Contemporary Pizza with Lemady INGREDIENTS ● 600g 00 Oro Flour ● 270g Water ● 3g Dry Yeast ● 12g Naturkraft Rest at room temperature (+18°C) for 16 hours. Final dough ● 400g Napoletana Rossa ● 450g Water ● 28g Salt ● 10g Lemady INTRODUCTION A mix based on dehydrated wheat sourdough, ideal for pizza doughs. Perfect for achieving doughs with pronounced air pockets, greater volume during baking, long shelf life, and intensified aromas and flavours.
PIZZA CHEF’S TIPS Variation 1 ● San Marzano tomatoes from the SarneseNocerino area PDO ● Cantabrian anchovy fillets ● Buffalo stracciatella ● Olive powder ● Wild garlic oil ● Fried basil leaves Variation 2 ● Fior di latte mozzarella ● Fresh “cuore di bue” tomatoes ● Genoese pesto ● Dehydrated tomato flakes ● Wild Madagascar pepper ● Wild garlic oil
METHOD 1. Place all the biga, flour, Lemady, and 280g of water in the mixer. After about 8 minutes, add the salt and the remaining water gradually. Kneading time: approximately 18 to 20 minutes at a temperature of 23°C. 2. Shaping: form balls weighing 280g. 3. Proofing: at controlled temperature (+4 °C) for 24 hours. 4. Stretch the balls and bake at 340°C for about 3 minutes.
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