PIZZA ALLA PALA WITH SALENTO
Source: https://www.meranermuehle.it/rcp_recipe/pizza-alla-pala-with-salento
Baking/cooking time
6-8 Minutes
Rest time
2 Hours
Difficulty
normal
Ingredients
For 7 pieces
| GEL | ||
| 100 | g | Rye flour type 2 |
| 200 | g | Acqua (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.
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, the gel in 3 amounts 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 Wait for doubling 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 is to be adapted according to the technology and equipment used.
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