Cottura:
Ingredients
- 70 g EVO oil
- 650 ml Water
- 40 g Molini Spigadoro Natural Yeast
Repeat the previous ingredients for each COLOR Taste listed below:
- 25 g GREEN flavor
- 25 g RED flavor
- 30 g YELLOW flavor
- 25 g PINK flavor
Proceedings
Mix the Flour and Taste&Color in the mixer, letting it oxygenate for 3-4 min.
Add the sourdough powder and add the water a little at a time.
When the dough has gained consistency, insert the salt and later the oil a little at a time.
Kneading will take about 15-20 min, resulting in a soft and very malleable dough.
The dough at the end should have a temperature of 25/30° max. Once ready, let it rest covered with a cloth for at least 15 minutes. Place it in a cooler(4°) for at least 12-24h.
When the dough has risen, doubling in volume, remove it from the refrigerator and proceed to breaking it up. The balls should be well rounded and closed at the bottom. Store the balls in tightly closed pizza boxes.
When the balls have doubled in volume, you can roll them out and place them in well-oiled baking sheets.
You can season the surface as desired before cooking them, oil and coarse salt, or various seeds etc. Sink your fingertips into the dough, creating “navels” where the surface seasoning is concentrated.
Place them in theoven at 310°/330° for 5-7 min, checking the baking and oven well.
Stuffing as desired.
Thanks to Luca Antonucci.
In collaboration with blogger Maddalena Laschi.
