KNEADING*
Combine Mix GRAN STIRATA, 600g of water, salt and
yeast. Knead slowly for 8 minutes and then quickly for 7
minutes.
Slowly add the remaining water (200 g) and oil. Knead
into a smooth, homogeneous and elastic dough.
DOUGH TEMPERATURE Approx. 21 °C
PRE-BAKE WEIGHT Place the 1,800 g dough piece into a well-greased plastic
container with lid.
RESTING TIME 1 Approx. 30 min at 22-24 °C
RESTING TIME 2 Approx. 3 hours at 4 °C, until the dough has doubled in
volume.
PRE-BAKE QUANTITY Divide the dough into 4 pieces and place in suitable
plastic containers with lids.
PROOFING Approx. 150 minutes at 22-24°C until the dough has
doubled in volume.
SHAPING
Place the dough pieces on a layer of dusting flour
and carefully use your fingertips to form the oval Pinsa
shape.
BAKING TIME*
Bake at 280°C for approx. 4 min without ventilation.
Leave to cool (or freeze if required).
To finish baking, place in oven at 260°C with ventilation.
* The recipe must be adapted to the technique and tools used.
