Italian RegionalNon-Vegetarian

Rimini

A starchy pizza in the Italian Regional tradition. Defined by anchovy, high-protein flour, active dry yeast.

Ingredient Architecture

The layered composition of Rimini — from foundation to finish.

Base & Dough

high-protein flour

2.5 cup

active dry yeast

2.25 tsp

diastatic malt

1 tsp

ice water

1 cup

warm water

1 cup

fine sea salt

1 tsp

Sauce

tomato sauce

1 cupsauce

Cheese

mozzarella

2 cup

Toppings

extra virgin olive oil

1 tbspoil

anchovy

4 fillet

olive oil

1 tbspoil

Process Timeline

Step 1

dough prep/proof

Combine high-protein flour, active dry yeast, diastatic malt, ice water, warm water, fine sea salt, extra virgin olive oil to form the dough, then knead, rest, and proof until relaxed and aerated.

90 min25°C

high-protein flouractive dry yeastdiastatic maltice waterwarm waterfine sea saltextra virgin olive oil

Methods

dough prep/proofpre-bake assemblyregional bake

Related Varieties