Cesto na pizzu priamou metódou za 24 hodín

Pokyny

ingrediencie:

• 1 kg flour (~12% protein)
• 650 ml cold water
• 28 g soľ
• 4 g yeast

návod:

Mixing:

• "Mix water yeast v bowl.

• Gradually add flour, mix do batter.

• Add soľ incorporate.

• Knead cesto od hand 15-20 minutes until temp 22-24°C.

Resting:

• Rest cesto 15-20 minutes.

• Check cesto readiness: poke test & windowpane method

Portioning:

• Divide cesto into six 280 g balls.

• Shape balls using vaše preferred balling method, sealing air vnútri.

• Proof v room teplota 4 hours alebo refrigerate up do 2 days.

Shaping & pečenie:

• Shape cesto into pizza základ, stretch evenly, leaving edge ~1.5 cm.

• Place cesto na peel, add toppings (tomatoes, basil, mozzarella).

• Stretch pizza slightly do adjust weight shape.

• pečenie v pec/Glown v 400-420°C until kôrka je crunchy spodok baked.

• Serve enjoy.

What do serve s

Serve s tomato omáčka, mozzarella, basil.