Professional flour type 330 - 1 kg

Soft wheat flour type "00" ideal for the production of pizza, focaccia and similar products.

USAGE CHARACTERISTICS

Flour for professional use, ideal for medium leavening (24-48 hours at +4°C) in the production of round pizza, pan pizza, and focaccia. Perfect for direct dough preparation with refrigerated controlled leavening.

PROTEIN >13%

STRENGHT W 320-360

P/L 0,5-0,9

ABSORBITION min 57%

RECIPE FOR CONTEMPORARY PIZZA (3 pizzas)

Ingredients:
500g of type 330 flour, 320g of water, 3g of dry yeast, 15g of salt, 15g of oil.

Method:

Pour the flour into a large bowl, add the yeast, half of the water, and knead until the water is completely absorbed. Then add the remaining water gradually, keeping about 50 ml aside. Continue kneading, and finally, add the salt and the rest of the water. Once all the water is absorbed, add the oil, knead further, and let the dough rest covered with plastic wrap for 15 minutes at 25°C.

Divide the dough into balls of about 260g, shape them into smooth, round balls, place them in a container covered with plastic wrap, and let them rest for an hour. Then place them in the fridge for 4 hours. Remove the balls from the fridge and let them rest at room temperature for about an hour.

On your work surface, spread a generous amount of semolina (Molino Rossetto). Place the risen dough on top of it, dust it with more semolina, and stretch the ball with your hands (from the center outwards), leaving a thicker edge. Preheat the oven to 230°C, and once the temperature is reached, bake the stretched dough for 7-8 minutes.

Remove the pizza base from the oven, let it cool for a few minutes, top it with your desired ingredients, and bake it again for another 10 minutes. Preheat the oven to 230°C, and once the temperature is reached, bake the stretched dough for 7-8 minutes (pre-baking).

Remove the pizza base from the oven, let it cool for a few minutes, top it with your desired ingredients, and bake it again for another 10 minutes.

Ingredients: Soft wheat flour “type 00”. May contain: soy, mustard, lupin, milk, eggs, nuts, and sesame seeds.

Nutritional values per 100g of product:
Energy 1520KJ - 358Kcal, Fat 1.5g (of which saturated fatty acids 0.2g), Carbohydrates 72g (of which sugars 0.2g), Fiber 2g, Protein 13.2g, Salt 0.003g