Ingredients

Group 1
Ingredient
KG
Wheat flour
1.600
Durum semolina
0.070
Fermdor Durum
0.050
Salt
0.030
Sugar
0.010
Water
1.000
Fresh yeast
0.045
Olive oil
0.020
Total Weight: 2.825

Method

1. Place all ingredients (except olive oil) into a spiral mixing bowl and mix for 5 minutes slow, 5 minutes fast speed.
2. The finished dough temperature should be 28°C.
3. Scale at 200g and mould into a round shape.
4. Leave to bulk ferment for 60 minutes at room temperature in an oiled container.
5. Place onto a floured surface and gently pin out slightly, then hand stretch to desired shape (1.5mm).
6. Place onto a peel and top the pizza dough with desired toppings.
7. Bake at 325°C for 3-4 minutes.

Yield

14 pizzas

Product Used

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.600
Durum semolina
0.070
Fermdor Durum
0.050
Salt
0.030
Sugar
0.010
Water
1.000
Fresh yeast
0.045
Olive oil
0.020
Total Weight: 2.825

Method

1. Place all ingredients (except olive oil) into a spiral mixing bowl and mix for 5 minutes slow, 5 minutes fast speed.
2. The finished dough temperature should be 28°C.
3. Scale at 200g and mould into a round shape.
4. Leave to bulk ferment for 60 minutes at room temperature in an oiled container.
5. Place onto a floured surface and gently pin out slightly, then hand stretch to desired shape (1.5mm).
6. Place onto a peel and top the pizza dough with desired toppings.
7. Bake at 325°C for 3-4 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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