PIZZA ALLA PALA WITH AMALFI
Source: https://www.meranermuehle.it/rcp_recipe/pizza-alla-pala-with-amalfi
Baking/cooking time
6-8 Minutes
Rest time
3 Hours
Difficulty
normal
Ingredients
For 3 oieces
| 1000 | g | AMALFI - FOR RUSTIC PIZZA |
| 850 | g | Water (18-20°C) |
| 28 | g | Salt |
| 4 | g | Fresh Yeast |
Preparation
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, 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 500-600 g pieces and form.
PROOFING Allow the dough to double in volume at room temperature.
Spread 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 must be adapted to the technique and tools used.
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