6626-maximo-pizza-in-teglia-molino-merano

PIZZA WITH MAXIMO

Source: https://www.meranermuehle.it/rcp_recipe/pizza-with-maximo

Total time

2 Hours 20 Minutes

Baking/cooking time

28 Minutes

Rest time

60 Minutes

Difficulty

easy

Ingredients

For a baking tray 60x40

Portions

900	g	Mix Maximo gluten-free
720	g	water
30	g	fresh yeast
20	g	salt
20	g	extra virgin olive oil or sunnflower oil
20	g	honey

Preparation

KNEADING TIME: Knead for 9-10 minutes on medium-high speed.

SHAPING: Spread the dough onto a 40x60 cm baking tray.

LEAVENING: Let the dough rise for about 60 minutes at 32-33°C (86°F) or until it has doubled in size.

BAKING: Bake at 230-240°C (446-464°F) for about 26-28 minutes, for the last 7 minutes with the valve open. Once fully baked, let it release all the steam. Then top with 300 g of tomato and 300 g of mozzarella and bake again for 4-5 min.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

FOCACCIA WITH MAXIMO

Time: ~2 Hours | Difficulty: easy

BIGNÈ WITH MAXIMO

Time: 60 Minutes

LOAF WITH MAXIMO

Time: ~2 Hours | Difficulty: easy

ROUND PIZZA WITH MAXIMO

Time: ~1 Hours | Difficulty: easy

CASTAGNOLE WITH MAXIMO

Time: 60 Minutes

PIZZA WITH MAXIMO

Ingredients

Preparation

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