Pizza Trigale Light Corn
Ingredients
Part Preparo
Process
02. Gradually add fresh yeast and the remaining cold water (200 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into portions of 315 g. Round into balls.
04. Cover with plastic. Let rest for 20 minutes.
05. With the help of a rolling pin, roll the dough into discs of approximately 32 cm in diameter and dock.
06. Create the edge, leaving the discs with approximately 30 cm in diameter.
07. Place on pizza pans or smooth baking sheets previously sprinkled with wheat flour.
08. Ferment in the fermentation chamber (32ºC) for approximately 45 minutes.
09. Bake at 230°C for approximately 3 minutes in a deck oven.
10. Cool down. Pack or fill to taste.
Tips
* Turbo Oven: 180°C for approximately 2 minutes.
- Filling Suggestion:
* Mozzarella cheese, bacon, broccoli, palm heart, and cream cheese (requeijão catupiry).
Yield
10 Units of 280 g
Equipment
Dough 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) | 101 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 1.0 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 150 | % 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 Trigale Light Corn
Ingredients
How to make it
01. Place Trigale Light Corn and part of the cold water (900 ml) in the dough mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add fresh yeast and the remaining cold water (200 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
03. Divide into portions of 315 g. Round into balls.
04. Cover with plastic. Let rest for 20 minutes.
05. With the help of a rolling pin, roll the dough into discs of approximately 32 cm in diameter and dock.
06. Create the edge, leaving the discs with approximately 30 cm in diameter.
07. Place on pizza pans or smooth baking sheets previously sprinkled with wheat flour.
08. Ferment in the fermentation chamber (32ºC) for approximately 45 minutes.
09. Bake at 230°C for approximately 3 minutes in a deck oven.
10. Cool down. Pack or fill to taste.
Tips
* Turbo Oven: 180°C for approximately 2 minutes.
- Filling Suggestion:
* Mozzarella cheese, bacon, broccoli, palm heart, and cream cheese (requeijão catupiry).
Yield
10 Units of 280 g
Equipment
Dough 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) | 101 | % VD (*) |
| Carboidratos (g) | 20 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 1.0 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 150 | % 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.