ROUND PIZZA WITH AMALFI

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

Baking/cooking time

2,5 Minutes

Difficulty

normal

Ingredients

Ingredients for 8 pizzas

Portions

1000	g	AMALFI - FOR RUSTIC PIZZA
850	g	Water (18-20°C)
4	g	Fresh Yeast
28	g	Salt

Preparation

KNEADING* Place the mixture, salt, compressed yeast and 60% hydration in the machine and start kneading at low speed until a coarse but strong and compact structure is obtained. Incorporate the remaining water by increasing the speed, and finally add the oil in a trickle.

DOUGH TEMP 26 °C

RESTING TIME 60 min. at 3°C and perform a fold. Wait for the 30% mass to develop at a controlled temperature.

SHAPING Divide into 250-260 g pieces and round up.

PROOFING Wait until doubled in size at room temperature before using.

BAKING* 420 °C for approx. 2.5 min.

*The recipe is to be adapted according to the technology and equipment used.