Pizza and Focaccia Frumenta

Ingredients:

  • kg. 8   Flour "00" Frumenta Pizza
  • kg. 2   Flour type "00" Frumenta Pizza Manitoba
  • l. 7      Water 70%
  • g. 200 Salt 2%
  • g. 600 Oil 6%
  • g. 200 Yeast 2%
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    Procedure

    Mix all the ingredients for 10/12 minutes at speed 1 and 2 minutes at speed 2  until the dough is smooth and homogeneous.
    Let the dough rest for about 20-30 minutes. Divide the dough into pieces of 900 gr. Roll out the dough into the appropriate pans previously greased with oil. Put tomatoes or emulsion of water, oil and salt. Put in a proofer for 70/90 minutes at 35 ° C with humidity R. equal to 75/80%. Bake at high temperature.

    Cooking time 20-25 minutes.

    Remove from oven and serve with mozzarella.

     

     

     

    frumentapizzamanitoba25kg
    FRUMENTA 00 - type "pizza manitoba" 25kg > vai alla scheda
    FRUMENTA 25Kg manitoba copia
    FRUMENTA 00 - type " manitoba" 25kg > vai alla scheda