Pinsa, Pan pizza and Pizza “in pala”

INGREDIENTS

BIGA

Audace Flour typer 0 (for biga) 800 g 80%
Water 360 g 45%
Compressed Yeast 8 g 1%
Leave the chariot to Biga for 22 hours at 20 ° C

DOUGH

Biga 1160 g
Integrale Fina Flour 200 g 20%
Water 440 g (80% tot.)
Salt 25 g 2,5%
Extra Virgin Olive Oil 30 g 3%
Malt 8 g 0,8%
Compressed Yeast 5 g 0,5%

Share on facebook
Share on linkedin
Share on whatsapp
METHOD
Put the biga, refreshment flour, salt, yeast, and malt in the machine and begin to knead using about 80% of the recipe water.
Once a compact and elastic gluten net is formed, add the rest of the water at second speed to facilitate absorption.
Add the oil as final ingredient and finish kneading.
Recommended final temperature is 27°C
Let rise in a previously oiled container until almost doubled in volume.
Portion and shape gently.
Allow portions to rise until doubled in volume; then spread and bake.

FOR PAN PIZZA
Hot oven at 280°, making sure to adjust the oven settings with more heat in the lower part (80%) and less heat in the upper part (20%), at least for the first baking.
Then invert the values to finish baking after having filled the bases.

FOR PINSA AND PIZZA IN PALA
Hot oven at 280°, making sure to adjust the oven settings with more heat in the upper part (80%) and less heat in the lower part (20%); then pre-cook and, using the same parameters, finish baking after having filled the bases.
TIPS
For “Pinsa”, it is preferable to roll out using thermo-treated rice flour to get a crunchier crust.

Follow us on

Subscribe to our Newsletter

  • @2021 Molini Fagioli S.R.L. Unipersonale
  • Cod.Fiscale/P.Iva 01166880540
  • Reg. Imprese di Perugia 01166880540
  • R.E.A. PG 126981
  • Company subject to management and coordination of Compagnia Generale Molini S.R.L.
  • Cod.Fiscale/P.Iva 02244810343
  • Reg.Imp. di Parma 02244810343
  • Strada dei Notari n. 25/27 – 43044 Collecchio (PR)