Classic Soy Pizza with PizzaSoia
Ingredients
Pre-dough: Biga
PizzaSoia
Water
Dry brewer’s yeast
Salt
EVO oil
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Introduction
TipoZero Superiore flour is a medium-high protein flour obtained by milling Italian wheat and is suitable for the production of all types of pizza and preferments such as biga or poolish. It has good water absorption and consequently good yield. In the recipe, TipoZero Superiore flour was used both in the preferment and for the refreshment.
Proceedings
Place all the flour, yeast, and 600 g of water in the mixer. After about 5 minutes, add the salt, half of the remaining water, the oil, and finish with the last portion of water. Kneading time: 15 minutes.
First fermentation: bulk fermentation in the refrigerator at +4 °C for 24 hours.
Shaping: form balls weighing 250 g.
Second fermentation: refrigerate at +4 °C for an additional 24 hours.
Regenerate at room temperature for about 3 hours.
Stretch and bake at 330 °C for approximately 3 minutes and 30 seconds.
Pizza chef's tips
This recipe resulted in a pizza with a particularly developed and alveolated crust. It was possible to achieve this result thanks to the high hydration and rheological characteristics of the new TipoZero Superiore flour.
Insights
Topping
- Artichoke cream
- Fior di latte mozzarella
- Cooked shoulder ham from San Secondo
- Ground green and pink pepper
- Shavings of aged pecorino cheese
