{"id":10104,"date":"2015-05-19T16:01:30","date_gmt":"2015-05-19T14:01:30","guid":{"rendered":"https:\/\/www.alfaforni.com\/pizza-dough\/"},"modified":"2024-05-06T07:25:13","modified_gmt":"2024-05-06T05:25:13","slug":"pizza-dough","status":"publish","type":"recipe","link":"https:\/\/www.alfaforni.com\/us\/recipe\/pizza-dough\/","title":{"rendered":"Pizza dough"},"content":{"rendered":"
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Alfa Pizza<\/strong> presents the video recipe to prepare a perfect pizza dough.<\/p>\n<\/div>\n<\/div>\n

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  • <\/i> Ingredients for 7 pats<\/li>\n
  • <\/i> Cooking flame<\/li>\n
  • <\/i> Oven temperature 380\u00b0C<\/li>\n
  • <\/i> Cooking time: 24 hours<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

    Ingredients<\/h4>\n
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    • 5 cereal flour \u2013 200 grs<\/li>\n
    • cake \/ pastry flour \u2013 800 grs<\/li>\n
    • water \u2013 600 cl<\/li>\n
    • freeze-dried yeast \u2013 3 grs<\/li>\n
    • salt \u2013 20grs<\/li>\n
    • extra-virgin olive oil \u2013 20 cl<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>
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      Procedure<\/h4>\n
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      1. we combine the flours in a bowl<\/li>\n
      2. add the freeze-dried yeast<\/li>\n
      3. let the mixture get air<\/li>\n
      4. slowly add the water<\/li>\n
      5. knead so the mixture absorbs the water<\/li>\n
      6. we recommend a water hardness of 19 gF<\/li>\n
      7. add the salt and knead<\/li>\n
      8. add oil and knead<\/li>\n
      9. we finish by rolling out the dough on a pastry board<\/li>\n
      10. we put the dough in the box<\/li>\n
      11. let it leaven in the refrigerator for 12 hours<\/li>\n
      12. by using the pastry cutter we make the dough balls, each about 225 grs<\/li>\n
      13. we form the dough balls and forgive in the fridge for another 5\/6 hour<\/li>\n
      14. we continue rising out of the refrigerator for the remaining 5\/6 hours<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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        The total leavening time for this type of dough is of 24 hours. After the first 12 hours in the refrigerator pull out the dough, form the dough balls and then we put them back again in the refrigerator for another 5\/6 hours. The remaining hours we will use to finish the leavening out of the refrigerator. We must always take into account the outside temperature for the second part of the leavening. In the summer the dough will spend more hours in the refrigerator, while in the winter the dough balls can also spend more time out of the refrigerator. Therefore the 12 hours of the second part of the leavening varies depending on the outside temperature.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":10106,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-10104","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/recipe\/10104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":1,"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/recipe\/10104\/revisions"}],"predecessor-version":[{"id":61784,"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/recipe\/10104\/revisions\/61784"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/media\/10106"}],"wp:attachment":[{"href":"https:\/\/www.alfaforni.com\/us\/wp-json\/wp\/v2\/media?parent=10104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}