Rustic Pan Pizza with Pizza & Tradizione Roma
Ingredients
Superior flour
Old dough
Water
Salt
EVO oil
Dried sourdough
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Introduction
Pizza & Tradizione Roma is a blend designed for creating Roman-style pizza dough with a crunchy and light texture. Its unique composition, which includes Lievito Madre Naturkraft, makes it particularly suitable for doughs requiring long maturation at controlled temperatures (refrigerator).
Proceedings
Place all the flours in the mixer and start to aerate them. Add 600 g of water, dry yeast, and Lemady. After five minutes, add the salt and gradually incorporate the remaining water. Finish the dough by adding extra virgin olive oil. Final dough temperature: 23°C.
Bulk fermentation: Let the dough rest in bulk for at least 48 hours at controlled temperature (+4°C).
Portioning: Divide into balls weighing 300 g or as desired.
Proofing: Let rise at room temperature for 3 hours until doubled in size.
Shaping: Stretch the dough balls on a floured surface.
Precooking: Bake at 290°C for 5 minutes.
Topping and final baking: Add toppings and bake at 350°C for 4 minutes.
Pizza chef's tips
Insights
Topping Suggestions
Version 1
- Malga cheese
- Mountain sausage
- Malga ricotta
- Zucchini flowers
- Java pepper
- Drops of Calabrian oil
Version 2
- Fior di Latte mozzarella
- White truffle cream
- Rolled pancetta DOP
- Shavings of extra-aged Piave cheese
- Voatsiperifery pepper (a prized variety from Madagascar)
