Pizza in Pala with Ciabatta Romana Mix

Ingredients

Pre-dough: Biga

1500 gr
Ciabatta Romana

900 gr
Water

10 gr
Dry yeast

Rest in the refrigerator (+4°C) for 18 hours.

Final dough

500 gr
Ciabatta Romana

640 gr
Water

25 gr
Salt

20 gr
Extra virgin olive oil

4 gr
Dry yeast

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Introduction

Ciabatta Romana mix is designed for preparing “pizza in pala alla romana.” It is particularly suitable for indirect processes with highly hydrated doughs, ensuring extreme lightness and digestibility. Using Ciabatta Romana, the dough develops a highly aerated crumb and a crust that is particularly crispy and light on the palate. Its specific composition, including Naturkraft sourdough, makes it ideal for doughs requiring long maturation at controlled temperatures (refrigerator).

Proceedings

Place the biga, flour, and 58% of the total water into the mixer. After about 5 minutes, add the salt and the remaining water. Finish with the oil. Kneading time: about 18-20 minutes at 25°C.

Bulk fermentation: rest for about 45 minutes.

Shaping: form balls based on the desired size for presentation.

Proofing: at room temperature until doubled in size.

Stretching and pre-baking: stretch the ball and pre-bake without toppings at 270°C for 6 minutes.

Final baking: at 260°C for about 5 minutes.