In the GMI Group (Taste Made in Italy) We have set out to change the way we make pizza. During the month of September we have had the Chef pizzaiolo Antonio Silvestri, an international reference in terms of pizza, who has taught the GMI team an innovative preparation technique based on the hydration of the dough. Following the canon of the Napoletana pizza tradition, we have opted for a recipe that evolves positively to improve the digestibility of the dough. The result is a pizza that stands out for its lightness and its hydration, in which 86% of the dough is water.
What are the key aspects of our new recipe?
- The Preferment.
It is used to enhance the organoleptic qualities of bread and is known as "biga". The biga is the firm sourdough and is made up of a mixture of water, flour and yeast. The proportion of hydration that our "biga" has is 45%.
- Dough hydration.
For every kilogram of flour there is 86% of water. Thanks to the high proportion of water, a highly digestible and hydrated dough is achieved.
- Elaboration process.
The cooking temperature is very important to make a highly hydrated pizza in which its pronounced edge stands out.
After all these years of hard work, we are proud to offer the type of gastronomy in which we believe. In our Italian restaurants Maccheroni&CO, L'Oca Giuliva and La Gallina Bianca we have strived to offer daily the essence of our gastronomy, the essence of Italy. And with Mom's Bistro and Gusto We have opted for avant-garde gastronomy, where fusion and experimentation play an important role.
Soon we enter a new adventure. We will open a new restaurant that will be another door that connects with Italy. It will be located in the Plaza de la Alfalfa, a historic place in Seville that today mixes tradition and avant-garde.
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