Continuando la navigazione nel sito, scorrendo la pagina, o cliccando su "OK", acconsenti al loro impiego in conformità alla nostra Cookie Policy. The result is a crunchy pizza, easy to digest and with an unmistakable wheat fragrance. Per offrirti il miglior servizio possibile questo sito utilizza cookies. +39 0874 4981 Fax +39 0874 629584 Contact us: info@lamolisana.it To contact the commercial area: 15 g brewer’s yeast. To try! 2. Our Durum Wheat Semolina for Pizza rich in proteins, with high hydration capacity is ideal for long leavening. +39 0874 4981 Fax +39 0874 629584 Contact us: info@lamolisana.it To contact the commercial area: commerciale@lamolisana.it To contact the export area: export@lamolisana.it … +39 0874 4981Fax +39 0874 629584Contact us:info@lamolisana.itTo contact the commercial area:commerciale@lamolisana.itTo contact the export area:export@lamolisana.itVAT 01510070707SDI A4707H7. Continuando la navigazione nel sito, scorrendo la pagina, o cliccando su "OK", acconsenti al loro impiego in conformità alla nostra Cookie Policy. 25g salt Knead with your hands to mix the ingredients; Transfer the dough onto a woodworking board, dusted with semolina and continue to knead until a homogeneous and elastic dough is obtained; Leave on the table to rest for 10 minutes; Take the dough again, cut it in two portions and knead them until 2 smooth and compact loaves are obtained; Leave them on the table to rest for 2 hours covered by a cloth; Take the dough and kneading with your hands before placing it on a baking pan; Add tomato puree, mozzarella cut into cubes, a few basil leaves and finally a drizzle of extra virgin olive oil. 30g extra virgin olive oil Pour 1000g of Durum Wheat Semolina for Pizza, 550g of water in a large bowl into which we have previously dissolved 15g of yeast and work for 5/6 minutes until a compact and homogeneous dough is obtained; Dissolve 25g of sales in another 150g of water in another container and incorporate into the whole semolina mixture, adding 30g of extra virgin olive oil. Re-mix the dough, incorporating the previously dissolved yeast into 75 g of water at room temperature and continue mixing for 2 minutes. Place the measuring cup liquid mixture, olive oil, salt, semolina flour, and bread flour in the bowl of a stand mixer and use the dough hook to stir it together, until it’s roughly combined. La Molisana S.P.A. Contrada Colle delle Api, 100/A 86100 - Campobasso (CB) Tel. Allow to rest for about 2 hours. To make a delicious bread, La Molisana offers a healthy and nutrient-rich Double Milled Durum Wheat Semolina made only by 100% Italian grains solely milled in our Mill. 700g water +39 0874 4981Fax +39 0874 629584Contact us:info@lamolisana.itTo contact the commercial area:commerciale@lamolisana.itTo contact the export area:export@lamolisana.itVAT 01510070707SDI A4707H7. tutte le ricette > Pizza dough prepared with semolina flour, 1000g Durum Wheat Semolina for Pizza Dissolve 25g of sales in another 150g of water in another container and incorporate … Pizza dough using the incredible ultra fine high protein Molino Caputo Tipo 00 flour. Let it rest for a … Formulated for thin crust with a little strength to hold a generous host of ingredients. Fit the mixer with the dough hook and knead on medium low speed for about 10 minutes, until the dough is smooth. La Molisana S.P.A.Contrada Colle delle Api, 100/A86100 - Campobasso (CB)Tel. Add the room-temperature water and the olive oil to the foaming yeast concoction. products > the semolina and flours > durum wheat semolina for pizza, La Molisana S.P.A.Contrada Colle delle Api, 100/A86100 - Campobasso (CB)Tel. It’s pizza! Per offrirti il miglior servizio possibile questo sito utilizza cookies. La Molisana 00 (Doppio Zero) flour is traditionally used for making pasta and is made from coarsely ground durum wheat, and is used to make pasta, gnocchi or authentic Italian pizza dough. Pour in the mixer 1000 g of durum wheat for pizza, 550 g of water at room temperature and mix for 5-6 minutes until a compact and homogeneous mixture is obtained. During the leavening, a thick glutinic net is formed, which helps the dough to increase in volume, remaining compact, homogeneous and easy to work. A pleasure that we would like to allow ourselves more that once in a week, but whicj conventionally represents the weekend comfort food! Our signature is the debranning process of durum wheat , according to traditional stone method, which purifies seeds with … La Molisana reap rewards of its centennial expertise on durum wheat and has created a Durum Wheat Semolina for Pizza perfect for a digestible, nutritious and filling pizza. La Molisana S.P.A. Contrada Colle delle Api, 100/A 86100 - Campobasso (CB) Tel. 3. It is synonymous with Italy, it has a built-in flag, it is economic, democratic and versatile, in short it is a step before paradise.

la molisana semola pizza dough recipe

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la molisana semola pizza dough recipe 2020