NUMANA: INDIRECT SPONGE 50%
PIZZA ALLA PALA
Source: https://www.meranermuehle.it/rcp_recipe/numana:-indirect-sponge-50percent
Baking/cooking time
6-8 Minutes
Rest time
2 Hours
Difficulty
normal
Ingredients
For 10 pc.
| SPONGE | ||
| 1250 | g | NUMANA - FOR PINSA, PIZZA ALLA PALA AND FOCACCIA |
| 750 | g | Water (18-20°C) |
| 25 | g | Fresh Yeast |
| MAIN DOUGH | ||
| 1250 | g | NUMANA - FOR PINSA, PIZZA ALLA PALA AND FOCACCIA |
| 1250 | g | Water (18-20°C) |
| 45 | g | Salt |
| 125 | g | Olive oil |
| 5 | g | Fresh Yeast |
Preparation
SPONGE
Mix with a whisk until the water is completely
absorbed. Leave to rise for 12-16 hours in controlled
conditions.
KNEADING*
Place the flour mix, salt, compressed yeast and 60% water in the mixer 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 trickle in the oil.
DOUGH TEMP 26 °C
RESTING TIME 60 min. at 3°C and perform a fold.
Wait for the 200% mass to develop at room temperature.
SHAPING Divide into 500-600 g pieces and form.
PROOFING Wait for doubling at room temperature. Spread and make 5 vent holes.
BAKING* 280 °C for approx. 6-8 min. with closed valve.
TIP: it is advisable to follow prebaking and baking.
*The recipe is to be adapted according to the technology and equipment used.
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