Fancy a delicious pizza in pala with a nutritious flour and the genuineness of sourdough? This recipe from "The Pursuit of tastiness" is ideal! A spectacular pizza , with a highly hydrated dough and long leavening times. Dario has chosen to use Ruggeri flours and dry sourdough , for a guaranteed result!
Ingredients for 2 pizzas 40 x 30 cm
- 560 g of Ruggeri Spelt Flour
- 140 g of Ruggeri Wholemeal Soft Wheat Flour (20% of the total flours)
- 30 g of dried Ruggeri Pasta Madre (about 4%)
- 560 g of water (80% hydration)
- 14 g of salt
- Oil to grease the bowl to taste
Procedure for pizza in pala
First, pour all the flour into the bowl of the mixer and add 75% of the total water (in our case 420 g). Mix everything together and leave to hydrate for 15-30 minutes. This is the autolysis process, which is quicker than usual because we are using spelt flour. Once the autolysis time has passed, add the powdered sourdough and the remaining water, in which you need to dissolve the salt.
Restart the mixer until you get a perfectly stringy dough. It is recommended to use the leaf accessory (or K in the case of a Kenwood mixer). Run the mixer at a high speed and in a few minutes you will get an excellent result.
Once the dough is kneaded, take it out of the mixer bowl and give it a little more string and strength with slap and folds. Basically, you have to hit the dough on the surface and fold it over itself. You will notice that in a short time you will get a well-mixed ball. It will be sticky, but workable.
Place the dough in a lightly oiled bowl and cover with cling film until it doubles in volume (about an hour and a half at 25-26°C). At this point, divide the dough into two equal parts, shape them into balls, and place them in the refrigerator covered with cling film. Leave them to rest for 18 hours at 4°C (you can also do less time in the refrigerator, but at least 8 hours).
Remove the dough from the refrigerator at least a couple of hours before cooking, so that it can cool. After these two hours, transfer it to two lightly oiled 40 x 30 cm rectangular baking trays and flatten it very delicately using semolina. Season the pizzas as desired, first adding the ingredients that require longer cooking and then, towards the end, the ingredients such as mozzarella or cheeses.
Cooking
Cooking pizza in a home oven is always a difficult aspect to manage. The proposed solution is this.
- Heat the Vulcan bread and pizza plate, or a normal baking tray, a cast iron tray or a refractory stone, at maximum temperature for about 45/60 minutes. This will help you get an immediate push from below when you insert the tray with the pizza.
- When the plate inside the oven is super hot, put the pizza in the oven by placing the pan in which it is spread directly on the hot plate.
- Cook at maximum temperature (250°C in my case) for about 10-15 minutes. Then add the mozzarella and cook for another 5 minutes.
Recipe for "The Pursuit of Tastiness" .
