PIZZA AL PADELLINO WITH TAORMINA
Source: https://www.meranermuehle.it/rcp_recipe/pizza-al-padellino-with-taormina
Baking/cooking time
6-8 Minutes
Rest time
4 Hours
15 Minutes
Ingredients
For 7 padellino
| 1000 | g | TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS |
| 650 | g | Water (18-20°C) |
| 28 | g | Salt |
| 50 | g | Olive oil |
| 20 | g | Fresh Yeast |
Preparation
KNEADING*
Place the flour mix, salt, compressed yeast and 60% water in the mixer and start
kneading at low speed until a coarse but strong and compact structure is obtained.
Incorporate the remaining water by increasing the speed, and finally trickle in the oil.
DOUGH TEMP 25 °C
RESTING TIME 15 min. at 3 °C, perform first fold, repeat after a further 30 min. Wait for the 70% mass to
develop at a controlled temperature.
SHAPING Divide into 250-260 g pieces and round up.
Place in white pizza trays.
PROOFING
Place the trays in the fridge (open) for 4-6 hours, close and leave at 3°C for 12-14 hours.
Leave for 1 hour at room temperature, spread inside the previously oiled pan with the lids
facing upwards and wait until doubled in size.
SHAPING Turn upside down and make 5 vent holes
BAKING* 280 °C for approx. 6-8 min. with closed valve
TIP: Pay attention to the stability of the spelt, which is very low, and therefore, do not overdo the kneading process.
*The recipe is to be adapted according to the technology and equipment used.
TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS
For delicate pizzas with ancient cereals. With TAORMINA, the dough will develop a surprisingly honeycombed crumb and a crust that is particularly crispy to the bite. The presence of our Lievito Madre natural yeast increases its taste and nutritional value. The correct balance of the recipe makes it particularly suitable for all doughs direct and indirect at controlled tempreatures where good extensibility is required.
10 kg
CATEGORY
