Pizza in Teglia / Pala at 85% (Cold-Fermented, Double Hydration)
One 85% hydration dough taken two ways, teglia and pala, on a 12% protein flour with a short autolyse, double-hydration mixing, an overnight cold ferment and a long room-temperature proof.
One 85% hydration dough taken two ways, teglia and pala, on a 12% protein flour with a short autolyse, double-hydration mixing, an overnight cold ferment and a long room-temperature proof.
Ingredients
Method
Autolyse for about 1 to 1.5 hours using all of the flour with roughly 55 to 59% of the water.
Mix in the yeast, then add the remaining water little by little at higher speed (double hydration), working in the salt and oil.
Cold ferment the dough about 20 hours (overnight) in the refrigerator.
Divide into balls, sizing to your pans (the maker uses about 1050 g for a teglia ball and 840 g for a pala ball).
After about 30 minutes, set each onto an oiled pan, then let proof roughly 5 hours at room temperature.
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