Pizza in teglia (70% Water)
- kg. 10 Farina tipo Pizza & Focaccia
- l. 7 Acqua 70%
- g. 200 Sale 2%
- g. 500 Olio d’oliva 5%
- g. 200 Lievito 2%
Mix all ingredients for 5 minutes at speed 1, add the water and continue for 6 minutes at speed 2 until the dough is smooth and homogeneous. Let the dough rest per20-about 30 minutes. Divide the dough into pieces of 900g.
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.