the recipe
Ingredients
- 10 kg Flour Infibra 0+ W250
- 5 lt Water
- 300/400 g Baking
- 200 g Salt
- 600 g Evo oil
Directions
- DOUGH: Once the dough is closed, divide the dough into 1200/1250 g bowls for 60x40 trays and put on oiled trays.
- Leave it rest for about 15 minutes and roll out the dough to 3/4 pan. Let stand another 15 minutes and roll out again.
- Bring the dough to the edge of the pan. Distribute the tomato and put again in leavening.
- Cook at 250/260 degrees for about 15 minutes. Finish with fiordilatte and refresh.
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