Important: the sugar should be dissolved in the water. Mix the flour with the salt. Shatter with hand the Proson Fruit Citrus and the fresh yeast into the flour/salt and mix them for better kneading. Add the water with the dissolved sugar. Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 31°C
Intermediair proof: Approx. 15-20 minutes
The desired basis weight
Preshape round
Stretching sheet. Add stuffing as desired
Final proof: Approx. 45-60 minutes
Baking: Approx. 40-45 minutes at 175-180°C without steam
