Description
INGREDIENTS:
Spiral mixer/Hobar
10 liters (340 oz) water
15 kg (33 lbs) Caputo Pizza Metro flour
1 package (1 kg) Criscito Starter
400 grams (14 oz)sea salt
700 grams (24 oz) canola oil
20 grams (2/3 oz)yeast
Directions:
Mix water and Criscito Add yeast and 1/2 flour then mix at slowest speed for 4 minutes/3 minutes if Hobart.
Add rest of the flour then mix at slowest speed for 4 minutes/3 minutes if Hobart.
Add salt then mix at slowest speed for 4 minutes/3 minutes if Hobart
Add oil then mix at second speed for 4 minutes/3 minutes if Hobart
Leave the dough rest in the mixer for 15 minutes
Mix 1 minute at second speed
Remove the dough and put in a closable plastic container/bin paying attention to make sure it does not occupy more than 1/3 of the space available (it needs room to rise).
Cover the container and let it rest for 18 hours in a cool spot.
The next day take the dough and form the dough balls of the size you need (around 750 gr for 1 meter) and put in a pizza dough boxes until well rised. When forming dough balls use some flour to help you because the mass will be very sticky. When preparing the pizza pay attention not to kill the gas of the fermentation, so take the dough carefully from the tray without changing its shape. Open the pizza with your fingers only trying to spread the air evenly.
Put the toppings and cook at 650F in a deck oven.
Top with our Lupara mozzarella di bufala and Ciao Tomatoes for the freshest flavor!
