Contemporary pizza with TipoZero Superiore flour from Italian Wheat
Ingredients
Pre-dough: Biga
TipoZero Superiore flour
Water
Dry brewer’s yeast
Let it rest at room temperature (+18°) for 18 hours.
Final dough
TipoZero Superiore flour
Water
Salt
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Introduction
TipoZero Superiore flour is a medium-high protein flour obtained by milling Italian wheat and is suitable for the production of all types of pizza and preferments such as biga or poolish. It has good water absorption and consequently good yield. In the recipe, TipoZero Superiore flour was used both in the preferment and for the refreshment.
Proceedings
Add all the biga, flour and 50% water to the kneading machine.
After about 5 minutes add the salt and little by little the remaining water, switching to second speed.
Kneading time: about 18 to 20 minutes at a temperature of 25°C
Leavening: in mass for 40 minutes.
Portioning: form dough balls weighing 280 gr.
Spread out the dough after it has doubled its volume, strongly accentuating the crust.
Bake at 360°C.
Pizza chef's tips
This recipe resulted in a pizza with a particularly developed and alveolated crust. It was possible to achieve this result thanks to the high hydration and rheological characteristics of the new TipoZero Superiore flour.
Insights
FILLING
1- Purple eggplant cream
2- Bufala mozzarella cheese from Battipaglia
3- Wild boar mortadella with pistachios
4- 40-month aged Parmesan cheese
5- Sichuan black pepper
6- Chili pepper threads
