Pizza
a delicious dough with a special touch
INGREDIENTS | QUANTITIES
- White bread flour or type 45 | 1000 g
- Water | 550 – 600 g
- Arom Sécurité ((inactive rye sourdough) | 20 g
- AB Mauri fresh yeast | 30 g
- Salt | 18 g
- Olive Oil | 10 g
PROCESS
- Base temperature | 55°C
- Mixing (Spiral) | 3 min 1st speed and 4 min 2nd speed
- Dough Temperature | 22° – 24°C
- Division | 300 g
- Bulk fermentation | 10 min
- Shaping | Form with roller a disc of about 4 mm thick leaving the edge thicker
- Resting time | Wash the surface with olive oil and leave to ferment for 30 min.
- Filling | Add the tomato, mozzarella, ricotta, ham (very fine), basil, oregano, pepper and grated cheese
- Final proof | 30 min
- Baking | Prick with a fork and cook at medium temperature without steam until golden and crispy pieces are obtained
TIPS
For an even more authentic pizza use flour from Italmill, a flour for pizza from their range “Le Farine del Gusto”. Use your imagination and add any filling you feel like to offer a customized pizza.