W 290 – 310 P/L 0,42 – 0,48
Medium leavening time. Dough to be prepared in the morning
for the evening or for the day after.
CONSERVATION TIME AT 0-4°C: 1-2 days
• 1 kg of flour 00 VERDE
• 0.550 l of water at 25/26 °C and ph 6.5/7
• 2.5 g of fresh yeast
• 25 g of salt iodized sea
• 30 g of extra virgin olive oil
• 24/30 h MATURATION TIME
Pour the flour in the kneader and oxygenate it by powering. Divide the water in two
containers. In one, add the fresh yeast, in the other the salt. By the aid of a whisk,
dissolve the yeast and then dissolve the salt. Pour in the kneader firstly the water
with the yeast, to allow the gluten present in the flour to protect it. After one
minute pour the water with the fine salt, continue to knead always at first speed.
After 4 minutes add the extra virgin olive oil. Knead for another 5 minutes. Total
time of the dough 10/12 minutes. At the end, put the dough in a plastic bowl for
food previously oiled, and let it sit for about 30 minutes at room temperature. Place
the dough on a steel or marble bench, previously oiled, and form dough balls of
about 200 grams rounded them and put them in a special pizza box standards.
(About 12 per box). At the end, let it rest for another 30 minutes and proceed to
maturation at a controlled temperature of 4°C for about 24/30 hours. Remove from
ripener the cassettes with the dough balls and let rise at room temperature for at least 3 hours.
Preparation and baking:
By the aid of a spatula, take a dough ball from the box, place it on a dusting flour for
pizza and proceed with the stretch forming a diameter of about 33 cm. Ventilate the
disk, place it on the floor, season to taste, making attention to place the ingredients
from the inside to the outside. Bake in the oven with a special blade at a
temperature of about 320 ° C for 3 minutes. In the wood oven at 340°C for 3