SCROCCHIARELLA CLASSIC FLOUR ITALMILL 10KG

Product Description:
Italmill's Scrocchiarella flour is specifically designed for the easy and quick production of the traditional "pizza in pala". The dough made with this flour has a high water content, resulting in an extremely light focaccia. The natural yeast included in the Scrocchiarella contributes to the final product's high digestibility, fragrance, and crispiness even when cold.

Indicative Recipe:

Pre-dough:

Ingredients:

• Scrocchiarella Mix: 1000 g
• Water: 600 g
• Instant Dry Yeast (10 g if fresh): 10 g
• Total: 1610 g

Procedure:
Knead all ingredients for 4 minutes at low speed.
Place in a container and cover tightly with a lid.
Let it ferment in the refrigerator at 4°C for a minimum of 16 hours and a maximum of 24 hours.

Dough:

Ingredients:

• Pre-dough: 1610 g
• Scrocchiarella Mix: 1000 g
• Water: 900 g
• Salt: 60 g
• Extra Virgin Olive Oil: 40 g
• Instant Dry Yeast (5 g if fresh): 5 g

Procedure:
Knead the pre-dough with the Scrocchiarella Mix, yeast, and about 500 g of water for 4 minutes at low speed.
Add salt, then after one minute, increase to medium speed, adding extra virgin olive oil.
Knead for an additional 10 minutes, slowly adding the remaining water (or as much as possible).
Let the dough rest for about 40 minutes in the container.
Transfer the dough to a floured work surface and divide it into the desired portions (1000 g of dough for 1 meter of Scrocchiarella).
Shape into tight loaves and place in containers to rise for at least 3 hours at room temperature (20°C).
Roll out the loaves, garnish, and top as desired.
Bake on a stone plate at 300°C.

Final Product Characteristics:

• Digestibility: High, due to the natural yeast.
• Fragrance: Remarkable, retaining crispiness even when cold.
• Lightness: Extremely light due to the high water content.

Scrocchiarella Classica Italmill is perfect for those looking to achieve a fragrant, light, and digestible pizza, ideal for a variety of toppings and seasonings.