Classic pizza with MIA M flour Le 5 Stagioni

Ingredients

Pre-dough: Poolish

500 g
|Mia| M type 1 flour

500 g
Water

2,5 g
Fresh brewer’s yeast

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Introduction

MIA M flour is type 1 flour from state-of-the-art integrated grinding. It is produced by selecting high quality wheat, milled after a careful and targeted hulling process.
It is characterized by the presence of noble bran parts of wheat, having an extraordinary balance between elasticity and strength and a unique taste thanks to wheat germ.

Proceedings

Hand-mix water, yeast and MIA M integrated flour in a container and leave it at room temperature for 8 hours.

Kneading

Place the poolish in the mixer with the MIA M integrated flour, yeast and half the water. After 5 minutes, add salt and the remaining water. Finish by adding the extra virgin olive oil. Kneading time: 10 minutes at first speed and 2 minutes at second speed.

Puntatura

In mass for 24 hours at controlled temperature (+4).

Dividing

Form small loaves weighing 230 gr.

Leavening

6/7 hours at room temperature until doubled.

Baking

Crispy escarole
Smoked Speck salami from Cadore
Seasoned Caprino cheese
Extra-virgin olive oil flavored with rosemary
Sichuan pepper

Baking

Pizza chef's tips

Type 1 flour "Mia" M is the result of a skilled milling art that combines the traditional stone-milling with the modern cylinder-milling, thus obtaining a product with unique performance and stable over time.
From a nutritional point of view it is rich in protein, fiber, vitamins, minerals and fatty acids thanks to the wheat germ.
Used for classic round pizza or for any other recipe, the quality of the flour will make your dish unique.