Scale all ingredients separately, start mixing with 60% of water, when mixing on second speed add the remaining of the water and the olive oil. Mix for 12 mins in first speed and 8 min in second speed.
Dough temperature
26°C
Bulk fermentation
1 hour 15 mins
Make up
After mixing, leave at ambient temperature for 15 mins covered with plastic, then give a fold to strengthen the dough and leave again for 60 mins at 30°C.
Scaling
300g
Shaping
Make up slightly long and put in dough containers well dusted with semolina flour.
Final fermentation
2 hours at 30°C and 0% humidity.
Decoration before baking
Place the dough on semolina flour and then gently press with your fingers. First on the edges and then in the centre to keep all the air inside. Stretch until you achieve an oval shape (+/- 30 cm by 20cm) Drizzle with olive oil and par bake without the topping.
Baking
Deck oven. Bake for 3 mins at 280°C. Second bake 230°C with a closed damper, After the first baking, which is done without the toppings, add the desired toppings and do the second baking.
Tips and tricks
Toppings for Pinsa Margharita: Tomato sauce, mozzarella and basil (last ingredient after baking).
Discover our O-tentic Selezione Pinsa, featuring a light and crispy crust andgourmet toppings.
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