Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Durum semolina
0.100
Fermdor Smoked
0.030
Salt
0.020
Lecitem 1000
0.010
Yeast
0.005
Fermdor Relax
0.002
Water
0.710
Olive oil
0.030
Total Weight: 1.907

Method

1. Mix all ingredients (except olive oil) for 6-8 minutes slow and 4-6 minutes fast speed.
2. Add the olive oil and mix for 1 minute slow speed.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic..
5. Scale at 200g and mould into round shape.
6. Prove for 15-18 hours at a controlled temperature of 5-8°C, covered with plastic.
7. Leave to rest for 1-2 hours at a controlled temperature of 25-28°C, covered with plastic.
8. Gently pin out and hand stretch to desired shape (1.5mm thick).
9. Place onto a peel and top the pizza with desired toppings.
10.Bake at 325°C for 3-4 minutes.

Yield

9 pizzas

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Durum semolina
0.100
Fermdor Smoked
0.030
Salt
0.020
Lecitem 1000
0.010
Yeast
0.005
Fermdor Relax
0.002
Water
0.710
Olive oil
0.030
Total Weight: 1.907

Method

1. Mix all ingredients (except olive oil) for 6-8 minutes slow and 4-6 minutes fast speed.
2. Add the olive oil and mix for 1 minute slow speed.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 30 minutes at a controlled temperature of 25-28°C, covered with plastic..
5. Scale at 200g and mould into round shape.
6. Prove for 15-18 hours at a controlled temperature of 5-8°C, covered with plastic.
7. Leave to rest for 1-2 hours at a controlled temperature of 25-28°C, covered with plastic.
8. Gently pin out and hand stretch to desired shape (1.5mm thick).
9. Place onto a peel and top the pizza with desired toppings.
10.Bake at 325°C for 3-4 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery