Italian Pizza and Pasta July – August 2015
by Luca Antonucci
INGREDIENTS
1 kg Molini Spigadoro Special Roman Pizza Flour
750 ml Water
50 ml Oil (Extra Virgin Olive Oil)
25 g Salt
15 g Vegetable Charcoal Chef in Black
3 g Fresh brewer’s yeast
PROCEDURE:
Oxygenate the flour with charcoal for about 4′, add some of the water (about 55%) and slowly turn in first gear for 5′, let stand for 30′. Add yeast and remaining water, gradually. When the dough gains consistency, insert the salt and following the oil. The result will be a very soft, malleable dough. Let it rest for at least 20′, then arrange it in a pizza box and place in the refrigerator at 4°c.
The next day remove from the refrigerator and
When the dough is cold, prepare balls of your chosen size.
Topping: Fiordilatte Mozzarella, grated Pecorino Romano, Pears, Walnuts, Honey
SPECIAL: PIZZA ROMANA
This is a blend selected together with our master pizza makers, ideal for pizza and focaccia romana. We have selected the best ingredients to ensure a highly digestible, highly hydrated pizza, crispy on the outside and soft on the inside.
Chef in Black, the VEGETABLE COAL, an exclusive product of Molini Spigadoro.
The characteristic extra-fine processing results in an odorless and tasteless ultra-fine powder that transfers a characteristic “absolute black” color to baked goods.Chromaticity combined with taste: the black color of products, when combined with a brightly colored filling, stimulates the eye and aids visual focus, creating a special attention that is often realized in a major purchase impulse.
