6626-maximo-pizza-in-teglia-molino-merano

PIZZA WITH MAXIMO

Source: https://www.meranermuehle.it/rcp_recipe/pizza-with-maximo

Total time

2 Hours 20 Minutes

Baking/cooking time

28 Minutes

Rest time

60 Minutes

Ingredients

For a baking tray 60x40

Portions

900	g	Mix Maximo gluten-free
720	g	water
30	g	fresh yeast
20	g	salt
20	g	extra virgin olive oil or sunnflower oil
20	g	honey

Preparation

KNEADING TIME: Knead for 9-10 minutes on medium-high speed.

SHAPING: Spread the dough onto a 40x60 cm baking tray.

LEAVENING: Let the dough rise for about 60 minutes at 32-33°C (86°F) or until it has doubled in size.

BAKING: Bake at 230-240°C (446-464°F) for about 26-28 minutes, for the last 7 minutes with the valve open. Once fully baked, let it release all the steam. Then top with 300 g of tomato and 300 g of mozzarella and bake again for 4-5 min.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

Mix Maximo gluten-free

THE VERSATILE GLUTEN-FREE BLEND FOR PROFESSIONAL USEMAXIMO is a high-performance, versatile gluten-free baking blend developed for professional use in bakeries, pizzerias, and pastry kitchens. It is suitable for a wide range of applications including bread, pizza, focaccia, brioche, fried doughs, grissini, sweet baked goods, and light bases.The balanced formulation based on corn starch, rice flour, vegetable fibres, and lentil flour ensures stable, easy-to-handle doughs and reliable processing across different production methods.The result is gluten-free baked goods with a refined appearance, balanced structure, long-lasting freshness, and a clean, pleasant flavour. Thanks to its outstanding flexibility, MAXIMO consistently delivers high-quality results in every application.Application quantity: 100%.

15 kg