Round Pizza with La Rustica Type 1 Flour

Ingredients

Dough

1000 gr
La Rustica Type 1 Flour

630 gr
Water

25 gr
Salt

25 gr
extra virgin olive oil

25 gr
Naturkraft

2 gr
Dry yeast

Share on:

Introduction

Type “1” soft wheat flour stone-milled to reduce stress on the grain. Slow, low-temperature milling ensures a flour with enhanced aroma and a more intense flavor. Perfect for all types of dough, both direct and indirect, with medium to long fermentation at controlled temperatures (refrigerator).

Proceedings

Place all the flour in the mixer and start to aerate it. Add 600 g of water, dry yeast, and sourdough. After five minutes, incorporate the salt and the remaining 30 g of water. Finish by adding the extra virgin olive oil. Mixing time: about 15 minutes at low speed. Final dough temperature: 23°C.

Rest: allow the dough to rest in bulk for 1 hour at room temperature.

Portioning: shape into 250 g balls.

Fermentation and maturation: 36 hours at controlled temperature (+4°C).

Stretching: on a floured surface.

Topping and baking: bake at 330°C for 3 minutes and 30 seconds.