Oltregrano la Pala. Special mix for pizzas.
Oltregrano la Pala. Special mix for pizzas.
Couldn't load pickup availability
Molino Dallagiovanna. Special mix for Oltregrano la Pala pizzas . 5 kg pack.
This mix was specifically designed for making pizza in pala and Roman-style pizza. Tested by our master chefs, it boasts excellent workability and good absorption. Products made with this mix have a crispy surface and a crumbly texture, while the interior is characterized by well-developed air bubbles. Freezing is the added ingredient to enhance the quality of the finished product.
INGREDIENTS :
Type "00" soft WHEAT flour, natural powdered yeast made from type "0" soft wheat flour, amylolytic enzymes, flour treatment agent: L-ascorbic acid, malted wheat flour. *May contain traces of SOY, MILK, and SESAME.
TIPS FOR PERFECT STORAGE :
Store in a cool, dry place below 25°C, with a maximum humidity of 65%, away from light, even when opened. A closed cupboard or kitchen cabinet is ideal; once opened, simply reseal the bag and secure it with a clothespin or tape. During warmer periods, you can store the bag, even opened, in the refrigerator.
Knead for 3-5 minutes at speed 1 until the dough forms a rough ball. Place the dough in an oiled, covered bowl.
for 16/20 hours in the fridge at +4°C.
Refreshment:
Biga in low T° +
- 1000g LaPala Oltregrano mix
- 1000 g water (80% of the total flour)
- 60 g salt (3% of the total flour)
- 20 g extra virgin olive oil (1% of the total flour)
- 10 g fresh yeast (1% of the refreshed flour).
Procedure (Final dough temperature, 26-27°C):
Place the biga, the flour for the refreshment, the fresh yeast and 550 g of water into the mixer (spiral). Then knead for
4 minutes at speed 1. Turn on speed 2 (for a total of 5 minutes) and after 1 minute start adding the other ingredients.
ingredients waiting for their absorption: a part of the remaining water, the oil, another part of water, the salt sprinkled on top
and the last part of the remaining water. Fold 2/3 times and place the dough in a tub at room temperature (21-22°C) for 50/60 minutes. Shape into loaves of the desired weight (600 g per half meter) and place the loaves in the trays. Let rise for 2/2.5 hours at room temperature (21-22°C) before baking. Pre-bake and finish baking at 260-280°C. Where possible, keep in the freezer for at least 24 hours. NB: The quantities of water may vary based on your preferences for dough "hardness". The quantities of yeast and the leavening times may vary based on the temperatures in your laboratory. The baking times and temperatures may vary based on the characteristics of your oven.
