{"id":2214179907,"title":"Molino Grassi Pizza \u0026 Focaccia Fast Base Flour 1kg","handle":"molino-grassi-pizza-focaccia-fast-base-flour","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e1kg\u003c\/p\u003e\n\u003cp\u003eIdeal for preparing traditional and very light pizzas, focaccia and homemade bread.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eMolino Grassi's Italian Type 00 Flour is perfect for all your baking needs but is especially is ideal for preparing traditional pizza and focaccia. 00 Flour is milled in a particular way to ensure that the flour is extra fine, which makes for a superior quality pizza dough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf life: 12 months\u003cbr\u003eOrigin: Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFocaccia Bread\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServes 8-10\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 3\/4 cups warm water\u003c\/li\u003e\n\u003cli\u003e1 package active dry yeast\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sugar\u003c\/li\u003e\n\u003cli\u003e5 cups all-purpose flour, plus additional for kneading\u003c\/li\u003e\n\u003cli\u003e1 tablespoon kosher salt, plus coarse sea salt, for sprinkling\u003c\/li\u003e\n\u003cli\u003e1 cup extra-virgin olive oil, divided\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eCombine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.\u003c\/li\u003e\n\u003cli\u003eIn the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1\/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.\u003c\/li\u003e\n\u003cli\u003eTransfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.\u003c\/li\u003e\n\u003cli\u003eCoat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.\u003c\/li\u003e\n\u003cli\u003eCoat a jelly roll pan with the remaining 1\/2 cup olive oil. \u003c\/li\u003e\n\u003cli\u003ePut the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.\u003c\/li\u003e\n\u003cli\u003ePut the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.\u003c\/li\u003e\n\u003cli\u003eLiberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.\u003c\/li\u003e\n\u003c\/ol\u003e","published_at":"2016-06-15T12:28:00+05:30","created_at":"2015-08-21T10:23:28+05:30","vendor":"Molino Grassi","type":"Flour","tags":["Flour"],"price":500,"price_min":500,"price_max":500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":6334415363,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Molino Grassi Pizza \u0026 Focaccia Fast Base Flour 1kg","public_title":null,"options":["Default Title"],"price":500,"weight":1000,"compare_at_price":null,"inventory_quantity":0,"inventory_management":null,"inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/1kg-pizza-lowres.jpg?v=1466409300"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/1kg-pizza-lowres.jpg?v=1466409300","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e1kg\u003c\/p\u003e\n\u003cp\u003eIdeal for preparing traditional and very light pizzas, focaccia and homemade bread.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eMolino Grassi's Italian Type 00 Flour is perfect for all your baking needs but is especially is ideal for preparing traditional pizza and focaccia. 00 Flour is milled in a particular way to ensure that the flour is extra fine, which makes for a superior quality pizza dough.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShelf life: 12 months\u003cbr\u003eOrigin: Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFocaccia Bread\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eServes 8-10\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 3\/4 cups warm water\u003c\/li\u003e\n\u003cli\u003e1 package active dry yeast\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sugar\u003c\/li\u003e\n\u003cli\u003e5 cups all-purpose flour, plus additional for kneading\u003c\/li\u003e\n\u003cli\u003e1 tablespoon kosher salt, plus coarse sea salt, for sprinkling\u003c\/li\u003e\n\u003cli\u003e1 cup extra-virgin olive oil, divided\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDirections:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eCombine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.\u003c\/li\u003e\n\u003cli\u003eIn the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1\/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.\u003c\/li\u003e\n\u003cli\u003eTransfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.\u003c\/li\u003e\n\u003cli\u003eCoat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.\u003c\/li\u003e\n\u003cli\u003eCoat a jelly roll pan with the remaining 1\/2 cup olive oil. \u003c\/li\u003e\n\u003cli\u003ePut the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.\u003c\/li\u003e\n\u003cli\u003ePut the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.\u003c\/li\u003e\n\u003cli\u003eLiberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.\u003c\/li\u003e\n\u003c\/ol\u003e"}

Molino Grassi Pizza & Focaccia Fast Base Flour 1kg

Product Description
QAR 5
Maximum quantity available reached.

1kg

Ideal for preparing traditional and very light pizzas, focaccia and homemade bread.

Molino Grassi's Italian Type 00 Flour is perfect for all your baking needs but is especially is ideal for preparing traditional pizza and focaccia. 00 Flour is milled in a particular way to ensure that the flour is extra fine, which makes for a superior quality pizza dough.

Shelf life: 12 months
Origin: Italy

Suggested recipe:

Focaccia Bread

Serves 8-10

Ingredients

  • 1 3/4 cups warm water
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 5 cups all-purpose flour, plus additional for kneading
  • 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
  • 1 cup extra-virgin olive oil, divided

Directions:

  1. Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
  2. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
  3. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
  4. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  5. Coat a jelly roll pan with the remaining 1/2 cup olive oil. 
  6. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.
  7. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  8. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

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