Classic round pizza with mora (direct) Le 5 Stagioni
Ingredients
- Mora Flour: 1 kg
- Water: 660–750 gm (66%–75% hydration)
- Le 5 Stagioni Dry Yeast: 2–5 g (0.2%–0.5%)
- Salt: 20–30 g (2%–3%)
- Extra Virgin Olive Oil: 20–30 ml (2%–3%)
Introduction
Let’s explore how to prepare a classic round pizza using the direct dough method with Mora flour. This flour is ideal for achieving a well-balanced dough with excellent structure, flavour, and digestibility.
Method
Mixing
- Knead all ingredients together for 14–24 minutes, depending on the type and speed of the kneading machine.
- Aim for a final dough temperature of approx. 24°C.
Puntata (Initial Rest) - Rest the dough on the counter for 30 minutes at room temperature, covered.
Dividing - Divide into 250 g dough balls (or as required).
Leavening - Ferment for 36–48 hours, either:
At room temperature, or
At a controlled temperature of 4°C (refrigeration), depending on workflow.
Baking - Bake in a pizza oven at 330–340°C. Oven setting (Top/Bedplate): 90/10, adjustable based on oven type.
Enjoy!
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