Group 1
Ingredient
KG
%
Bread flour
1.000
50.00
1.000
50.00
Yeast
0.050
2.50
Water
1.450
72.50
Olive oil
0.100
5.00
Total Weight: 3.600
1. Add all ingredients to a spiral mixing bowl,
2. Mix for 5 minutes on slow speed and 6 minutes on fast speed, until fully developed.
2. Dough temperature should be 24-26°C.
3. Rest for 5 minutes, covered with plastic.
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
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