| 1000 | g | GRAN STIRATA - MIX FOR PINSA AND PIZZA BASES |
| 20 | g | lievito compresso* |
| 15 | g | salt |
| 50 | g | butter |
| 580 | g | water |
KNEADING TIME: Knead on low speed for 4 minutes, then on medium speed for 6 minutes until the dough is smooth and dry.
DOUGH TEMPERATURE: 24-26 °C (75-78 °F)
DOUGH RESTING: none.
SHAPING: Divide the dough into 50 g pieces and shape.
LEAVENING: Let the dough rest for about 15 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 85% humidity.
BAKING: Fry at 170–180 °C (338-356 °F) for 210 seconds. Turn and fry for another 150 seconds. Turn again and fry 50 seconds on the first side and 10 seconds on the second side.
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.
