{"id":2019836,"date":"2020-12-03T10:05:30","date_gmt":"2020-12-03T09:05:30","guid":{"rendered":"https:\/\/www.perteghellashop.it\/pizza-ai-cereali\/"},"modified":"2023-03-08T11:11:33","modified_gmt":"2023-03-08T10:11:33","slug":"multigrain-pizza","status":"publish","type":"post","link":"https:\/\/www.perteghellashop.it\/en\/multigrain-pizza\/","title":{"rendered":"Multigrain Pizza"},"content":{"rendered":"

[vc_row css=”.vc_custom_1595982708294{margin: 0px !important;padding: 0px !important;}”][vc_column width=”1\/2″][stockie_text]Use:
\nSTRAPIZZA CEREALI<\/strong>\u00a0or \u00a0CEREALOTTO PIZZERIA<\/strong><\/p>\n

QUANTITIES:<\/strong>
\n\u2022 500 gr flour
\n\u2022 400 gr water
\n\u2022 8 gr yeast
\n\u2022 8 gr extra virgin olive oil<\/p>\n

METHOD:<\/strong><\/p>\n

Put the water into the mixer, keeping back 50 g for heating to 30\u00b0C to dissolve the yeast.
\nAdd the flour and the dissolved yeast activating the machine at its lowest setting for 7 minutes.
\nPut in the salt and mix for 4 minutes.
\nOnce finished, rest the dough for approximately an hour and a half at room temperature on the table or in a large container covered with transparent film or damp cloth: it must not stay in contact with the air.
\nThen shape the dough and leave it covered to rise for 3 more hours. Afterwards, flatten the dough balls using the semolina flour and put them on an oiled oven tray (30\u00d740 cm) and leave to rise again for around 45 minutes.
\nset the oven top and bed temperatures at 250\u00b0C; place the tray directly on the oven bed for around 7 minutes, then move it to the centre of the oven for a further 10 minutes approx..[\/stockie_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”2019421″ img_size=”medium”][vc_single_image image=”2019433″ img_size=”medium”][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

[vc_row css=”.vc_custom_1595982708294{margin: 0px !important;padding: 0px !important;}”][vc_column width=”1\/2″][stockie_text]Use: STRAPIZZA CEREALI\u00a0or \u00a0CEREALOTTO PIZZERIA QUANTITIES: \u2022 500 gr flour \u2022 400 gr water \u2022 8 gr yeast \u2022 8 gr extra virgin olive oil METHOD: Put the water into the mixer, keeping back 50 g for heating to 30\u00b0C to dissolve the yeast. Add the flour and the […]<\/p>\n","protected":false},"author":6,"featured_media":2025368,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[86,87],"tags":[66,64],"acf":[],"yoast_head":"\nMultigrain Pizza - Perteghella Shop<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.perteghellashop.it\/pizza-ai-cereali\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Multigrain Pizza - Perteghella Shop\" \/>\n<meta property=\"og:description\" content=\"[vc_row css=”.vc_custom_1595982708294{margin: 0px !important;padding: 0px !important;}”][vc_column width=”1\/2″][stockie_text]Use: STRAPIZZA CEREALI\u00a0or \u00a0CEREALOTTO PIZZERIA QUANTITIES: \u2022 500 gr flour \u2022 400 gr water \u2022 8 gr yeast \u2022 8 gr extra virgin olive oil METHOD: Put the water into the mixer, keeping back 50 g for heating to 30\u00b0C to dissolve the yeast. 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