6527-taormina-pizza-teglia-molino-merano

PIZZA WITH TAORMINA

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

Baking/cooking time

24-26 Minutes

Difficulty

normal

Ingredients

For two baking trays (60x40)

Portions

1800	g	TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS
1260	g	water
90	g	Murano - Active Lievito Madre Natural Yeast for Pizza
45	g	salt
90	g	extra virgin olive oil

Preparation

KNEADING* Add the flour, Murano, and 1,080 ml water to the mixer. Knead at low speed until a homogeneous and structured dough is obtained. Add the salt and remaining water (180 ml) in a thin stream while increasing the speed. Incorporate the oil once the dough is fully structured.

DOUGH TEMP 24 °C (75 °F)

RESTING TIME Allow a first rise of 60 minutes at room temperature. The dough should develop a 20% volume increase.

SHAPING Divide into pieces of the desired weight (1,600–1,650 g for a 60×40×3 cm tray) and shape. Spread onto a pre-oiled tray, if necessary in multiple stages, waiting 20 minutes between each stretch.

LEAVENING After 60 minutes, top with tomato passata and extra virgin olive oil. Wait until doubled in size.

BAKING Bake at 240–250 °C (464–482 °F) for 24–26 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.