Golden Autumn with Oro Flour
Ingredients
Pre-Dough (Biga)
- Oro “00” Flour: 400 g
- Water: 180 gm
- Dry Yeast: 2 g
- Naturkraft: 8 g
Resting time: 16 hours at room temperature (18°C)
Final Dough
- Oro “00” Flour: 600 g
- Water: 470 ml
- Salt: 25 g
- Extra Virgin Olive Oil: 30 ml
Introduction
Type “00” Oro wheat flour is suitable for all kinds of dough preparations—both direct and indirect methods. Designed for long fermentation processes, it provides excellent elasticity and strength. It is also ideal for controlled-temperature fermentations, including refrigeration.
Method
Mixing
- Add the biga, 600 g flour, and 58% of the total water (approx. 270 ml) to the mixer.
- Mix for about 5 minutes.
- Add 25 g salt, then gradually add the remaining 200 ml water.
- Finish by adding 30 ml olive oil.
- Continue mixing until smooth and elastic.
- Total mixing time: 18–20 minutes
- Final dough temperature: 23°C
Resting - Let the dough rest at room temperature for 15 minutes.
Portioning - Divide and shape into 250 g dough balls.
Fermentation - Ferment at a controlled temperature of 4°C for 48 hours.
Shaping & Baking - Shape gently, add toppings as desired. Bake in a pizza oven at 340°C for approximately 3 minutes.
Enjoy!
