Small pan pizza with Tuna Tataki
Ingredients
50% Hydration Biga
Le 5 Stagioni stone-ground type 1 flour
water at 26° degrees
brewer’s yeast
Dough:
Le 5 Stagioni stone-ground type 1 flour
Mora” whole-meal flour
barley malt
Ingredients for fermented Biga:
salt
water at about 15° degrees
extra virgin olive oil
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Introduction
All the tricks you should follow to get a smooth inner part and a crispy crust.
Proceedings
Knead the Biga ingredients for 6 minutes at first speed, in order to have “rough” dough. At the end, place it in a closed bowl and let it rest in the refrigerator (+4°) for 16/24 hours.
Dough
After the necessary time, add oil, salt and water.
Refreshing
Complete the dough by adding the remaining part of type 1 flour, the Mora whole-meal flour and the malt to the Biga.
Knead for 45/50 minutes until the dough reaches a temperature of 28/29° C.
Dividing
Divide the dough according to the desired size. For baking in the small pan, cut into 200 g loaves.
Baking
Bake it for the first time at 280° for 8 minutes at high humidity.
Remove it from the oven and leave it to cool.
Finish cooking at 270° for at least 5 minutes. Oven without humidity.
Conclusion
Top with seared red tuna Tataki, red onion in osmosis and Bufala tartar sauce.
Pizza chef's tips
The final temperature of the dough will help to obtain a very well alveolated, easily digestible and light product. The use of whole-meal or type 1 flour enhances the dough fragrances and taste, which are carefully balanced by the choice of topping ingredients.
