Wholewheat Roman-style pizza

Have you ever thought of making a crispy and crunchy pizza with wholemeal dough? serieS makes your life easier!

In this recipe, the dough long processing is enhanced by serieS’ heat with Dual-Power Technology, which perfectly manages the cooking of the toppings, the pre-baking and the finishing, for a Roman-style pizza that will make you drool. Let’s see all the steps:

Roman-style pizza with biga recipe

INGREDIENTS – (for ca. 7 trays 60×40 cm)

To prepare the biga

3,000 g strong wholemeal flour
1,600 g water
21 g fresh yeast

For the final dough

2,000 g 0 or 00 flour W 280/300
Wholemeal biga (all)
5 g fresh yeast
10 g acacia honey
2,500 g water
100 g salt ca.
100 g extra virgin olive oil

Toppings

Drained peeled tomatoes no. 12 (each tray)
200 g datterini tomatoes (each tray)
500 g sliced ​​buffalo mozzarella (each tray)
30 g basil leaves
2 tbsp crushed ice
120 g extra virgin olive oil

Heat: S series Multibake h16

For tomatoes preparation Dual-Power Mode 150 °C, 40% top, 60% deck, stem valve open, 60/90 min

For pre-baking pizza Dual-Power mode 260 °C, 40% top, 80% deck 9 min + 2 min, steam valve open

For finishing Dual-Power Mode 260 °C, 60% top, 20% deck, steam valve open, 5 minutes for finishing

METHOD

Biga

1. Put all the ingredients in the mixer and knead for 3-4 minutes at first speed. Leave mixture rough, but with hydrated flour, final temperature 19-20 °C.
2. Place the mixture in an oiled container, cover with a lid (not hermetically) and leave to rise at 16 °C for 14-16 hrs.

Final dough

1. Start the dough with the flour and 1,200 g of water, knead for 5 minutes at first speed, then let it rest for 15 minutes.
2. Add the fresh yeast, the divided wholemeal biga, 400 g of water and mix at first speed for 8 minutes. Then switch to second speed and let the gluten form.
3. Lower the mixer at first speed again and add half of the remaining water, then the salt. Once the salt has been absorbed, switch to second speed and add the last water and oil.
4. Leave the dough to rest in the mixer bowl for 10 minutes, then divide and place it in dough boxes to proof until it has rised by 40-50%.
5. Divide in 1,300 g pieces, forming oval loaves, place in a closed box, at room temperature, until doubled in size.

Topping: dehydrated peeled tomatoes and confit datterini

1. Preheat serieS in Dual-Power mode 150°C, 40% top, 60% deck.
2. Clean the datterini tomatoes, cut them in half and arrange them on a tray with parchment paper, season with salt, sugar and extra virgin olive oil.
3. Bake with steam valve opened for 60/90 minutes, until the tomatoes are slightly dried out.
4. Drain the peeled tomatoes, cut them in half and place them on a tray with parchment paper, season with salt, sugar and extra virgin olive oil. Bake with the steam valve opened for 30 minutes.

The tomatoes prepared in this way can be stored in a container with grid to filter liquids. Blast frozen they can be consumed within 4 days. This preparation is not suitable for usual freezing.

Basil oil preparation

Put the basil, ice, a pinch of salt and oil in a hand blender glass. Mix the basil well, taking care of keeping the blender head always well immersed in the liquid to avoid oxidation so to maintain the bright green colour. Adjust the density by adding more oil if necessary.
Filter and place in an oil bottle, keep aside in the refrigerator.

 

How to pre-cook pizza

1. Preheat serieS in Dual-Power mode at 260 °C – 40% top, 80% deck..
2. When the loaves are doubled in size, roll out the dough, place it in lightly oiled trays, season with 180-200g left over tomato sauce (from the drained tomatoes), salt and a drizzle of oil.
3. Bake for 9 minutes with the steam valve closed and 2/3 minutes with the valve open until the bottom is well cooked and the upper part is lightly coloured.

The pre-cooked bases in this way, if packaged as soon as they have cooled down, can be kept in the refrigerator for up to 4 days. If frozen, they must be consumed within 15 days.

Finishing

1. Preheat serieS in Dual-Power mode at 260 °C, 60% top, 20% deck.
2. Season the prebaked base again with 300g of tomato sauce left over from the drained peeled tomatoes, arrange the dehydrated peeled tomatoes, bake directly on the deck.
3. Open the steam valve, finish cooking for 5 minutes until it looks crunchy.
4. Cut and place the sliced ​​buffalo mozzarella, the confit datterini tomatoes and top with the basil oil.