Teglia romana

Italian pizza. Teglia alla romana

HIgh hydration 80% long bulk fermentation in the fridge ( 24 hours ) final proof at 26°C

Recipe

Flour...In Italy tipo 2 is almost whole weat flour 1000 g

Water 800/850 g

Salt 25 g

Yeast 10 g

Bulk fermentation 40 minutes at 20°C in the fridge for 24 hours. Divide and shape oval loaf, final proof for 4/5 hours ( double volume )

Seasoning: tomato mozzarella

Good flavor

Gaetano