Pizzeria~Tipo 1
Ingredients
- 20 Kg - Pizzeria Flour - 44 Lbs (75%)
- 5 Kg - Tipo 1 Flour - 11 Lbs (25%)
- 16 L - Water - 35.2 Lbs (64%)
- 50 g - Yeast (fresh) - 1.7 oz (0.2%)
- 625 g - Salt - 22 oz (2.5%)
Instructions
- Place water in mixer bowl and melt the yeast
- Add all the PIZZERIA flour and start mixing
- After 2 min add the salt
- After 3 min add all the TIPO 1 flour
- Mix until the dough will be nice and smooth
- Total mixing time should be 15 min
- Place the dough on the table and let rest for 30 min
- Divide in the desire size (suggest 250)
- Place the dough balls in trays
- Let ferment for 1-2h at room temp before place the dough in the cooler for 24h
- Take the dough out at the room temp 2h before using
- Cook at 700/750F
