| 1000 | g | GRAN STIRATA - MIX FOR PINSA AND PIZZA BASES |
| 800 | g | acqua 4 °C |
| 20 | g | lievito compresso |
| 20 | g | sale |
| 30 | g | olio di oliva |
KNEADING TIME: Knead GRAN STIRATA with 600 g water, salt and compressed yeast for 4 minutes on low speed, then 8 minutes on full speed adding the remaining 200 g water and oil slowly until the dough is smooth and dry.
DOUGH TEMPERATURE: 24 °C (75 °F)
DOUGH RESTING: Let the dough rest for about 30 minutes 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 pieces of 300-600 g, shape them with light tension and roll them in durum wheat semolina.
LEAVENING: Let the dough rise at room temperature for about 4 hours until doubled in size, then shape them into an elongated form using light pressure on a layer of durum wheat semolina about 7 cm deep.
BAKING: Bake at 260 °C (500 °F) for about 5 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
