Focaccia with Pizza Teglia

Ingredients

Dough

1000 gr
Pizza Teglia

600 gr
Water

50 gr
extra virgin olive oil

15 gr
dry yeast

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Introduction

Pizza Teglia is a mix specifically designed for making exceptionally soft and light tray-baked pizza and focaccia. Its easy-to-use recipe makes it perfect for short rising times (around 2 hours), creating delicious pizzas and focaccias that honor tradition.

Proceedings

Place all the flour in the mixer and start to aerate it. Add 550 g of water and the dry yeast. After five minutes, incorporate the oil and the remaining 50 g of water. Do not add salt. Final dough temperature: 25°C.

Rest: allow the dough to rest in bulk for 20 minutes at room temperature.

Portioning: shape balls of the desired weight according to the tray size.

Proofing: at room temperature until doubled in size.

Stretching: on a floured surface and place onto the tray.

Proofing in the tray: with brine (water, salt, and extra virgin olive oil).

Baking: in the oven at 250°C for about 8-9 minutes.