PIZZA AL PADELLINO WITH SALENTO

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

Baking/cooking time

6-8 Minutes

Rest time

2 Hours

Difficulty

normal

Ingredients

For 7 pieces

Portions

		GEL
100	g	Rye flour type 2
200	g	Water (40°C)
		MAIN DOUGH
1000	g	SALENTO - FOR LIGHTER PIZZA
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 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.