ROUND PIZZA WITH TAORMINA
Source: https://www.meranermuehle.it/rcp_recipe/round-pizza-with-taormina
Total time
0 Minutes
Baking/cooking time
2.5 Minutes
Rest time
16 Hours
Ingredients
Ingredients for 7 pizza
| 1000 | g | TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS |
| 670 | ml | water (4°C) |
| 25 | g | salt |
| 50 | ml | oil |
| 5 | g | compressed yeast |
Preparation
KNEADING
Place the flour in the mixer and add 620 ml of water. Mix for 3 minutes until a coarse, dry mass forms. Let rest for 30–45 minutes before continuing with kneading. Then add the compressed yeast, the remaining 50 ml of water, and the salt, and knead at low speed for 5 minutes. Finally, incorporate the oil and continue kneading until a strong, extensible gluten network develops.
The recipe should be adapted to the equipment and techniques used.
DOUGH TEMPERATURE 21–24 °C
1° RESTING TIME Transfer the dough to the workbench, shape it into a homogeneous mass, and let rest for 15 minutes.
2° RESTING TIME Perform a fold, place the dough in a tall, narrow container, and allow it to ferment at room temperature for 45 minutes, until it increases in volume by approximately 20%.
SHAPING Divide the dough into portions of 220–240 g, round them, and place them in trays measuring 60 × 40 × 8 cm.
PROOFING
Allow to proof at room temperature until doubled in volume, approximately 4–5 hours.
BAKING
Bake for 120–150 seconds at 400 °C.
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
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