Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26°C
Let the dough rest for 30 minutes
Roll out the dough to a thickness of approx. 7-10 mm to fill a tray completely. Incise the dough into portions
Final proof: Approx. 70 minutes
Before baking cover the dough with marinade. Decorate with bacon, sundried tomatoes and grated cheese
Baking: approx. 25 minutes at 220-230ºC