Classic pizza with MIA M flour Le 5 Stagioni
Ingredients
Pre-dough: Poolish
|Mia| M type 1 flour
Water
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
Topping
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Crispy escarole
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Smoked Speck salami from Cadore
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Seasoned Caprino cheese
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Extra-virgin olive oil flavored with rosemary
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Sichuan pepper
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.
Insights
Baking: 320/330° C for about 3/4 minutes.
