1. Flour ZERO L 12500 g

2. Water * 7815 g

3. Oil 313 g

4. Salt 313 g

5. Fresh Yeast 28 g

1. Pour the flour into the mixer to oxygenate it for one minute.

2. Add the fresh yeast into the mixer bowl.

3. Slowly pour 3/4 of the water and work for 5 minutes in first gear.

4. Slowly add the oil and work for another 5 minutes in second gear.

5. Add the salt by sprinkling the lumps.

6. Add last 1/4 of water until complete absorption.

1. Leave the dough to rest for 30 minutes, lightly oiled and covered with a cling wrap at room temperature.

2. Weight the dough balls of about 250 g.

3. Keep the dough balls in sealed trays at 25/26°C for 1 h.

4. Keep the dough balls in sealed trays at 4 or 5°C for 48/72 h.

5. Pull out the dough balls from the fridge 2 h before needed or till it reaches 20°C.

Cooking: Bake at 380° C – 1’30” minutes

*To determine the ideal temperature of the water to add to our dough:

We measure the temperature of the environment in which we will make the dough (18°C )

We measure the temperature of the flour (17°C )

We measure the temperature of the mixer (15°C )

Then we add the temperature of the environment, the flour and the mixer (18 + 17 + 15 = 50 °C) and we will get our Value for the day.

We know that the ideal temperature of the dough is 23° C so we multiply this value by 3 (23×3=69°C).

Now let’s subtract our Value of the day from this value (for example: 69 – 50 = 19° C) to get the ideal water temperature.

1. Flour ZERO L 12500 g

2. Water * 8450 g

3. Oil 300 g

4. Salt 280 g

5. Fresh Yeast 30 g

1. Pour the flour into the mixer to oxygenate it for one minute.

2. Add the fresh yeast into the mixer bowl.

3. Slowly pour half the water and work for 5 minutes in first gear.

4. Slowly add the oil and work for another 5 minutes in second gear.

5. Add the salt by sprinkling the lumps.

6. Add last 1/2 of water until complete absorption.

1. Leave the dough to rest for 30 minutes, lightly oiled and covered with a cling wrap at room temperature.

2. Fold the dough mass 3 or 4 times and leave it in a big sealed container for 24h at 4 or 5°C.

3. Leave the container with the dough at 25/26° for 45’.

4. Weight the dough balls of about 280 g.

5. Keep the dough balls in sealed trays at 25/26°C for 20’.

6. Keep the dough balls in sealed trays at 4 or 5°C for 24/48 h.

7. Pull the dough balls from the fridge 2 h before needed or until it reaches 20°C.

Cooking: Bake at 400° C – 1’15” minutes

*To determine the ideal temperature of the water to add to our dough:

We measure the temperature of the environment in which we will make the dough  18°C)

We measure the temperature of the flour  (17°C)
We measure the temperature of the mixer  (15°C)

Then we add the temperature of the environment, the flour and the mixer (18 + 17 + 15 = 50 °C) and we will get our Value for the day.

We know that the ideal temperature of the dough is 23° C so we multiply this value by 3 (23×3=69°C).

Now let’s subtract our Value of the day from this value (for example: 69 – 50 = 19° C) to get the ideal water temperature.

1. Flour ZERO L 12500 g

2. Water * 1800 g

3. Fresh Yeast 10 g

1. Flour ZERO M 1600 g

2. Water * 2540 g

3. Oil 140 g

4. Salt 120 g

5. Fresh Yeast 80 g

6. Honey 40 g

1. Dissolve the fresh yeast in cold water.

2. Pour the flour into a large mixing bowl and mix flour, water and the fresh yeast.

3. Put in a high container and store at 4 or 5°C for 18/24 h.

1. Pour the Biga into the mixer and add flour, yeast, honey, and 1/2 water, then work for 5 minutes in first gear.

2. Slowly add the oil and work for another 5 minutes in second gear.

3. Add the salt by sprinkling the lumps.

4. Gently and slowly add the last 1/2 of water until complete absorption.

1. Position the dough in a big oiled container at 25/26° until it has doubled in volume (usually 2 to 3 h)

2. Position the dough mass on the bench and portion it into 350 g dough.

3. Keep the dough balls in sealed trays at 25/26°C for 60/90’ until doubled in volume.

4. Stretch it starting from the outline coming to the center gently press with your fingers.

5. Drizzle oil on top of the Pala Carrieri

1. Partially bake at 350° C for 60”

2. Cool on a cooling rack until 24°. To maximise the crunchiness, leave it at 4° and wrap it with cling wrap for 24 h to 72 h.

1. Force-fan oven at 200° C and cook the Pala Carrieri for 5 to 8.’