PIZZA AL PADELLINO WITH POSITANO
Source: https://www.meranermuehle.it/rcp_recipe/pizza-al-padellino-with-positano
Baking/cooking time
6-8 Minutes
Rest time
1 Hours
30 Minutes
Difficulty
normal
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.
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