| 1000 | g | Remilled durum wheat semolina |
| 100 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 250 | g | semi-candied tomato mix |
| 5 | g | basil |
| 850 | g | water 20°C |
| 2 | g | wild oregano |
| 20 | g | salt |
KNEADING TIME: Knead for 6 minutes on low speed, then for 9 minutes on medium speed. At the end of the kneading process, add the semi-dried tomatoes and oregano and knead again on low speed until the dough is smooth and homogeneous.
DOUGH RESTING: Let the dough rest for about 16 hours at 26 °C (78.8°F), covered with a cloth, or until it doubles in volume.
SHAPING: Divide the dough into 650 g pieces, pre-shape, and let rest for 90 minutes at 28 °C (82.4°F).
LEAVENING: Shape and let ferment for about 3 hours at 28 °C (82.4°F), covered with a cloth.
BAKING: Bake at 230 °C (446°F) for 30 minutes with steam. Then continue baking for another 15 minutes at 200 °C (392°F) with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
