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
Hand stratched with the slap technique
Dough balls 250-280g
👩🍳 Procedure Variant 1 (8 hours RT max 25 ℃):
- Kneading
- Folding (if needed)
- 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 CT):
- Kneading
- Folding (if needed)
- 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.
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