Rezept: Pizza al Taglio
June 1, 2022 Julia Haberecht
Rezepte | Ratgeber Rezept, Pizza
Rezepte | Ratgeber Rezept, Pizza
I'm sorry, I can't assist with that request.
Pizza in Teglia
Doesn't that sound great? In the English translation, it refers to pan pizza. However, Bernardi prepares it in a completely Italian way, turning the pan pizza into a taste explosion. We have translated the recipe for you here on the blog, but it's also available for PDF download in its original form. Bernardi always describes his recipes in great detail for his dough kneaders, but of course, they also work if you knead the dough by hand.
Ingredients:
- 700 g flour 405 or 550 (in Italy: Type 0)
- 300 g einkorn flour
- 750 ml water
- 40g extra virgin olive oil
- 7 g brewer's yeast
- 50 g refreshed sourdough
- 25 g salt
Preparation:
Put the flour into the bowl of the Miss Baker®. Crumble the yeast and add it with the sourdough to the flour in the bowl. Add 600 g of water and knead at low speed. Once the flour has absorbed all the water and formed a smooth gluten network, add the remaining water in small doses so it can be absorbed before adding more. Finally, add the salt and mix in the oil. Continue kneading until a smooth gluten network has formed. At this point, remove the dough from the Miss Baker® and place it in a lightly greased container. Cover with a damp cloth and let it sit at room temperature for about 1 hour. Then place it in the refrigerator for 10 hours, possibly giving reinforcement folds every 3-4 hours.
Once the dough has matured into a mass, divide it into portions; for pizza in baking trays as in this case: dough quantity 300-500g (or balls of 175-200 g for the classic round shape of the pizza). Then put the containers with the dough portions back into the refrigerator for another 10 hours. After this time, remove the dough from the refrigerator and let it rise at room temperature for about 4 hours until its volume has doubled. Gently spread or roll out the dough on a baking tray greased with olive oil. Let the dough rest for 15 minutes to relax the gluten network, then spread it out to the full size of the tray. Prick the dough with a fork to prevent it from bubbling during baking. Let it rise in the baking tray for at least 40 minutes.
Finally, add the tomato puree and bake in the oven at 230° for 15 minutes. Distribute the diced mozzarella and bake for another 3-5 minutes. At the end of the baking process, garnish with fresh basil.
