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6521_numana-pala-molino-merano

PIZZA ALLA PALA WITH MIX NUMANA

LONG DIRECT AT ROOM TEMPERATURE

Source: https://www.meranermuehle.it/rcp_recipe/pizza-alla-pala-with-mix-numana
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 4 pieces

1000 g NUMANA - FOR PINSA, PIZZA ALLA PALA AND FOCACCIA
800 g Water (18-20°C)
28 g Salt
50 g Olive oil
4 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 26 °C

RESTING TIME 60 min. at 3°C and perform a fold. Wait for the 200% mass to develop at room temperature.

SHAPING Divide into 500-600 g pieces and form.

PROOFING Wait for doubling 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 is to be adapted according to the technology and equipment used.
NUMANA - FOR PINSA, PIZZA ALLA PALA AND FOCACCIA
For pinsa, pizza alla pala and focaccia. NUMANA has been carefully developed to ensure an irresistible crust with a perfect balance of crispness, taste and exceptional aromas. Our blend is highly versatile and perfectly suited to various preparations.

10 kg