نباتي
عضويطحين بيتزا إيطالي (النوع ٠)
١كجمنباتيعضويThis premium Italian flour is ideal for Neapolitan pizza, focaccia, flatbreads like naan, saaj, pide, and so much more. Its balanced strength, rich flavor, and slightly higher mineral content make it a versatile choice for professional and home bakers alike.
بيانات المنتج
قائمة المكونات
طحين قمح أبيض عضوي موثق.
ملاحظة حساسية
جدول معلومات التغذية
مزيد من المعلومات
الأبعاد
7 × 25 × 15 سنتيمتر
الوزن
1000 جرام
وصفة
Fast Pizza Recipe
Ingredients:
• 370g luke warm water (25°C)
• 620g Natureland Italian pizza flour
• 1.25g instant dry yeast (scant ¼ tsp)
• 15g salt
Instructions:
-
Combine all ingredients in a bowl, mixing for 30 to 60 seconds. Cover and let rest for 20 minutes.
-
Knead the dough gently for 30 to 60 seconds until smooth. Cover and let it rest at room temperature for 1 to 2 hours, or until it doubles in size.
-
Divide the dough into four pieces of 250g. Shape each into a tight ball and let rest, covered, for 30 minutes.
-
Flatten from the center outward, leaving an edge that is not pressed. Once the round is about the size of your hand, pick the round up with your two hands and fingers around the edge without pressing on the edge. Rotate the dough with your two hands until the round stretches to a diameter of about 26 to 28 cm. Add topings and bake at highest setting until done (5-7 minutes).
Fast Pizza Recipe
Ingredients: • 370g luke warm water (25°C) • 620g Natureland Italian pizza flour • 1.25g instant dry yeast (scant ¼ tsp) • 15g salt
Instructions:
-
Combine all ingredients in a bowl, mixing for 30 to 60 seconds. Cover and let rest for 20 minutes.
-
Knead the dough gently for 30 to 60 seconds until smooth. Cover and let it rest at room temperature for 1 to 2 hours, or until it doubles in size.
-
Divide the dough into four pieces of 250g. Shape each into a tight ball and let rest, covered, for 30 minutes.
-
Flatten from the center outward, leaving an edge that is not pressed. Once the round is about the size of your hand, pick the round up with your two hands and fingers around the edge without pressing on the edge. Rotate the dough with your two hands until the round stretches to a diameter of about 26 to 28 cm. Add topings and bake at highest setting until done (5-7 minutes).
