Par Baked Pizza

Working Method

225.53Kcal
Energy

768.22Kj
Energy

2.52g
Fat

0.33g
Saturates

42.22g
Carbohydrates

0.93g
Sugars

Recipes

Discover our O-tentic pinsa, featuring a light and crispy crust and gourmet toppings.

Mixing time		5min 1st Speed 6min 2nd Speed
Dough temperature		25°C
Bulk fermentation		30min
Scaling		250 Grams
Manipulation After Scale		Make round and place in greased (olive oil) container.
Final Fermentation		1hr 28 °C 85% Humidity
Decoration Before Baking		Flatten down, make round (+/- 25cm wide) and dockin the middle. Spread with pizza sauce and decorate with salami &cheese
Baking		Deck 300 °C - Top 300°C - Bottom 30sec