MARGARITA PIZZA HIGH HYDRATION AND 36 HOURS OF FERMENTATION

How to make high hydration margarita pizza at home

MARGARITA PIZZA WITH 75% HYDRATION, we will use a DOUGH with FLOUR AT 5 CEREALS and POOLISH FERMENTED 36 HOURS.

If you like PIZZA AND FOCACCIA you have to try:

🍏    🍎

PIZZA MARGARITA WITH SOUR DOUGH

FOCACCIA HIGH HYDRATION FERMENTATION 24 HOURS

FOCACCIA WITH POOLISH AND SOY FLOUR

FOCACCIA WITH BIGA AND POOLISH FERMENTATION 36 HOURS

PIZZA MARGARITA 66% HYDRATION

SWEET MULTI-CEREAL PIZZA FERMENTATION 48 HOURS

 

pizza margarita

MARGARITA PIZZA HIGH HYDRATION AND 36 HOURS OF FERMENTATION

Pizza en casa pro
high hydration mass
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
full fermentation 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course main dish, pizza
Cuisine italian
Servings 6 personas
Calorías 525 kcal

Ingredients
  

Instructions
 

  • 1. In a bowl, quickly mix the flour 5 cereals with the water (reserve 30 GR of water to use later)
    2. Cover and let the dough rest for 30/45 minutes
    3. Add the fresh yeast dissolved in the water and the poolish that we did 24/36 hours before
    4. Mix with a mixer with a rod to knead for 10 minutes
    5. Add the fine salt
    6. We continue mixing with the mixer for 8 / 10 more minutes, until we get a smooth dough without lumps
    7. We grease the work table with oil, turn our dough over, stretch it out and let it relax without touching it for 15 minutes
    8. Next we will work the dough with the help of a spatula to give the dough more strength (watch video)
    9. We will put our focaccia dough to ferment in a container greased with oil, covered and protected from drafts until it doubles its size (1:30 / 2 H)
    10. Sprinkle the table with hominy, turn the dough over and divide it into 2 greased baking trays
    11. Cover and let ferment for 30/45 minutes (while heating the oven at maximum power)
    12. We add homemade tomato sauce with fresh basil
    13. Bake for 7 / 8 minutes at 250 °C /464 ºF static mode in the lowest part of the oven on top of the special stone for ovens
    14. Add the mozzarella
    15. Bake for 5 / 6 minutes at 250 °C / 464 ºF static mode in the lowest part of the oven on top of the special stone for ovens
    16. We put our pizza on top of a rack to dissipate the moisture for 2/3 minutes
    17. We can now cut and enjoy our delicious margherita pizza
    BUON APPETITO
    pizza margarita

Video

Nutrition

Serving: 1porciónCalorías: 525kcal
Palabras Calves cheese, tomatoes
Tried this recipe?Let us know how it was!

If you like Italian desserts you have to try:

🍏    🍎

TIRAMISU WITH AMARETTI DI SARONNO

SWEET PIZZA WITH PISTACHIO CREAM

CLASSIC ITALIAN TIRAMISU

PANNA COTTA WITH STRAWBERRIES

TIRAMISU TRUFFLES WITH STUFFED HEART

MASCARPONE AND MANGO CHEESECAKE

BUÑUELOS WITH CHOCOLATE AND ORANGE

PISTACHIO TIRAMISÚ

PIZZA RAVIOLI WITH CHOCOLATE AND BANANA

As you can see in the video, this MARGARITA PIZZA can be made very easily and the result is delicious.

To keep up to date with all my recipes, don't forget to subscribe to , you can also follow me on Instagram and tag me to see how the recipes look and feel like sharing them 😋

Until next time, CIAO 🤩

Delicious and healthy recipes, made with Italian passion.

Phone: +34 646 41 98 99
Email: info@pizzaencasapro.com
chevron-up