ROUND PIZZA WITH SALENTO
Source: https://www.meranermuehle.it/rcp_recipe/round-pizza-with-salento
Rest time
60 Minutes
Ingredients
Ingredients for 8 pizza
GEL | ||
100 | g | Rye flour type 2 |
200 | g | water (40°C) |
MAIN DOUGH | ||
1000 | g | MIX SALENTO |
600 | g | water (18-20°C) |
28 | g | salt |
50 | g | olive oil |
4 | g | Fresh yeast |
Preparation
GEL: Mix with a whisk until smooth and homogeneous.
Let it rest for 6 hours at room temperature, then 16
hours at controlled temperature and finally 2 hours
again at room temperature.
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.
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