| 500 | g | Gran Lievitati - soft wheat flour type 0 |
| 500 | g | Remilled durum wheat semolina |
| 80 | g | VIVANT - The Lievito Madre Natural Yeast by Ezio Marinato |
| 650 | g | water |
| 25 | g | salt |
| 100 | g | extra virgin olive oil |
| 10 | g | diastatic malt |
KNEADING TIME: Knead until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C (79 °F)
DOUGH RESTING: Let the dough rest for about 16-18 hours at 26°C (79 °F) until it doubles in size.
DIVIDING: Divide the dough into 250g pieces, shape into balls and let rise for about 1 hour at 30 °C (86 °F).
LEAVENING: Flatten the dough, place it into oil-greased tins and let it rise for 3 hours at 30°C (86 °F).
BAKING: Bake at 220°C (428°F ) for about 20 minutes with initial steam.
Take 240 g of the water indicated in the recipe at 30°C (86 °F).
Add 80 g of VIVANT and mix until fully and evenly rehydrated.
Let the mixture rest at room temperature for 30 minutes.
Continue with the preparation following the classic method.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
