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6522_positano-pala-molino-merano

PIZZA ALLA PALA WITH MIX POSITANO

Source: https://www.meranermuehle.it/rcp_recipe/pizza-alla-pala-with-mix-positano
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
6-8 Minutes
Rest time
2 Hours 30 Minutes
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Ingredients

For 8 pc.

1000 g POSITANO - FOR PROTEIN-RICH PIZZA
800 g Water (3-4°C)
28 g Salt
100 g Olive oil
25 g Fresh Yeast

Preparation

KNEADING* Place the mixture, salt, compressed yeast and 75% hydration in the machine and start kneading at low speed until a rough 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 21 °C

RESTING TIME 30 min. at 3°C and perform a fold. Wait for 50% mass development at controlled temperature.

SHAPING Divide into 280-300 g pieces and form. 

PROOFING Before use, wait until it has doubled in size at room temperature and then proceed with laying, making 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.
POSITANO - FOR PROTEIN-RICH PIZZA
For protein pizzas. Our high-protein pizzas contain fewer carbohydrates than traditional pizzas, allowing you to enjoy a delicious meal without guilt. With our own sourdough starter, the crust will be light and easily digestible. These delicious creations are prepared using six different protein sources, ensuring complete and balanced nutrition.

10 kg