Pizza in teglia


• 1 kg                    Pizza in teglia GMI Flour

• 12-15 g                Dry yeast

• 680 ml                 Water

• 25 g                    Salt

• 30 g                    Extra virgin olive oil

Final temperature of the dough: 25/28°C


Put in the Mixer machine the flour, the yeast, 550 ml of water. Switch on the machine at speed level n. 1. After about 1 minute add 50 ml of water and the the salt. 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 until the dough will be 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 hours or in refrigerating room for 60/80 minutes (these times are on the basis of temperature). Bake at medium-high temperature (about 250 ° C) for about 8/9 minutes. Remove from oven, to spice as You desire and finish cooking for about 5/7 minutes.

Pizza in teglia
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