Fermdor Active Durum / Pinsa

NEW

Ingredients

Group Pinsa

Water

1.000

Wheat flour

1.300

Bakels Fermdor Active Durum

0.054

Salt

0.030

Bakels Lecisoft Master

0.015

Total Weight: 2.399

Group Baking

Olive oil

Total Weight: 0.000

Method

PINSA
Mixing time: approx. 4+8 minutes.
Resting time: 120 minutes in a plastic tray, 3x3 folds.
Dough weight: approx. 250 g
Gently fold the dough into an oblong shape witholive oil and add the tomato sauce.
Bake directly in a stone oven.
Baking temperature: 300°C
Baking time: 4 minutes.

With filling:
Baking temperature: 250°C
Baking time: approx. 5-6 minutes.

Product Used