Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 350 grams |
Dough proof |
Approx. 30 minutes |
Moulding |
Mould the dough piece into the form of a rectangle or round slice
Place the dough pieces on baking sheets |
Final proof |
Total approx. 40 minutes
After 20 minutes press it with your fingers and sprinkle with olive oil |
Decorating |
Just before baking decorate with tomato slices and mozzarella cheese
Sprinkle with oregano and a little (sea) salt if necessary |
Baking |
Approx. 20-25 minutes at 230ºC with steam |
|
Extra information |
Remarks |
Vitason M |