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PINSA WITH MIX GRAN STIRATA

Source: https://www.meranermuehle.it/rcp_recipe/pinsa-with-gran-stirata
Total time
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6 Hours 15 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
4 Minutes
Rest time
6 Hours
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Ingredients

For 4 pc.

1000 g GRAN STIRATA - MIX FOR PINSA AND PIZZA BASES
700 g Water 4°C
10 g Yeast
25 g Salt
30 g Olive oil

Preparation

KNEADING* Combine Mix GRAN STIRATA, 600g of water, salt and yeast. Knead slowly for 8 minutes and then quickly for 7 minutes. Slowly add the remaining water (200 g) and oil. Knead into a smooth, homogeneous and elastic dough.

DOUGH TEMPERATURE Approx. 21 °C

PRE-BAKE WEIGHT Place the 1,800 g dough piece into a well-greased plastic container with lid.

RESTING TIME 1 Approx. 30 min at 22-24 °C

RESTING TIME 2 Approx. 3 hours at 4 °C, until the dough has doubled in volume.

PRE-BAKE QUANTITY Divide the dough into 4 pieces and place in suitable plastic containers with lids.

PROOFING Approx. 150 minutes at 22-24°C until the dough has doubled in volume.

SHAPING Place the dough pieces on a layer of dusting flour and carefully use your fingertips to form the oval Pinsa shape.

BAKING TIME* Bake at 280°C for approx. 4 min without ventilation. Leave to cool (or freeze if required). To finish baking, place in oven at 260°C with ventilation.



* The recipe must be adapted to the technique and tools used.
GRAN STIRATA - MIX FOR PINSA AND PIZZA BASES
A mixture of wheat, soya and rice, ideal for baked products such as pinsa, contemporary pizza and pizza “in pala”. Gran Stirata produces a dough with a very cellular structure and a crust that is particularly crispy and light. The presence of lievito madre natural yeast increases taste and nutritional value. Particularly suitable for both long and short leavening times.

15 kg