Pizza with natural yeast GMI

NATURAL YEAST GMI RECIPE ON FLOUR BASIS

Ingredients

• 950 g Pizza Italiana Gmi Flour

• 50 g Natural Yeast

• 1-3 g Dry yeast

• 600 ml Water

• 25 g Salt

• 30 g Extra virgin olive oil

 Final temperature of the dough: 24/27°C

Process Put in the Mixer machine the flour, the natural yeast, the dry yeast and 480 ml of water (80% of the total). Switch on at speed level n. 1. After 1 minute add slowly the remaining water in several times. After 4/5 minutes from the mixing start add the salt and after 4/5 minutes add the oil. Mixing time: 10 minutes at speed level n. 1 and if available 5 minutes at 2nd speed level, otherwise mix for 16/18 minutes at speed level n. 1 till the moment the dough will be smooth and homogeneous. Let the dough to rest for 20 minutes. Divide the dough into pieces, make the balls and put them in the appropriate boxes, let rise for about 1/2 hours at ambient temperature. Then put the boxes in the refrigerating room at 4°C up to 2/3 hours before to use it. For the method at ambient temperature let rise in the boxes for 2/5 hours. Spread out the pizza as usual and spice it. Bake at high temperature (about 320/350° C) for 3 minutes.

RECIPE ON WATER BASIS

Ingredients

• 1 l Water

• 1,61 kg Pizza Italiana Gmi Flour

• 90 g Natural Yeast

• 3-5 g Dry yeast

• 50 g Salt

• 55 g Extra virgin olive oil

Final temperature of the dough: 23/25°C

Process

Put in the Mixer machine the water, the dry yeast, the natural Yeast and 1,4 kg of flour. Switch on at speed level n. 1. After 2 minutes add the remaining flour. After 4/5 minutes from the mixing start add the salt and after 4/5 minutes add the oil. If available, select the speed level n. 2 for 5 minutes and complete the mixing till the moment the dough will be smooth and homogeneous. Mixing time: 10 minutes at speed level n. 1 and if available 5 minutes at 2nd speed level, otherwise mix for 16/18 minutes at speed level n. 1. Let the dough to rest for 20 minutes. Divide the dough into pieces, make the balls and put them in the appropriate boxes, let rise for about 1/2 hours at ambient temperature. Then put the boxes in the refrigerating room at 4°C up to 2/3 hours before to use it. For the method at ambient temperature let rise in the boxes for 2/5 hours. Spread out the pizza as usual and spice it. Bake at high temperature (about 320/350° C) for 3 minutes.

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