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Pan pizza with hemp flour
Recipe no. 169 · mikilab.de/169
Strong type 0 wheat flour (W 300-330) 90% + hemp flour 10%
Sitor draft
Michele's touch: soaked breadcrumbs
In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.
Dry breadcrumbs
50 g
Water
150 g
for this recipe, with 1000 g of flour
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
Time & temperature (estimate)
Stated proof: ~4 h. Mild kitchen → use the stated times.
Warmer = faster. Estimate: exact values added by Michele.
On TikTokRecipe no. 169
What you need· draft
Allergens
Always check the labels of your products.
Oven and steam can burn.
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The MikiLab label
Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
🥖 Phase 1 · Biga (evening before)
18-20 h at 16-18 °C
Phase 2 · Main dough
Procedure
1) BIGA, the evening before: 600 g of strong flour, 270 g of cold water and 6 g of fresh yeast. Mix only until the water is absorbed. Cover and leave 18-20 hours at 16-18 °C. 2) MIXING: in a stand mixer the biga in pieces with 400 g of cold water, then 300 g of strong flour, 100 g of hemp flour and the Miglioratore Naturale Pro. Knead 6-8 minutes. Add the salt (24 g), then the last 130 g of water in a thin stream, a little at a time, waiting for the dough to absorb it. Close with the extra virgin olive oil (30 g): the dough should come away from the bowl, smooth and shiny. Final dough temperature 24-25 °C. 3) BULK: 1 hour covered, with 2 sets of folds. 4) DOUGH BALLS: divide into 3 pieces of about 630 g (one per 30×40 cm pan), round them and put them in oiled, closed containers. Leave them 2-3 hours at room temperature, until doubled. 5) STRETCHING: oil the pan. Turn the ball out onto a little semolina and stretch it with your fingertips from the centre towards the edges, without flattening the rim; then move it into the pan and finish stretching. 6) TOPPING AND BAKING: conventional oven at maximum (250-280 °C). Top each pan with 200 g of salted tomato passata and a drizzle of oil and bake on the oven floor for 10-12 minutes. Add 200 g of well-drained diced mozzarella and bake 5 more minutes on the middle rack. 7) FINISH: straight out of the oven, a drizzle of raw hemp oil, the hemp seeds and a few basil leaves.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
High-hydration (80%) pan pizza with biga and 10% hemp flour: crisp base, light crumb and a nutty taste that goes well with tomato. Makes 3 pans of 30×40 cm. Use only hemp flour, seeds and oil sold as food. Recipe written by Sitor (AI) with Michele's method: a starting point to try.
Made with Michele's hands
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