Steam cooked soft pizza with 00 flour and integrated MIA 6 flour

Ingredienti

Pre-dough: Biga

700 gr
Superior 00 flour

315 gr
Water (45%)

3,5 gr
Dried brewer’s yeast (0,5%)

Final dough

200 gr
MIA 6 flour

100 gr
Classic 00 flour

305 gr
Water

25 gr
Salt

40 gr
Evo oil

5 gr
Malt flour

Condividi su:

Introduzione

"MIA" SEI flour from integrated grinding is a durum whole wheat flour of the latest generation. Produced from the selection of high-quality wheat, milled after careful targeted husking. It is characterized by the presence of noble bran parts of the wheat, and the quantity and lightness of the contained fibers make it different from other semolina.

Procedimento

Biga

Knead water with dissolved yeast and Le 5 Stagioni Superior 00 flour 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 20 degrees for 17 hours.

Kneading

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

First leavening

Rest in mass for 40 minutes in a container.

Spezzatura (Breaking)

Form dough balls of the desired weight and let leaven for 30 minutes.

Second leavening

Spread on lightly oiled round baking pans with high edges.
Let develop for approx. 4/5 hours.

100% steam pre-baking for 18 minutes

Regeneration

250° oven for 5 minutes.

I consigli del pizzaiolo

The steam cooking process is slower and less intense than traditional cooking. This results in a product that preserves its organoleptic and taste characteristics without reaching the Maillard reaction and that is particularly soft to chew.
Mixing “Mia” SEI with classic 00 flour gives personality to the product, intensifying its taste and aroma with pleasantly sweet notes and intense flavor.
Nutritionally, it is rich in protein, fiber, vitamins, minerals, and fatty acids thanks to the presence of wheat germ.