Classic round pizza with mora (direct) Le 5 Stagioni
Ingredients
Mora flour
From 660 g to 750g (from 66% to 75%)
Water
Water
From 2 g to 5 g (from 0,2% to 0,5%)
Le 5 Stagioni yeast
Le 5 Stagioni yeast
From 20 g to 30 g (from 2% to 3%)
Salt
Salt
From 20 g to 30 g (from 2% to 3%)
Extra virgin olive oil
Extra virgin olive oil
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Introduction
Let's see together how to make classic round pizza with a direct method, using Mora flour.
Proceedings
Knead all ingredients for a time that can vary from about 14 to 24 minutes, depending on the type of kneading machine.
Make the dough reach a temperature of about 24°C.
PUNTATA (REST)
Rest on the counter about 30 minutes at room temperature, covered.
DIVIDING
250g portions (or as desired).
LEAVENING:
Approximately 36/48 hours at room and/or controlled temperature (+4°C).
BAKING:
Oven at 330/340°C, OVEN TOP/BEDPLATE 90/10 (depending on the type of oven).
Please note: it is advisable to use the dough loaves at room temperature (+20°C) and after they at least doubled their initial volume.
