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From Tuscany, a soft and tasty pizza to accompany with Salami and Cheese! Originally it was prepared with the bread dough with salt to make it tastier.My recipe is prepared using a Biga, a pre-fermented dough that will make the schiacciata more digestible and enhance its aromatic note! You can also season it as you like with cherry tomatoes and basil, onions and sage (I love it), or even thinly sliced potatoes!
People
Equipment
- Stand Mixer
- Baking Pan
Ingredients
For the Biga
- 1 kg Bread Flour ((W280 - 320))
- 440 gr Water (at 16°C (60°F))
- 10 gr Fresh Yeast ((or 2gr if you use dry yeast))
For the Dough
- 1000 gr Biga
- 250 gr Bread Flour ((i like stone milled flour))
- 400 gr Water
- 40 gr Salt
- 40 gr Olive Oil
- 5 gr Malt Powder
- 1 gr Fresh Yeast
Instructions
For the Biga
- To prepare a good biga that have the right final temperature (around 20°C or 68°F), I recommend using water at the temperature given by this "empirical" formula:Water temperature = 55 - room temperature - flour temperature.In average conditions, the right temperature of the water is 55 - 20 - 19= 16°C!! This formula only works with °C !!
- Form a rough dough and let it ferment for 18h at 19°C-20°C (66°F - 68°F).
For the Dough
- Mix the flour, biga, malt, yeast, and a first part of the water into the stand mixer bowl.
- Halfway through the process, add the salt dissolved in the remaining water, working the dough until it is well-kneaded and elastic. Finally, finish with the olive oil, adding in many times.
- Move the dough onto the table, form a loaf, and grease the surface with olive oil.
- Let the dough ferment at 26°C - 28°C (79°F - 82°F) for 2 hours (approximately), until it will double its volume.
- Move the dough onto the work surface and divide it into desired portions. Let each portion rise on a floured table, placing them cut side up for 45min.
- After this time, arrange the dough in a well-greased iron baking pan and stretch it with your fingers until covering the whole pan surface.
- Wet the surface with an emulsion of salt, oil, and water and add to taste some rosemary leaves all over the surface.
- Let rise for about 30min and bake.
- Bake at 220-230°C (428°F - 446°F) for about 30 minutes, slightly opening the oven door during the last 5 minutes of cooking.
Notes
Nutrition
Calories: 275kcal | Carbohydrates: 57g | Protein: 8g | Fat: 1g | Fiber: 2g | Sugar: 1g
17 comments about “Schiacciata TOSCANA”
Ottima ricetta,spiegata benissimo, l’ho privata,veramente ottima!
hi, that looks so good! the amount of the bigga is far more then needed in the recipe…why is it? what can I do with the rest of the bigga? thanks
Hello,
The quantity is slightly higher to allow for the removal of any crust before using the biga in the dough!
salve – noto dale dosi della ricetta che prepari circa 1450g di biga – ma poi nell’impasto ne aggiungi solo 1000g.
Ciao Mario,
il quantitativo superiore ti da la possibilità di eliminare eventuali croste prima di inserire la biga nell’impasto.
Se preferisci, puoi “scalare” le quantità per avere esattamente 1Kg di biga.
A presto!