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PIZZA ALLA PALA WITH MIX AMALFI

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

For 3 oieces

1000 g AMALFI - FOR RUSTIC PIZZA
850 g Water (18-20°C)
28 g Salt
4 g Fresh Yeast

Preparation

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, 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 500-600 g pieces and form.

PROOFING Allow the dough to double in volume at room temperature. Spread 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 must be adapted to the technique and tools used.

AMALFI - FOR RUSTIC PIZZA
For rustic pizzas. This blend is the favourite choice of traditional Italian pizza makers and is the secret behind our extraordinary pizza, with a rougher and more authentic texture. The presence of our Lievito Madre natural yeast increases flavour and nutritional value.

10 kg