Ingredients
T55 or T65 flour: 9,8 kg
Terre d’Arômes Germ: 0,2 kg
Yeast: 0,2 kg
Salt: 0,18 kg
Rapeseed oil: 0,4 L
Water (at 4°C): 6 L
Preparation
Method with 2% dosage
Kneading :
- First speed: 5 minutes.
- Second speed:
- Spiral: 7-8 minutes.
Dough Temperature: 24-26°C.
Scaling: divide into 1,75 kg dough pieces.
Intermediate proofing: 10 minutes.
Preparation: spread the dough into a greased rimmed baking sheet.
Final fermentation: 1h30 at 26°C with 70% humidity.
Baking: add the tomato sauce and bake at 260°C (top heat) and 240°C (bottom heat) in a deck oven. Halfway through baking, add the desired toppings and bake until the cheese is melted.
