Pizza in teglia (indiretto)
- 5 kg Rimacinato di grano duro
- 7 l Water 70%
- 200 g Salt 2%
- Olio d’oliva/Oil 5%
- 250 g Yeast 2.5%
Mix all the ingredients until the dough is smooth and homogeneous. Let the dough rest for 50.60 minutes. Divide the dough into pieces of 900g. Roll out the dough into the appropriate pans previously greased with oil. Put in 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.