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PIZZA AL FORMAGGIO

Ingredients

PAN BUTTER
10,000 kg
Water
3,000 kg
Whole Eggs
1,200 kg
Grated Pecorino cheese
1,100 kg
Grated Parmigiano cheese
1.100 kg
Spicy Provolone cheese*
1,100 kg
Yeast
0,500 kg
* Cut into cubes, add at the end of the dough
  1. Knead all ingredients, except Provolone cheese, with spiral mixer for 3 minutes on 1st speed and 10 minutes on 2nd speed
  2. Add Provolone cheese, mixing for about 1 minute
  3. Shape into pieces of about 650 g and round off
  4. Let the dough rest for about 10 minutes
  5. Place in special moulds, low panettone type
  6. Leave to rise for 90 minutes at 30°C, with humidity
  7. Bake at 190°C for about 45 minutes (of which the last 15 minutes with the valve open).

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