ROUND PIZZA WITH SALENTO

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

Rest time

60 Minutes

Difficulty

normal

Ingredients

Ingredients for 8 pizza

Portions

		GEL
100	g	Rye flour type 2
200	g	water (40°C)
		MAIN DOUGH
1000	g	MIX SALENTO
600	g	water (18-20°C)
28	g	salt
50	g	olive oil
4	g	Fresh yeast

Preparation

GEL: Mix with a whisk until smooth and homogeneous. Let it rest for 6 hours at room temperature, then 16 hours at controlled temperature and finally 2 hours again at room temperature.

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, the gel in 3 amounts 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.