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6522_positano-padellino-molino-merano-1

PIZZA AL PADELLINO WITH POSITANO

Source: https://www.meranermuehle.it/rcp_recipe/pizza-al-padellino-with-positano
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
6-8 Minutes
Rest time
1 Hours 30 Minutes
Difficulty
normal
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Ingredients

For 8 pc.

1000 g POSITANO - FOR PROTEIN-RICH PIZZA
800 g Water (3-4°C)
28 g Salt
100 g Olive oil
25 g Fresh Yeast

Preparation

KNEADING* Place the mixture, salt, compressed yeast and 75% hydration in the machine and start kneading at low speed until a rough 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 21 °C

RESTING TIME 30 min. at 3°C and perform a fold. Wait for 50% mass development at controlled temperature.

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

PROOFING Leave for 1 hour at room temperature, spread inside the previously oiled pan with the lids facing upwards and wait until doubled in size. Turn upside down 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.