Traditional Pizza with Mia SEI Durum Whole Wheat Semolina
Ingredients
Pre-ferment: Biga
Mia S flour
Water
Dry brewer’s yeast
Naturkraft
Final dough
MIA SEI Durum Whole Wheat Semolina
Rinforzata 00 flour
Water
Salt
EVO oil
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Introduction
Traditional pizza made with a mix of flours that create a unique recipe. The goal of this recipe is to use flours with low protein value. The preferment flour is “MIA S” type 1 flour obtained through stone and cylinder milling after grain husking. For the refreshment, use “Mia SEI” durum whole-wheat semolina and “Rinforzata” low-protein 00 flour.
Proceedings
Add all the biga, flours and 55% of the total quantity of water to the kneading machine.
After about 5 minutes add the salt and the remaining water. Finish by adding oil. Kneading time: about 18 to 20 minutes at a temperature of 25°C
Portioning: form dough balls weighing 220 gr.
Leavening: room temperature for about 4/5 hours
Place the dough ball onto the flaxseed, millet, and sunflower seeds and afterwards onto the durum wheat semolina for stretching the dough disc.
Bake at 330°C for about 3 minutes.
Pizza chef's tips
This recipe resulted in a pizza with a particularly developed and alveolated crust. It was possible to achieve this result thanks to the high hydration and rheological characteristics of the new TipoZero Superiore flour.
Insights
FILLING
1. Fresh tomato sauce
2. Stracciatella
3. Mortadella
4. Paccasassi del Conero (a wild plant that grows on rock splits near the sea)
5. Black pepper
6. EVO oil from Marche region (cultivar, Ascolana)
