ROUND PIZZA WITH POSITANO
Source: https://www.meranermuehle.it/rcp_recipe/round-pizza-with-positano
Total time
0 Minutes
Baking/cooking time
2,5 Minutes
Difficulty
normal
Ingredients
Ingredients for 8 pizza
| 1000 | g | Mix POSITANO |
| 800 | g | water (3-4°C) |
| 28 | g | salt |
| 100 | g | olive oil |
| 25 | g | compressed 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 250-260 g pieces and round up.
PROOFING Wait until doubled in size at room temperature before using.
BAKING* 420 °C for approx. 2.5 min.
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