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6524_salento-padellino-molino-merano

PIZZA AL PADELLINO WITH MIX SALENTO

Source: https://www.meranermuehle.it/rcp_recipe/pizza-al-padellino-with-mix-salento
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
6-8 Minutes
Rest time
2 Hours
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Ingredients

For 7 pieces

GEL
100 g Rye flour type 2
200 g Water (40°C)
MAIN DOUGH
1000 g SALENTO - FOR LIGHTER PIZZA
600 g Water (18-20°C)
28 g Salt
50 g Olive oil
4 g Fresh Yeast

Preparation

GEL
Mix with a whisk until smooth and homogeneous. Let it rest for 6 hours at room temperature, then 16 hours at controlled temperature and finally 2 hours again at room temperature.

KNEADING* Place the mixture, salt, compressed yeast and 60% hydration in the machine and start kneading at low speed until a coarse but strong and compact structure is obtained. Incorporate the remaining water by increasing the speed, the gel in 3 amounts and finally add the oil in a trickle.

DOUGH TEMP 26 °C

RESTING TIME 60 min. at 3°C and perform a fold. Wait for the 30% mass to develop at a controlled temperature.

SHAPING Divide into 250-260 g pieces and round up.

PROOFING Leave for 1 hour at room temperature, spread inside the previously oiled pan with the lids facing upwards and wait until doubled in size. Turn upside down and make 5 vent holes.

BAKING* 280 °C for approx. 6-8 min. with closed valve.


TIP: it is advisable to follow prebaking and baking.

*The recipe is to be adapted according to the technology and equipment used.
SALENTO - FOR LIGHTER PIZZA
For lighter pizzas. Our blend of wheat and rye flour combines the best of both worlds. The flour wheat gives the pizza a soft and fluffy crust, while rye adds a touch of robustness and a slightly rustic flavour.

10 kg