Pizza Blackery
- 11 feb
- Tempo di lettura: 1 min
Maestro: Antonio Pappalardo
Ingredienti biga:
g 1603 Miscela al cacao "Blackery Forte" Molino Dallagiovanna
g 1069 Miscela al cacao "Blackery Debole" Molino Dallagiovanna
g 1309 acqua
g 19 lievito
g 54 olio evo
Procedimento:
Mettere tutti gli ingredienti nell’impastatrice e azionare per 3 minuti lasciando l’impasto grezzo.
Mettere a 16 gradi per 16/18 ore.
Ingredienti impasto finale:
Tutta la biga
g 560 acqua
g 67 sale
Procedimento:
Mettere la Biga nell’impastatrice e azionare la macchina versando a filo l’acqua lasciandone il 20%, aggiungere il sale ed il restante 20% dell’acqua.
Mettere in un mastello per 30 minuti, spezzare e formare dei panetti da 220/230 gr, mettere in frigo a 4 gradi per 18/22 ore, tirarle fuori almeno 3 ore prima di utilizzarle.
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