Pizza Pala Formaggi

INGREDIENTS

For the Dough:

• 700 g Tipo 00 Classico flour
• 300 g Tipo 01 Rustico flour
• 50 g salt
• 20 g olive oil
• 4 g yeast
• 700 g water

For the Topping:

• Provolone
• Grated Edam
• Fresh Anthotyro cheese
• Chili pepper
• Honey
• Parmesan flakes
• Heavy cream (35% fat)

INSTRUCTIONS

Dough Preparation:

1. Begin with autolysis: mix all the flour with the water and let rest.
2. Knead in a spiral mixer on first speed for 2–3 minutes, until the dough is smooth.
3. Let the dough rest covered in the mixer for 45–60 minutes.
4. Add the remaining ingredients (except olive oil) and continue mixing:

• First speed for 7 minutes
• Second speed for 2 minutes

1. Add the olive oil at the end of mixing on low speed.
2. Divide into 300–350 g portions and shape into round balls.
3. Let rest at room temperature for 45–60 minutes, then refrigerate covered at 2–4°C for 24–48 hours.

Shaping and Baking:

1. Using spolvero flour, open the dough into oval shapes.
2. Top with the filling ingredients (see below).
3. Bake in a pizza oven at 300–350°C for 3–5 minutes.