Round classic pizza with organic type “0” flour (direct) Le 5 Stagioni
Ingredients
1000 g
Organic Type “0” flour
Organic Type “0” flour
From 560 g to 620 g (from 56% a 62%)
Water
Water
From 2 g to 4 g (from 0,2% to 0,4%)
Le 5 Stagioni yeast
Le 5 Stagioni yeast
From 20 g to 30 g (from 2% to 3%)
Salt
Salt
From 20 g to 30 g (from 2% to 3%)
Extra Virgin Olive Oil
Extra Virgin Olive Oil
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Introduction
Let's see together how to prepare the classic round pizza with the direct method, using organic Type "0”flour.
Proceedings
Knead all ingredients for a time that can vary from about 12 to 18 minutes, depending on the type of kneading machine.
Make the dough reach a temperature of about 24°C.
PUNTATA (REST)
Let it rest on the counter for about 30 minutes at room temperature, covered.
DIVIDING:
250g portions (or as desired).
LEAVENING:
Approximately 10/24 hours at room and/or controlled temperature (+4°C).
BAKING:
Oven at 330/340°C, OVEN TOP/BEDPLATE 90/10 (depending on the type of oven).
Please note: it is advisable to use the dough loaves at room temperature (+20°C) and after they at least doubled their initial volume.
