| 900 | g | Mix Maximo gluten-free |
| 720 | g | water |
| 30 | g | fresh yeast |
| 20 | g | salt |
| 20 | g | extra virgin olive oil or sunflower oil |
| 20 | g | honey |
| FOR THE BRINE | ||
| 100 | g | extra virgin olive oil |
| 50 | g | water |
| 10 | g | salt |
KNEADING TIME: Knead for 9-10 minutes on medium-high speed.
SHAPING: Spread the dough onto a 40x60 cm baking tray. Sprinkle with the brine.
LEAVENING: Let the dough rise for about 60 minutes at 32-33°C (86°F) or until it has doubled in size
BAKING: Bake at 230-240°C (446-464°F) for about 26-28 minutes, for the last 7 minutes with the valve open.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
