Fried Montanara with La Biologica Vivace

Ingredients

Dough:

1000 gr
La Biologica Vivace flour

630 gr
Water

2 gr
Dry yeast

30 gr
Naturkraft

27 gr
salt

30 gr
extra virgin olive oil

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Introduction

Organic flour with medium-high protein content, ideal for producing classic round pizzas, respecting the authenticity of organic ingredients.

Proceedings

Place all the flour in the mixer and start to aerate it. Add 550 g of water, dry yeast, and sourdough starter. After five minutes, add the salt and the remaining 80 g of water. Finish with extra virgin olive oil. Kneading time: about 15 minutes at first speed. Final dough temperature: 23°C.

First rise: Let rest in bulk for 30 minutes at room temperature.

Portioning: Form balls weighing 280 g.

Fermentation and maturation: 24 hours in a controlled temperature refrigerator (+4°C).

Shaping: Lightly stretch the dough on a floured surface without overextending it.

First cooking: Fry at 175°C for 4 minutes.
Second cooking: Bake at 330°C for 1 minute.