| 1500 | g | TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS |
| 90 | g | Murano - Active Lievito Madre Natural Yeast for Pizza |
| 975 | g | water |
| 30 | g | salt |
| 150 | g | extra virgin olive oil |
KNEADING TIME Add the flour, Murano, and 900 ml water to the mixer. Knead at low speed until a homogeneous and structured dough is obtained. Add the salt and remaining water (75 ml) in a thin stream while increasing the speed. Incorporate the oil once the dough is fully structured.
DOUGH TEMPERATURE 24 °C (75 °F)
DOUGH RESTING Transfer the dough to a container and allow a first rise of 30 minutes at room temperature. The dough should develop a 20% volume increase.
SHAPING Divide into pieces of the desired weight (1,300–1,350 g for a 60×40×2 cm tray) and shape. Spread onto a pre-oiled tray, if necessary in multiple stages, waiting 20 minutes between each stretch.
LEAVENING After 60 minutes, dust with flour, dimple with fingertips and drizzle with brine (75 ml water, 75 ml oil, 15 g salt). Wait until doubled in size.
BAKING Bake at 240–250 °C (464–482 °F) for 20–22 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
