L'ERA DELLA PIZZA
10 feb 2023
Tempo di lettura: 1 min
MAESTRO: Andrea Clementi Ingredienti:
g 650 Acqua
g 25 Sale
g 30 Olio extra-vergine d'oliva
g 40 Lievito naturale attivo “Superise” Molino Dallagiovanna
Procedimento:
Lasciare riposare l’impasto per circa 60 minuti.
Spezzare e formare le palline da 250 gr e riporle nelle apposite cassette.
Farle riposare 2 ore a temperatura ambiente dopo di che riporle in frigorifero a +4°C per 24 ore.
Tirarle fuori dal frigo un paio d’ore prima dell’utilizzo.
Temperatura impasto finale: 24°C
Farine: Mix Oltregrano “laRicca” Molino Dallagiovanna, Farina tipo 0 “Nobilgrano N Blu” Molino Dallagiovanna
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