video – A changelog by Daniel Mettler

This is the best video and recipe I have discovered so far, showing and describing how to bake a perfect Pizza Napoli. It is probably no coincidence that the presenter, Francesco Ialazzo from Ingelheim, is apparently a world champion pizza maker. But it is all the more astonishing that he gives such a detailed insight into the recipe (using international (SI) units of measurement) and the production. He must be very sure that making a perfect pizza also requires a lot of experience, good starting products and a lot of craftsmanship.

One viewer (Julian Aponte) took the trouble to transcribe the recipe (the original comment is in German, like the video, I’ve added it, slightly corrected, at the end of this post [1]):

1kg flour type 405 or Typo 00
650 ml water
5 g fresh yeast or 2.5 g dry yeast
32 g sea salt

put some water aside
put most of the water into the bowl
dissolve the yeast in the water in the bowl
add flour to the bowl
knead the dough (machine for 5 minutes)
add salt to the bowl
gradually add the water that has been set aside.
rub hands with olive oil and take dough out of the bowl
turn the dough over and knead until the dough is no longer sticky
cover the dough with a damp cloth and let it rest at room temperature for 30-35 minutes
portion the dough into balls of 280 g each
cover the dough and let it rise for 6-8 hours
Shape the dough into round pizzas. 14.
put the strained San Marzano tomatoes on the pizza
sprinkle some Pecorino on pizza
put basil on pizza
put olive oil on pizza
put small pieces of buffalo mozzarella on pizza
put the pizza in the oven at as high a temperature as possible and keep a constant eye on it (ideally on a pizza stone)
garnish with mozzarella, basil and olive oil.

My transcription of the baking temperature information:

In a stone oven:

Temperature of the stone on top: 450-460 °C
Temperature of the stone at the bottom: 360-370 °C
On average, bake the pizza 1.5 to 2 minutes at approx. 390 °C

In a normal oven at home (the pizza will be a bit crispier and drier):

preheat the oven for 40 minutes with a firebrick.
place the pizza on the fireclay stone
bake at 250 °C for about 15-20 minutes.

I am very much looking forward to trying out this recipe!

[1] Transcribed (by Julian Aponte) recipe in German:

1 kg Mehl Typ 405 oder Typo 00
650 ml Wasser
5 g frische Hefe oder 2.5 g Trockenhefe
32 g Meersalz

Etwas Wasser bei Seite stellen
Großteil des Wassers in die Schüssel geben
Hefe in Wasser in der Schüssel auflösen
Mehl in die Schüssel geben
Teig kneten (Maschine 5 Minuten)
Salz in die Schüssel geben
Bei Seite gestelltes Wasser nach und nach hinzugeben
Hände mit Olivenöl einreiben und Teig aus der Schüssel holen
Teig solange umschlagen und kneten, bis der Teig nicht mehr klebt
Teig mit feuchtem Tuch abgedeckt bei Raumtemperatur 30-35 Minuten ruhen lassen
Teig in Bällchen à 280 g portionieren
Teig abdecken und 6-8 Stunden gehen lassen
Teig so runden Pizzen formen
Passierte San Marzano Tomaten auf Pizza geben
Etwas Pecorino auf Pizza verteilen
Basilikum auf Pizza geben
Oliven Öl auf Pizza geben
Büffelmozzarella in kleine Stücken auf Pizza geben
Pizza in Ofen bei möglichst hoher Temperatur geben und stetig beobachten (Ideal auf Pizzastein)
Mit Mozzarella, Basilikum und Oliven Öl garnieren

I’ve just installed the free (as in ‘free beer’) Jingproject client by that allows to capture screenshots or screen videos and store or upload and share them (e.g. on screencast.com). It’s amazing, how easy and convenient it is to use – good job! There are clients for both Windows and Mac OS X (which will likely be important for me very soon as I intend to buy a new MacBook Pro with LED backlit display and a Penryn Core 2 Duo processor). The only thing missing is a Linux client (but we’re used to that, aren’t we? ;). Jingproject is provided by TechSmith, the creators of the well-known (and also great) SnagIt screen capture application.

Here’s an example of a screencast I just recorded (no sound, though):

Logitech G9 Laser Mouse SetPoint 5.0 German

It shows the great variety of configuration options you have for customizing your Logitech G9 Laser Mouse using SetPoint 5.0. The Logitech G9 Laser Mouse is Logitech’s latest “gamer” mouse and the best and most accurate mouse I ever used. I bought it though I’m not much of a “gamer” actually, but the form factor, features and its high quality convinced me. It’s quite a small mouse compared to other mice, but that’s intentional as you move it with your fingers rather than with your wrist or arm. This makes it a very user friendly (and particularly gamer friendly) pointing device as you’re much quicker in pointing and clicking while using less energy. The small form factor however might be a problem for you if you have really big hands (check it out in the next hardware store before you buy!).

Further, it’s a mouse with a cord, so you don’t need to worry about batteries, lag or interferences. So in short, I highly recommend the Logitech G9 Laser Mouse. For me, the only minuses are its rather high price and the fact that there is no SetPoint for Mac OS X (let’s hope Logitech will port it soon).

9 out of 10 points from me.

Tag: video

The best video and recipe how to make Pizza Napoli?

Jingproject, screencast.com and Logitech G9 Laser Mouse SetPoint 5.0