PIZZA ALLA PALA WITH TAORMINA
Source: https://www.meranermuehle.it/rcp_recipe/pizza-alla-pala-with-taormina
Baking/cooking time
6-8 Minutes
Rest time
16 Hours
15 Minutes
Ingredients
For 7 pieces
| 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 500-600 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.
Take the bowls out of the fridge and wait for them to double in size at room temperature.
SHAPING Lay down and make 5 vent holes
BAKING* 280 °C for approx. 6-8 min. with closed valve
TIP: Attention must be paid to the stability of the spelt, which is very low, so do not carry out prolonged
kneading and it is advisable to follow pre-baking and baking processes.
*The recipe must be adapted to the technique and tools 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
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