Pan Pizza with poolish with 00 Superior flour and Nazionale 00 flour
Ingredients
Pre-dough: Poolish
Superior 00 flour
Water
Fresh brewer’s yeast
Final Dough
Nazionale 00 flour
Water
Salt
Oil
malt
fresh brewer’s yeast
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Introduction
The Superior flour is a type "00" soft wheat flour with high protein content that is suitable for all direct and indirect long leavening dough where excellent elasticity is required. It is also particularly suitable for making pre-ferments such as poolish.
The “Nazionale” type "00" soft wheat flour – used as a refreshment in this recipe – has low protein content, is easy to use and suitable for all short leavening dough where good elasticity is required.
Proceedings
Poolish
Knead water, yeast, and Superior 00 flour by hand in a container and let it rest at room temperature for 14 hours.
Dough
Put the poolish into the kneading machine with the “Nazionale” 00 flour, yeast and half the water. After 5 minutes, add the salt and the remaining water. Finish the dough process by adding the extra virgin olive oil. Kneading time: 10 minutes on first speed and 2 minutes on second speed.
Break the dough into dough balls weighing 350 g, suitable for a round baking pan with a diameter of 30 cm and let them rest at room temperature until doubled.
When doubled, spread the dough loaf on the floured workbench and then lay the dough on the oiled baking pan.
Leavening in pan
At room temperature until doubled.
Prebaking with tomato only.
Pizza chef's tips
Always use high-protein flour like Superior 00 flour for preferments such as poolish and refresh using low-protein flour such as Nazionale flour to manage short leavening while obtaining a digestible and meltable product.
