Group 1
Ingredient
KG
%
2.000
100.00
Flour
0.200
10.00
0.024
1.20
Water (variable)
1.100
55.00
Olive Oil
0.080
4.00
Total Weight: 3.404
Total Weight: 0.088
Total Weight: 0.000
- Place group 1. ingredients in a machine bowl and develop thoroughly.
- Add group 2. and mix through (Dough Temperature should be 28-30º C).Â
- Allow dough to recover for 20 minutes, scale and mould loosely as desired.
- Dust with flour and allow the dough to recover 10 minutes.
- Roll into a flat oval shape, proof for 40 minutes.
- Brush with Olive Oil and dock with fingers.
- Dress the dough with cherry tomatoes, rosemary, crushed garlic, or rock salt.
- Place back in prover for 15 minutes.
- Bake at 210º C with steam.
If using Compressed yeast use 80 g in the above recipe.
Using bakers percentages - Percentages on total premix weight.
Group 1
Ingredient
KG
%
0.500
10.00
Flour
5.000
100.00
Olive Oil
0.200
4.00
0.050
1.00
Water
3.000
60.00
Total Weight: 8.750
No time dough. Place all ingredients in machine bowl and develop thoroughly. Mix for 2 minutes on slow speed followed by 8 minutes on top speed. Dough temperature 30-31¡C. Allow dough to recover for 20 minutes. Scale and mould loosely as desired. Dust with flour. Allow dough to recover 10 minutes. Press flat with hands gently. Proof for 40 minutes. Brush with Olive Oil. Dock with fingers. Place back in prover for 15 minutes then bake at 210¡C. Bake with steam. Brush with Olive Oil on removing from oven.
If using Compressed Yeast use 125 g in above recipe.
Using bakers percentages - Percentages on white flour weight.
For topping variations add Parmesan cheese herbs or olives.
