Classic round pizza (direct method)
Ingredients
Manitoba flour type 00
of water
Le 5 stagioni brewer’s yeast
of salt
Extra virgin olive oil
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Introduction
To prepare a highly digestible pizza with long leavening times, you should use Manitoba flour instead of the classic soft wheat flour. In fact, due to its features, it can rise even for more than 24 hours without "losing" the dough, allowing you to obtain, actually, a light, well alveolated and highly digestible dough. Let's discover together how to prepare a classic round pizza using Manitoba flour.
Proceedings
Dough
Knead all the ingredients for about 14 to 20 minutes, depending on the type of kneading machine. Finish at a temperature of about 24°C.
Resting
Make the dough rest covered on the counter at room temperature for about 30 minutes.
Dividing
Divide the dough into portions (balls) of 250g each (or as desired).
Leavening
48/96 hours at room and/or controlled temperature (+4°C).
Baking
Bake in oven at 330/340°C OVEN TOP/BEDPLATE (depends on the oven).
N.B. It is recommended to use the dough balls at room temperature (+20°C) and at least after they doubled the initial volume.
