PIZZA AL PADELLINO WITH PANPRO

KNEADING TIME: Knead Panpro+ with 650 g water and salt for 10 minutes on low speed or until the dough is smooth and dry.

DOUGH TEMPERATURE: 21-24 °C (70-75 °F)

DOUGH RESTING: Let the dough rest for about 15 minutes at room temperature covered with a cloth, or in a proofing chamber at 30 °C (86°F) with 80% humidity.

KNEADING TIME: Add yeast, 100 g water and olive oil for 5 minutes on medium speed.

DOUGH RESTING: Let the dough rest for about 45 minutes at room temperature covered with a cloth, or in a proofing chamber at 30 °C (86°F) with 80% humidity.

SHAPING: Divide the dough into portions of 220–240 g.

LEAVENING: Let the dough rise for about 180 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30 °C (86°F) with 80% humidity, or until it has doubled in size.

BAKING: Bake at 220-240 °C (428-464 °F) for about 12 minutes.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.