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ROUND PIZZA WITH MIX TAORMINA

Source: https://www.meranermuehle.it/rcp_recipe/round-pizza-with-mix-taormina
Total time
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0 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
2.5 Minutes
Rest time
16 Hours
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Ingredients

Ingredients for 7 pizza

1000 g TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS
650 g water (18-20°C)
28 g salt
50 g olive oil
20 g compressed 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.

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 250-260 g pieces and round up. Place in white pizzeria trays.

PROOFING Place the boxes in the fridge (open) for 4-6 hours, close and leave at 3°C for 12-14 hours. Wait until doubled in size at room temperature before using.

BAKING* 420 °C for approx. 2.5 min.


TIP: The dough stability of spelt is very low, so intensive kneading should be avoided.

*The recipe is to be adapted according to the technology and equipment 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