| 750 | g | Dorato |
| 530 | g | water |
| 15 | g | fresh yeast* |
| 15 | g | salt |
| 45 | g | olio evo |
| Brine | ||
| 75 | g | olio EVO |
| 75 | g | water |
| 10 | g | salt |
KNEADING TIME: Knead for 4 minutes on low speed, then for 10 minutes on medium speed, or until the dough is smooth and dry.
DOUGH TEMPERATURE: 26°C (79°F)
DOUGH RESTING: Let the dough rest for about 30 minutes, or until it has doubled in size, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
SHAPING: Spread the dough onto a 40x60 cm baking tray.
LEAVENING: Let the dough rise for about 60 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.
BAKING: Bake at 230-220°C (464-428°F) for about 32 minutes.
Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
*It is possible to substitute compressed yeast with 30 g of FINUM - Active Lievito Madre Natural Yeast.
