Contemporary with Lemady

Ingredients

600 gr
00 Oro Flour

270 gr
Water

3 gr
Dry yeast

12 gr
Naturkraft

Rest at room temperature (+18 °C) for 16 hours.

Final dough

400 gr
Napoletana Rossa

450 gr
Water

28 gr
Salt

10 gr
Lemady

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Introduction

A mix based on dehydrated wheat sourdough, ideal for pizza doughs. Perfect for achieving doughs with pronounced air pockets, greater volume during baking, long shelf life, and intensified aromas and flavors.

Proceedings

Place all the biga, flour, Lemady, and 280 g of water in the mixer. After about 8 minutes, add the salt and the remaining water gradually. Kneading time: approximately 18 to 20 minutes at a temperature of 23 °C.

Shaping: form balls weighing 280 g.

Proofing: at controlled temperature (+4 °C) for 24 hours.

Stretch the balls and bake at 340 °C for about 3 minutes.