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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.