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