Pizza in Pala Romana
Ingredients: Le 5 Stagioni Ciabatta Romana Flour, Water, Dry yeast, Rock salt, Le 5 Stagioni Whole Wheat Mora Flour · 50 min cook time · 750kcal · ₩21,700
Ingredients
1.5kg Le 5 Stagioni Ciabatta Romana Flour, 900ml Water, 10g Dry yeast, 40g Rock salt, 500g Le 5 Stagioni Whole Wheat Mora Flour, 40g Extra virgin olive oil, 200g Tomato sauce, 200g Fior di latte mozzarella, 10leaves Fresh basil leaves
Instructions
1. Combine 1.5 kg of Ciabatta Romana flour, dry yeast, and about half of the water in a mixer bowl and start mixing.
2. Add rock salt and slowly add the remaining water while continuing to mix.
3. Add a touch of extra virgin olive oil once the water is absorbed, then remove the dough.
4. Place the biga dough into a deep container and let it rest for 24 hours in a cool room.
5. Transfer the biga into a bowl with fine semolina flour and cut the dough using big scissors into desired weights (e.g. 600g for half meter pizza, 1.2kg for one meter pizza).
6. Shape the dough balls, cover, and proof until tripled in size.
7. Stretch the proofed dough onto a wooden board dusted with semolina, drizzle with olive oil, and make a few holes.
8. Parbake the dough in an oven at 250 to 300 degrees Celsius for 1 minute to 1 minute 30 seconds to develop gluten.
9. Take the parbaked base out, add tomato sauce, fior di latte mozzarella, fresh basil leaves, and a drizzle of extra virgin olive oil.
10. Bake again for 1 minute 30 seconds until fully cooked and golden, then slice and serve.
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