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ROUND PIZZA WITH AMALFI

Source: https://www.meranermuehle.it/rcp_recipe/round-pizza-with-amalfi
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
2,5 Minutes
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Ingredients

Ingredients for 8 pizza

1000 g AMALFI - FOR RUSTIC PIZZA
850 g Water (18-20°C)
4 g Fresh Yeast
28 g Salt

Preparation

KNEADING* Place the mixture, salt, compressed yeast and 60% hydration in the machine 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 add the oil in a trickle.

DOUGH TEMP 26 °C

RESTING TIME 60 min. at 3°C and perform a fold. Wait for the 30% mass to develop at a controlled temperature.

SHAPING Divide into 250-260 g pieces and round up.

PROOFING Wait until doubled in size at room temperature before using.

BAKING* 420 °C for approx. 2.5 min.

*The recipe is to be adapted according to the technology and equipment used.
AMALFI - FOR RUSTIC PIZZA
For rustic pizzas. This blend is the favourite choice of traditional Italian pizza makers and is the secret behind our extraordinary pizza, with a rougher and more authentic texture. The presence of our Lievito Madre natural yeast increases flavour and nutritional value.

10 kg