| 1000 | g | GRAN STIRATA - MIX FOR PINSA AND PIZZA BASES |
| 20 | g | fresh yeast* |
| 850 | g | water |
| 20 | g | salt |
| 30 | g | olive oil |
KNEADING TIME: Knead the mix with 600 g of water, salt, and yeast on low speed for 4 minutes, then on medium speed for 8 minutes. Add the remaining 200 g of water and the oil, and continue kneading until the dough is smooth and dry.
DOUGH TEMPERATURE: 25°C (77°F), water 8°C (46°F)
DOUGH RESTING: Let the dough rest for about 60-90 minutes, or until it has doubled in size, 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 200-300 g pieces, shape, and place them on trays.
LEAVENING: Let the dough rise for about 10-15 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
BAKING: Bake at 240°C (464°F) for about 25-30 minutes with steam, then continue for the last 8 minutes with the vent open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast.
