Flour Type "0" for Bread and Pizza
price per 1 pack (1kg)
Paolo Mariani is very attentive and painstaking when it comes to Italian traditions, especially fresh pasta!The purpose of this line of flours is to rediscover past values, not letting them disappear completely, and therefore experience the pleasure of sitting around a lavishly decked table where fresh pasta, prepared by our grandmothers, takes centre stage.
A flour specially designed by the maestro Giuliano Pediconi to provide, in a single solution, a truly professional product for those who want to prepare pizza at home in the most traditional way, or to make genuine and light bread with simple, natural ingredients, and having the great taste from a bygone era.
The use of the best Marche region wheats, which are carefully selected and subjected to light grinding, results in a flour that ensures dough elasticity and considerable rising tolerance, for a crisp and crumbly product.
PIZZA DOUGH RECIPE:
INGREDIENTS FOR 2 PIZZA:3 1/2 to 4 cups bread flour, plus more for rolling 1 teaspoon sugar, 1 envelope instant dry yeast, 2 teaspoons salt, 1 1/2 cups water at 110 degrees F, 2 tablespoons olive oil, plus 2 teaspoons.
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
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