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6292-gran-stirata-padellino-pizza-molino-merano

PIZZA AL PADELLINO WITH GRAN STIRATA

Source: https://www.meranermuehle.it/rcp_recipe/pizza-al-padellino-with-gran-stirata
Total time
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3 Hours 10 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
22 Minutes
Rest time
2 Hours 30 Minutes
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Ingredients

For 9-10 pieces

1000 g GRAN STIRATA - MIX FOR PINSA AND PIZZA BASES
800 g water
20 g fresh yeast*
30 g olive oil
20 g salt

Preparation

KNEADING* Knead the mixture, salt, compressed yeast and 600 g water for 4 min. on low speed. Incorporate the remaining water and olive oil and mix for 8 min. on second speed or until the dough is smooth and dry.

DOUGH TEMP 25°C (77°F), water 8°C (46°F).

RESTING TIME 30 min. at room temperature.

SHAPING Divide into 200 g pieces and place in pizza trays of 200 mm diameter.

PROOFING 2 hours at 24 °C (75 °C) covered and with with 80% humidity until doubled in size.

SHAPING Add tomato sauce, mozzarella and the other ingredients.

BAKING* 220 °C (428 °C) for approx. 22 min., for the last minutes with the vent open.


Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast and 50g more water.

RECIPE PRODUCTS
RELATED RECIPES
CATEGORY
6292 - GRAN STIRATA
PIZZA & PINSA
RECIPES FOR PIZZA AND PINSA
COLLECTION OF RECIPES

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