{"id":1297,"date":"2020-11-17T10:54:57","date_gmt":"2020-11-17T10:54:57","guid":{"rendered":"http:\/\/www.guerra.it\/guerraweb\/?p=1297"},"modified":"2026-06-25T06:49:50","modified_gmt":"2026-06-25T06:49:50","slug":"pizza-self","status":"publish","type":"post","link":"https:\/\/www.guerra.it\/en\/bakery\/pizza-self\/","title":{"rendered":"PIZZA SELF"},"content":{"rendered":"<p>Semi-finished powder concentrate for the production of Roman style pressed pizza.<\/p>\n<p>\u2022 Allows you to reduce the usual dose of yeast by 40% and eliminate sugar, malt, dextrose, enhancers and special flours.<br \/>\n\u2022 It can be used with both direct and biga dough<br \/>\n\u2022 Reduces the dough maturation time and lengthens its operating times<br \/>\n\u2022 Improves the dough\u2019s elasticity and workability by reducing cooking time and eliminating the retraction problems (both in processing and in cooking)<br \/>\n\u2022 Increases friability and reduces the cold pizza\u2019s rubbery<\/p>\n<h3>HOW TO USE<\/h3>\n<p>PIZZA ROMANA (DIRECT PROCESS)<\/p>\n<ul>\n<li><strong>PIZZA SELF <\/strong>1,000 kg<\/li>\n<li><strong>Flour <\/strong>10,000 kg<\/li>\n<li><strong>Cold water\u00a0 <\/strong>7,500 kg<\/li>\n<li><strong>Salt<\/strong> 0,180 kg<\/li>\n<li><strong>Yeast <\/strong>0,120 kg<\/li>\n<\/ul>\n<h3>METHOD<\/h3>\n<p>Mix the ingredients, adding only a part of water (5.5Kg), for 2 min. in I speed and 12 min. in II.<br \/>\nAdd the remaining water (2Kg) gradually, kneading for another 8 min. in II.<br \/>\nLet 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.<br \/>\nForm round doughs (1.5Kg per sheet-700g for small shovels)<br \/>\nAfter closing the dough, brush with oil and salt on the surface (better medium salt).<br \/>\nRising: from 40 min. up to 3 hours<br \/>\nCrush and bake at 280 \u00b0 C (with initial steam) until the surface is uniformly colored (12-15 min.)<\/p>\n<h3>VARIATIONS<\/h3>\n<p>Calzone, panzerotti, focaccia, gnocco reggiano, pane morbidone, schiacciata.<\/p>","protected":false},"excerpt":{"rendered":"<p>Semi-finished powder concentrate for the production of Roman style pressed pizza. \u2022 Allows you to&#8230;<\/p>\n","protected":false},"author":3,"featured_media":1298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,11],"tags":[],"_links":{"self":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/1297"}],"collection":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/comments?post=1297"}],"version-history":[{"count":16,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/1297\/revisions"}],"predecessor-version":[{"id":11660,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/posts\/1297\/revisions\/11660"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media\/1298"}],"wp:attachment":[{"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/media?parent=1297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/categories?post=1297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.guerra.it\/en\/wp-json\/wp\/v2\/tags?post=1297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}