![6524_salento-padellino-molino-merano 6524_salento-padellino-molino-merano](https://www.meranermuehle.it/media/f4/e2/5c/1697624536/6524_salento-padellino-molino-merano.webp)
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
![](https://www.meranermuehle.it/bundles/fourtwosixthememodifications/asset/icons/restTimeIcon.png?16956205563413)
2 Hours
Difficulty
normal
Ingredients
For 7 pieces
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.
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.
CATEGORY