Name: Pizza in Pala or Metro
Prep time: 15 min
Total time: 1815 min
Ingredients: 25 Kg - Flour (55 Lbs (100%)); 17 Liters - Water (37.4 Lbs (68%)); 75 g - Yeast (fresh) (2.6 oz (0.3%)); 750 g - Salt (26.4 oz (3%)); 625 g - Olive Oil (22 oz (2.5%)); 25 Kg - Flour (55 Lbs (100%)); 16.25 Liters - Water (35.8 Lbs (65%)); 75 g - Yeast (fresh) (2.6 oz (0.3%)); 750 g - Salt (26.4 oz (3%)); 625 g - Olive Oil (22 oz (2.5%))

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Pizza in Pala or Metro

Two alternatives: 68% and 65%

Prep Time15 mins

Resting time1 d 6 hrs

Total Time1 d 6 hrs 15 mins

Keyword: a-metro pizza

Ingredients

68% recipe

25 Kg - Flour - 55 Lbs (100%)
17 Liters - Water - 37.4 Lbs (68%)
75 g - Yeast (fresh) - 2.6 oz (0.3%)
750 g - Salt - 26.4 oz (3%)
625 g - Olive Oil - 22 oz (2.5%)

65% recipe

25 Kg - Flour - 55 Lbs (100%)
16.25 Liters - Water - 35.8 Lbs (65%)
75 g - Yeast (fresh) - 2.6 oz (0.3%)
750 g - Salt - 26.4 oz (3%)
625 g - Olive Oil - 22 oz (2.5%)

Instructions

Place water in mixer bowl and melt the yeast (cold water 40F)
Then add 70% of the flour at slow speed
After 2 min add the salt
After 3 min add the rest of the flour, let mixing for 5 min
Increase the speed of the mixer
Then add gradually the oil
Until the dough will be nice and wet but not sticky
Total mixing time should be 15 min
Place the dough in a large container and let proof for 24h at 40F
After 24h divide the dough in the desire size and shape
Let proof for 5-6h
Stretch in the semolina and bake between 600-650 F

One thought on “Pizza in Pala or Metro”

Ivo

10/09/2020

how much to send 10 lb. of caputo a metro to hawaii.
Tx