Pizza delle Murge
Ingredients
400 g
of 00 Flour Le 5 Stagioni Verde Rinforzata
of 00 Flour Le 5 Stagioni Verde Rinforzata
400 g
of 00 Flour Le 5 Stagioni Blu Superiore
of 00 Flour Le 5 Stagioni Blu Superiore
100 g
of Type 2 Flour Semina Le 5 Stagioni
of Type 2 Flour Semina Le 5 Stagioni
100 g
of Re-milled Semolina
of Re-milled Semolina
3 g Le 5 Stagioni Dry Yeast
700 ml Water (70% hydration; start with 65% and gradually add the rest)
25 g
of Sea Salt
of Sea Salt
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Introduction
This special Type 2 flour is made through a process comparable to distillation. Thanks to its high protein content, it is suitable for various preparations that require excellent leavening ability, providing the final product with fragrance, crispness, and pronounced aromatic notes.
Proceedings
Bulk Fermentation
- Final dough temperature: 23°C.
- Rest for 30 minutes at room temperature.
Dough Division
- Form dough balls of the desired weight.
- Let them rest for 20–30 minutes at room temperature.
Maturation/Fermentation
- Allow the dough balls to mature at controlled temperature (+4°C) for 24–30 hours.
Recovery
- Before use, leave the dough balls at room temperature for a few hours.
Shaping
- Stretch the dough using dusting flour.
Baking
- Bake at 330°C for 2–3 minutes.
Topping
- Fiordilatte Pugliese
- Capocollo from Martina Franca (Salumificio Santoro)
- Turnip tops pesto
- Caciocavallo Podolico aged in Primitivo di Manduria wine
Pizza chef's tips
I chose to add the toppings after baking to best preserve the characteristics, textures, and flavors of the ingredients, especially since this pizza is intended for takeaway.
