Pizza with flour W330 (high hydration)
300 g of flour type W330 Molino Rossetto
100 g of spelt flour Molino Rossetto
1 spoon of potato flakes
300 ml of water
10 g of brewery’s yeast
5 g of barley malt
enough peeled tomatoes
Put water, yeast and malt in the mix bowl: Add half of the flour, 8 g of salt and the rest of the flour. Spill 20 ml of evo oil and process until the dough will be smooth and elastic (remember to invert the dough during the process). Put in a covered bowl for 2 hours.
Spill the dough on a pastry board. Go on making folds (here you can find an explanation http://profumodilievito.blogspot.it/2007/10/le-pieghe.html); round the dough and make it rise for
1 hour covered by film.
Spill the dough on a pan with some oil, liei t down with your fingers and let it rest for 30 minutes more. Turn on the oven at the maximum temperature. Mix peeled tomatoes, spice them with salt and put them on the dough.
Put it on the oven until the borders starts to be coloured. After about 8 minutes remove it and add mozzarella and oil. Go on cooking for at least 5 minutes more.
Advice: You can use one half Manitoba Molino Rossetto and one half flour for pizza “type 0” Molino Rossetto..
This is a Paoletta’s recipe. Have a look at her blog http://aniceecannella.blogspot.it/