Crunchy pizza with type 2 “Semina” flour and heat treated rice flour
Ingredients
Pre-Dough: Biga
Type 2 “Semina” flour
Water
Dried brewer’s yeast
Dried mother yeast (Naturkraft “Le 5 Stagioni”)
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Introduction
Type 2 “Semina” flour is a flour that contains wheat bran and a large amount of wheat germ, making it sweet, very fragrant, and nutritious.
Proceedings
Biga
Knead water with dissolved yeast, type 2 “Semina” flour and powdered dried mother yeast for a few minutes on first speed. The dough should be rough and non-homogeneous.
Resting
Let the biga rest at a room temperature of 18/20 degrees for 18 hours.
Kneading
Knead the biga and the remaining ingredients for 10 minutes on first speed and 2 minutes on second speed.
Puntata (Resting)
Let the dough rest in mass in a container for 60 minutes.
Spezzatura (Breaking)
Form dough loaves of the desired weight.
Leavening
3 to 4 hours at room temperature until doubled.
Regeneration
Regeneration
Two hours at room temperature.
Pizza chef's tips
Stone-ground type "1" flour usually has a P/L value which is around 1. For this reason, I always suggest to make a 1 hour autolysis in order to make the gluten net softer.
