PIZZA ALLA PALA WITH POSITANO

Source: https://www.meranermuehle.it/rcp_recipe/pizza-alla-pala-with-positano

Baking/cooking time

6-8 Minutes

Rest time

2 Hours 30 Minutes

Difficulty

normal

Ingredients

For 8 pc.

Portions

1000	g	POSITANO - FOR PROTEIN-RICH PIZZA
800	g	Water (3-4°C)
28	g	Salt
100	g	Olive oil
25	g	Fresh Yeast

Preparation

KNEADING* Place the mixture, salt, compressed yeast and 75% hydration in the machine and start kneading at low speed until a rough 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 21 °C

RESTING TIME 30 min. at 3°C and perform a fold. Wait for 50% mass development at controlled temperature.

SHAPING Divide into 280-300 g pieces and form.

PROOFING Before use, wait until it has doubled in size at room temperature and then proceed with laying, making 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.