KNEADING TIME: Knead Panpro+ with 650 g water and salt for 3 minutes on low speed or until the dough is smooth and dry.
DOUGH TEMPERATURE: 21-24 °C (70-75 °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.
KNEADING TIME: Add yeast, 100 g water and olive oil for 5 minutes on medium speed.
DOUGH RESTING: Let the dough rest for about 15 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 220–240 g, round them, and place them in trays measuring 60 × 40 × 8 cm.
LEAVENING: Let the dough rise for about 180 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 380-400 °C (715-750 °F) for about 120-150 seconds.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
