PIZZA WITH LIPARI
Ingredients
| 1000 | g | LIPARI - WITH FERMENTED BRAN |
| 720 | ml | Water (4°C) |
| 21 | g | Salt |
| 30 | ml | Oil |
| 3 | g | Compressed yeast |
Preparation
KNEADING Place the flour and 650 ml of water into the mixer. Knead for 3 minutes until a rough, dry dough forms. Add the fresh yeast and 35 ml of water, then knead at low speed for 5 minutes. Add the salt and the remaining 35 ml of water, continuing to knead at low speed. Finally, add the oil and knead at medium/high speed until a strong, extensible gluten network is formed.
DOUGH TEMPERATURE 21–24°C
DOUGH REST Let the dough rest for 30–45 minutes before continuing with kneading.
SHAPING Transfer the dough onto the work surface, form a homogeneous mass, and let it rest for 30 minutes.
Divide into pieces of 220–240 g, shape into rounds, and place in 60×40×8 cm boxes.
PROOFING Allow to double in size at room temperature, approximately 3–4 hours.
BAKING Bake for 90–120 seconds at 420°C.
10 kg
