Ingredients
Group 1
Ingredient
KG
Bread flour
1.600
Country Oven Multiseed Bread Concentrate
0.400
Yeast
0.050
Salt
0.012
Water
1.500
Olive oil
0.100
Total Weight: 3.662
Method
1. Mix all ingredients for 5 minutes slow and 6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Rest for 5 minutes with a plastic cover.
4. Scale at 200g and mould into boule shape.
5. Place them on a tray covered with sprinkle spray.
6. Leave to rest for 60-90 minutes at room temperature, covered with plastic.
7. Gently pin or hand stretch the dough.
8. Bake in a pizza oven at 360°C for 3 minutes, without steam.
9. Finish the pizza base as desired.
Yield
18 pizzas
Product Used
Ingredients
Group 1
Ingredient
KG
Bread flour
1.600
Country Oven Multiseed Bread Concentrate
0.400
Yeast
0.050
Salt
0.012
Water
1.500
Olive oil
0.100
Total Weight: 3.662
Method
1. Mix all ingredients for 5 minutes slow and 6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Rest for 5 minutes with a plastic cover.
4. Scale at 200g and mould into boule shape.
5. Place them on a tray covered with sprinkle spray.
6. Leave to rest for 60-90 minutes at room temperature, covered with plastic.
7. Gently pin or hand stretch the dough.
8. Bake in a pizza oven at 360°C for 3 minutes, without steam.
9. Finish the pizza base as desired.
Ingredients
Group 1
Ingredient
KG
Bread flour
1.600
Country Oven Multiseed Bread Concentrate
0.400
Yeast
0.050
Salt
0.012
Water
1.500
Olive oil
0.100
Total Weight: 3.662
Method
1. Mix all ingredients for 5 minutes slow and 6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Rest for 5 minutes with a plastic cover.
4. Scale at 200g and mould into boule shape.
5. Place them on a tray covered with sprinkle spray.
6. Leave to rest for 60-90 minutes at room temperature, covered with plastic.
7. Gently pin or hand stretch the dough.
8. Bake in a pizza oven at 360°C for 3 minutes, without steam.
9. Finish the pizza base as desired.
Yield
18 pizzas
Product Used
Ingredients
Group 1
Ingredient
KG
Bread flour
1.600
Country Oven Multiseed Bread Concentrate
0.400
Yeast
0.050
Salt
0.012
Water
1.500
Olive oil
0.100
Total Weight: 3.662
Method
1. Mix all ingredients for 5 minutes slow and 6 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Rest for 5 minutes with a plastic cover.
4. Scale at 200g and mould into boule shape.
5. Place them on a tray covered with sprinkle spray.
6. Leave to rest for 60-90 minutes at room temperature, covered with plastic.
7. Gently pin or hand stretch the dough.
8. Bake in a pizza oven at 360°C for 3 minutes, without steam.
9. Finish the pizza base as desired.
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