PIZZA AL PADELLINO WITH TAORMINA

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

Baking/cooking time

6-8 Minutes

Rest time

4 Hours 15 Minutes

Difficulty

normal

Ingredients

For 7 padellino

Portions

1000	g	TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS
650	g	Water (18-20°C)
28	g	Salt
50	g	Olive oil
20	g	Fresh Yeast

Preparation

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 25 °C

RESTING TIME 15 min. at 3 °C, perform first fold, repeat after a further 30 min. Wait for the 70% mass to develop at a controlled temperature.

SHAPING Divide into 250-260 g pieces and round up. Place in white pizza trays.

PROOFING Place the trays in the fridge (open) for 4-6 hours, close and leave at 3°C for 12-14 hours. Leave for 1 hour at room temperature, spread inside the previously oiled pan with the lids facing upwards and wait until doubled in size.

SHAPING Turn upside down and make 5 vent holes BAKING* 280 °C for approx. 6-8 min. with closed valve

TIP: Pay attention to the stability of the spelt, which is very low, and therefore, do not overdo the kneading process.

*The recipe is to be adapted according to the technology and equipment used.