mozzarella gets slightly
melted and the chorizo toasts a little bit.

Finishing and presentation

● After taking the pizza out of the oven, add some leaves of fresh basil, in
whole, and a drizzle of extra virgin olive oil.

Allergen products
● Una vez sacada la pizza del horno.
● Añadir las dos hojas de albahaca fresca enteras y un hilo de aceite de oliva
extra virgen.

17