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

Portions

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.