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 “The 5 Seasons”)
Final dough
Flour (50 gr toasted flour and 150gr w330 00 flour)
Water
Salt
Oil
Dried brewer’s yeast
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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.
Rest
Let the biga rest at a room temperature of 18 to 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.
Punctuation (Rest)
Let the dough rest in mass in a container for 60 minutes.
Breaking (Breaking)
Form dough balls of the desired weight.
Leavening
3 to 4 hours at room temperature until doubled.
Baking
Pizza chef's tips
Type 2 “Semina” flour is an excellent alternative to whole-wheat flour in terms of processing, even in pastry, always proving to be very fragrant and tasty. Nutritionally, it is rich in protein, fiber, PP and B1 vitamins and mineral salts (calcium, iron, phosphorus, and potassium). It should be kept in mind, however, that given the considerable presence of bran part, it requires more hydration than classical doughs.
Insights
FILLINGS
1. Zucchini velouté
2. Mozzarella di bufala cheese
3. Curly salad
4. Smoked salmon
5. Marinated datterino tomatoes
6. Pink pepper
7. Extra virgin olive oil
