Pizza
Υλικά
- 9.600 g Fine flour for Fyllo Pastry,
- 400 g corn flour,
- 200 g seed oil,
- 200 g sugar,
- 200 g salt,
- 400 g yeast,
- 5.200-5.300 g water
Εκτέλεση
- Mixing time: 3 minutes on low and 8 minutes on high speed,
- Dough temperature: 25 degrees Celsius,
- First proving time: 30 minutes,
- Dough weight: 350-450 g,
- Second proving time refrigerated: 8-12 hours,
- Roll out dough,
- Add ingredients on top,
- Bake on 250 degrees Celsius