Pizza recipe bonci leavening 8 hours

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Is it possible to make the bonci pizza recipe with 8 hour leavening? The answer is yes, just pay close attention and the pizza is done. Sometimes we get the idea of ​​preparing a pizza for the evening and we don’t have much time to let it ripen for 24 hours, so an 8-hour leavened pizza at room temperature is possible.

What we need for the Bonci pizza recipe with 8 hour leavening

To make a pizza in the day you need a flour with little strength. In this article I explain the difference between flours and their type of strength, I advise you to read.

So going back to our discussion we need a flour for bread (0/00 with a W of 200) to obtain a good product.

With our pizza calculator we will see how to obtain the ingredients based on the time available. By changing the maturation hours in the fridge, bringing them to 0 and bringing the leavening hours at room temperature to 8, we will obtain our ingredients.

Ricetta Pizza Bonci Lievitazione 8 Ore Mod
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Pizza recipe bonci leavening 8 hours

Pizza recipe bonci leavening 8 hours

Recipe by Massimo di Gregorio
5.0 from 1 vote
Course: PizzeCuisine: ItalianDifficulty: Medium
Porzioni

6

Porzioni
Preparazione

2

hours 
Tempo Cottura

18

minutes
Calorie

260

kcal

To make 2 trays of 40×30 loaf weight 660

Ingredienti

  • 737 g of common wheat bread flour

  • 553 g of water

  • 1,5 g Dry yeast or 4.5 fresh brewer’s yeast

  • 15 g Salt

  • 15 g Oil

Preparation

  • Put all the flour in a bowl.Ricetta Pizza Bonci Lievitazione 8 Ore 03742
  • We put the dry or fresh yeast dissolved in a glass with a little water.Ricetta Pizza Bonci Lievitazione 8 Ore 04058
  • Mix the yeast present in the flour with a whisk or a spoon.Ricetta Pizza Bonci Lievitazione 8 Ore 04222
  • We begin to insert 90% of water, that is about 500g.Ricetta Pizza Bonci Lievitazione 8 Ore 04406
  • We will begin to have an almost homogeneous dough and we will go for the first break which will last 20 minutes (First Break)Ricetta Pizza Bonci Lievitazione 8 Ore 10904
  • After the 20-minute break, the dough will appear more relaxed and we will make a groove in the centre.Ricetta Pizza Bonci Lievitazione 8 Ore 10916
  • We insert the saltRicetta Pizza Bonci Lievitazione 8 Ore
  • We insert the remaining half of water and start kneading. Slowly add the remaining water until you have a homogeneous mixture.Ricetta Pizza Bonci Lievitazione 8 Ore 11000
  • Once the homogeneous mixture is obtained, we will go on to insert the oil in two times until it is absorbedRicetta Pizza Bonci Lievitazione 8 Ore 11227
  • Once we have obtained our homogeneous dough, we will take a 20-minute break (Second break)Ricetta Pizza Bonci Lievitazione 8 Ore 11518
  • After the second break, prepare the pastry board or a smooth surface with a little oil and pour the dough, helping us with a pasta cutter.
  • Reinforcement folds
  • The folds are used to incorporate the air into the dough.
    Let’s start doing the FIRST series and then a 20/30 minute break
    As per the video attached at the end of the recipe
    πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡
  • Let’s start doing the SECOND series and then a 20/30 minute break
    As per the video attached at the end of the recipe
    πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡
  • We start doing the THIRD series and then a 20/30 minute break
    As per the video attached at the end of the recipe
    πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡πŸ‘‡
  • The staglio is the phase in which the mass is divided into smaller pieces usually based on our pan, with our pizza calculator it gives us a result of 660g of dough per pan.
  • Once the staglio is finished, put the dough in a large container and wait for the dough to start to rise (in our case, we divide it into 2 parts and put it in 2 bowls for leavening).
  • After the leavening hours
  • This is how the dough should look after leavening.Ricetta Pizza Bonci Lievitazione 8 Ore 15 4 (1)
  • The Drafting
  • After the starch (last leavening) we flour the cutting board with semolina and pour the dough, gently turning the container upside down and making it come out by itself without forcing. We also begin to flour the dough with semolina on top with a sieve and press the edge of the dough so as not to have the ledge.
  • With wide fingers and with a slight pressure we make grooves and then we try to give a shape to the dough similar to our round or rectangular pan.
  • Once the shape has been created, let’s put the pasta in the pan.
  • Oven
  • Turn on the oven at a maximum of 250Β° or 300Β° and let it reach temperature
  • Potting
  • We are almost at the final stage; once the dough is placed in the pan, we try to spread it gently over the entire surface of our pan.
  • We bake our pan on the bottom of the oven for about 7/9 minutes below and 7/9 minutes in the center. Times depend on your oven, so check occasionally. After that season and serve. Ricetta Pizza Bonci Lievitazione 8 Ore

Video Recipe

Infographic Recipe pizza bonci leavening 8 hours

Massimo
Massimo

Sono un appassionato della Pizza e la seguo come il calcio

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