Group 1
Ingredient
KG
%
Bread flour
1.600
80.00
0.400
20.00
Yeast
0.050
2.50
Salt
0.012
0.60
Water
1.500
75.00
Olive oil
0.100
5.00
Total Weight: 3.662
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Rest for 5 minutes, covered with plastic.
5. Scale at 200g and mould into boule shape.
6. Place them on a tray covered with Sprink.
7. Leave to rest for 60-90 minutes at room temperature, covered with plastic.
8. Gently pin or hand stretch the dough.
9. Bake in a pizza oven at 360°C for 3 minutes, without steam.
10. Finish the pizza base as desired.
Yield: 18 pizzas
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