the recipe

Ingredients (dough)

• Pre-ferment
• 500 g Flour “Infibra Saraceno&Semi”
• 10 g Malt
• 400 g Water
• 20 g Brewer's yeast
• 30 g Salt
• 150 g Evo oil

Directions

1. Place in a mixer biga, flour, malt, yeast, part of the water and let it turn for about 7 minutes at first speed.
2. In the second phase of mixing (about 10 minutes):
3. Add the salt and the rest of the water at second speed.
4. Pour flush with oil.
5. Transfer the dough over greasy silicone boards and grease the seams on the surface.
6. Cover and let it rest for about 1 hour.
7. Divide it, stretch it out over molds micro-perforate or over molds with parchment paper.
8. Bake it at 210°/200° degrees with closed valve for about 12 minutes.