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PIZZA SELF
CODE
PP019
BAGS
12,5 Kg
DOSAGE
10%
SHELF LIFE
9 mesi max 20°C

PIZZA SELF

Semi-finished powder concentrate for the production of Roman style pressed pizza.

• Allows you to reduce the usual dose of yeast by 40% and eliminate sugar, malt, dextrose, enhancers and special flours.
• It can be used with both direct and biga dough
• Reduces the dough maturation time and lengthens its operating times
• Improves the dough’s elasticity and workability by reducing cooking time and eliminating the retraction problems (both in processing and in cooking)
• Increases friability and reduces the cold pizza’s rubbery

HOW TO USE

PIZZA ROMANA (DIRECT PROCESS)

  • PIZZA SELF 1,000 Kg
  • Flour 10,000 Kg
  • Cold water  7,500 Kg
  • Salt 0,180 Kg
  • Yeast 0,120 Kg

METHOD

Mix the ingredients, adding only a part of water (5.5Kg), for 2 min. in I speed and 12 min. in II.
Add the remaining water (2Kg) gradually, kneading for another 8 min. in II.
Let the dough rise in a vat greased with oil, covering it with a cloth. The paste will be usable after 2 hours, up to 8 hours.
Form round doughs (1.5Kg per sheet-700g for small shovels)
After closing the dough, brush with oil and salt on the surface (better medium salt).
Rising: from 40 min. up to 3 hours
Crush and bake at 280 ° C (with initial steam) until the surface is uniformly colored (12-15 min.)

VARIATIONS

Calzone, panzerotti, focaccia, gnocco reggiano, pane morbidone, schiacciata.

Our recipes

Read the recipes of our chefs to prepare dishes with this product.

ROMAN STYLE PIZZA ON A SHOVEL LONG FERMENTATION DOUGH

1. Knead the ingredients, adding just one part of water (5,5 kg), for 2 minutes…

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ROMAN STYLE PIZZA ON A SHOVEL WITH BIGA

1. Add to the biga all the ingredients for the final dough and knead it…

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PIZZA ON A SHOVEL DIRECT DOUGH

1. Knead the ingredients adding just one part of water (5,5 kg), for 2 minutes…

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