Pizza soffice


• 1 kg of Pizza Soffice GMI

• 12-15 gr of dry yeast

• 680 ml of water

• 25 g of salt

• 30 g of Extra virgin olive oil

Final temperature of the dough: 26-28°C


Put in the Mixer machine the Pizza Soffice GMI, the yeast, 550 ml of water and switch on the machine at speed lelel n. 1. After 2/3 minutes add the salt and slowly the remaining water in several times. 5 minutes later the salt put the oil. Mixing time: 10 minutes at speed level n. 1 and 5/6 minutes at 2nd speed level till  when the dough is smooth and homogeneous. Let the dough to rest for 30 minutes. Break into pieces of 900-1000 g. each for trays of 60 x 40 cm, forming wide and short loaf to facilitate the spread out action on the tray, let rise the dough inside the tray for about 40/50 minutes. Start the spread out operation that will take place in several times. To avoid tearing the dough you can help with the rolling pin. Put the dough in the oiled trays. Spread over the tomato previously spiced with salt and oil at your leisure. Let rise at ambient temperature for 2/3 hour or in refrigerating room for 60/80 minutes: these times are the basis of temperature. Bake at medium-high temperature (about 250 ° C) for about 9 minutes. Remove from oven, to spice as You desire and finish cooking for about 5/7 minutes.

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