Perteghella Shop

QUANTITIES:
• 1400/1500 gr Cerealotto pizzeria 1
• 1000 gr water (temperature 25°C for 3 hours’ proofing / 4°C for 24 hours)
• 4/10 gr dry yeast Strapizza or fresh (4 for 24 hours, 10 for 3 hours)
• 35 gr extra virgin olive oil for 24 hours (Extra Virgin olive oil) or 35 gr single vegetable oil for 3 hours

METHOD:

Dissolve the yeast in a small glass with about 50g of warm water (30°C); pour it into the mixer with the water and flour and mix for about 4 minutes.
Add the salt and mix for 3 minutes, then the oil and mix for a further 5 minutes.

Once finished, cover the dough with transparent film or a cloth in the mixer bowl or on the table for about 20 minutes. Put the dough in the fridge at 4°c for 24h proofing and take it out at least 2 hours prior to use.

Make dough balls of 500 g for round oven trays 33 cm (or 700 g balls for rectangular trays 30×40 cm)
Wait approximately 2 hours for the dough to double in size.
flatten the dough ball with Strapizza fine dusting powder or StraPizza Extreme Rice.
Oil the tray before extending the balls.
Once the focaccia has been extended, put it back into the oven tray and add your choice of ingredients on the top.
Cover the tray and leave it to rise again for about 40 minutes-1 hour until the dough reaches 0.5 cm from the edge or the same height as the tray.
Cook at 250°C for about 15/18 minutes in the oven top 50% oven bed 30%, or in a fan assisted oven at 250°C on a pre-heated (at least 40 minutes) iron plate.[/stockie_text]