the recipe

Ingredients (dough)

• 2000 g Infibra flour type 1 W 300
• 200 g Lievì pizza
• 2360 g Water
• 160 g Extra virgin olive oil
• 80 g Salt
• 20 g Denti Squeeze Malt

Directions

1. Place biga, Infibra flour type 1 w 300, Denti squeeze malt, Lievì pizza and 60% of the recipe water in the mixing bowl.
2. Once a smooth and homogeneous dough is obtained, increase the speed and add the salt and the remaining water.
3. Once the last part of the water has been absorbed, add oil in a trickle and leave to rise for 90 minutes at 26-30 degrees.
4. Break up and form into 450 g loaves, leave to rise until doubled.
5. Roll out and bake.
6. Pre-cooking at 280 degrees for about 6 minutes.