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6524_salento-pizza-molino-merano

ROUND PIZZA WITH SALENTO

Source: https://www.meranermuehle.it/rcp_recipe/round-pizza-with-salento
Rest time
60 Minutes
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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.

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, the gel in 3 amounts 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.
Rye flour type 2
Dark rye flour with a high content of dietary fibre. Suitable for making breads with dark crumb and sourdough. Ideal for breads with a rustic appearance.

25 kg

SALENTO - FOR LIGHTER PIZZA
For lighter pizzas. Our blend of wheat and rye flour combines the best of both worlds. The flour wheat gives the pizza a soft and fluffy crust, while rye adds a touch of robustness and a slightly rustic flavour.

10 kg