ROUND PIZZA WITH MAXIMO

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

Total time

1 Hours 25 Minutes

Baking/cooking time

4 Minutes

Rest time

60 Minutes

Ingredients

Ingredients for 8 pizzas

Portions

1000	g	Mix Maximo gluten-free
800	g	water
25	g	fresh yeast
22	g	salt
30	g	extra virgin olive oil or sunflower oil
20	g	honey

Preparation

KNEADING Knead all the ingredients in a kneading machine at medium-high speed for 10 minutes.

SHAPING Roll out the dough to 3 mm and 28 cm large discs. Alternatively, make 350 g balls and roll them out.

PROOFING Leave to rise at 32-33°C (90–91 °F) for 60 min. or until doubled in volume.

BAKING Sprinkle with tomato and mozzarella, or as desired. Bake in a pizza oven at 370-380°C (698-716°F) for 3-4min.

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