Pizza in pala with 00 Superior flour and durum wheat semolina
Ingredients
Pre-Dough: Biga
Superior 00 flour
Water
Dried brewer’s yeast
Final dough
Durum wheat remilled semolina
Water
Salt
Oil
Dried brewer’s yeast
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Introduction
The Superior 00 flour is a type "00" soft wheat flour with high protein content suitable for all direct and indirect long leavening dough where excellent elasticity is required.
It has an excellent water absorption, and it is also particularly suitable for making pre-ferments such as biga.By using durum wheat remilled semolina as a refreshment, the dough is enhanced, acquiring unique organoleptic characteristics.
Proceedings
Biga
Knead water with dissolved yeast and Le 5 Stagioni Superior “00” flour for a few minutes on first speed. Then place the biga in a container.
Let the biga rest in the refrigerator at +4° C for 18 hours.
Kneading
Knead the biga with flour, yeast, and half of the water for a few minutes on first speed. Switch to 2 speed and add the remaining ingredients.
Puntatura (Rest)
Let the dough rest in an oiled container for 50 minutes.
Spezzatura (Breaking)
Form dough balls of the desired weight and place them in a floured container.
Let them leaven for several hours at room temperature until doubled.
Spread them on durum wheat remilled semolina.
Bake dough bases in the oven with suitable pre-baking pizza peel.
Pizza chef's tips
Durum wheat remilled semolina is made from selected grains and is capable of excellent extensibility, absorption, and tightness. It is recommended to add semolina to all types of pizza dough in a maximum percentage of 20-25%.
Insights
FILLINGS
1. Yellow datterino tomato cream sauce
2. Stracciatella cream cheese
3. Cantabrian anchovies
4. Caper berries
5. Taggiasca olives
6. Pepper cuvèe
7. Black olive powder
RECIPE DETAILS
Pre-baking: 280° C for about 5 minutes.
Baking: 270°C for further 5 minutes.
