Ingredients

  • Kg 1 flour 0 Pulcinella Amaranto
  • Lt 0,550 water temp. 25-27 ° C
  • Gr 2 fresh yeast (or gr 1 fresh yeast + 10 g freeze-dried mother yeast)
  • Gr 25 salt up
  • Gr 30 extra virgin olive oil

Baking Pizza

Dough procedure:

  • Pour the flour into the mixer and allow it to oxygenate at “1” speed.
  • Add a part of the water with the yeast.
  • After 1 minute pour the remaining water with the salt.
  • After 5 minutes add the oil and finish mixing for another 5 minutes.
  • Total dough time maximum 12 minutes always at speed “1”.

Maturation and leavening:

  • Place the dough in a plastic food container and cover it for 30 minutes.
  • Form loaves of 900/1000 gr (for 40x60H3 tray) and place in covered boxes for about 30 minutes.
  • spread the dough on the surface of the pan, pierce and grease the surface with extra oil virgin.
  • Leave to rest for 24 hours at a temperature of 23-25 ​​° C.

Cooking:

Check that the dough has risen almost to its edge. Bake the pizza at 280 ° C for 4 minutes. Remove from the oven and season to taste, then bake for another 5 minutes at 280 ° C.

Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: info@molinobigolingiovanni.it Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274

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