PIZZA ALLA PALA WITH TAORMINA AND LIPARI

Source: https://www.meranermuehle.it/rcp_recipe/pizza-alla-pala-with-taormina-and-lipari

Baking/cooking time

5-6 Minutes

Difficulty

normal

Ingredients

Portions

		PREIMPASTO
1000	g	LIPARI - WITH FERMENTED BRAN
550	g	acqua
10	g	lievito compresso
		IMPASTO PRINCIPALE
1000	g	TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS
950	g	acqua
80	g	Murano - Active Lievito Madre Natural Yeast for Pizza
50	g	sale
100	g	olio di girasole

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 to the mixer. Knead at low speed until a homogeneous and structured dough is obtained. Add the salt and remaining water (300 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 develop a 50% volume increase.

SHAPING Divide into pieces of the desired weight and shape.

PROOFING Until it doubles in size.

BAKING at 275 °C (527 °F) for 5–6 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.