Pizza in teglia al Kamut con 60% di acqua
- kg. 10 Flour Farina tipo Kamut
- l. 6 Water (60%)
- g. 220 Salt (2.2%)
- g. 600 Olio d’oliva/Oil (6%)
- g. 200 Yeast(2%)
Mix all the ingredients for 10/12 minutes at speed 1 and 2 minutes at speed 2 until the dough is smooth and homogeneous. Let the dough rest for 20-30 minutes.
Divide the dough into pieces of 900 gr. Roll out the dough into the appropriate pans previously greased with oil. Put in a proofer for 70/90 minutes at 35 ° C with humidity R. equal to 75/80%.
Bake at high temperature. Cooking time 20-25 minutes. Remove from oven and serve with mozzarella.
Terminare la cottura.