Ingredients
200g
Baking powder
8.5l
Water
Method
Mixing time: 4 + 6 minutes
Dough temperature: 24° C – 25° C
Bulk fermentation time: none
Scaling weight: 0.250 kg – 0.300 kg for a pizza Ø 24 cm
Intermediate proof: none
Processing: pizzas
Final proof: approx. 30 minutes
Baking temperature: 210° C
Baking time: approx. 20 minutes
