| 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 Panpro+ with 650 g water and salt for 10 minutes on low speed or until the dough is smooth and dry.
DOUGH TEMPERATURE: 21 °C (70 °F)
KNEADING TIME: Add yeast, 150 g water and olive oil for 10 minutes on medium speed.
DOUGH RESTING: Let the dough rest for about 60 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 portions of 600 g.
LEAVENING: Let the dough rise for about 120 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity, or until it has doubled in size.
BAKING: Bake at 250-260 °C (482-500 °F) for about 6-7 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
