Working method |
Kneading |
Mix all ingredients into a smooth and well developed dough |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 350 grams and rounding |
Dough proof |
Approx. 30 minutes |
Moulding |
Mould the dough piece into a rectangle or a round wafer |
Final proof |
Total approx. 40 minutes
After approx. 20 minutes press the dough pieces with your fingers and sprinkle with olive oil |
Decorating |
Just before baking decorate with slices of tomatoes and mozzarella cheese Sprinkle with oregano |
Baking |
Approx. 20-25 minutes at 230ºC with steam |