PIZZA AL PADELLINO WITH TAORMINA AND LIPARI

Source: https://www.meranermuehle.it/rcp_recipe/pizza-al-padellino-with-taormina-and-lipari

Baking/cooking time

12-15 Minutes

Difficulty

normal

Ingredients

Portions

		PRE-DOUGH
1000	g	LIPARI - WITH FERMENTED BRAN
550	g	water
10	g	fresh yeast
		DOUGH
1000	g	TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS
750	g	water
60	g	Murano - Active Lievito Madre Natural Yeast for Pizza
50	g	salt
60	g	sunflower oil

Preparation

KNEADING PRE-DOUGH* Dissolve the fresh yeast in water and incorporate the mixture into the flour. Knead at low speed for 5 minutes until a coarse mass is obtained with no loose flour.

DOUGH TEMP 24 °C (75 °F)

RESTING TIME Place the pre-dough in a container and store at 4 °C (39 °F) for 24 hours.

KNEADING Add the pre-dough, flour, Murano, and 650 ml water and knead at low speed until a homogeneous and structured dough is obtained. Add the salt and remaining water (100 ml) in a thin stream while increasing the speed. Incorporate the oil once the dough is fully structured.

DOUGH TEMP 28 °C (82 °F)

RESTING TIME Transfer the dough to a container and allow a first rise of 60 minutes at room temperature. The dough should double in size.

SHAPING Divide into pieces of the desired weight and shape. After 60 minutes place in the trays.

PROOFING until it doubles in size.

BAKING at 240/250 °C (464/482 °F) for 12–15 minutes.

TIP: Attention must be paid to the stability of the spelt, which is very low, so do not carry out prolonged kneading and it is advisable to follow pre-baking and baking processes.

*The recipe must be adapted to the technique and tools used.