Crunchy pizza with type 2 “Semina” flour and heat treated rice flour

Ingredienti

Pre-Dough: Biga

800 gr
Type 2 “Semina” flour

400 gr
Water

4 gr
Dried brewer’s yeast

12 gr
Dried mother yeast (Naturkraft “Le 5 Stagioni”)

Final dough

200 gr
Flour (50 gr toasted flour and 150gr w330 00 flour)

400 gr
Water

25 gr
Salt

40 gr
Oil

2 gr
Dried brewer’s yeast

Condividi su:

Introduzione

Type 2 "Semina" flour is a flour that contains wheat bran and a large amount of wheat germ, making it sweet, very fragrant, and nutritious.

Procedimento

Biga

Knead water with dissolved yeast, type 2 “Semina” flour and powdered dried mother yeast for a few minutes on first speed. The dough should be rough and non-homogeneous.

Rest

Let the biga rest at a room temperature of 18/20 degrees for 18 hours.

Kneading

Knead the biga and the remaining ingredients for 10 minutes on first speed and 2 minutes on second speed.

Puntatura (Rest)

Let the dough rest in mass in a container for 60 minutes.

Spezzatura (Breaking)

Form dough balls of the desired weight.

Leavening

3 to 4 hours at room temperature until doubled.

Baking

I consigli del pizzaiolo

Type 2 "Semina" flour is an excellent alternative to whole-wheat flour in terms of processing, even in pastry, always proving to be very fragrant and tasty. Nutritionally, it is rich in protein, fiber, PP and B1 vitamins and mineral salts (calcium, iron, phosphorus, and potassium). It should be kept in mind, however, that given the considerable presence of bran part, it requires more hydration than classical doughs.

Approfondimenti

FILLINGS
1. Zucchini velouté
2. Mozzarella di bufala cheese
3. Curly salad
4. Smoked salmon
5. Marinated datterino tomatoes
6. Pink pepper
7. Extra virgin olive oil