ROUND PIZZA WITH TAORMINA
Source: https://www.meranermuehle.it/rcp_recipe/round-pizza-with-taormina
Total time
0 Minutes
Baking/cooking time
2.5 Minutes
Rest time
16 Hours
Difficulty
normal
Ingredients
Ingredients for 7 pizza
| 1000 | g | TAORMINA - FOR DELICIOUS PIZZA USING ANCIENT CEREALS |
| 650 | g | water (18-20°C) |
| 28 | g | salt |
| 50 | g | olive oil |
| 20 | g | compressed yeast |
Preparation
KNEADING* Place the flour mix, salt, compressed yeast and 60% water in the mixer 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 trickle in.
DOUGH TEMP 25 °C
RESTING TIME 15 min. at 3 °C, perform first fold, repeat after a further 30 min. Wait for the 70% mass to develop at a controlled temperature.
SHAPING Divide into 250-260 g pieces and round up.
Place in white pizzeria trays.
PROOFING Place the boxes in the fridge (open) for 4-6 hours, close and leave at 3°C for 12-14 hours. Wait until doubled in size at room temperature before using.
BAKING* 420 °C for approx. 2.5 min.
TIP: The dough stability of spelt is very low, so intensive kneading should be avoided.
*The recipe is to be adapted according to the technology and equipment used.
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