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Rex Milano - American Pizza
Prep Time : 00h 15
Cooking Time : 00h 20
3 Pizza Bases
Preparation Time: 9 – 15 minutes
Proofing and Resting Time: 20 – 25 minutes
Baking Time: 20 minutes
Outcome: 3 pizza bases
Tools needed: Mixer including bowl, Kitchen scale, pizza pan
Ingredients
- 150 g Rex Milano
- 350 g Wheat flour (Type 550)
- 4 g Baking powder
- 15 g Olive Oil
- 4 g Salt
- 11 g Instant yeast
- 260 ml Water, approx.
Method
- Mix all Ingredients, except olive oil, for 2 minutes slow and 7 minutes fast. Towards the last 2 minutes add the olive oil. We recommend using cold water to keep the dough temperature at max. 25 - 26°C.
- Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 15 minutes.
- After bulk fermentation, scale the dough into 230 - 250g pieces (pan size 24 cm) and mould round. Cover and intermediate proof for 10 minutes.
- After the intermediate proof, roll out the dough pieces, tending all over with a fork to avoid air bubbles. Place the dough pieces into the pizza pans and top with your favourite pizza toppings.
- Allow to final proof for 5 - 10 minutes, we recommend covering the pizza pans with a plastic foil or cling film to keep the moisture in the dough.
- The oven should have a temperature of 170 - 180°C when you put the pizzas in.
- Bake for approximately 20 minutes.