Italian Pizza With Italiana Flour
COOKING TIME: about 3 minutes at 320/350°C.
1kg Italiana GMI Flour
1-3 Dry Yeast
30g Extra virgin olive oil
FINAL DOUGH TEMPERATURE: 23/25°C
Put the flour, yeast and 480 ml of water (80% of the total) into the mixer and switch on at speed level 1. After 1 minute, slowly add the remaining water. After 4/5 minutes add the salt, mixer for a further 5 minutes, then add the oil. Continue to mix for a further 10 minutes at speed 1 and if available 5 minutes at 2nd speed level. Otherwise mix for 16/18 minutes at speed 1 until the dough is soft and homogeneous. Leave the dough to rest for 10 minutes. Divide the dough into pieces and make dough balls, and set them aside in covered boxes and allow to rise for 1 to 2 hours at room temperature. Then put the boxes into the fridge at 4°C for 2 to 3 hours before use. Alternatively, leave to rise for 6 to 10 hours in the boxes at room temperature. When ready to use, roll out the pizza dough and add your sauce/toppings, then bake at high temperature (about 320/250°C ) for 3 minutes.