Pizza With Trigale 57% Whole Wheat Light
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
03. Divide into portions of 310 g. Round the dough.
04. Cover with plastic. Let it rest for 20 minutes.
05. Using a rolling pin, roll out the dough into discs of approximately 32 cm in diameter and pierce.
06. Shape the edge, leaving the discs with approximately 30 cm in diameter.
07. Place on pre-greased pizza pans or smooth baking sheets sprinkled with flour.
08. Ferment in a fermentation chamber (32ºC) for approximately 45 minutes.
09. Bake at 230°C for approximately 3 minutes in a deck oven.
10. Cool. Pack or fill as desired.
Tips
* Turbo Oven: 180°C for approximately 2 minutes.
- Filling Suggestion:
* Mozzarella cheese, cream cheese, leeks, and turkey breast.
Yield
11 Units of 280 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Smooth Baking Sheets , Pizza Pan , Fermentation Chamber
Suggested shelf life
168
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 86 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.6 | % VD (*) |
| Gorduras totais (g) | 1.0 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 2.6 | % VD (*) |
| Sódio (mg) | 125 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Pizza With Trigale 57% Whole Wheat Light
Ingredients
How to make it
01. Place the Trigale Whole Wheat Light and part of the cold water (1.24 L) in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
03. Divide into portions of 310 g. Round the dough.
04. Cover with plastic. Let it rest for 20 minutes.
05. Using a rolling pin, roll out the dough into discs of approximately 32 cm in diameter and pierce.
06. Shape the edge, leaving the discs with approximately 30 cm in diameter.
07. Place on pre-greased pizza pans or smooth baking sheets sprinkled with flour.
08. Ferment in a fermentation chamber (32ºC) for approximately 45 minutes.
09. Bake at 230°C for approximately 3 minutes in a deck oven.
10. Cool. Pack or fill as desired.
Tips
* Turbo Oven: 180°C for approximately 2 minutes.
- Filling Suggestion:
* Mozzarella cheese, cream cheese, leeks, and turkey breast.
Yield
11 Units of 280 g
Equipment
Mixer , Oven , Rolling Pin , Scale , Smooth Baking Sheets , Pizza Pan , Fermentation Chamber
Suggested shelf life
168 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 86 | % VD (*) |
| Carboidratos (g) | 17 | % VD (*) |
| Açúcares totais (g) | 0.4 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.6 | % VD (*) |
| Gorduras totais (g) | 1.0 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 2.6 | % VD (*) |
| Sódio (mg) | 125 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.