Rosario Cuzzolino – Baker chef

Organic flour mix for pizza romana

Salt 2,2% of the total flour

Evo oil 2%

Water 80% of the total flour

Procedure

Pour the flour mix in the spiral kneader, mix at speed 1 for 8 minutes with 60% water.

When the kneader starts at speed 2, pour the salt with 20% of water slowly.

Knead for further 8 minutes and pour the Evo Oil in the last 2 minutes.

Optimal dough temperature 20/22 degrees.

Put the dough on the table and sprinkle it with semolina flour. Let it rest for about 30 minutes under a cotton towel.

Shape loaves of about 600g for baking trays 20×40 and 1,200kg for baking tray 40×60.

Fold the loaf 4 times with a closure at the top ( cockscomb).

Let it rise for about 1h/1.30h covering it with a cotton towel.

After rising, prepare the trays by oiling them and flour again the work surface with semolina flour.

Procedure for spreading out the dough

Put the dough on the surface well-floured and, starting from the edges, press it with fingertips and place it on the baking tray. After which pull gently all four corners to the border.

First cooking

Preheat the oven to 250° and bake for about 7/8 minutes.

Second cooking

Put toppings on the pizza as you like and bake for additional 8/9 minutes.