1. Flour ZERO M 12500 g

2. Water * 7500 g

3. Oil 500 g

4. Salt 350 g

5. Dry Yeast 40 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 280 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 24/48 h.

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

   Cooking: Bake at 360° C – 2” 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 M 12500 g

2. Flour STONEGROUND 1500 g

3. Water * 11400 g

4. Salt 520 g

5. Fresh Yeast 14 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 h.

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

Cooking: Bake at 420° 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.