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Ingredients
Method
Mixing time: 2 + 6 minutes
Dough temperature: 25° C – 26° C
Bulk fermentation time: none
Scaling weight: 1.200 kg
Intermediate proof: none
Processing: Roll out the dough and place on a tray. Allow to prove for 20 – 30 minutes and then pull the dough out to the size of the tray.
Final proof: approx. 45 minutes
Baking temperature: 240° C – 250° C
Baking time: approx. 15 minutes
Spread the oil-water emulsion on the surface, press holes into the dough. Decorate with black and green olives, small tomatoes or grilled courgettes.
Oil-water emulsion: 0.150 kg salt, 0.800 kg olive oil, 0.800 kg water
