Pizza Trigale Multigrano Light
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
03. Divide into portions of 325 g. Round the dough balls.
04. Cover with plastic. Let rest for 20 minutes.
05. Using a rolling pin, roll out the dough into discs of approximately 32 cm in diameter and perforate.
06. Create the edge, leaving the discs at approximately 30 cm in diameter.
07. Place in pizza pans or smooth baking sheets previously dusted with wheat 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. Package or fill to taste.
Tips
* Turbo Oven: 180°C for approximately 2 minutes.
- Filling suggestion:
* Mozzarella cheese, broccoli, cherry tomatoes, and fried garlic.
Yield
10 Units of 290 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) | 96 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 1.5 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.9 | % VD (*) |
| Sódio (mg) | 124 | % 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 Multigrano Light
Ingredients
How to make it
01. Place Trigale Mult Light and part of the cold water (1 L) in the mixer and mix at low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and mix at high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
03. Divide into portions of 325 g. Round the dough balls.
04. Cover with plastic. Let rest for 20 minutes.
05. Using a rolling pin, roll out the dough into discs of approximately 32 cm in diameter and perforate.
06. Create the edge, leaving the discs at approximately 30 cm in diameter.
07. Place in pizza pans or smooth baking sheets previously dusted with wheat 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. Package or fill to taste.
Tips
* Turbo Oven: 180°C for approximately 2 minutes.
- Filling suggestion:
* Mozzarella cheese, broccoli, cherry tomatoes, and fried garlic.
Yield
10 Units of 290 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) | 96 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 1.5 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.9 | % VD (*) |
| Sódio (mg) | 124 | % 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.